Strawberries have been labeled as the fruit with the most antioxidants ! Strawberries stop free radicals that oxidize lipoproteins (cholesterol) in their tracks.
Want to lower:
- cancer risk
- blood pressure
- cholesterol levels
- improve circulation
- have a happy, healthy heart
A serving size is 1 ¼ cup (60 calories, 15 grams carbohydrates).
- vitamin C
- folic acid
- fiber antioxidants
Strawberries also have an alkalizing effect and facilitate the removal of uric acid and are therefore also beneficial for treating gout.
According to Dr. Roger D. Pamplona-Roger, MD, in his three-volume, Encyclopedia of Foods and their Healing Power,
“Eating strawberries regularly during the spring and the first months of summer helps prevent arteriosclerosis and avert its further development. Strawberries should be included in the diet of those who have suffered a heart attack or angina pectoris, as well as when there is poor circulation to the cerebral arteries or to those of the lower limbs.”
In a recent study, printed in the European Journal of Clinical Nutrition,
“Associations of dietary intakes of anthocyanins and berry fruits with the risk of type 2 diabetes mellitus: a systematic review and meta-analysis of prospective cohort studies”,
revealed data from approximately 400K individuals suggesting that eating berries may reduce the risk of type 2 diabetes mellitus by 18%! The potential benefits were linked to the anthocyanins antioxidants in the berries, as well as the anti-inflammatory responses and physiological pathways to reduce blood glucose and insulin resistance! Taking a supplement of anthocyanins did not have the same risk-reduction effect. The whole is better than any sum of its parts.
With Valentine’s Day just around the corner, chocolate covered strawberries are a common favorite at this time of year. Now I don’t want to spoil your fun, but I do want you to succeed in your health goals!
I was recently given, by a very sweet friend, a box of chocolate-covered strawberries. As a dietitian, of course, I had to read the nutritional information. Here is the nutritional comparison between 1 Serving Strawberry, Natural vs. One “Fancy, Swizzled, Premium, Milk and Dark and All Dark Strawberries”
Knowledge is Power, and this just might be the knowledge you need to turn on your power into portion-control!
Learn to enjoy food in its, as-natural-as-possible state!
Need a little sweetener, try adding a little bit of stevia!
Two potential drawback to strawberries:
1. Allergic reactions due to their salicylic acid. Those who are allergic to aspirin tend to also be allergic to strawberries.
2. Kidney Stones due to their oxalic acid. Strawberries contain oxalic acid, and eaten in very large quantities increase risk of kidney stone in individuals prone to forming oxalic kidney stones.
Moderate strawberry consumption poses no risk to even those prone to forming oxalic kidney stones.
For a great recipe using strawberries click here –