Berry Good!

Who doesn't love berries? These versatile fruits are a great snack, and they're good for you too! In fact, new research has revealed that blueberries, cranberries, huckleberries, and related plants all contain a special cancer-fighting compound called resveratrol. Resveratrol (3,5,4-trihydroxystilbene) is also found in grapes and has been examined extensively by the Agricultural Research Service (ARS). Studies indicate that the compound protects fruits from fungal diseases. It also provides health benefits for consumers by reducing the risk of cardiovascular disease and possibly even cancer.The ARS team's studies showed that several fruit samples of blueberries, cranberries, and huckleberries contained varying amounts of the compound. Analysis of the extracts of the skin, juice/pulp, and seed of muscadine grapes showed that that concentration of resveratrol in the skin was highest. Levels in the juice/pulp were much lower than in the skin and seeds. That's why it is better to consume the whole fruit instead of  just the juice.Analysis of more berry and grape samples is continuing. For more information, visit www.ars.usda.gov and search for the word "resveratrol."This article is brought to you by the Nutrition Education Store. Check out our incredible handouts, PowerPoints, books, games, and posters for even more information about the health benefits of fruits and vegetables.

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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