We love to try new foods. Some are great. Some don’t measure up and some become staples in our kitchen. See what you think. What is an ice cream sundae without a cherry on top? Yet most of us forgo this treat because traditional maraschino cherries are the poster child for added red food coloring. … Read More
{ 0 comments }
Cherry blossoms signal the coming of spring and we are sure it is summer when fresh cherries appear in the supermarket. Otherwise, few of us give cherries a second thought. We should. Research is showing that tart cherries–the type used in cherry pie filling, for cherry juice, and the dried variety–rank as a superfruit. Forget … Read More
{ 0 comments }
We love to try new foods. Some are great. Some don’t measure up and some become staples in our kitchen. See what you think.
Forget acai, pomegranates and gogi berries. US grown tart cherries, available year round, are tiny nutrition powerhouses. Over 75 research studies dating from the 1950s have shown that compounds in cherries possess anti-inflammatory, anti-aging, and anti-cancer properties. The pigment that gives cherries their bright red color has extraordinary antioxidant capacity.
The use of oxygen in the body is critical to life. But, in the process free radicals are formed. These renegade oxygen compounds can damage the body and promote disease. Antioxidants, natural plant compounds, deactivate damaging free radicals and protect the body… … Read More
{ 0 comments }
