Health Benefits and Nutrient Content of Fruits

Fruits such as lemons, limes, and grapefruit are very beneficial to diabetics because they alkalize the body and reduce the acidity from the excess sugar, and they contain a lot less sugar than other fruits. These tart fruits contain Vitamin C, bioflavonoids, water, and other phytonutrients that help to maintain the body’s defenses, and provide cholesterol-lowering and anti-cancer benefits. 

For example, lemons contain high levels of Vitamin C and limonoid/limonene phytonutrients that help to lower cholesterol levels and provide anti-cancer benefits. Lemon is also very effective for strengthening the gums and teeth, and preventing and curing acute inflammations of the gum margins, pyorrhea, and other oral diseases. 

Since these phytonutrients are found in the whole lemon, pith and peel included, it is best to make use of the whole lemon. Though the lemon juice is sour in taste, its reaction in the body is alkaline and as such it is valuable in the treatment of gout, rheumatism, sciatica, lumbago, and the pain in hip joints, which result from too much acid in the body. A sufficient intake of lemon juice prevents the deposit of uric acid in the tissues and thus reduces the possibility of an attack of gout.

Grapefruit contains the flavonoid narigenin, which is believed to reduce the risk of some cancers. Grapefruit can improve blood circulation and lower blood cholesterol levels. Research has shown that grapefruit seed extract (rich in citrus bioflavonoids) is effective against some intestinal pathogens such as Candida albicans and other candida species (fungi), some E. coli (bacteria) species and Staphylococcus aureus (bacteria).

Grapefruit is effective as part of the natural treatment of constipation, flatulence and abdominal discomfort, as well as for bladder infections, thrush and vaginal candida infection. However, grapefruit juice increases the availability of some drugs in the body, causing potentially dangerous side effects.

These included heart rhythm disturbances, impaired kidney function, blood pressure changes and anemia. So, if you are taking any drugs, always consult with your doctor before eating grapefruit.
 

Fruits such as açai berries, blackberries, blueberries, pomegranates, apples, grapes, cherries, plums and other berries contain Vitamin C, bioflavonoids, carotenoids and other phytonutrients that strengthen the immune system, prevent inflammation and provide protection from some cancers and cardiovascular disease. 

For example, raspberries, strawberries, cranberries, walnuts, pecans, pomegranates, and other plant foods contain ellagic acid. Ellagic acid may inhibit the growth of tumors caused by certain carcinogens by triggering apoptosis (cell death) in cancer cells, preventing the binding of carcinogens to DNA, and strengthening connective tissue, which may keep cancer cells from spreading.
 

Some fruits such as grapefruit, apples, and oranges contain calcium d-glucarate, a botanical extract that appears to protect against cancer and other diseases via a different mechanism than antioxidants such as Vitamin C and the carotenoids. These vitamin antioxidants work by neutralizing toxic free radical damage in the body. However, calcium d-glucarate works by using a detoxification process to combine toxins or carcinogens with water-soluble substances and removing them from the body.  Early animal studies indicate that calcium d-glucarate may inhibit the production of the bad estrogen associated with prostate and breast cancers.

Avocado is an excellent fruit for diabetics because it contains monounsaturated fat, magnesium, potassium, folate, antioxidants such as Vitamin E, and fiber, which helps to remove cholesterol from the blood and improve bowel regularity and the health of the colon.

Fruits such as apples, berries, cherries, grapefruit, and pears contain fiber to help slow down the absorption of the sugar.

In addition to the high levels of fiber, these fruits contain water, antioxidants, protein, enzymes, vitamins, minerals and specific saccharides that help nourish, protect and cleanse the body; and, support cell-to-cell communications. 

Specifically, fruits contain pigment-related phytonutrients called polyphenols, flavonoids and carotenoids that promote cardiovascular health. Polyphenols are in the deeper-colored plant foods such as blueberries, strawberries, grapes, and green tea. Flavonoids can be found in blueberries, cranberries and currants. Carotenoids can be found in orange and yellow foods such as cantaloupe and mangos.

Some of these specific phytonutrients include the following:

• Lycopene carotenoid (in red foods such as tomatoes and watermelon)
• Anthocyanins (in blue and purple foods such as blueberries, grapes, plums, and cherries)
• Allicin (in white foods such as bananas and white fleshed, peaches and nectarines)
• Alpha/beta carotene (in orange foods such as apricots and mangoes)
• Beta-cryptoxanthin carotenoid (in orange-yellow foods such as oranges and tangerines)
• Hesperetin flavonoid (in citrus fruits such as grapefruit, lemons and oranges)
• Lutein carotenoid (in yellow-green foods such as avocados)
• Quercetin flavonoid (in blueberries, elderberries and raisins)
• The polyphenols ellagic acid and tannins in pomegranates, cranberries and blueberries.

Fruits also contain Vitamin C, potassium, magnesium, folic acid, and enzymes that are beneficial to diabetics. These nutrients help to prevent inflammation and fight diseases such as cancer and heart disease by preventing/killing cancer cells, breaking down homocysteine to prevent plaque buildup, and relaxing the artery walls to prevent high blood pressure. Fruits contain soluble fiber, which has a lowering effect on blood glucose and cholesterol levels.

Fruits such as apricots and apples contain organic acids that act primarily as antioxidants, cancer preventives, liver protectors and inflammatory mediators. The acids include tartaric in apricots and apples; salicylic in spearmint; and tannic in nettles, tea and berries.

Health Benefits and Nutrient Content of Vegetables

Green, leafy vegetables such as spinach, asparagus, broccoli, Brussels sprouts, cabbage, string beans, and celery contain fiber which slows down their absorption helping to delay the emptying of the stomach and thereby smoothing out the absorption of sugars into the blood.

In addition to the high levels of fiber, these vegetables contain water, antioxidants, protein, enzymes, vitamins, minerals and specific saccharides that help nourish, protect and cleanse the body; and, support cell-to-cell communications. 

Specifically, vegetables contain pigment-related phytonutrients called polyphenols, flavonoids and carotenoids that promote cardiovascular health. 

Polyphenols are in the deeper-colored plant foods such as blueberries, strawberries, grapes, and green tea. 

Flavonoids can be found in teas and olives. Carotenoids can be found in orange and yellow foods such as cantaloupe, carrots and sweet potatoes.

Some of these specific phytonutrients include the following:

• Neoxanthin carotenoid and chlorophyll (in green, leafy vegetables such as spinach, arugula, Swiss chard, collards and kale)
• Lycopene carotenoid (in red foods such as tomatoes)
• Anthocyanins (in purple foods such as beets)
• Allicin (in white foods such as garlic, mushrooms, onions)
• Capsanthin carotenoid (in red foods such as paprika, red bell peppers, and red chili peppers)
• Alpha/beta carotene (in orange foods such as pumpkin)
• Indole glucosinolate (in cruciferous vegetables such as cabbage, broccoli and Brussel sprouts)
• Lutein carotenoid (in yellow-green foods such as kale, spinach, parsley, peas, carrots and squash)
• Quercetin flavonoid (in onions)
• The polyphenols ellagic acid and tannins in green tea.

It is well known that the chlorophyll in wheat grass and vegetables detoxifies carcinogens found in cooked muscle meats or barbecued foods. Chlorophyll has also been recognized for its anti-inflammatory, anti-mutagenic, and antioxidant properties. Chlorophyll has been cited as strengthening the immune response; therapeutic for inflammation of the ear and the mucous membrane of the nose and sinuses; supportive of normal kidney function; accelerating wound and ulcer healing; and reducing fecal, urinary and body odor in geriatric patients. This makes chlorophyll very beneficial to diabetics.

Vegetables also contain Vitamin C, potassium, magnesium, folic acid, and enzymes that are beneficial to diabetics. These nutrients help to prevent inflammation and fight diseases such as cancer and heart disease by preventing/killing cancer cells, breaking down homocysteine to prevent plaque buildup, and relaxing the artery walls to prevent high blood pressure. Vegetables contain soluble fiber, which has a lowering effect on blood glucose and cholesterol levels.

Vegetables such as broccoli, Brussel sprouts, cauliflower, cabbage, and kale of the cruciferous (cabbage) family contain Indole-3-carbinol (I3C) and Diindolylmethane (DIM), phytonutrients that have been found to provide protection from certain cancers. 

Indole-3-carbinol is a member of the class of sulfur-containing chemicals called glucosinolates that is formed from parent compounds whenever cruciferous vegetables are crushed or cooked. Indole-3-carbinol and other glucosinolates (e.g. sulforaphane) are antioxidants and potent stimulators of natural detoxifying enzymes in the body. Indole-3-carbinol and other glucosinolates are believed to be responsible for the lowered risk of cancer by increasing the conversion of the bad estrogen (estradiol) to a weaker estrogen (estrone), protecting against breast and prostate cancers.

Diindolylmethane (DIM) improves the breakdown and synthesis of substances in the body by improving the balance of testosterone and estrogen (estradiol). One of the many glucosinolates, sulforaphane, found in broccoli, protects the body against colon cancer. Interestingly, the bioavailability of indoles is increased by light cooking (e.g. steaming).

Vegetables such as garlic, onion, leek, asparagus, shallots, chive and scallions are members of the allium family that contain thiosulfonates, which are known to promote a more favorable HDL-LDL ratio, less inflammation, lower blood pressure and increase immunity. But they have also been found to provide protection from certain cancers. Like their cruciferous cousins, when thiosulfonates are cut or smashed, the sulfur compounds release biotransformation products, including allicin, ajoene, allylic sulfides, vinyl dithin and D-allyl mercaptocysteine.

Some of these are considered anti-atherosclerotic, antioxidant, or anti-cancer agents, while others are antibacterial, antiviral, antifungal, and an inhibitor of platelet aggregation. As a result, all of these foods are very beneficial to diabetics.

Vegetables such as spinach and rhubarb contain organic acids that act primarily as antioxidants, cancer preventives, liver protectors and inflammatory mediators. The acids include oxalic in spinach, rhubarb, tea and coffee; cinnamic in aloe and cinnamon; caffeic in burdock and hawthorn; ferulic in oats and rice; gallic in tea, coumaric in turmeric; salicylic in spearmint; and tannic in nettles, tea and berries.

Health Benefits of Raw Juicing vs. Diabetes & Heart Disease

It is well-known that eating raw vegetables and fruits is very beneficial to your health.

These super foods contain vitamins, minerals, antioxidants, enzymes, and other phytonutrients that help to prevent and reverse various diseases, especially heart disease, cancer,  Type 2 diabetes, and obesity.

Raw juicing and smoothies are two excellent ways to obtain these powerful phytonutrients on a consistent basis.

Health benefits of raw juicing include the following:

Raw juices provide enzymes needed for digestion. Juicing is easy on your digestive tract because your body doesn’t have to use a lot of energy to digest raw juiced fruits and veggies, so it can more easily absorb the vitamins, minerals, nutrients, and antioxidants you get by drinking the fresh juice. The enzymes in fresh raw foods increases metabolism, so you will feel energized. Also, when your metabolism is higher, it’s easier to drop those unwanted pounds.

Raw juicing provides phytonutrients. Phytonutrients are plant chemicals that prevent and reverse diseases such as heart disease and Type 2 diabetes. The lycopene found in tomatoes, the chlorophyll found in vegetables, and the flavanoids found in fruits are all phytonutrients.

Phytonutrients are beneficial because they have antioxidant properties that protect your cells against the damages of oxidation, which reduce your cancer risks. Phytonutrients also stimulate enzyme activity. Enzyme-stimulating phytonutrients block estrogen to some extent, reducing breast cancer risks for some. Phytonutrients such as chlorophyll in green vegetables help to cleanse and detox your cells so that your cells can function better. Other phytonutrients, like isoflavones, found in soy products, actually imitate some estrogens and can help ease osteoporosis and menopause symptoms. Still other phytonutrients have antibacterial effects. You would have to consume a large quantity of fruits and vegetables to get sufficient benefit from phytonutrients, but you can get a sufficient amount through raw juicing.

Vegetables and fruits provide needed water for hydration. Water is essential to maintaining good health, but few of us drink enough of it. Juicing fresh fruits and vegetables can provide your body with the water it needs. Since more than 67% of your body cells are made of water, and your brain cells can contain as much as 80 percent, it is key to your health to drink water (or drink raw juices that contain water).

Juicing increases phytonutrient assimilation into your cells. When indigestible fiber is removed from fruits and vegetables, your body can absorb more nutrients. If you eat a raw carrot, you absorb only about one percent of the beta-carotene, but when you juice the carrot and remove the fiber, your body can absorb almost 100 percent of the beta-carotene.

Juicing puts nutrients into the bloodstream quickly. Scientist says that when you drink juice, the nutrients enter your bloodstream within 30 minutes, so you get the healthy benefits from your fresh fruits and vegetables almost immediately.

Patients suffering from degenerative diseases such as Type 2 diabetes almost always have difficulty properly digesting and absorbing food. This can be a result of toxicity, malfunction of the digestive system, a decrease in stomach acid production, or a variety of other causes. This digestive weakness is the same reason that many patients have difficulty digesting and absorbing vitamin and mineral supplements in pill or capsule form.

Raw juicing  dramatically helps your body increase the absorption of nutrients in order to effect healing, and produce the remissions and cures for diseases and ailments such as heart disease, high blood pressure, chronic fatigue, obesity, and Type 2 diabetes..  

Juicing allows your digestive system to rest. If you feel sluggish and tired after you eat, you’ll love juicing. With juicing, your body doesn’t have to focus its energies on digesting, so it focuses its energies upon eliminating toxins through your liver and on repairing anything in your body in need of repair. Your intestines, pancreas, gallbladder and liver are not required to overwork, so you don’t burn as much energy. This is very beneficial when your cells are fighting a disease such as diabetes.

Green juices contain detoxifying chlorophyll. Chlorophyll helps strengthen your body through cellular cleansing. It assists the liver with detoxifying, it rebuilds blood cells, removes parasites and exotoxins, eliminates mold, and assists your body in preventing and eliminating cancer cells. It also assists your body by helping to stabilize your blood glucose and better regulate your diabetes.

Juicing helps alkalize your body. Illness thrives in a body that is overly acidic. When your body’s alkaline balance is maintained, your risks for developing disease lessens.

Juicing offers a powerhouse of nutrients. The nutrients in raw fruit and vegetable juices include vitamins, minerals, trace elements, enzymes, and other nutrients essential to healing and cell regeneration.

Juicing restores mineral and biochemical balance. Raw fruits and vegetables contain organic minerals like calcium, silicon, and potassium that help your tissues and cells maintain their mineral and biochemical balance, which aids in disease prevention and premature aging.

These are just a few of the many health benefits of raw juicing. You’ll look and feel more vivacious, younger, and healthier, because your body will actually be healthier. The high concentration of nutrients you can get through juicing can help heal many illnesses and diseases, lower your risks for others, and even prevent others.

One thing to remember about juicing is that juicing with too many fruits is not as beneficial as juicing with vegetables, especially if you're fighting a disease such as Type 2 diabetes, cancer or heart disease.