Thursday, July 12, 2012

Bananas And Body Building Benefits


For some reason, bananas are often times feared by people because they are high on the GI (glycemic index). This is a chart listing how fast a carbohydrate spikes the blood sugar. There is no need to fear a substance that is natural and packed full of health-promoting nutrients. Bodybuilders know this and eat them daily. Learn why they do.

Function
When it comes to bodybuilding, it is essential to have the right amount of fuel to power workouts. The main fuel source utilized during exercise is carbohydrate. Carbohydrates are made up of carbon, hydrogen, and oxygen. They are stored in the body as glycogen which in turn is what drives muscle contractions.
This is where the GI comes into play. If you eat foods that are high on the GI chart, then the pancreas is forced to keep releasing insulin to balance out rising blood sugar levels. This is a vicious cycle that can ultimately lead to diabetes.
In bodybuilding, the main objective is to gain lean muscle mass, so spiking the blood sugar is not the overall strategy.
With that being said, there is a time and place for high GI carbs. That would be the hour after a workout. It is at this point that the muscles are like a dry sponge and are in need of fast glycogen replenishment. Other than that, low GI carbs are the way to go. Bananas are actually a great source of nutrient-dense carbs and they fall right in the center of the GI chart. See Resources below.

Function
Bananas can also be integrated into a body builder's training table. Eating every 2 or 3 hours means eating smaller meals that are nutrient-dense. This gives the body a steady supply of nutrients and keeps blood sugar levels in check so there is no chance of unwanted fat gain.
Many bodybuilders eat this way to build lean muscle and not gaining unwanted fat. See Resources for the second link in which bananas are included in the meal plan.

Benefits
The actual nutritional content of a banana is very bodybuilding friendly. They have 3 gm of fiber, 2 gm of protein, 27gm of carbs, and are loaded with potassium. Potassium helps to relieve muscle soreness. If the diet is lacking in this key nutrient, then muscle soreness will persist causing workouts to suffer. This is never the goal of a bodybuilding routine.

Types
Bananas actually come in several varieties ranging in size from 3 inches up to 8 inches or longer. The most popular one is the Cavendish or Chiquita banana as these are the most heavily recognized and consumed variety in the U.S.

Plantains are a version that are most popular in India and they need to be cooked as they are really bitter. They have gained some acclaim recently in the states, but are not as user friendly as other types.

The Red banana is sweeter than a conventional banana and has more vitamin C and beta carotene. These are a good addition to a bodybuilders diet as they help increase immunity which gets compromised during intense weight training. They also have a pleasant sweeter taste somewhat reminiscent of raspberry.

The Baby or Nina banana is the runt of the litter. They stand in at about 3 inches in length, but they are a powerhouse of nutrition. They have all the benefits of the regular banana with the added addition of a high amount of Vitamin B-6. This is also quintessential for bodybuilding as vitamin B-6 helps with brain function and converting protein to energy. This would be a good reason to eat a banana slathered with peanut butter.

Misconceptions
As I mentioned in the introduction, there are a lot of people who fear eating bananas. There is no reason to fear them especially if you are a bodybuilder. They are a quick, easy snack, pre-workout meal, post-workout meal and an all around great supplement to add to the diet. They are universal enough to be used in any dynamic of a diet plan. They can be used for additional calories if you're looking to bulk up or they can be used by themselves if cutting weight is the goal.

Another myth is that bananas cause tooth decay. What causes tooth decay is simple carbs and sugars that lie on the teeth for long periods of time. Likely culprits are cookies, cakes, bagels and all day sipping of coffee sweetened with sugar. This causes bacteria and bacteria causes destruction and breakdown of enamel. Any residue that is left in the mouth from a banana can easily get rinsed away within a glass of water.

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Source: http://www.ehow.com/
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[Banana Recipe] Banana Nutmeg Mini-Muffins Recipe

Banana mini-muffins are made with whole wheat flour and touched with nutmeg flavor for a healthy snack. You can use this batter for standard muffins as well. Simply extend the baking time about 5 to 10 minutes.
Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon ground allspice
1 egg
1/2 cup buttermilk
1/2 cup mashed bananas, very ripe
1/3 cup oil
Preparation:

Preheat oven to 400 degrees F. Coat miniature muffin cups with nonstick cooking spray or line with paper baking cups. 

In a large bowl, combine the flours, sugar, baking powder, baking soda, nutmeg, salt and allspice. Mix well. 

Beat the egg in a small bowl. Add the buttermilk, Banana, and oil. Mix well. Add to the dry ingredients. Stir just until the dry ingredients are moistened. 

Divide the batter evenly among the muffin cups, filling each 2/3 full. Bake for 10 to 15 minutes, or until light golden brown and a toothpick inserted in the center comes out clean. Immediately remove muffins from the pan. Serve warm. 

Yield: 36 muffins 

Recipe Source: Healthy Baking by Pillsbury Company (Viking Press)
Reprinted with permission. 

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Source: http://homecooking.about.com
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Tuesday, July 3, 2012

[Banana Recipe] Banana Macadamia Nut Bread

Traditional banana bread gets tropical flair from macadamia nuts. This quick bread is easy to make. Feel free to substitute your favorite nuts for the macadamias.
Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Ingredients:

2-1/4 cups all-purpose flour
1/4 cup granulated sugar
3/4 cup brown sugar, firmly packed
3-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 teaspoons ground cinnamon
1-1/4 cups mashed ripe bananas
1/3 cup milk
1 teaspoon vinegar
3 Tablespoons vegetable oil
1 egg
1 cup macadamia nuts, chopped
Preparation:

Preheat oven to 350 degrees F. Generously grease a 9 x 5-inch loaf pan; set aside. 

In a large bowl, combine flour, sugar, brown sugar, baking powder, salt, cinnamon, bananas, milk, vinegar, vegetable oil, and egg. Beat at medium speed of electric mixer for 30 seconds or until dry ingredients are just moistened. Stir in macadamia nuts. Spoon batter into greased pan. 

Bake at 350 degrees F. for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely on wire rack before slicing. 

Recipe Source: Florida State Fair Cookbook (State Fair Books) - out of print
Reprinted with permission.


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Source:http://homecooking.about.com
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[Banana Recipe] Banana Ketchup


Although there is a little tomato in this ketchup, it's the flavor of the bananas that shines through. Banana ketchup is especially good with pork and chicken.
Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Ingredients:

1/2 cup golden raisins
1/3 cup chopped sweet onions
2 large garlic cloves, quartered
1/3 cup tomato paste
4 large very ripe bananas, peeled and sliced
1-1/3 cup cider vinegar, divided use
3 to 4 cups water
1/2 cup (packed) dark brown sugar
1-1/2 tsp salt
1/2 tsp ground chipotle chile pepper or to taste
1/4 cup light corn syrup
2 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp ground cloves
2 tbsp dark rum
Preparation:

Place the raisins, onions, garlic, tomato paste, bananas, and 2/3 cup vinegar in the bowl of a food processor fitted with the metal blade. Process until smooth and pour into a large, heavy saucepan.

To the banana mixture in the saucepan, add remaining 2/3 cup vinegar, 3 cups water, brown sugar, salt, and ground chipotle chile pepper. Stir to combine.

Bring mixture to a boil over medium-high heat, stirring often. Reduce heat to low and cook uncovered, stirring the ketchup occasionally, for 1 hour and 15 minutes. If the ketchup gets too thick and begins to stick, add some of the remaining water (up to 1 cup).

Add corn syrup, allspice, cinnamon, nutmeg, and cloves. Cook over medium-low heat, stirring often, for another 15 minutes or until it is thick enough to coat a metal spoon. Stir in the rum and remove from heat. Let cool for 10 minutes.

Push ketchup through a fine strainer, mashing the solids with the back of a spoon. Let cool to room temperature, pour into glass bottles, cover, and refrigerate. Use within 1 month. Banana ketchup is especially good as a condiment with pork and poultry.
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Source: http://homecooking.about.com
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[Banana Recipe] Bananas Foster Bars

Bananas Foster is a classic dessert combining the flavors of bananas and rum. Here the classic dessert has been turned into a bar cookie. If you need to skip the alcohol, you may substitute rum extract. Pecans or walnuts provide a bit of crunchy texture, but they may be omitted if you are allergic. What bar cookie does not benefit from a cream cheese frosting? These are sure to please even the most sophisticated palate.
Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients:

Bars:
1/2 cup (1 stick) butter, softened
1 cup dark brown sugar, packed
1 egg
1 Tablespoon dark rum or 1 teaspoon rum extract
1 cup flour
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup bananas, diced
1/2 cup (2 ounces) pecans or walnuts, chopped
.
Frosting:
2 Tablespoons unsalted butter at room temperature
4 ounces cream cheese, softened
1/4 cup light brown sugar, packed
1 teaspoon rum or pure vanilla extract
1 teaspoon cinnamon
1 to 2 cups confectioners’ sugar, sifted
Pecan halves for garnish
Preparation:

Make the Bars:
Preheat oven to 350 F. Lightly butter and flour 9-inch square pan (see Note).

In large bowl, beat together butter and sugar with electric mixer until creamy. Add egg and rum. Mix to combine.

In small bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Gradually add to butter mixture. Mix in bananas and pecans, then stir to incorporate.

Pour batter into prepared pan and spread evenly. Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean. Remove pan to a wire rack to cool completely.

Make the Frosting:
In large bowl, combine butter, cream cheese, sugar, and extract with an electric mixer. Beat until light and fluffy. Add cinnamon and 1 cup confectioners’ sugar; blend until smooth (careful; over mixing will cause separation). Add additional confectioners’ sugar to create desired consistency.

Spread frosting immediately over cooled bar cookies. Cover and store bars in refrigerator for up to 3 days. When ready to serve, cut bars into 2-inch squares. If desired, top each square with a pecan half.

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Note: For a thicker bar, use an 8-inch square pan.
Source: http://homecooking.about.com
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[Banana Recipe] Banana Flambe Recipe


Rum is flamed to finish this simple banana dessert dish. This makes an impressive presentation with the lights off, but be sure to read the flambe tips before beginning.
Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

2 bananas
2 Tablespoons sunflower oil
4 Tablespoons sugar
1/2 cup white rum
1 lime, squeezed
Preparation:

Peel and halve the banana lengthwise. Heat the oil in a frying pan over medium heat. Brown the bananas 5 minutes on each side. Add the sugar and pour in the rum. Cook for 2 minutes. Flambé. Sprinkle with lime juice and serve at once.

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Recipe Source: French Caribbean Cuisine by Stephanie Ovide (Hippocrene Books)
Reprinted with permission.
Source:http://homecooking.about.com
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