“Orange strengthens your emotional body, encouraging a general feeling of joy, well-being, and cheerfulness.” – Tae Yun Kim

Who doesn’t love a delicious and juicy orange as a snack? They are popular with athletes because they can be easily eaten for a burst of energy. I enjoy eating one or two oranges a day most of the year for that same energy-boosting effect.

13 Health Benefits of Oranges:

1. Helps Prevent Cancer

Oranges are rich in citrus limonoids, proven to help fight a number of varieties of cancer including that of the skin, lung, breast, stomach and colon.

2. Prevents Kidney Diseases

Drinking orange juice regularly prevents kidney diseases and reduces the risk of kidney stones.

Note: drink juice in moderate amounts. The high sugar content of fruit juices can cause tooth decay and the high acid content can wear away enamel if consumed in excess.

3. Reduces Risk of Liver Cancer 

According to two studies in Japan eating mandarin oranges reduces liver cancer. This may be due in part to vitamin A compounds known as carotenoids.

4. Lowers Cholesterol

Since they’re full of soluble fiber, oranges are helpful in lowering cholesterol.

5. Boosts Heart Health

Oranges are full of potassium, an electrolyte mineral is responsible for helping the heart function well. When potassium levels get too low, you may develop an abnormal heart rhythm, known as an arrhythmia.

6. Lowers Risk of Disease

Oranges are full of vitamin C which protects cells by neutralizing free radicals. Free radicals cause chronic diseases, like cancer and heart disease.

7. Fights Against Viral Infections 

Studies show that the abundance of polyphenols in oranges protects against viral infections.

8. Relieves Constipation

Oranges are full of dietary fiber which stimulates digestive juices and relieves constipation.

9. Helps Create Good Vision

Oranges are rich in carotenoid compounds which are converted to vitamin A and help prevent macular degeneration.

10. Regulates High Blood Pressure

The flavonoid hesperidin found in oranges helps regulate high blood pressure and the magnesium in oranges helps maintain blood pressure.

11. Protects Skin

Oranges are full of beta-carotene is a powerful antioxidant protecting the cells from being damage which also protects the skin from free radicals and prevents the signs of aging.

12. Oranges Alkalize the Body

Although oranges are acidic before you digest them, they contain many alkaline minerals that help to balance out the body after they are digested. In this respect, they are similar to lemons which are one of the most alkaline foods available.

13.  Provides Smart Carbs:

Oranges like all fruits have simple sugars in them, but the orange has a glycemic index of 40.  Anything under 55 is considered low. This means as long as you don’t eat a lot of oranges at one time, they won’t spike your blood sugar and cause problems with insulin or weight gain.

Next page: Orange nutrition, interesting facts and recipes.

Nutritional PowerFood

Oranges have so many benefits and I consider them a Powerfood.

They have a wealth of nutrients including vitamin C, vitamin A precursors, calcium, potassium, and pectin. For a complete list of its nutrients and calories go to calories in an orange.

Interesting Orange Facts:

• Oranges are the largest citrus crop in the world.
• Brazil produces more oranges than any other country.
• Navel Oranges are named after the belly button shape near the bottom!
• About 25 billion oranges are grown each year in America.
• In the 18th Century British sailors took sauerkraut and citrus fruits on the ships to prevent scurvy.
• Florida produces about 70 percent of the total U.S. crop, and 90 percent of its production goes to make juice.
• In Queen Victoria’s day, oranges were given as Christmas gifts in England.
• Did you know that the color orange came from the orange fruit?
• Two most common varieties of oranges are Navel and Valencia oranges.
• Orange is the world’s third favorite flavor after chocolate and vanilla.

History of the Orange

• Oranges where first grown in southeast Asia, northeastern India and southern China and were first cultivated in China around 2500 BC.
• In the first century AD, Romans brought young orange trees all the way from India to Rome. North Africa began growing oranges in the 1st century AD.
• Christopher Columbus brought orange seeds in 1493 across the Atlantic Ocean to Spain’s Canary Islands to Haiti, where he planted orange orchards. By 1518 oranges were introduced to Panama and Mexico, and a little later Brazil started growing orange trees.
• America’s first orange trees were planted in Florida in 1513 by Spanish explorer Juan Ponce de Leon.

Growing Oranges

They are a tropical to semitropical, small evergreen flowering trees growing to about 5 to 8 meters tall. Evergreen means they produce flowers and fruit all the same time.

Oranges are either sweet or bitter but as we know most of us eat only the sweet oranges. The most popular sweet varieties are Valencia, Navel, Persian variety and blood orange.

Warm weather can cause the orange skin to re-green but it will still taste good.

Orange peels contain many volatile oil glands in pits. Interior flesh is composed of segments, called carpels, made up of numerous fluid-filled vesicles that are actually specialized hair cells.

Selection and Storage

• In the northern hemisphere orange fruit season begins in October and lasts until February.
• The bigger the navel in an orange, the sweeter it will be.
• Buy fresh fruits that are firm, yet yield to gentle pressure.
• Fresh oranges have bright color, no wrinkles on the skin and feel heavy for their size.
• Avoid overly soft oranges with spots and mold.
• Oranges can be kept at room temperature for a week or so and but keep well for up to two weeks in the refrigerator. Keep them loose in the fruit container and place in the cool area away from excessive moisture, as they tend to get mold easily.
• Store freshly squeezed orange juice inside the freezer compartment for later use.
• Store dried orange zest in a cool, dry place in an airtight glass container away from moisture.
• Moro oranges are also called blood oranges because the pulp is bright red.

Orange Cautions:

Insecticide is sprayed over orange crops. It is important to at the very least wash the oranges in cold running water before use. Better is to wash them in a fruit and vegetable rinse. Organic oranges do not have these chemicals and are best suited for zest preparation.

For those susceptible to foodborne illness, you may need to avoid drinking unpasteurized or fresh-squeezed juice that could contain bacteria. Try sticking to pasteurized juices.

Preparation and Serving tips

It is simple to eat a fresh orange anytime or anywhere. Be sure to wash them under running water to remove surface dirt and any pesticide residues, then peel the skin and yum!

Making fresh orange juice at home is so easy and much better than those commercial drinks that may contain preservatives and artificial coloring. Oranges will produce more juice when warmer, so always juice them when they are at room temperature. You can roll the orange under the palm of your hand on a flat surface will also help to extract more juice. Also, it is best to drink the juice at room temperature.

The outermost part of the rind grated using zester to produce orange zest, which is tasty. It is important that you use an organic orange as this is where all the pesticides will be.

There is no orange waste because it is all biodegradable.

The top 25 healthy fruits: Blueberries, apples, cherries, bananas and 21 more healthy picks

Take your pick of the 25 most nutritious, fibre-filled, disease-fighting healthy fruits for sale at your local supermarket. And they're delicious too!

By Cara Rosenbloom, RD

This story was originally titled "A Glossary of Healthy Fruits," in the March 2008 issue. 

Few things compare to the sweetness of fresh-picked strawberries or the luscious first bite of watermelon that leaves juice dripping down your chin. 

Fruits are not only delicious but healthful too. Rich in vitamins A and C, plus folate and other essential nutrients, they may help prevent heart disease and stroke, control blood pressure and cholesterol, prevent some types of cancer and guard against vision loss. They're so good for you that Health Canada recommends that most women get seven or eight servings of fruit and vegetables each day.

If it's the vitamins that promote good health, you may wonder if you can just pop supplements. Nope. Sun-drenched peaches and vine-ripened grapes contain more than just vitamins; they're a complex combination of fibre, minerals, antioxidants and phytochemicals – as well as the vitamins – that work in combination to provide protective benefits. You can't get all that from a pill.

All fruits offer health benefits, but the following 25 stand out as nutrient-dense powerhouses with the most disease-fighting potential. (Note: Only the best sources of each vitamin, mineral and antioxidant are listed in the "nutritional value" section.)

Apple  

• Nutritional value (1 medium): 75 calories, 3 g fibre 

• Disease-fighting factor: Apples contain antioxidants called flavonoids, which may help lower the chance of developing diabetes and asthma. Apples are also a natural mouth freshener and clean your teeth with each crunchy bite. 

• Did you know? An apple's flavour and aroma comes from fragrance cells in apple skin, so for maximum flavour, don't peel your apple. Plus, the vitamins lie just beneath the skin. 

Avocado 

• Nutritional value ( ½ avocado): 114 calories, 4.5 g fibre, source of vitamin E and folate 

• Disease-fighting factor: Avocados contain healthy monounsaturated fats that can help lower cholesterol levels when eaten instead of harmful saturated fats. For a heart-healthy boost, replace butter with avocado on your favourite sandwich.   

• Did you know? Babies love avocados. Their soft, creamy texture makes them easy to eat, and their high fat content helps with normal infant growth and development.

Banana 

• Nutritional value (1 medium): 105 calories, 3 g fibre, source of vitamin B6, potassium and folate 

• Disease-fighting factor: With 422 milligrams of potassium per banana, these sweet delights have more potassium than most fruit and may help lower blood pressure levels.

• Did you know? People with rubber latex allergies may also be allergic to bananas since the two come from similar trees and share a common protein.

Blackberry

• Nutritional value (1/2 cup/125 mL): 31 calories, 4 g fibre, rich in antioxidants

• Disease-fighting factor: Blackberries get their deep purple colour from the powerful antioxidant anthocyanin, which may help reduce the risk of stroke and cancer. Studies show that blackberry extract may help stop the growth of lung cancer cells. 

• Did you know? The ancient Greeks called blackberries "gout-berries" and used them to treat gout-related symptoms.

Blueberry

• Nutritional value (1/2 cup/125 mL): 41 calories, 1.5 g fibre, rich in antioxidants

• Disease-fighting factor: Blueberries rank No. 1 in antioxidant activity when compared to 60 other fresh fruits and vegetables. Blueberries may help lower the risk of developing age-related diseases such as Parkinson's and Alzheimer's. 

• Did you know? Blueberries freeze very well. Here's how: Rinse, then let berries dry in a single layer on towels. Freeze in a single layer on rimmed baking sheets. Seal in freezer-safe containers for up to one year. Use them straight from the freezer in your morning cereal, blend them into a smoothie or mix into pancake or muffin batter. (You can also buy frozen blueberries year-round.)

The serving size listed for each fruit in our glossary counts as one serving in Canada's Food Guide. The number of servings you need each day depends on your age and gender. For example, women between the ages of 19 and 50 need seven to eight servings of fruit and vegetables each day (three fruit and four vegetable servings would suffice). To determine the correct number of vegetable and fruit servings for you, visit the Health Canada website (www.hc-sc.gc.ca) at and search for "food guide."

Cantaloupe

• Nutritional value (1/2 cup/125 mL): 25 calories, less than 1 g fibre, source of vitamin A, folate and potassium

• Disease-fighting factor: Cantaloupe is high in the antioxidant beta-carotene, which may help reduce the risk of developing cataracts. Cantaloupe is a perfect diet food since it has about half the calories of most other fruits.  

• Did you know? Since bacteria can grow on the outside rind, it is important to wash cantaloupe before cutting into it.  

Cherry

• Nutritional value (1/2 cup/125 mL): 46 calories, 1.5 g fibre, rich in antioxidants

• Disease-fighting factor: Sour cherries contain more of the potent antioxidane anthocyanin than any other fruit. Anthocyanin may help reduce inflammation and ease the pain of arthritis and gout. 

• Did you know? Sour cherries, commonly used in pie and jam, have more vitamin C than sweet cherries do, but much of it is lost when they are heated.

Cranberry

• Nutritional value (1/2 cup/125 mL): 25 calories, 2.5 g fibre, rich in antioxidants 

• Disease-fighting factor: Cranberries are antibacterial and studies show that they can help treat and prevent urinary tract infections. Recent research has also linked cranberries to the prevention of kidney stones and ulcers.

• Did you know? Unsweetened cranberry juice makes an excellent mouthwash – studies show it can help kill bacteria and fight cavities.

Fig (dried)

• Nutritional value (2 dried figs): 42 calories, 1.5 g fibre, source of potassium, calcium and iron 

• Disease-fighting factor: High in fibre, figs may help reduce the risk of heart disease.

• Did you know? Puréed figs make an excellent substitute for fat (like butter or oil) in baked goods. Simply purée 1 cup (250 mL) of dried figs with 1/4 cup (50 mL) of water, then replace half of the fat called for in the recipe with an equal amount of the fig mixture.

Goji berry

• Nutritional value (1/2 cup/125 mL): 90 calories, 2.5 g fibre, source of vitamin A, 

rich in antioxidants 

• Disease-fighting factor: Goji berries are a nutrient powerhouse, containing six vitamins, 21 minerals and a slew of antioxidants. They have been linked to the prevention of diabetes and cancer, but more research is needed to understand their effects.

• Did you know? Dried goji berries, which look like dried cranberries, can be found in most health food and bulk stores.

Note: Health Canada has warned people using the prescription drug Warfarin to avoid goji berries, because they can alter the drug’s effectiveness. 

Frozen fruit

If your favourite fresh fruit is only available for six weeks of the year, head to the frozen food aisle. Grocery store freezers house a variety of affordable frozen fruit, ranging from cubed mango to woodland blueberries to tropical fruit salad.

Not only is frozen fruit convenient, but it's also equally nutritious – if not more so – than its fresh counterpart. Fresh fruit starts to lose nutrients as soon as it's picked. The time between harvest and consumption can be long enough for significant nutrient losses to occur. Frozen fruit, however, is picked and frozen immediately, retaining much of the nutrient value. Plus, since frozen fruit is already washed, peeled and cut, it's a breeze to use. It can be thawed at room temperature or defrosted in the microwave. Once defrosted, eat it as you would fresh fruit, or use it atop cereal, mixed in yogurt or blended into smoothies.

Grape

• Nutritional value (1/2 cup/ 125 mL): 53 calories, less than 1 g fibre, source of manganese

• Disease-fighting factor: Grapes contain resveratrol, an antioxidant that may help prevent heart disease by reducing blood pressure levels and lowering the risk of blood clots. Resveratrol may also help stop the spread of breast, stomach and colon cancer cells. 

• Did you know? You can freeze red and green grapes and use them as colourful ice cubes in your favourite drinks. They add a special touch to sparkling water or Champagne. 

Grapefruit (pink) 

• Nutritional value (1/2 grapefruit): 52 calories, 2 g fibre, source of vitamin A 

• Disease-fighting factor: Pink grapefruit contains lycopene and flavonoids, which may help protect against some types of cancer. Grapefruit also boasts an ample supply of pectin, a soluble fibre that may help lower cholesterol levels.

• Did you know? Grapefruit can heighten the effect of certain drugs, including cholesterol-lowering statins. Check with your pharmacist to see if grapefruit may interfere with any of your medications.  

Kiwifruit

• Nutritional value (1 large): 56 calories, 3 g fibre, source of vitamins C and E, and of magnesium and potassium

• Disease-fighting factor: With more vitamin C than oranges, kiwis can help in the development and maintenance of bones, cartilage, teeth and gums. They can also help lower blood triglyceride levels (high triglycerides increase the risk of heart disease). 

• Did you know? Most people remove the fuzzy skin, but kiwis can actually be eaten whole – skin and all. 

Mango

• Nutritional value (1/2 medium): 54 calories, 1.5 g fibre, source of vitamins A and E

• Disease-fighting factor: Mangoes are high in the antioxidants lutein and zeaxanthin, which may help protect vision and reduce the risk of age-related macular degeneration (the leading cause of blindness in adults).

• Did you know? Mangoes can be enjoyed ripe as a sweet, juicy dessert choice or unripe as a sour, crunchy addition to chutney and salads. 

Orange

• Nutritional value (1 medium): 62 calories, 3 g fibre, source of vitamin C, folate and potassium

• Disease-fighting factor: Oranges are a good source of folate, an important vitamin for pregnant women that can help prevent neural tube defects in their infants. They also contain a phytochemical called hesperidin, which may lower triglyceride and blood cholesterol levels.

• Did you know? The edible white part of the orange rind has nearly the same amount of vitamin C as the flesh, so eat that part too!

Papaya

• Nutritional value (1/2 medium): 59 calories, 3 g fibre, source of folate, vitamins A and C

• Disease-fighting factor: Papayas contain papain, an enzyme that aids digestion. Plus, their high vitamin A content aids in maintaining the health of the skin. 

• Did you know? The black seeds inside the papaya are edible and have a sharp, spicy flavour. Try blending them into salad dressing as a substitute for black pepper. 

Peach

• Nutritional value (1 medium): 58 calories, 2 g fibre, source of vitamin A  

• Disease-fighting factor: High in vitamin A, peaches help regulate immune system and can help fight off infections.

• Did you know? Peaches do not get any sweeter once they have been picked, so avoid buying underripe peaches. 

Pear

• Nutritional value (1 medium): 96 calories, 5 g fibre  

• Disease-fighting factor: Much of the fibre found in pears is soluble, which can help prevent constipation. Soluble fibre may also help reduce blood cholesterol levels and prevent heart disease.  

• Did you know? Unlike most other fruits, pears don't ripen well on the tree. Instead, pears are harvested when mature and are allowed to finish ripening under controlled conditions. 

Pineapple 

• Nutritional value (1/2 cup/125 mL): 40 calories, 1 g fibre 

• Disease-fighting factor: Pineapple contains a natural enzyme called bromelain, which breaks down protein and helps aid digestion. Bromelain may also help prevent blood clots, inhibit growth of cancer cells and speed wound healing. 

• Did you know? Since bromelain breaks down protein, pineapple juice makes an excellent marinade and tenderizer for meat. 

Pomegranate

• Nutritional value (1/2 fruit): 53 calories, less than 1 g fibre, source of vitamin A and potassium

• Disease-fighting factor: Pomegranates contain antioxidant tannins, which may protect the heart. Studies show that daily consumption of pomegranate juice may promote normal blood pressure levels and reduce the risk of heart attacks.

• Did you know? Pomegranates contain glistening, jewel-like seeds called arils that can be pressed into juice. One medium pomegranate yields about 1/2 cup (125 mL) of juice.

Prune

• Nutritional value (3 prunes): 60 calories, 2 g fibre, source of vitamin A

• Disease-fighting factor: Prunes are a source of the mineral boron, which may help prevent osteoporosis. Prunes also impart a mild laxative effect due to their high content of a natural sugar called sorbitol.  

• Did you know? Marketers in the United States are trying to legally rename prunes "dried plums" to appeal to a younger market. 

Raspberry

• Nutritional value (1/2 cup/125 mL): 32 calories, 4 g fibre, source of folate and magnesium 

• Disease-fighting factor: Raspberries are rich in ellagic acid, an antioxidant that may help prevent cervical cancer. Promising studies in animals have led researchers to believe that raspberries may also help treat esophageal and colon cancer.

• Did you know? Raspberries are so perishable that only three per cent of Canada's raspberry crop is sold fresh. The remaining berries are used to make jam, baked goods and other delicacies.

Strawberry

• Nutritional value (1/2 cup/125 mL): 23 calories, 1.5 g fibre, source of vitamin C

• Disease-fighting factor: Strawberries are rich in several antioxidants that have 

anti-inflammatory properties, including helping to prevent atherosclerosis (hardened arteries) and to suppress the progression of cancerous tumours. 

• Did you know? The flavour and colour of strawberries is enhanced by balsamic vinegar. For a fabulous dessert, drizzle balsamic vinegar over ripe strawberries and serve with vanilla ice cream. 

Tomato

• Nutritional value (1 medium): 22 calories, 1.5 g fibre, source of vitamin A, folate and potassium 

• Disease-fighting factor: Tomatoes are nature's best source of lycopene, a potent antioxidant that may help reduce cholesterol levels and protect against advanced-stage prostate cancer. 

• Did you know? Tomatoes cooked with a touch of oil provide more lycopene than raw tomatoes, so a rich tomato sauce made with olive oil is a healthy choice.

Watermelon

• Nutritional value (1/2 cup/125 mL): 23 calories, less than 1 g fibre, source of vitamin A

• Disease-fighting factor: Watermelon is 92 per cent water, making it aptly named. It's a great addition to any weight-loss diet because it is low in calories and satisfies the sweet tooth.

• Did you know? Watermelon rinds and seeds are both edible. Roasted, seasoned seeds make a great snack food, and the juicy rind can be stir-fried, stewed, or pickled. 

Glossary

Phytochemicals: Most of the more than 1,000 known phytochemicals have antioxidant properties that help protect our cells against disease-causing damage. Phytochemicals are often identified by their colour (for example, the purple-hued anthocyanins in blackberries and the red lycopene in tomatoes). Each colourful phytochemical provides a different health benefit to the body, so for the best protection against a variety of diseases, choose an array of colourful fruits each day.   

Free radicals: Harmful molecules that occur naturally in the body or that come from pesticides, pollution, smoking and radiation. They damage the body's cells, which can lead to cancer and heart disease.

Antioxidants: Powerful substances that can protect the body against the harmful effects of free radicals. Some of the viatmins, minerals and phytochemicals found in fruit can act as antioxidants.

http://www.canadianliving.com/health/nutrition/top_25_healthy_fruits_blueberries_apples_cherries_bananas_and_21_more_healthy_picks_5.php

16 Superb Health Benefits of Cucumber

Pick a handful of firm, dark green cucumbers and pop them into your shopping basket. Congratulations! You have just bought yourself a fruit (yes, the cool cuke is fruit, not a vegetable) full of good health!

Here is a short list of the impressive health benefits that a cucumber carries:

• Keeps you hydrated. If you are too busy to drink enough water, munch on the cool cucumber, which is 96 percent water. It will cheerfully compensate!
• Fights heat, both inside and out. Eat cucumber, and your body gets relief from heartburn. Apply cucumber on your skin, and you get relief from sunburn.
• Flushes out toxins. All that water in cucumber acts as a virtual broom, sweeping waste products out of your system. With regular use, cucumber is known to dissolve kidney stones.
• Lavishes you with vitamins. A B and C, which boost immunity, give you energy, and keep you radiant. Give it more power by juicing cucumber with carrot and spinach.
• Supplies skin-friendly minerals: magnesium, potassium, silicon. That’s why cucumber-based treatments abound in spas.
• Aids in weight loss. Enjoy cucumbers in your salads and soups. My favorite snack? Crunchy cucumber sticks with creamy low-fat yogurt dip.
• Revives the eyes. Placing chilled slices of cucumber on the eyes is a clichéd beauty visual, but it really helps reduce under-eye bags and puffiness.
• Cuts cancer. Cut down your risk of several cancers by including cucumber in your diet. Several studies show its cancer-fighting potential.
• Stabilizes blood pressure. Patients of blood pressure, both high and low, often find that eating cucumber brings relief.
• Refreshes the mouth. Cucumber juice refreshes and heals diseased gums, leaving your mouth smelling good.
• Helps digestion. Chewing cucumber gives the jaws a good workout, and the fiber in it is great for digestion.
• Smooths hair and nails. Silica, the wonder mineral in cucumber makes your hair and nails stronger and shinier.
• Soothes muscle and joint pain. All those vitamins and minerals in cucumber make it a powerful enemy of muscle and joint pain.
• Keeps kidneys in shape. Cucumber lowers uric acid levels in your system, keeping the kidneys happy.
• Good for diabetics. Patients of diabetes can enjoy cucumber while also reaping its health benefits: cucumber contains a hormone needed by the cells of the pancreas for producing insulin.
• Reduces cholesterol. A compound called sterols in cucumber helps reduce bad cholesterol.

http://www.care2.com/greenliving/16-superb-health-benefits-of-cucumber.ht

10 Health Benefits of Cranberries

Cranberries are small, red berries, and mainly grow in the cooler regions of the world such as Canada, the United States and Europe. They have a tart taste to them, but they are loaded with antioxidants and many essential nutrients. There are many Health Benefitsof cranberries, and you can make them a part of your daily diet by eating the whole berry, drinking the juice, or taking a supplement. Here are ten health benefits of cranberries.

Treats Urinary Tract Infections

Cranberry juice can help block urinary tract infections. It contains proanthocyanidins, which help to prevent E. coli bacteria from sticking to the walls of the uterus and bladder. One glass of juice a day is all you need to prevent and heal urinary tract infections.

Fights Cancers

Laboratory studies have shown that cranberry extracts can prevent breast cancer cells from multiplying. Other studies showed that cranberries helped to inhibit the development of cancerous cells in lab animals. Other cancers that may be prevented by using cranberries are colon, prostate and lung.

Fights Heart Disease

Cranberries are very good for the heart in several different ways. They help to lower the bad cholesterol levels which can clog the arterial walls. They also help to prevent plaque from forming on the arterial walls, which can lead to atherosclerosis, (the hardening of the arteries). As a result, your chances of a stroke are reduced, and if you have suffered from a stroke, cranberries can help you to recover from it.

Helps Kidney and Bladder Problems

Cranberries contain citric acid and other nutrients that can prevent kidney stones, and other kidney and bladder problems.

Prevents Dental Problems

Consuming cranberries on a regular basis can help you to avoid dental problems such as gingivitis, um disease, cavities and plaque build-up.

Promotes Weight Loss

Cranberries are high in antioxidants, which help to flush out your system. This in turn improves your metabolism and digestive system so that you can begin to lose weight quicker.

Anti-Aging Properties 

The antioxidants contained in cranberries will help your body to get rid of all the free radicals which contribute to the aging process. They will not only help your skin to look young, but your internal organs will also be able to function longer without problems.

Improves Mental Health

Cranberries can also help to lift your moods by relieving stress, anxiety and depression. Studies show that they are good for the brain and can help to improve your memory.

Strengthens the Immune System

The antioxidants work hard to flush out the harmful toxins which suppress the immune system. Once these are removed, your immune system will be strong so that you can ward off just about any sickness or disease.

Relieves Skin Conditions

Skin conditions such as acne, dermatitis, psoriasis and eczema can all be healed with the use of cranberries.

For optimum health benefits consume fresh cranberries and make your own juice at home with a juicer, or opt for unsweetened, 100 percent pure cranberry juice.

http://www.3fatchicks.com/10-health-benefits-of-cranberries/

16 Health Benefits of Lemons

The Alkalizing Powerfood

Lemons are acidic to the taste, but are alkaline-forming in the body. In fact they are one of the most alkaline-forming foods; this makes them great for balancing a highly acidic condition in the body.

Lemons are a favorite all over the world and an essential food in kitchens everywhere.

“We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.” –Alfred E. Newman

16 Health Benefits of Lemons:

1. Lemons are alkalizing for the body: Lemons are acidic to begin with but they are alkaline-forming on body fluids helping to restore balance to the body’s pH.

2. Lemons are rich in vitamin C and flavonoids that work against infections like the flu and colds.

3. Your liver loves lemons: “The lemon is a wonderful stimulant to the liver and is a dissolvent of uric acid and other poisons, liquefies the bile,” says Jethro Kloss in his book Back to Eden. Fresh lemon Healthy juice added to a large glass of water in the morning is a great liver detoxifier.

4. Cleans your bowels: Lemons increase peristalsis in the bowels, helping to create a bowel movement thus eliminating waste and helping with regularity. Add the juice of one lemon to warm water and drink first thing in the morning.

5. Scurvy is treated by giving one to two ounces of lemon juice diluted with water every two to four hours. In 1747, a naval surgeon named James Lind cured scurvy with fresh lemons. To this day, the British Navy requires ships to carry enough lemons so that every sailor could have one ounce of juice a day. In the past, lemons were replaced with limes; this is where the English got their nickname “limeys.” Watch this video: Scurvy Pirates and the Lemon of Love.

6. The citric acid in lemon juice helps to dissolve gallstones, calcium deposits, and kidney stones.

7. Vitamin C in lemons helps to neutralize free radicals linked to aging and most types of disease.

8. The lemon peel contains the potent phytonutrient tangeretin, which has been proven to be effective for brain disorders like Parkinson’s disease.

9. In India, Ayurveda medicine values the lemon as a fruit and for its properties. It is sour, warm, promoter of gastric fire, light, good for vision, pungent and astringent.

10. It destroys intestinal worms.

11. When there is insufficient oxygen and difficulty in breathing (such as when mountain climbing) lemons are very helpful. The first man to reach the top of Mt. Everest, Edmund Hillary, said that his success on Mt. Everest was greatly due to lemons.

12. Lemons have powerful antibacterial properties; experiments have found the juice of lemons destroy the bacteria of malaria, cholera, diphtheria, typhoid and other deadly diseases.

13. Blood vessels are strengthened by the vitamin P (bioflavinoids) in lemon thus prevents internal hemorrhage. Also, making it useful in treating high blood pressure.

14. The symptoms of eye disorders, including diabetic retinopathy have been shown in research to improve due to the rutin, found in lemons.

15. Lemons contain 22 anti-cancer compounds, including naturally occurring limonene; oil which slows or halts the growth of cancer tumors in animals and flavonol glycosides which stop cell division in cancer cells.

16. According to The Reams Biological Ionization Theory (RBTI), the lemon is the ONLY food in the world that is anionic (an ion with a negative charge). All other foods are cationic (the ion has a positive charge.) This makes it extremely useful to health as it is the interaction between anions and cations that ultimately provides all cell energy.

http://www.care2.com/greenliving/16-health-benefits-of-lemons.html?page=4