Posted on: 26 July, 2007
Author: Monica Shah
Behold the blueberry: one of summers super foods. In a recent study published in the Journal of Clinical Nutrition, people who ate 1 cup of blueberries daily significantly increased the level of antioxidants in their blood. Behold the blueberry: one of summers super foods. A small and mighty nutritional force, the blueberry combines more powerful disease-fighting antioxidants then almost any other fruit or vegetable. Just one serving of blueberries provides as many antioxidants as five servings of carrots, apples, broccoli or squash. In fact, 2/3 cup of blueberries gives you the same antioxidant protection as 1,733 IU of vitamin E and more protection than 1,200 milligrams of vitamin C*. And they taste heavenly with some fresh yogurt and honey! These antioxidant powerhouses offer extraordinary health and anti-aging benefits. Blueberries have a role in the prevention of cardiovascular disease, cancer, diabetes, senility, and degenerative eye diseases like macular degeneration and cataracts. In a recent study published in the Journal of Clinical Nutrition, people who ate 1 cup of blueberries daily significantly increased the level of antioxidants in their blood. Still not convinced? These little blue jewels also contribute to aging gracefully. They help maintain healthy skin and reduce fine aging lines. And blueberries benefits arent only cosmetic: theres evidence that they also reduce the effects of age-related conditions such as Alzheimers disease and dementia in animal studies (human clinical studies are still underway*). Here are some tips on buying and using blueberries: Selection: Look for plump, firm, indigo-blue berries with a silvery frost and avoid berries that look moldy. Be sure to pick the container up to check for freshness in the berries on the bottom. Storage: Store in the refrigerator for up to one week and only wash the berries just before you are going to eat them. To freeze the berries, scatter washed and dried berries on a cookie sheet in a single layer and put them in the freezer. Once frozen, they can go into zip-lock bags for storage. Use: Snack on frozen berries or use them in smoothies Try this great recipe: Zesty Blueberry Popsicle 12 paper or foil baking cups, 2.5 inch size Zest and juices of 1 small lemon 2 cups plain nonfat yogurt ¼ to ½ cup agave nectar to taste 1 pint blueberries 12 Popsicle sticks Line twelve 2.5 inch muffin pan cups with fluted paper baking cups. In a bowl, blend the lemon zest, lemon juice, yogurt, and sugar until smooth. Stir in the blueberries. Divide the mixture among the paper-lined muffin pan cups. Freeze for 1.5 hours or until almost firm: Insert a Popsicle stick in the middle of each pop. Freeze until firm, about 2 hours. For longer storage in the freezer, cover with plastic wrap. To serve, peel off the paper liners from the pops: let stand at room temperature 4 to 6 minutes to soften slightly for easier eating. Source: Free Articles from ArticlesFactory.com Founder of Ideal Balance, Monica Shah is a holistic nutrition and life balance expert. She helps busy professionals find simple ways to eat better, exercise and find more balance in their lives. Often called the irreverent nutritionist, Monicas approach to being healthy is simple, fun and long-lasting. To find out more about her program and to sign up for her FREE initial consultation and FREE nutrition tips please visit http://www.idealbalanceinc.com.