Along with folate, blood oranges also contain anthocyanins, which help to protect against free-radical muscle damage. Plus you’ll get an added antioxidant boost with more vitamin C. Squeeze blood orange juice over fish before grilling or use as a salad dressing; toss blood orange slices into fruit salads. Oxygen Magazine, May 2009
Archive for the ‘Fruit’ Category
Blood Oranges
Friday, October 9th, 2009I Love Cherries, You Love Cherries, We All Love Cherries!
Friday, October 9th, 2009
Studies suggest that cherries’ high antioxidant content and anti-inflammatory properties can help reduce muscle soreness and may even increase your muscular strength. Add halved tart cherries to tuna or chicken salad; mix cherry juice into smoothies or whisk it into fruit salad dressings. Oxygen Magazine 2009
Are Raw Cranberries Good For You?
Wednesday, September 30th, 2009Yes, raw cranberries (so long as they are high-quality and organically grown) are good for you. The reason that most people don’t eat cranberries raw is because they are very tart. (Some people might experience a stomachache from the fruit’s tartness, but from a nutritional standpoint, I would still describe raw cranberries as being a highly nutritious food and a food without natural toxicity risks.) One of my favorite ways to incorporate raw cranberries into my diet is to slice them very thin and add them to salads or cooked vegetables. By slicing them thin you won’t have to worry about an overload of tartness; you’ll get just enough zing to brighten the taste of the dish to which you add them.
One group of individuals who may want to hold off before including raw cranberries in their Healthiest Way of Eating would be individuals taking the prescription drug warfarin. Although most of the studies involving potential interactions between this medication and cranberry have been done on cranberry juice, I would recommend physician approval in this situation to remain on the safe side.
Are Raw Cranberries Good For You?
Yes, raw cranberries (so long as they are high-quality and organically grown) are good for you. The reason that most people don’t eat cranberries raw is because they are very tart. (Some people might experience a stomachache from the fruit’s tartness, but from a nutritional standpoint, I would still describe raw cranberries as being a highly nutritious food and a food without natural toxicity risks.) One of my favorite ways to incorporate raw cranberries into my diet is to slice them very thin and add them to salads or cooked vegetables. By slicing them thin you won’t have to worry about an overload of tartness; you’ll get just enough zing to brighten the taste of the dish to which you add them.
One group of individuals who may want to hold off before including raw cranberries in their Healthiest Way of Eating would be individuals taking the prescription drug warfarin. Although most of the studies involving potential interactions between this medication and cranberry have been done on cranberry juice, I would recommend physician approval in this situation to remain on the safe side.
Bananas
Wednesday, September 30th, 2009
Thanks to bananas’ high potassium content, peeling one is a speedy solution to that stitch in your side. While a lack of sodium is the main culprit behind muscle cramps, studies show potassium plays a supporting role: You need it to replace sweat losses and help with fluid absorption. Bananas are also packed with energizing carbohydrates. One medium-size fruit has 400 milligrams of potassium and as many carbohydrates (29 grams) as two slices of whole-wheat bread. Womans Health Mag 2009
Pomegranates
Monday, September 28th, 2009
Aside from the antioxidant properties of its high vitamin C content, pomegranates also contain powerful polyphenols, shown to offer protection against exercise-induced oxidative stress.
Mix pomegranate juice with equal part sparkling water for nutritious mocktail at half the calories or whisk it into salad dressings; stir the seeds into yogurt or cooked oatmeal or munch on plain seeds as a healthy snack. Oxygen Magazine 2009
Refreshing Watermelon!
Sunday, September 20th, 2009
No other fruit says summer like the subtly crunchy, thirst quenching watermelon. Although watermelons can now be found in the markets throughout the year, the season for watermelon is in the summer when they are sweet and of the best quality. As a member of the Cucurbitaceae family, the watermelon is related to the cantaloupe, squash and pumpkin, other plants that also grow on vines on the ground. Watermelons can be round, oblong or spherical in shape and feature thick green rinds that are often spotted or striped. They range in size from a few pounds to upward of ninety pounds.
Watermelon is not only great on a hot summer day, this delectable thirst-quencher may also help quench the inflammation that contributes to conditions like asthma, atherosclerosis, diabetes, colon cancer, and arthritis. Sweet, juicy watermelon is actually packed with some of the most important antioxidants in nature. Watermelon is an excellent source of vitamin C and a very good source of vitamin A, notably through its concentration of beta-carotene. Pink watermelon is also a source of the potent carotenoid antioxidant, lycopene. These powerful antioxidants travel through the body neutralizing free radicals. Free radicals are substances in the body that can cause a great deal of damage. They are able to oxidize cholesterol, making it stick to blood vessel walls, where it can lead to heart attack or stroke.
