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goji berry plantHave You Tried the Acid Reflux Banana Treatment?

There are different ways to treat acid reflux symptoms, regardless of the cause. While some treatments involve the use of medications, other treatments take a more natural approach such as the acid reflux banana treatment.

Aside from being a really tasty and nutritious fruit high in vitamins and minerals, bananas contain virtually no fat, sodium, or cholesterol. For this reason, bananas are not only an integral part of a healthy diet, they can be used as a natural remedy to treat and prevent a number of health issues including, insomnia, depression, anemia, hypertension, and heartburn.

How exactly can a banana help with heartburn? Bananas have a natural antacid effect on the body. They primarily suppress acid secretion in the stomach by coating and protecting the stomach from acid, which helps against the formation of stomach ulcers and ulcer damage.

There are two ways in which the antacid property of a banana helps suppress acid:

Firstly, bananas contain a substance that encourages the activation of the cells that make up the lining of the stomach. As a result, a thicker mucus barrier is formed to provide the stomach with more protection against acid.

Secondly, bananas feature compounds called "protease inhibitors", which help to eliminate certain bacteria within the stomach that have been found to contribute to the development of stomach ulcers.

How can I add bananas to my diet? If you would like to help prevent heartburn by incorporating bananas, try eating a banana a half-hour before a meal, or directly after a meal. Some GERD (gastroesophageal reflux disease) sufferers also find eating a banana during a meal or half a banana before and after a meal beneficial. It's also a good idea to eat a banana when heartburn symptoms appear.

If the idea of eating a plain banana doesn't thrill you, there are more fun and tasty ways you can add bananas to your diet. The following are some suggestions:

Eat dried banana or mashed banana as a snack

Cut up a fresh banana or use dried banana pieces and add it to cereal, yogurt, and salads

Make a banana smoothie with live cultured yoghurt

Banana shake (if you are allergic to milk and milk products, substitute with soy milk)

Banana split - go easy on the ice cream

Banana bread

Banana muffins

Banana cake

Fruit bowl (excluding citrus fruits)

Banana sandwich with cinnamon

Here are a few other facts to keep in mind when making banana recipes:

Bananas with green tips are best used for cooking or should be left to ripen before eating.

Bananas with yellow tips are best for eating

Bananas that are browning or have dark brown or black specks are ideal for baking (Note: the more ripe the banana, the sweeter it will be because the starch has turned to sugar, making it better for baking)

Bananas are the most popular fruit in America, are available all year round, and are low in cost, so it shouldn't be too difficult for you to make acid reflux banana remedies part of your regular diet. However, it is important that you eat bananas according to your lifestyle requirement. Keep in mind that Bananas are high in sugar. Thus, if you are eating more than one banana per day, you do need to burn off the energy you are providing your body to maintain a healthy body weight. Also, refrain from eating bananas close to bedtime because acid reflux can still occur when you are sleeping as the lower esophagus sphincter relaxes.

Grab your free copy of Kathryn Whittaker's brand new Acid Reflux & GERD Newsletter - Overflowing with easy to implement methods to help you discover more about Acid Reflux Banana treatment and for information on acid reflux diets please visit Stop Acid Reflux Now

Losing It My Way!

Diets! We all have been on one from time to time and some of us never get off trying different diets in hopes of shedding the excess pounds. We often talk about the perfect diet for ourselves and the best way to keep our energy up when we workout (workout nutrition). After reading many opinions on this subject I have come to a conclusion that there is a difference between the perfect regimen and the perfect regimen for YOU!

I am not talking about the diet that creates the best physical response. We all can agree on that some dietary practices are very close to perfect, but either people don�t stick to them because these diets are too strict or remove the foods that you love to eat from the diet.

We all have heard the phrase "The best diet is the one that you will stick with." But yet most do not follow this simple rule that is needed to keep off the pounds for life.

Pick out a diet book/program and try to follow it to the letter and I guarantee you that within a week you�ll either have quit the program or moved on to another program. You will only last so long doing a diet just as it is, everyone must take a diet and make it their own.

Over the past two years I have been on a journey to designing a diet that both I can stick with and a diet that my body absolutely loves and gives me the needed energy to do my workouts and see the results I desire out of my daily efforts.

• I rely on chicken, turkey, beef, tuna and eggs as my main protein sources with small amounts of whey protein around my workouts and evening snack. I could do better in variety of course but this is what works for me and it�s easier to meal plan.

• One thing that I have learned over these two years is if the food tastes too good I will overeat it! One of my strategies is to not make my meals too tasty but keep them edible this prevents me from overeating and keep me accountable to my goals better.

• Most of the time I eat the exact same foods every day, I know not too tasty and its boring but its edible, easier to prepare, I can cook in bulk and this saves me time for the more important things in life such as caring for my parents.

• Since my carbohydrate tolerance is very low I do need to watch how many grams I consume of carbohydrates each day this ensures that my performance does not decline and my body is a happy camper. I also need to limit my fruit intake as this triggers my body to pack on the body fat.

• When I travel I either take almonds or a protein bar with me, this has saved me money and has kept me accountable to my goals and most importantly my love for fast foods has been diminished and that�s a very good thing!

That's my top 5 things that I do to make a diet my own. Curious what you all do make your diet your own.

Conclusions?

I believe that a person needs to establish the amount of calories he/she needs to eat to maintain there weight and fuel up workouts this will make it easier for the person to shed the pounds more effectively after all it�s the energy balance equation we are looking for, eat too many calories then what your body burns and you will gain body fat burn more calories then what you consume and you will lose body fat it is simple but most people don�t use the energy balance theory.

Some people can eat many things, many people can only eat some things, a few people can eat anything, any people can eat a few things and all people have to figure out for themselves what things they can and can't eat. I can't tell you what will work for you and personally I'm not listening to anyone else but my own good judgment for myself and what my body tells me. It's worked pretty well for me going on two years now.

Nelson Roque is a Fitness/Body Mind Weight Loss Mentor who has lost 75 lbs; he is also a sports nutritionist who focuses on total body well-being.

For more information please visit the following website for daily inspiration and motivation to get your journey of a healthy active lifestyle started.

http://www.theweightingroom.com

If you have any questions, concerns or need help with getting motivated / inspired you may contact me at nelson@theweightingroom.com

Peasant Food

Immigration took the peasant to new beginnings full of hopes for prosperity. But little did the peasant know that it was his or her traditional recipes that held the real treasure - if only realised.

The peasant cook looked to their immediate landscape to create regional recipes. These national iconic dishes that we know of today were born from limitation. Experimentation was the recipe, creation the result.

Italians created salami, prosciutto, and sausages from lack of refrigeration. In our culture, these are rich, valued delicacies, but if you visit European villagers' home you'll see these cured meats hanging from the ceiling in their shed or garage, and you'll wonder how they could eat such a thing.

To watch the preparation of delicacies like tripe or other gourmet meats is not for the feeble. It's hard work: pulling, tugging, and washing the entrails of animals. But the old method of cooking is always better. No machine has ever been able to replicate the care, quality, and flavour of homemade cooking.

From basic staples, a peasant creates culinary sophistication. In southern Italy, the basic staples of flour, salt, and water are transformed into gourmet breads and pastas. The sheer hard labour and patience of kneading, combining, hauling, is what turns these ingredients into soft pastas and textured breads; perfect for mopping up rich sauces or herb infused oils.

A peasant is at their most active in summer: fruits and vegetables too plentiful to eat are made into concentrated preserves; and legumes, chillies, and herbs are spread out on a piece of cloth to dry in the sun, then packaged away. In winter these reserves are brought to life again in a new repertoire of winter dishes.

The peasant eats well all year round. If they have access to grapes, they drink well too. From handmade presses, Europeans make their own wines in the long and unpredictable process of winemaking. In Asia they make a potent wine from rice.

Peasants are the most convincing campaigners for organic and free range meat. In our culture people eat free range meat because it's ethical. The peasant does it for taste. A farmer by necessity, peasants kill animals without conscious guilt. This is humane, compared to the tyranny of mass slaughter: a peasant's livestock is well-fed, walks free, and breathes fresh air. The fact is that the peasant uses little meat in their dishes - meat is not the crux of the meal, it's a valued ingredient.

Waste is a sin to a peasant. Every part of an animal is used in cooking. In a remote Sumatran coastal village a cook takes what's in front of her: fish from the ocean, coconut milk from the coconut, and chillies from her garden. From these, she creates a dish presented with fish heads floating alongside their bodies; but to taste is to experience pure joy. The Sumatran cook who has made this sublime dish is unaware of the treasure she has created. Or, how much an executive chef would charge for it in a restaurant.

The peasant makes food to share, to enjoy, to live. Peasants experience nature fully, and create from it, often spending the best part of the day in food preparation. There's little time or thought for hobbies or interests; and there's no rising through the ranks by education, or need for it - until immigration.

Peasants who decide to immigrate, leave their cultures and often a war-torn country behind; they do so for a better life for themselves and their children.

The immigration of the 50s saw many European peasants eagerly placed into our society. The peasant migrates with dreams to prosper, but their dreams shift for want of a good meal, when they quickly realise Australia in the 50s is a young culture undeveloped in savouring foods.

The bland Australian methods of cooking from the 50s brought to the table heavy gravy casseroles, chops served with chips, or roast meat with potatoes and pumpkin. The Europeans gave their pigs pumpkin, they never thought of eating it; and they fried potatoes in generous amounts of extra virgin olive oil, adding hot spices like paprika. At this time, olive oil was sold in chemists for wounds in small bottles; and Australian's didn't know what a zucchini or aubergine was.

The peasant who had migrated to regional Australia looked to the land: to toil, grow plants, and labour for the vegetables and herbs they needed to recreate their culinary history. If they weren't driven into a meaningless labour jobs, the peasant realised he or she could sell their produce to supply fellow expatriates in the city.

The peasants who moved to the city were able to reunite in suburbs; and open shops to cater to their need for fine food. Some prospered by going into the import business bringing in spices and specialities; some opened small restaurants.

At first the peasant catered to their own, but gradually the smells and vibrancy of their food and culture captured the imagination and tastes of their now fellow Australians.

Today, you can buy these culinary dishes in a box in the frozen section of your supermarket, or you can even buy it on a biscuit - like 'pizza' shapes, or you can go to a fancy restaurant to savour it as culinary art. But it was the peasant who made it so.

Ann Sinatore is a copywriter, brand strategist, and entrepreneur. She writes about advertising, pop culture, psychology, and media. She is cofounder of TOUT, a creative agency specializing in brand management, advertising, design, and communication. Visit tout.com.au

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