Fresh fruits and vegetables play a vital role in healthy eating habits. Fruits are packed with micronutrients that help your body to maintain it in a healthy and balanced state because they contain all the vital nutrients the human body requires. They are also a great source of fiber.
Fruits and vegetables are the best source of carbohydrates, needed to produce energy. The carbs you get from produce are easier to digest than those you get from grains. Everybody should eat a minimum of five servings of fruit each day, more, would be much better.
FRUIT provides the body with natural water. More than two-thirds of the body’s water content is found inside cells. The rest is found coursing through the body, carrying vital nutrients and blood cells. Water also serves as a lubricant in joints, aids in maintaining body temperature, and serves as an insulator and shock absorber in body temperature. Not drinking water, enough liquid or not eating high-water content foods puts a great deal of stress on the body, so it is better to consume food that contains water.
We are publishing some recommendations for the types of fruits you should reach for most often. These will help your body fight disease, they'll lower your levels of inflammation, and they'll generally improve your health.
APPLE
A member of the rose family, the apple has a compartmented core and is classified as a pome fruit. The fruit is fibrous, juicy and non-sticky, making it a good tooth –cleaner and a gum stimulator.
Good source of: respectable amounts of soluble and insoluble fibber, some vitamin C and beta-carotene (if you eat the peel), potassium and boron. Apples contain pectin and are an alkaline food. Can reduce blood cholesterol levels, especially “bad” LDL type cholesterol.
The specific combination of fibre types and fruit acid in apples is probably responsible for their well-known ability to prevent and treat constipation. Ttraditionally used for arthritis, rheumatism and gout. The apple’s benefits for digestion and the disposal of unwanted substances from the body support its reputation for helping joint problems. This may be due to a combination of actions: fruit acids that improve digestion, the antioxidant effect of the flavonoid quercetin and pectin’s ability to increase elimination.
AVOCADO
A tropical fruit with a unique flavour that can be used in many different ways. Avocados should have a smooth, buttery texture and a mild, nutty flavour. On the outside it looks like a leathery pear. Avocado is one of the most nourishing fruits.
Good source of: High in vitamin E. It is also high in monounsaturated fat and calories; contains almost all vitamins, including vitamin C and fourteen minerals, all regulate body functions and stimulate growth; its fatty substances have a good effect on the organism.
Helps with digestive problems, rheumatism, kidney, liver and skin infections; Aid in red blood regeneration and prevent anaemia.
BANANA
A ripe banana is firm, with a plump texture, strong peel, and no trace of green on the skin flecked with brown means the fruit is good. Bananas can be easily digested by everyone and are good in reducing diets because they satisfy the appetite and are low in fat.
Good source of: potassium (regulates blood pressure), sugar and soluble fibre. They are excellent four young children and infants since it is good for energetic activity, benefits muscular system; bananas are good in reducing diets because they satisfy the appetite and are low in fat; ripe bananas may help sleep because of its soothing effect by stimulatin serontonin, a substance that raises mood.
BERRIES
Berries like cranberries and blueberries are packed with antioxidants that help your body to fight disease and lower inflammation. In fact, when it comes to antioxidants, berries deliver the most of any fruit or vegetable.
Good source of: iron, copper, manganese, zinc, molybdenum, cobalt, nickel, chromium, fluorine, selenium, silicon, rubdium, aluminium, boron, bromine and others. Contains also Ellagic acid, a substance that prevents cancer and is present in berries and brazil nuts. In addition to all this, berries are rich in soluble fiber, which can improve your digestion and help to lower cholesterol levels.
FIGS
Figs are noticed for their sweetness and soft texture with a fleshly interior filled with edible seeds. Figs have the shortest life span of any fruit in the market. Once they are harvested, they last about only a week. As a consequence, about 90 percent of the world’s fig harvest is dried.
Good source of: Figs closely resemble human milk because of its mineral content. Figs are rich in vitamins A, B1, B2, essential in the intestine regulation. Rich also in calcium, iron, phosphorus, potassium, manganese, sodium, potassium and chlorine. Due to its high content in glucose, the most assimilative of all sugars, the fig is nutritive.
Dried figs are rich in fibre, potassium, calcium, magnesium and iron, and are useful as a more nourishing substitute for sugar in cooking.
GRAPEFRUIT
Grapefruit is a citrus fruit with thick skin, many seeds and a sour taste. This citrus fruit combines tanginess and sweetness.
Good source of: Fresh grapefruit is low in calories and a good source of flavonoids, water-soluble fibers, potassium, vitamin C and folic acid; very rich in citric acid.
Grapefruit, like other citrus fruits, has been shown to exert some anticancer effects and has been found to possess cholesterol-lowering action similar to that of other fruit pectins. Normalizes hematocrit levels and prevents constipation and stone formation. Excellent aid in reducing fevers from colds and flu. When taken before bedtime, grapefruit is conductive to a sound sleep.
LEMONS
Lemons are firm but not hard to the touch; have medium – thick skins and are abundantly juicy. Lemons are very refreshing and make a wonderful drink in the Summer and a marvellous tea in the winter.
Good source of: Alkaline elements; rich in citric acid and vitamin C; contain phosphorus, magnesium, potassium, sodium and calcium.
They are antiseptic, natural and secure against stomach and intestine fermentations; one of the most highly alkalinizing foods; they destroy all microbes and create germ invulnerability; they are very good in retaining calcium in the body.
MANGOES
Mangoes have a smooth skin, orange yellow flesh, are round, oval, or kidney shaped, and are about the size of a small melon or large avocado. When ripe, the flesh is soft and exceptionally juicy.
Good source of: Mangoes are rich in vitamins A, C and beta-carotene, and are a source of vitamin E and iron.
Mangoes are depurative and diuretic and combat stomach acidity.
GRAPES
There are four classes of grapes: wine grapes, table grapes, raisin grapes, and sweet juice grapes. Grapes do not mix well with other fruits so they should be eaten alone.
Good source of: Vitamins A, C and P (bioflavonoids) and trace elements such as germanium and selenium; high in water and magnesium content. Dark grapes are high in iron. Raisins and sultanas are a concentrated source of calories, sugar and nutrients.
Grapes will purify the blood, invigorate the immune system, and put flesh and weight back onto bodies that have become severely wasted and weakened by cancer. Sugar from grapes is easily digested and assimilated by the blood without tiring the digestive organ. Grapes promote the action of the bowel, clean the liver and aid kidney function and are soothing to the nervous system.
MELONS
All melons resemble winter squashes in structure- they have a thick flesh with a central seed-filled cavity. Melons do not combine with other foods and should be eaten alone.
Good source of: potassium, vitamin A, B, C and are very high in silicone especially when eaten right down to the rind.
Melons have an anti-clotting action on the blood.
ORANGE
Oranges are firm, heavy for their size, and evenly shaped. The skin is smooth and the thin skinned oranges are juicier than thick skinned specimens, and small to medium – sized fruits are sweeter than the larger ones.
Good source of: Vitamin C and flavonoids; pectin and sodium when completely matured in the sunshine. Oranges are one of the best sources of water - soluble vitamin C.
Helps the body’s defences. Vitamin C is vital for resistance to infection, both as an oxidant and in its role in improving iron absorption. Oranges combine Vitamin C with flavorous, such as hesperidins, which seem to strengthen the vitamin’s antioxidant powers. Pectin helps lower cholesterol. Oranges provide pectin, a form of soluble fibre that helps reduce blood cholesterol, especially “bad” LDL type cholesterol.
PINEAPPLE
Pineapples have no built-in reserves of starch that convert to sugar. The fruit should be firm, plump and fragrant if it is room temperature; if it is cold the aroma may not be apparent.
Good source of: carbohydrates, proteins, fats and water. It also has calcium, phosphorous, iron, magnesium, potassium and sodium, chlorine,sulphur and manganese; they are also an excellent source of vitamin C and have vitamin A, B1 and B2.
Pineapple enzymes have been used with success to treat rheumatoid arthritis and to speed tissue repair as a result of injuries, diabetic ulcers and general surgery. Studies suggest that pineapple enzymes may improve circulation in those with narrowed arteries, such as angina sufferers.
PAPAYA
The cultivated papaya is a melon like fruit with yellow- orange flesh enclosed in skin that ranges in colour from green to orange to rose; at papaya’s centre is an oblong cavity containing dozens of small black seeds. It can be round, pear-shaped, or long like a banana.
Good source of: Vitamins A, B, C, and D, calcium, phosphorous and iron. Excellent to eat in the morning for they have nutritional value that satisfies the body’s needs in the morning. The papaya is high in digestive properties, has a direct tonic effect on the stomach and it is an excellent food for children because it is important for their growth.
Papayas clean the digestive organ; are diuretic, laxative and refreshing; helps to maintain the acid –alkaline balance of the body; used in the treatment of stomach ulcers and fevers.
PASSION FRUIT
An egg-shaped tropical fruit that is also called purple granadilla. The seeds are edible, so the orange pulp can be eaten straight from the shell. Its pulp is very good and highly aromatic it is used for juicing.
Good source of: Vitamin C, vitamin A, iron and potassium; If eaten with the seeds, it is an excellent source of dietary fibber.
Passion fruit has somniferous and soporific properties, taken before going to bed they help relax and sleep during the night.
PEACHES
Peaches are round and smooth with juicy and sweet flesh that ranges from white to intensely yellow.
Good source of: Vitamin C and A with a high sugar content.
Peaches are diuretic, depurative and detoxifying so they are wonderful to eat on a weight - loss program and are easily assimilated.
Fruits and vegetables are the best source of carbohydrates, needed to produce energy. The carbs you get from produce are easier to digest than those you get from grains. Everybody should eat a minimum of five servings of fruit each day, more, would be much better.
FRUIT provides the body with natural water. More than two-thirds of the body’s water content is found inside cells. The rest is found coursing through the body, carrying vital nutrients and blood cells. Water also serves as a lubricant in joints, aids in maintaining body temperature, and serves as an insulator and shock absorber in body temperature. Not drinking water, enough liquid or not eating high-water content foods puts a great deal of stress on the body, so it is better to consume food that contains water.
We are publishing some recommendations for the types of fruits you should reach for most often. These will help your body fight disease, they'll lower your levels of inflammation, and they'll generally improve your health.
APPLE
A member of the rose family, the apple has a compartmented core and is classified as a pome fruit. The fruit is fibrous, juicy and non-sticky, making it a good tooth –cleaner and a gum stimulator.
Good source of: respectable amounts of soluble and insoluble fibber, some vitamin C and beta-carotene (if you eat the peel), potassium and boron. Apples contain pectin and are an alkaline food. Can reduce blood cholesterol levels, especially “bad” LDL type cholesterol.
The specific combination of fibre types and fruit acid in apples is probably responsible for their well-known ability to prevent and treat constipation. Ttraditionally used for arthritis, rheumatism and gout. The apple’s benefits for digestion and the disposal of unwanted substances from the body support its reputation for helping joint problems. This may be due to a combination of actions: fruit acids that improve digestion, the antioxidant effect of the flavonoid quercetin and pectin’s ability to increase elimination.
AVOCADO
A tropical fruit with a unique flavour that can be used in many different ways. Avocados should have a smooth, buttery texture and a mild, nutty flavour. On the outside it looks like a leathery pear. Avocado is one of the most nourishing fruits.
Good source of: High in vitamin E. It is also high in monounsaturated fat and calories; contains almost all vitamins, including vitamin C and fourteen minerals, all regulate body functions and stimulate growth; its fatty substances have a good effect on the organism.
Helps with digestive problems, rheumatism, kidney, liver and skin infections; Aid in red blood regeneration and prevent anaemia.
BANANA
A ripe banana is firm, with a plump texture, strong peel, and no trace of green on the skin flecked with brown means the fruit is good. Bananas can be easily digested by everyone and are good in reducing diets because they satisfy the appetite and are low in fat.
Good source of: potassium (regulates blood pressure), sugar and soluble fibre. They are excellent four young children and infants since it is good for energetic activity, benefits muscular system; bananas are good in reducing diets because they satisfy the appetite and are low in fat; ripe bananas may help sleep because of its soothing effect by stimulatin serontonin, a substance that raises mood.
BERRIES
Berries like cranberries and blueberries are packed with antioxidants that help your body to fight disease and lower inflammation. In fact, when it comes to antioxidants, berries deliver the most of any fruit or vegetable.
Good source of: iron, copper, manganese, zinc, molybdenum, cobalt, nickel, chromium, fluorine, selenium, silicon, rubdium, aluminium, boron, bromine and others. Contains also Ellagic acid, a substance that prevents cancer and is present in berries and brazil nuts. In addition to all this, berries are rich in soluble fiber, which can improve your digestion and help to lower cholesterol levels.
FIGS
Figs are noticed for their sweetness and soft texture with a fleshly interior filled with edible seeds. Figs have the shortest life span of any fruit in the market. Once they are harvested, they last about only a week. As a consequence, about 90 percent of the world’s fig harvest is dried.
Good source of: Figs closely resemble human milk because of its mineral content. Figs are rich in vitamins A, B1, B2, essential in the intestine regulation. Rich also in calcium, iron, phosphorus, potassium, manganese, sodium, potassium and chlorine. Due to its high content in glucose, the most assimilative of all sugars, the fig is nutritive.
Dried figs are rich in fibre, potassium, calcium, magnesium and iron, and are useful as a more nourishing substitute for sugar in cooking.
GRAPEFRUIT
Grapefruit is a citrus fruit with thick skin, many seeds and a sour taste. This citrus fruit combines tanginess and sweetness.
Good source of: Fresh grapefruit is low in calories and a good source of flavonoids, water-soluble fibers, potassium, vitamin C and folic acid; very rich in citric acid.
Grapefruit, like other citrus fruits, has been shown to exert some anticancer effects and has been found to possess cholesterol-lowering action similar to that of other fruit pectins. Normalizes hematocrit levels and prevents constipation and stone formation. Excellent aid in reducing fevers from colds and flu. When taken before bedtime, grapefruit is conductive to a sound sleep.
LEMONS
Lemons are firm but not hard to the touch; have medium – thick skins and are abundantly juicy. Lemons are very refreshing and make a wonderful drink in the Summer and a marvellous tea in the winter.
Good source of: Alkaline elements; rich in citric acid and vitamin C; contain phosphorus, magnesium, potassium, sodium and calcium.
They are antiseptic, natural and secure against stomach and intestine fermentations; one of the most highly alkalinizing foods; they destroy all microbes and create germ invulnerability; they are very good in retaining calcium in the body.
MANGOES
Mangoes have a smooth skin, orange yellow flesh, are round, oval, or kidney shaped, and are about the size of a small melon or large avocado. When ripe, the flesh is soft and exceptionally juicy.
Good source of: Mangoes are rich in vitamins A, C and beta-carotene, and are a source of vitamin E and iron.
Mangoes are depurative and diuretic and combat stomach acidity.
GRAPES
There are four classes of grapes: wine grapes, table grapes, raisin grapes, and sweet juice grapes. Grapes do not mix well with other fruits so they should be eaten alone.
Good source of: Vitamins A, C and P (bioflavonoids) and trace elements such as germanium and selenium; high in water and magnesium content. Dark grapes are high in iron. Raisins and sultanas are a concentrated source of calories, sugar and nutrients.
Grapes will purify the blood, invigorate the immune system, and put flesh and weight back onto bodies that have become severely wasted and weakened by cancer. Sugar from grapes is easily digested and assimilated by the blood without tiring the digestive organ. Grapes promote the action of the bowel, clean the liver and aid kidney function and are soothing to the nervous system.
MELONS
All melons resemble winter squashes in structure- they have a thick flesh with a central seed-filled cavity. Melons do not combine with other foods and should be eaten alone.
Good source of: potassium, vitamin A, B, C and are very high in silicone especially when eaten right down to the rind.
Melons have an anti-clotting action on the blood.
ORANGE
Oranges are firm, heavy for their size, and evenly shaped. The skin is smooth and the thin skinned oranges are juicier than thick skinned specimens, and small to medium – sized fruits are sweeter than the larger ones.
Good source of: Vitamin C and flavonoids; pectin and sodium when completely matured in the sunshine. Oranges are one of the best sources of water - soluble vitamin C.
Helps the body’s defences. Vitamin C is vital for resistance to infection, both as an oxidant and in its role in improving iron absorption. Oranges combine Vitamin C with flavorous, such as hesperidins, which seem to strengthen the vitamin’s antioxidant powers. Pectin helps lower cholesterol. Oranges provide pectin, a form of soluble fibre that helps reduce blood cholesterol, especially “bad” LDL type cholesterol.
PINEAPPLE
Pineapples have no built-in reserves of starch that convert to sugar. The fruit should be firm, plump and fragrant if it is room temperature; if it is cold the aroma may not be apparent.
Good source of: carbohydrates, proteins, fats and water. It also has calcium, phosphorous, iron, magnesium, potassium and sodium, chlorine,sulphur and manganese; they are also an excellent source of vitamin C and have vitamin A, B1 and B2.
Pineapple enzymes have been used with success to treat rheumatoid arthritis and to speed tissue repair as a result of injuries, diabetic ulcers and general surgery. Studies suggest that pineapple enzymes may improve circulation in those with narrowed arteries, such as angina sufferers.
PAPAYA
The cultivated papaya is a melon like fruit with yellow- orange flesh enclosed in skin that ranges in colour from green to orange to rose; at papaya’s centre is an oblong cavity containing dozens of small black seeds. It can be round, pear-shaped, or long like a banana.
Good source of: Vitamins A, B, C, and D, calcium, phosphorous and iron. Excellent to eat in the morning for they have nutritional value that satisfies the body’s needs in the morning. The papaya is high in digestive properties, has a direct tonic effect on the stomach and it is an excellent food for children because it is important for their growth.
Papayas clean the digestive organ; are diuretic, laxative and refreshing; helps to maintain the acid –alkaline balance of the body; used in the treatment of stomach ulcers and fevers.
PASSION FRUIT
An egg-shaped tropical fruit that is also called purple granadilla. The seeds are edible, so the orange pulp can be eaten straight from the shell. Its pulp is very good and highly aromatic it is used for juicing.
Good source of: Vitamin C, vitamin A, iron and potassium; If eaten with the seeds, it is an excellent source of dietary fibber.
Passion fruit has somniferous and soporific properties, taken before going to bed they help relax and sleep during the night.
PEACHES
Peaches are round and smooth with juicy and sweet flesh that ranges from white to intensely yellow.
Good source of: Vitamin C and A with a high sugar content.
Peaches are diuretic, depurative and detoxifying so they are wonderful to eat on a weight - loss program and are easily assimilated.
