Fresh Fruits Drop the Hammer on Cancer!
Fresh fruits are an important component of the natural diet of all primates. Humans and other primates have color vision and the ability to appreciate sweets. We are designed this way so that we can recognize ripe fruits and be attracted to them. We have a natural sweet tooth designed to direct us to those foods most critical for our survival, but sugar and candy manufacturers also know that bright colors and sweet tastes are instinctually attractive. They have used that knowledge to their advantage. Remember, your instinctual reaction is designed to lead you to fruit—not sugary, processed foods. Fruit is an indispensable requirement to maintain a high level of health. Fruit consumption has been shown to offer the strongest protection against certain cancers, especially oral, esophageal, lung, prostate, and pancreatic cancer.1
Researchers also have discovered substances in fruit that have unique effects on preventing aging and deterioration of the brain. Some fruits, particularly berries, are rich in phytochemicals that have anti-aging effects. Berries are an excellent, nutrient-dense, low-calorie source of vitamins and phytochemicals. Researchers have seen that blueberries also have protective effects for brain health in later life.2 In addition, certain pectins—natural parts of the cellular makeup of fruits such as oranges, kiwis, and pomegranates—also lower cholesterol and protect against cardiovascular disease.3
As you can see, fruit is vital to your health and well-being and can contribute to lengthening your life. While our natural, sweet desires are usually satisfied by convenient “treats,” we can use fresh and frozen fruits to make delicious desserts that are healthy and taste great. Book Two provides many delicious and easy fruit recipes to satisfy your sweet tooth in a healthy manner. When you complete your evening meal with one of those recipes—a frozen strawberry sorbet, a cantaloupe slush, or simply a bowl of fresh berries—you are putting the finishing touches on a meal that will satisfy your desire for a sweet food, while intellectually satisfying your desire to be healthy and wise.
This is an excerpt from Dr. Fuhrman’s book Eat For Health.
1. Jansen MC, Bueno-de-Mesquita HB, Feskens EJ, et al. Quantity and variety of fruit and vegetable consumption and cancer risk. Nutr Cancer. 2004;48(2):142-148.
2. Lau FC, Shukitt-Hale B, Joseph JA. The beneficial effects of fruit polyphenols on brain aging. Neurobiol Aging. 2005;26(Suppl 1):128-132.
3. Gorinstein S, Caspi A, Libman I, et al. Red grapefruit positively influences serum triglyceride level in patients suffering from coronary atherosclerosis: studies in vitro and in humans. J Agric Food Chem. 2006;54(5):1887-1892. Aviram M, Rosenblat M, Gaitini D, et al. Pomegranate juice consumption for 3 years by patients with carotid artery stenosis reduces common carotid intima-media thickness, blood pressure and LDL oxidation. Clin Nutr. 2004;23(3):423-433. Duttaroy AK, Jørgensen A. Effects of kiwi fruit consumption on platelet aggregation and plasma lipids in healthy human volunteers. Platelets 2004;15(5):287-292.
Image credit: Aly K.
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