How strawberries each day keep the doctor awayAsians call the strawberry the "queen of fruits” because it’s loaded with health benefits. Ancient Roman physicians prescribed strawberries for many ailments, from fevers to kidney stones, as did French physicians as far back as the 14th century. With all due respect to apples, bananas and oranges, they fall short of the strawberry's many powers. So feast your eyes on these health benefits, then feast on some of these springtime beauties. 1. Stored fat burner The strawberry's anthocyanins stimulate the burning of stored fat. A report in The Journal of Agriculture and Food Chemistry showed that animals fed a high-fat diet plus anthocyanins gained 24 percent less weight than the animals eating the high-fat diet with no anthocyanins. 2. Short term memory boost The same report showed that anthocyanins also boost short term memory by 100 percent in eight weeks. 3. Low in calories, high in fiber One cup of strawberries contains only 54 calories and a healthy dose of fiber. 4. Inflammation relief In a Harvard School of Public Health study, women who ate 16 or more strawberries per week were 14 percent less likely to have elevated levels of C-reactive protein (CRP), which signals inflammation in the body. 5. Cardiovascular protection Antioxidant flavonoids, which also play a role in the strawberry's color and flavor, lower the risk for heart disease.
My rules for strawberries and all fruitsRule 1: Eat organic only. Industrial strawberries are among the dirtiest of all crops, treated with any of nearly 60 different pesticides. You might as well go lick a sidewalk. Rule 2: Eat no genetically modified (GMO) anything. GMO fruits and veggies are forbidden in many parts of Europe, Asia, Australia, New Zealand, even Russia. Smart people worldwide are saying "NO." There's good reason why.
- Most cans are lined with carcinogenic BPA (plastic)
- Antioxidants and water-soluble nutrients such as vitamins C and B are stripped by processing
- Fat-soluble nutrients such as vitamins A and E and the carotenoids may be forced out of the cells where they belong by preservation treatments. Vitamin C, for example, decreases by 10–90% during the canning of various C-rich vegetables.