Cherries. Not Just Another Berry. The New Antioxidant “Super Fruit”

The Cherry Research Committee is seeking proposals for new cherry research studies. Submit your proposal and learn more at www.cherryresearch.com.

Cherries are not only good for you, but they’re also on trend as a homegrown “Super Fruit.” According to recent data, more than 9 out of 10 Americans want to know where their food comes from, nearly 80 percent say they’re purchasing “locally produced” products, and the majority is defining “local” as grown in America.1,2 And cherries deliver.

A growing body of science reveals tart cherries, enjoyed as either dried, frozen cherries or cherry juice, have among the highest levels of disease-fighting antioxidants, when compared to other fruits. They also contain other important nutrients such as beta carotene (19 times more than blueberries or strawberries) vitamin C, potassium, magnesium, iron, fiber and folate.

Emerging evidence links cherries to many important health benefits – from helping to ease the pain of arthritis and gout, to reducing risk factors for heart disease, diabetes and certain cancers. Cherries also contain melatonin, which has been found to help regulate the body’s natural sleep patterns, aid with jet lag, prevent memory loss and delay the aging process.

A recent study from the University of Michigan reveals new evidence linking cherries to heart health benefits. The study found that a cherry-enriched diet lowered total weight, body fat (especially the important “belly” fat), inflammation and cholesterol-all risk factors associated with heart disease. According to the American Heart Association, being overweight or obese, in particular when the weight is concentrated in the middle, is a major risk factor for heart disease. As nearly two out of three Americans are overweight, emerging studies like this are important in examining the role diet may play in disease management and prevention.

Click on Cardiovascular/Heart Health for more information on the role cherries may play in reducing inflammation and risk factors associated with heart disease.

While there’s no established guideline yet on how many cherries it takes to reap the benefits, experts suggest that 1-2 servings of cherries daily can help provide some of the health benefits identified in the research. Single serving size examples include:
• 1/2 cup dried
• 1 cup frozen
• 1 cup juice
• 1 ounce (or 2 Tbsp) juice concentrate

For additional information on serving sizes and tips to meet daily requirements for fruits and vegetables, visit: www.5aday.gov/what/index.html

1: Survey conducted by IRI Data, 2008
2: Survey conducted by The Hartman Group, 2008

http://www.choosecherries.com/health/main.aspx

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Health Benefits of Cherries :

a. Cherries red pigment is called anthocyanins, this pigment has been shown to reduce pain and inflammation.

b. Cherry Anthocyanins are also a powerful antioxidant.

c. Cherries help stimulate the secretion of digestive juices and of the urine and are effective cleansers of the liver and kidneys.

d. Eating large quantities of cherries, from one half pound and up daily, has been found to bring relief to patients with gout, a disease that is characterized by an excess of uric acid in the blood and attacks of arthritis.

e. Cherry also contain a high level of melatonin, is a substance that is important in the immune system function. Study shown that people who experience heart attack have low melatonin levels.

f. May help prevent cancer in organs and glands with epithelial tissue due to its high Vitamin A content.

g. Cherries is also helpful in the following cases ; Anemia, Colds (runny nose), Obesity, Cramps, Intestinal worm, High blood Pressure, Rheumatism, Asthma

Nutritive Values : Per 100 gm.

• Vitamin A : 620 I.U.
• Vitamin B : Thiamine .05 mg.;
• Riboflavin : .06 mg.;
• Niacin : .4 mg.
• Vitamin C : 8 mg.
• Calcium : 18 mg.
• Iron : .4 mg.
• Phosphorus : 20 mg.
• Fat : .5 gm.
• Carbohydrates : 14.8 gm.
• Protein : .5 gm.
• Calories : 61

http://hubpages.com/hub/Health_Benefits_of_Cherries

Health benefits of Cherries:

There are a number of health benefits associated with the cherry fruit. Among the many wellness promoting attributes of the fruit, the main ones include:

• Cherry is being researched upon extensively in the human battle against cancer. Research, so far, reveals that consumption of the fruit is especially beneficial in fighting organ cancers.
• The anti-oxidants in cherries clean up free radicals, or the unstable molecules responsible for cell damage in the human body. This is believed to slow down the aging process.
• Research reveals that the anthocyanin red pigment in cherries helps to reduce inflammation and pain.
• The cherry fruit is also credited with reduced risk of heart disease and diabetes, on consumption. Research reveals that people who include the fruit as it is or in supplement form in the daily diet display lower blood cholesterol and triglycerides.
• A daily cupful has the ability to address and relieve the discomfort associated with arthritis, and gout.
• The cherry fruit is low in fat and high in water content. Regular consumption helps to boost energy levels and modify metabolism for effective weight loss. It is also being used as a natural cure for Fibromyalgia Syndrome and certain physiological problems.
• High potassium content in cherries controls water retention and aids in the treatment of autoimmune neuro-degenerative ailments and connective tissue diseases.
• Cherries are easily available fresh, juiced and canned. Rich servings of the fruit ensures a daily intake of essential iron, potassium, magnesium, iron, fiber and folate.
• Probably the most important and benefiting attribute of the fruit is its newly discovered ability to help in the weight loss process. The cherry fruit is low in fat and high in water content. Regular consumption helps to boost energy levels and modify metabolism for effective weight loss. The fruit is being tapped for potential fat burn and blood pressure regulation.

By Gaynor Borade
Published: 4/15/2009

http://www.buzzle.com/articles/health-benefits-of-cherries.html

See also:

http://www.buzzle.com/articles/health-benefits-of-cherries.html
http://healthmad.com/nutrition/health-benefits-of-cherries/
http://www.wisegeek.com/what-are-the-health-benefits-of-cherries.htm
http://guide2herbalremedies.com/health-benefits-cherry-juice/
http://www.edubook.com/health-benefits-of-cherry-juice/3820/

Parsley: One of the World’s Seven Most Potent Disease-Fighting Spices

Parsley (Petroselinum crispum), the world’s most popular culinary herb is also known as “rock celery” and belongs to the Umbelliferae family of plants. Parsley is one of the world’s seven most potent disease-fighting spices which also include Ginger, Oregano, Cinnamon, Turmeric, Sage, and Red chili peppers. Parsley grows in most climates and is readily available throughout the year. It is a biennial plant which means that it produces seeds during its second year of production and will reseed itself if you let it.

While parsley is a wonderfully nutritious and healing food, it is often under-appreciated. Most people do not realize that this vegetable has more uses than just being a decorative garnish that accompanies restaurant meals.

Parsley is native to the Mediterranean region of Southern Europe and has been cultivated for more than 2,000 years. It was originally used as a medicinal plant (see below) prior to being consumed as a food. Ancient Greeks held parsley to be sacred, using it to not only adorn victors of athletic contests, but also for decorating the tombs of the deceased. While it is uncertain when and where parsley began to be consumed as a seasoning, historians think it may be sometime during the Middle Ages in Europe. Some historians credit Charlemagne with its popularization as he had it grown on his estates.

Parsley’s Many Therapeutic Health Benefits Include Its Use For:

· Anemia: Builds up the blood because it is high in iron.  The high vitamin C content assists the absorption of iron.

• Antioxidant: Increases the anti-oxidant capacity of the blood.
• Bactericidal (kills bacteria)
• Bad breath
• Baldness: Believe it or not, men even scrubbed parsley onto their scalps to cure baldness—which doesn’t work.
• Blood purifier
• Blood vessel rejuvenation: Maintains elasticity of blood vessels, and helps to repair bruises.
• Diarrhea is greatly helped by drinking parsley tea.
• Digestion: Parsley is an excellent digestion restorative remedy. It improves the digestion of proteins and fats therefore promoting intestinal absorption, liver assimilation and storage. Because of its high enzyme content, parsley benefits digestive activity and elimination.
• Dissolves cholesterol within the veins
• Diuretic
• Ear health: Treats deafness and ear infections.
• Edema: Acts as a diuretic and blood vessel strengthener.
• Fatigue: Parsley is high in iron so helps repair and provides components for better blood cells.
• Gallstones: Helps dissolve them.
• Glandular support of the liver, spleen, kidneys and adrenal glands.
• Gout
• Hormonal support: In women, parsley improves estrogen and nourishes and restores the blood of the uterus. Conditions like delayed menstruation, PMS, and the menopause (dry skin, irritability, depression and hair loss) can often improve.
• Hormone balancing is achieved through the volatile fatty acids contained in parsley.
• Immune booster: The high vitamin C, beta carotene, B12, chlorophyll and essential fatty acid content render parsley an extraordinary immunity enhancing food. Parsley is an immune-enhancing multi-vitamin and mineral complex in green plant form and one of the most important herbs for providing vitamins to the body.

• Inhibits tumor formation, particularly in the lungs.
• Insect bites: Rub on to relieve the swelling and itch.
• Jaundice
• Kidneys: Parsley is effective for nearly all kidney and urinary complaints except severe kidney inflammation. It improves kidney activity and can help eliminate wastes from the blood and tissues of the kidneys. It prevents salt from being reabsorbed into the body tissues; thus parsley literally forces debris out of the kidneys, liver and bladder. It helps improve edema and general water retention, fatigue and scanty or painful urination.
• Liver congestion: It enriches the liver and nourishes the blood. Parsley helps reduce liver congestion, clearing toxins and aiding rejuvenation.
• Menstrual irregularity: Parsley helps to make the cycles regular by the presence of apiol which is a constituent of the female sex hormone estrogen.
• Menstrual pain
• Night blindness: Bad eyesight is a sign of Vitamin A deficiency.
• Rheumatism
• Spleen strengthening: The parsley root in particular strengthens the spleen, and can, therefore, treat malabsorption.
• Stamina loss and low resistance to infection, point to a sluggish liver. This can manifest itself in blood deficiencies, fatigue, a pale complexion and poor nails, dizzy spells, anemia and mineral depletion.
• Stomach problems
• Strengthens loose teeth: In the Middle Ages parsley was used for many conditions including ‘fastening teeth’ (Scurvy, which is caused by a Vitamin C deficiency, makes the gums spongy and the teeth loose.)
• Uterine tonic
• Weight loss benefits from being a diuretic

Nutritional Benefits of Parsley:

Parsley is a nutrient powerhouse containing high levels of beta carotene, vitamin B12, folate, chlorophyll, calcium, more vitamin C than citrus fruits, and just about all other known nutrients. Parsley is a moistening, nourishing, restoring, ‘warming’ food, pungent with a slightly bitter, salty flavor. It enhances and stimulates the energy of organs, improving their ability to assimilate and utilize nutrients.

Beta carotene is used for protein assimilation. This nutrient benefits the liver and protects the lungs and colon. Beta-carotene is converted by the body to vitamin A, a nutrient so important to a strong immune system that its nickname is the “anti-infective vitamin.”

Chlorophyll Parsley is abundant in chlorophyll, thus purifying and inhibiting the spread of bacteria, fungi and other organisms. Chlorophyll from parsley is slightly anti-bacterial and anti-fungal which acts to enhance immune response and to relieve mucus congestion, sinusitis and other ‘damp’ conditions. Chlorophyll, high in oxygen, also suppresses viruses and helps the lungs to discharge residues from environmental pollution.

Essential Fatty Acids Parsley is a source of alpha-linolenic acid, an important essential fatty acid that is too frequently deficient in today’s diets.

Fluorine is an important nutritional component abundantly found in parsley. Fluorine has an entirely different molecular structure from chemically-produced fluoride. Tooth decay results from a shortage of fluorine, not fluoride. It is the combination of calcium and fluorine which creates a very hard protective surface on teeth and bones. Fluorine also protects the body from infectious invasion, germs and viruses.

Folic Acid, one of the most important B vitamins, but one of its most critical roles in relation to cardiovascular health is to convert homocysteine into benign molecules. Homocysteine is a potentially dangerous molecule that, at high levels, can directly damage blood vessels and increase the risk of heart attacks and stroke in people with atherosclerosis or diabetic heart disease. Folic acid is also a critical nutrient for proper cell division and is therefore vitally important for cancer-prevention in two areas of the body that contain rapidly dividing cells–the colon, and in women, the cervix.

Iron: The iron content of parsley is exceptional with 5.5mg per100g (4oz). A half-cup of fresh parsley or one tablespoon dried has about 10 percent of your iron daily requirements.  Plus, parsley has the vitamin C your body needs to absorb that iron.

Protein: Parsley is made up of 20% protein. (About the same as mushrooms.)

Vitamin B12 Parsley contains traces of B12 producing compounds. Such compounds are needed for the formation of red blood cells and normal cell growth, important for fertility, pregnancy, immunity and the prevention of degenerative illness. The action of vitamin B12, however, is inhibited by birth control pills, antibiotics, intoxicants, stress, sluggish liver, and excess bacteria or parasites in the colon or digestive tracts. Parsley helps to counteract these inhibitors.

Vitamin K: Getting at least 100 micrograms of Vitamin K a day can drastically cut your risk of hip fracture. Vitamin K is necessary for bones to get the minerals they need to form properly. Parsley is loaded with vitamin K (180 mcg per 1/2 cup). Cooking parsley nearly doubles its Vitamin K.

Vitamin C: Parsley contains more vitamin C than any other standard culinary vegetable, with 166mg per 100g (4oz). This is three times as much as oranges. Flavonoids, which make up the Vitamin C molecule, maintain blood cell membranes, and act as an antioxidant helper.

Volatile oil components – including myristicin, limonene, eugenol, and alpha-thujene. Parsley’s volatile oils, particularly myristicin, have been shown to inhibit tumor formation in animal studies, and particularly, tumor formation in the lungs. It acts as an antioxidant that can help neutralize particular types of carcinogens (like the benzopyrenes that are part of cigarette smoke, charcoal grill smoke, and the smoke produced by trash incinerators).

Parsley also contains calcium (245mg per 100g), phosphorus, potassium (1000mg per 4 oz), manganese (2.7mg per 100g), inositol, and sulphur.

Many of my client’s test they would benefit greatly from eating parsley for all kinds of health problems.

How to Use Parsley:

Top off your sandwiches with it, include it in your salad greens, put it in Tabbouli or better yet, toss it into simmering soups, stews and sauces. We eat it raw in salads and those days when I can’t eat it raw, I often add a couple of parsley capsules to my nutritional supplements.

Parsley juice, as an herbal drink, is quite powerful and is usually taken in quantities of about 2 fl oz (50ml) three times a day and is best mixed with other juices. I noticed that it’s most effective to juice parsley in between other vegetables as the juice is heavy and thick and doesn’t move through some juicers very readily.

Types of Parsley:

The two most popular types of parsley are curly parsley and Italian flat leaf parsley.  They are both related to celery. The Italian variety has a more fragrant and less bitter taste than the curly variety. There is also another type of parsley known as turnip-rooted (or Hamburg) that is cultivated for its roots, which resemble salsify and burdock. Chinese parsley, is actually cilantro.

How to Pick and Care for Parsley:

Whenever possible, choose fresh, dark green, organically grown parsley that looks fresh and crisp over the dried form of the herb since it is superior in flavor. Avoid bunches that have wilted or yellowed leaves indicating over-mature or damaged produce.

Parsley can be stored loosely wrapped in a damp cloth or plastic bag and refrigerated for up to a week. Wash just before using. If the parsley wilts, either sprinkle it lightly with some water or wash it without completely drying it before putting it back in the refrigerator.

The best way to clean it is just like you would spinach. Place it in a bowl of cold water and plunge it up and down like you would a toilet plunger. This will allow any sand or dirt to dislodge. Remove the leaves from the water, empty the bowl, refill it with clean water and repeat this process until no dirt remains in the water.

If you have excess flat-leaved parsley, you can easily dry it by laying it out in a single layer on a clean kitchen cloth. I pre-chop mine (both varieties) and place it on a cookie sheet on top of the refrigerator where it is warm. Stir it occasionally to allow consistent drying. Once dried, it should be kept in a tightly sealed container in a cool, dark and dry place.

Some feel the curly leaved variety is best preserved by freezing, as opposed to drying. Although it will retain most of its flavor, it has a tendency to lose its crispness, so it is best used in recipes without first thawing.

Bon Appétit!

http://www.naturalhealthtechniques.com/diet_nutrition/ParsleyBenefits.htm

Some believe that parsley leaves can help control bedwetting (enuresis).

Oxalic acid is found in parsley. Oxalic acid prevents calcium absorption and may also contribute to gallstones and kidney stones. For the average person that eats a balanced diet, the small amounts of oxalic acid will not be a health factor. However, those with low calcium health concerns will not want to eat excessive amounts of parsley.

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Useful Sites

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=100

http://ezinearticles.com/?Health-Benefits-Of-Parsley&id=111028

http://www.ehow.com/how_5395753_benefit-parsley-herb-home-remedies.html

http://hubpages.com/hub/Health-Benefits-Of-Parsley

http://www.crazyfortea.com/parsleytea.html

Fat Burning Benefits of Eating Avocado

You can boost your fat burning metabolism by eating foods that contain L-carnitine. Avocado is a rich source of L-carnitine. As an added bonus, it is also an aphrodisiac.

L-carnitine is an amino acid found in your body in the liver. It helps to facilitate fat metabolism, and promotes fat loss. Additionally, it is known to increase energy production in muscle cells and increases blood circulation in the brain.

L-carnitine also helps to reduce triglycerides and increases good cholesterol, which helps to protect the heart. By preventing fat oxidation in the brain, it shows some promise in preventing Parkinson’s disease and Alzheimer’s disease.

Isn’t L-carnitine sold as a supplement?

Yes, in fact L-carnitine is sold as a weight loss supplement. However, locally grown organic foods are always recommended before supplements. The advantages of eating whole foods is because whole foods offer a variety of health benefits.

What about the high fat content in avocados?

Although avocados are one of the few fruits high in fat, most of the fat is heart-healthy monounsaturated fat; it lowers cholesterol, a hormone that stores abdominal fat, which means it may even shrink belly fat. They are also the fruit richest in beta carotene, vitamin E, and protein.

How does the potassium in avocados reduce belly fat?

In addition to boosting metabolism, avocados are known for reducing anxiety because it is loaded with relaxing magnesium and potassium. Potassium is known for helping to reduce belly fat and it prevents fluid retention. (See link below for foods that help to reduce belly fat).

It also has pantothenic acid, which is a B vitamin, can rev up stress-reducing hormones and can lower your risk of depression. Stress is one of the causes of belly fat.

Other than slicing and eating, how else can it be easily included in the diet?

Avocado is now being suggested as an alternative to mayonnaise – on a sandwich for example. It has 4 grams of heart-healthy monounsaturated fat which lowers cholesterol, 2 grams of fiber and 1 gram of protein per ounce making it a more filling substitue for the mayo.

Locally grown foods are recommended. Where are avocados grown?

These fruits have been cultivated for over 7,000 years; three of the original types were West Indian, Mexican, and Guatemalan. They are now grown in in the USA in California and Florida, (and also in Africa and Australia). Many people grow them in their backyards.

We have been eating avocado as an aprhrodisiac and didn’t know it? Explain!

It is said that the Aztecs made a sexually potent spread from mashed avocados, chiles, onions, and tomatoes and it was called ‘ahuaca-mulli.’ We know this same spread as guacamole. (Say ‘ahuaca-mulli’ fast and it sounds like guacamole – less emphasis on the ‘a’)

How do you select and store avocados?

Avocados will not ripen until after they are picked; avocado tree leaves produce a hormone that inhibits the fruit-ripening chemical ethylene. To tell if it is ripe, squeeze it gently to see if it gives. If you buy it ripe it can be stored in the refrigerator for 4-5 days. If it is not ripe you can speed up the ripening process by placing it in a paper bag. I always have success with this ripening method. It may take a few days.

Source: http://hubpages.com/hub/Rev-Up-Your-Metabolism-with-Avocado