West Indian Rules to Eating Healthy

• Keep added sugar in the diet to no more than 25 grams a day by eating foods that do not require you to add sugar/sweetener.
  
              ✑ Suggested Reading: Sugar, Sugar, Sugar! Sugar! Too Much is Bad for the Brain
  
  
  
• Eat the skin of fruits and cooked vegetables, when applicable.
  
  
• Reduce consumption of refined flours and refined grains by switching to whole-grains such as whole-grain pasta, brown rice, whole-wheat cous cous, whole wheat breads, whole-grain cereals. 

                    ✑ Suggested Reading:  Grain Confusion Part 2: Whole-Grains    

               

• Choose oils/fats wisely and use them sparingly. Preferred fat/oils: full-fat butter, ghee, coconut oil, sesame oil, cold pressed olive oil, avocado and olives.
  
  
• Incorporate ample amounts of vegetables into all main meals consumed daily. Remember all forms of vegetables count, except fried. Click for 1800 kcal Sample day 
  
  



Source

• Incorporate ground provisions and starchy fruits into your diet as a main staple rather than a side dish.                                                                           

• Incorporate cooked legumes; beans, peas and pulse, into your daily, diet. E.g. stewed beans, roasted channa,  toasted split peas and tofu
• Eat fish, poultry, rabbit instead of red meat, meat analogues, hydrolysed protein, protein isolates and processed/luncheon meats filled with mechanically separated meats, sodium nitrates (corned beef, salami, bolgna, tinned sausage, hot dog sausage, bacon etc.)
  
  ✑ Related article: Processed meats do cause cancer - WHO
• Consume at least 3 cups of plain unsweetened water daily.
  
  
• Eat wholesome foods from all food groups throughout the day.  You do not have to eat foods from all food groups at every meal but ensure you get a portion of food from each of the 6 groups, daily.

Source

Keep these rules in mind when you start your day.
This ensures your body is filled with the nutrients needed in the right amounts. 

 Always seek help from a professional if you are having difficulty in eating healthy.

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Healthy Food for Kids

Healthy Food for Kids 

Imagine if your body was a fancy sports car. What kind of fuel would you put in it? Would you give it the best fuel you could buy or whatever was around? Your body actually is a little like a sports car. When you give your body good food every day, you have energy to grow and play. You get sick less often. You grow and become strong. If you give your body poor fuel, it won’t work as well. You might have less energy or get sick more often.

So what kind of fuel does your body need? Your body needs minerals, vitamins, fibre, fats and protein every day. Each of these foods has a different purpose.

Fun Facts about Healthy Food for Kids

1. Minerals make healthy skin and strong bones and teeth.

2.  Fibre helps your body digest food. It is found in vegetables, whole grains and fruit.

3.Vitamins help your body stay healthy and fight disease. Vitamins are found in fruit and vegetables.

4. Fats in milk products, meat and fish help your body build healthy nerves and fight off disease.

5.Protein, which is found in meat, milk products, beans and fish, builds muscles and repairs damage.

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Dietary Fibre Lesson 

Source: Kids Nutrition Facebook Page. Healthy Food for Kids. Posted 30/10/2015
https://www.facebook.com/Kids-Nutrition-469055966607108/?fref=photo

Skip the Jello. Eat Vegan Agar Agar Jelly Treats

Agar or agar-agar is a jelly-like substance, obtained from the ocean (algae). It is a great alternative for persons who do not consume animal products and gelatine. It comes in long translucent sticks or powdered or flakes and is relatively economical.  It is flavourless and can be used just like gelatine for most recipes, however, the texture of the final product may be a little denser than if gelatine were used. 

Nutrition-wise, agar agar  contains very little nutrients compared with the dried or raw algae form. Check out Food Thesaurus for more. Nevertheless, here are 3 lovely recipes you can use agar agar in, boost vegetable and fruit take.

1) Mango Coconut Jelly Cubes (Agar Agar)

2) Pouched Fruit Jelly

3) Carrot Jelly 

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10 Healthy Foods I Dislike & Regret Buying

① Chia seeds & chia pudding - 

The gooey texture and appearance is off putting. I do not mind using it within muffin batters.
               

☑ Pricey

② Hemp Seeds-

The soft texture of the seeds is great but the strong musty (earthy) taste is not welcomed. When added to smoothies or oatmeal it imparts a noticeable taste. I however, enjoy and find hemp milk quite tasty.

☑ Pricey

③ Stevia-

The brand of stevia I bought is not 100% stevia and this may be why the product has a bitter taste that is quite noticeable.

               

☑ Pricey

④ Coconut Flour

Boy, oh boy, Coconut flour is one of the most challenging gluten-free flours I have tested out. It soaks up a lot of water, it requires a binder (e.g. egg),  products made with it can have a grainy texture, etc. etc. I honestly, made  3 recipes with this and I gave up. 

⑤ Unsweetened Almond milk (homemade or store-bought)-

I will  stick to chewing my almonds, considering it is packed with more nutrition that unfortified almond milk per ounce.

⑥ Seaweed

This tastes like a mix of the ocean and fresh salt-water fish; not my favourite flavour combo.

⑦ Carielle or Bitter melon-         

The vegetable, despite it's health and nutritional properties is really bitter. It smells really good when fried but the bitterness is just to strong for my taste buds. 

source

⑧ Quinoa-

It tastes bland when cooked without herbs or spices but the miniature seeds are creepy.
          

☑ Pricey

⑨ Coconut oil and Olive oil- 

These impart a strong flavour on foods. I will stick to sesame oil and use coconut oil and olive oil in my hair.
      

⑩ Whole-wheat /Whole-Grain

The whole-grain versions of grain products  e.g. whole-wheat coucous, whole-wheat pasta and whole-wheat wraps have strong and bold flavours.  I would rather limit my consumption of the refined versions, that purchase the whole-grain version. The whole-grain versions are also quite pricey 

☑ Pricey

These are the health foods, I do not enjoy and in some cases regret purchasing.

Thank you for reading! 

What are the health foods you dislike?

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Gulp, Gulp, Banana Milk is Coming!

Move over soy, almond, hemp, coconut and quinoa milk, the new 'non-dairy milk' alternative in town is banana milk. Unlike, the Korean Binggrae banana flavoured beverage, this BananaWave product is meant  to be used as a replacement for milk. Like most non-dairy milk alternatives, banana milk is made to have an appearance and texture similar to dairy-based milk.  As such, banana milk is lactose-free  since it is made from banana puree and water. When made commercially, it is fortified with a number of vitamins and minerals and may contain controversial thickeners like carrageenan.

Protein content of non-dairy milk alternatives

Bananas are a natural energy booster due to it being a carbohydrate rich fruit. It is also low in fat, protein and bone-building minerals such as calcium, vitamin D and phosphorus. Using non-fortified banana milk as a replacement for regular dairy-milk will pose a challenge depending on the function it serves in the diet. As a treat or snack or even post-workout snack, fortified or non-fortified banana milk will be fine. Even when fortified, banana 'milk' should be accompanied by a protein-rich food such as nuts, peanut powder, seeds, tofu, eggs etc.  to balance out the high carbohydrate content.

Nevertheless, until banana milk is commercially available in a store near you, try the non-fortified, home-made version:
Banana Milk ( Taste of Home)
Ingredients
1 large ripe banana
1 cup milk
1-1/2 to 2 teaspoons sugar
1/2 teaspoon vanilla extract
Dash ground cinnamon, optional
Directions:
Place the first four ingredients in a blender; cover and process until smooth. Pour into glasses; sprinkle with cinnamon if desired. Serve immediately. Yield: 2 servings

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Try the banana milk and tell us, how it tasted.

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Read More: BANANA WAVE is the FUTURE

Sugar, Sugar, Sugar! Sugar! Too Much is Bad for the Brain

source

Basic physiology tells us the brain and muscles utilise and require certain amounts of glucose to function optimally. However, a recent study by Yale University Prevention Research Centre confirms this as MRI scans showed, increased chemical activity in certain parts of the brain after the consumption of sugar-laden foods. This increased chemical activity is likened to the brain activity of persons using narcotic drugs.  Despite this, the Sugar Association in the USA maintains the claim sugar is not an addictive substance.

Nevertheless,the issue with sugar consumption is not that it can be found in both natural and processed food products but has to do with the concentrated food sources; also known as the sugar dietary bombs or sugar bombs.

These sugar bombs are defined as foods with little or no nutritional value outside of fats and carbohydrates due to large amounts of refined or processed sugar contained within the product.
For example, the primary nutrient gained from the mauby drink is carbohydrates, more specifically sugar (43 grams of sugars or 10 teaspoons).
While mauby is said to have health benefits, the amount of sugar in the beverage negates this effect.

✑ Suggested Reading: Why do we crave the sweet stuff? Science points to your brain

Constantly, being exposed to concentrated sources of added sugar increases our tolerance for sweetness and overtime, the body begins to crave more and more sugar. (Read More) This can lead to poor dental health and a gradual increase in fat storage in certain areas of the body, especially when physical activity levels decrease and the daily diet lacks nutrient-rich foods such as whole-grains, legumes, vegetables etc.  (Read More 1, 2, 3)

To get control of your sugar habit:

First, start tracking your sugar intake.

This can be done over the course of a day or a typical week. Write down all that is consumed. no matter how small. Take note of the time of day, the mood you were in and environment. All these details can help you identify eating patterns (e.g. afternoon candy, breakfast coffee beverage and doughnut) or triggers (e.g. loneliness, boredom, socialising etc. ).

Second, become aware of the foods that contain added sugar
 Reading the ingredient list of all packaged and commercially made items would help you identify whether the product has sugar added. If there is no ingredient list, then thread with caution.
Home-made or ready-prepared items such as stews, coleslaw, potato salad, pelau, cooked vegetables, tomato-sauce and soups, pose less of a challenge as long as the diet is not being compromised by the addition of sugar-laden beverages, and sugar-laden treats -fruity yoghurts, cakes, cookies, doughnuts, candy, Indian sweets, sweet breads, sweetened nuts etc. Nevertheless, if you are making it yourself, it is best to cut back on the amount of sugar added. If these items are purchased, then be mindful of portion consumed, the beverages consumed with the meal, beverages consumed throughout the day, and be mindful of the snacks chosen.
In all, many foods have sugar added to them during processing for set reasons. The foods that pose a challenge to most, are the unlikely sources of added sugar or hidden sources.

✑ Suggested Reading: 56 Different Names for Sugar

Thirdly, know the daily limit for added sugar
The World Health Organisation suggests adults aim for 25 grams (6.5 teaspoons) of added sugar a day. While, the American Heart Association recommends no more than 9 teaspoons (36 g) of added sugar a day (4 teaspoons of added sugar children, 6 teaspoons of added sugar women; 9 teaspoons of added sugar men).

Too much sugar in the diet makes you a fat-builder, not a fat-burner.
 Limit all added sugar in your diet to 4 to 9 teaspoons per day.

Fourthly, enjoy foods that do not require the addition of sugar

Sticking to three or five balanced meals a day can help control appetite and cravings for sugar. Often, times sugary foods are consumed as a snack or light meal when main meals are skipped or consumption is delayed. The trick is to eat on time (no more than 4 hours a part) and ensure each meal comprise at least 20 grams of protein. (Read More: 1, 2, 3, 4)
There are so many amazing foods to enjoy.  
Do not feel deprived, simply enjoy food from different food groups throughout the day.

An example of  day's worth of balanced eating 

Thank you for reading! 
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For view video:
New study finds sugar is also bad for your brain

Startling Facts About Smoothies Revealed

getty

#1 THE GOOD
 Smoothies are ⒼⓇⒺⒶⓉ.

 Smoothies are smooth.
 Smoothies can fill the gap between meals.
 Smoothies can be ⓝⓤⓣⓡⓘⓣⓘⓞⓤⓢ treats, if made right.

 Smoothies can be made from fruit, vegetables, or a combination of both.
ⒻⓇⓊⒾⓉ smoothies made from ❶ portion of whole/crushed fruit and ❶ portion of 100% fruit juice, count towards your daily fruit intake.
ⓋⒺⒼⒼⒾⒺ smoothies made from ❶ portion of fruit and ❶ portion of vegetables,  count towards your daily fruit and vegetable intake.

#2 THE  UGLY
Be wary of the sugar content and fruit acids found in fruit smoothies, as they can contribute to tooth decay and tooth erosion. It is recommended, one limits their smoothie consumption to 250 mL (8 oz or 1 cup) and rinse their mouth well with water after drinking.

 ✑ Suggested Reading: The effects of fruit smoothies on enamel erosion

#3 THE BAD
It is also wise, not to get into the habit of drinking  multiple smoothies in a row or super-size smoothie combos.  In this case, more is not better. While, a 250 ml smoothie count towards one's fruit/veggie intake, 5 smoothies or even a 15-20 oz smoothie, does not. Reason being, smoothies by nature can be packed with more calories and sugar, needed or used by the body at a given time. This not only harms your teeth but can increase your waistline.

Don't drink away your calories!

While, it is very easy to consume 12 oz. of a beverage (e.g. paw paw smoothie (see image)).  Trying to eat the same components used in the beverage, individually will be a challenge.

ACTIVITY: 
THINK ABOUT IT: Can you eat 1 cup of paw paw cubed, 1 medium banana and drink 1/2 cup apple juice and  in one sitting?

#4 THE HIGHLIGHT Before I end, let it be known smoothies are a more nutritious option over fruit juice. Smoothies are made from the blended pulp, flesh, skin, seeds, leaves, root and or stalk of the fruit or veggie. These components are then consumed rather than strained and discarded as in fruit juice. It is widely known, most of the nutrition found in plants are within the fibrous matter and edible portion [skin, pulp, flesh, root, leaf, stalk etc.].

✑ Related article: WOW! 3 Surprising Facts About Smoothies

Bottom-line:

Smoothies are a great way to add variety to a sensible diet as long as a serving of 250 mL (8 oz/ 1 cup) is adhered to.

ADDED CONTENT UPDATE: 

Should you drink smoothies? 

Time. com answers the question [date accessed July 24, 2015]  Watch the video

Thank you for reading! 
Hope you enjoyed the post.

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SOURCES:
Loesche, W. Microbiology of Dental Decay and Periodontal Disease.Medical Microbiology; 1996; chap 99. http://www.ncbi.nlm.nih.gov/books/NBK8259/
Palmer et al. It's More Than Just Candy Important Relationships Between Nutrition and Oral Health. Nutrition Today, 2010; 45 (4): 154  http://www.sciencedaily.com/releases/2010/08/100805103926.htm
Rukon.C.H. Smoothies: one portion or two? British Nutrition Foundation Nutrition Bulletin, 2008;  33, 129–132  http://nutrition-communications.co.uk/uploadedfiles/file/2008%20BNF%20smoothies%20opinion.pdf

5 Facts About The Caribbean Food Groups You Should Know [updated]

6 Caribbean Food Groups (Image credit: The health-nut corner)

❶ The Number of Food Groups & Their Names
While, Canada has 4 food groups, the USA and UK both have 5 food groups, there are 6 official food groups used in the English speaking Caribbean. These are:
        ① Staples        ② Legumes & Nuts (Legumes)     ③ Foods from animals   ④ Fruits  
        ⑤ Vegetables  ⑥ Fats and Oils (Fats and Substitutes)
 Please note, sugar and sweeteners are not an official food group due to their calorie dense nature and poor micro-nutrient profiles, but are included in many dietary guidelines used throughout the region. 

❷ The Staple Diversity 

Unlike the USA and Canada, starchy vegetables and starchy fruits such as corn, white potato (Russet), plantain and breadfruit are found in the same food group as bread, rice and pasta; the staples group. Reason being, when compared with other food groups, these items just like bread, rice and pasta are excellent sources of carbohydrates, fibre and most B-vitamins but are naturally poor sources of fat and protein. 

Learn more about staples in the video

❸ The Exclusivity of Plant-Protein 
There is an entire food group dedicated only to plant-based sources of protein. This is the legumes and nuts group. This group contains all beans, dried peas, nuts, seeds and non-dairy alternatives ( e.g. tofu, soy cheese, soy milk, almond milk and hemp milk).  This makes meal planning for strict vegetarians and meatless Monday a lot easier, since one does not have to think about where they will get their protein from.

In addition, judging from the size of the segment (see poster above), it is safe to say this group should be the second most important food group in the diet of people within this region. A 2002 food consumption survey performed in Guyana, revealed the consumption of legumes ranked higher than the consumption of items from the food from animals group (Ramsammy, L 2005). 

❹ The  Restriction on Fats & Oils 

Like most food guides around the world, the Caribbean foods guide tells the general public, foods in the fats and oils groups should be consumed in small and controlled amounts. It is interesting to note, the sources of fats and oils are quite varied as it includes fatty fruits (avocados, coconut, coconut milk, ackee and olives), refined and unrefined oils, animal fats (streaky bacon,  cream cheese, pork/chicken fat) and others.

❺ The Meal Planning Tool
The 6 food groups aid in the planning of nutritionally balanced meals when the multi-mix principle is used. The Multi-Mix principle is a food combining method  whereby at least two complementary food groups are paired to make a  nutritious meal. This principle could be used to prepare weaning meals as a well as meals for older children and adults. The principle consist of 3 -mixes which are 2-Mix, 3-Mix and 4-Mix. Read More here.

With that said, now you know a little more about the 6 food groups used in the English Speaking Caribbean.

Thank you for reading! 

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Tropical Fruit: Tamarind or "Date of India"

Tropical Fruit-Tamarind 

Tamarind, Tamarindo or Tambran (Trinidadian dialect)  is a cinnamon-brown skinned, 2-7 inch long, oblong and podded fruit, native to tropical climates.  The pod starts off green however, as the fruit matures (ripens), the pod's moisture content decreases, hollows out and turns brown. The pod has a smooth texture and cracks without much force. The pulp is reddish brown, tart**, sticky and contains anywhere between 1 to 10 shiny black seeds per pod (1). However, unlike many tropical fruits tamarind when ripe has a distinctively subtle scent, which can only be described as earthy and not fruity (sweet). The high concentration of tartaric acid and other organic acids in tamarind gives it its tartness. 

Tamarind Nutrition 

Like many fruits, tamarind pulp is carbohydrate rich but a fair source of fibre. 100 grams of  tamarind pulp contains 5 grams fibre. This may account for it having a medium glycaemic index of 65 (2)(4). It is also high in potassium, phosphorus and magnesium and notably low in vitamin C, calcium and iron per 100 grams. 

Commercial Tamarind Products

The pulp is consumed and prepared in a number of ways; some eat the pulp raw others use it to make beverages and savoury/sweet side dishes or treats. Raw, unadulterated tamarind pulp is known to have a mild laxative effect in some persons (3). The pulp is also used in homoeopathic therapies to treat sore throat, bile disorders and alcohol intoxication. In Columbia, the pulp is mixed with other items and used as a tonic for domestic animals (3).  For more on the homoeopathic applications of other parts of the tamarind tree please visit page eight of the third reference and pages 75 to  81 in the first reference listed below.

Nevertheless, while many discard the shiny black seeds, others utilise them in the following ways:-
⃟ Tamarind gum is extracted from the seeds. Tamarind gum is used as a sizing agent in preparation of some textiles amongst others (3)(5).
⃟ Tamarind seeds/kernel- The black shiny seeds are roasted and shelled to reveal a cream coloured 'seed' or kernel. This is seasoned and eaten as you would peanuts or grounded into a powder to be used as an adulterant in coffee (3) or thickening agent or used for animal feed (6).
⃟ Tamarind Oil- The oil is extracted and used for painting dolls or statues (3).

In all, despite tamarind being a poor source of vitamin C, and iron it makes a worthy addition to ones diet once in season. Tamarind's tart flavour and odd appearance are the characteristics that make it a dynamic and versatile fruit. Seeing that, its applications extends beyond everyday sweets, beverages or savoury items. 

What are some of your favourite ways to consume this tropical fruit?

** please note tamarind can also be naturally sweet.
References 
1) De Caluwé, E; Halamová, K and Van Damme, P. ( 2010). Tamarindus indica L. : a review of traditional uses, phytochemistry and pharmacology. Afrika Focus. 23 (1), 53-83.
2) Klapp, E. Glycaemic Index Food LIst. Available: http:/ns/www.thediabetesclub.com/wp-content/plugins/downloads-manager/upload/Glycemic%20index%20food%20list.pdf. Last accessed 15th Sep 2012.
3) Loha-Unchit, K. Tamarind-Makahm. Available: http://www.cenlaherbsociety.com/uploads/tamarind_and_garam_masala.pdf. Last accessed 15th Sep 2012.
4) Tamarind. Available: http://www.botanical-online.com/english/tamarind.htm#listado. Last accessed 15th Sep 2012.
5) Tamarind Products. Available: http://www.indiamart.com/meckoniimpex/new-items.html. Last accessed 15th Sep 2012.
6) Tamarind Pulp. Available: http://naturalmedicines.hubpages.com/hub/tamarind-pulp. Last accessed 15th Sep 2012.

Roasted Melongene (Eggplant)

Eggplant, Melongene, Aubergine, Guinea Squash and Brinjal are just some of the names the nightshade Solanum Melongena'L goes by. Botanically, this deep purple, green skinned produce is classified as a fruit (berry) but in the culinary world, it is deemed a vegetable. This vegetable-fruit, takes on a number of shapes and sizes depending on the cultivar. It is grown in warm temperatures and is ready for harvesting, approximately 60 to 90 days after planting. (1, 2, 3) Eggplant is normally eaten ripe and cooked, to reduce the presence of the alkaloid solanine, which is toxic to humans.  

Nutrition-wise, eggplant makes a great addition to any diet despite containing fair amounts of micronutrients. On the plus side, eggplant is naturally low in calories, carbohydrates and sodium thus, making it great for persons on low-carb or sodium restricted meal plans. Some say eggplant’s high water content is the reason it absorbs flavours well; on its own eggplant has a mild to bland taste. (It should not taste bitter!) 

Health-wise, eggplant offers a number of benefits, thanks to it being packed with phytochemicals and non-nutritive compounds such as nasunin, chlorogenic acid and glycoalkoloids. (4, 5) Dr. Pamplona Roger, the author of The Healing Power of Foods states the urinary and digestive systems benefit the most from the consumption of eggplant; eggplant functions as a diuretic, a mild laxative, and stimulates the production of pancreatic juice. (6) 2010 research performed by Al-Janabi and Al-Rubeey highlights the potency of eggplant’s antibacterial properties. (7) 

Nevertheless, my favourite way of preparing eggplant is roasting (eggplant choka). I roast the eggplant over the stove top, until all the sides are chard. The chard skin gives the eggplant a slight smoky and nutty flavour.

Ingredients 2 Small Eggplants 4 Garlic Cloves, peeled and slivered Dash Hot Pepper Sauce	½ Tbsp Chives and Shadon Beni, diced Salt and Black Pepper to Taste 1 tsp Vegetable Oil (optional)
Method 1) Wash and pat dry the eggplants 2) Using a paring knife, make mini lengthwise sloths all around the eggplants 3) Fill the sloths with the garlic cloves 4) Place the eggplant on the stove top, with the burner on high to medium 5) Leave the eggplant to get chard (3 minutes), then turn to other side 6) Remove from stove top when the eggplant is chard all around 7) Place chard eggplants in a deep bowl and cover bowl with plastic wrap.  Set aside for 5 minutes or until cool to touch 8) Remove the plastic wrap and peel the skins off the eggplants 9) Add the eggplant flesh to a bowl; add in the pepper sauce, chives and shadon beni and oil (optional). Mix well and season with salt and black pepper to taste. 10) Serve with roti, bread, rolls, tortilla wrap, or use as a dip.
NOTE: ·         A liquid drips from the eggplant as it cooks, this liquid can be hard to remove after it dries. Placing a layer of foil around the burner before starting is a good idea. ·         You can add diced onions if you like or dried herbs or geera etc.

References:

1) University of Hawaii at Manoa. (ns). Eggplant. Available: http://www.ctahr.hawaii.edu/fb/eggplant/eggplant.htm. Last accessed 23th Aug 2012.

2) Sanders, D. (NS). Home Garden Eggplant. Available: http://www.ces.ncsu.edu/depts/hort/hil/hil-8015.html. Last accessed 23th Aug 2012.

3) Cantwell, M & Suslow, T. (NS). Eggplant. Available: http://postharvest.ucdavis.edu/pfvegetable/Eggplant/. Last accessed 23th Aug 2012.

4) Hedges, L and Lister, C. (June 2007). Nutritional attributes of spinach, silver beet and eggplant. Available: http://www.vegetables.co.nz/resources/1files/pdf/booklet_spinach_silverbeet_eggplant.pdf. Last accessed 23th Aug 2012.

5) Tiwari, A, Jadon, R, Tiwari, P, et.al. (2009). Phytochemical investigations of Crown of Solanum melongena fruit. International Journal of Phytomedicine. 1, 9-11.

6) Pamplona-Roger, J. (2004). Foods for Urinary Tract. In: Valls, J and Goya, A The Healing Power of Foods. Spain: Inter-American Division Publishing Association. 242-243.

7) Al-Janabi, A and Al-Rubeey, S. (2010). Detection of Antimicrobial Activity of Solanum melogena L. (Egg plant) Against Pathogenic Microorganisms.Pharmacognosy Journal. 2 (15), 35-39.