Pomegranate Juice Cuts Cardiovascular Disease Risks

Pomegranates, a native Middle Eastern fruit, contain crunchy seeds surrounded by juicy pulp.  This fruit is a good source of potassium, vitamin C and antioxidants.A new study shows that pomegranate juice should be the beverage of choice to fight hardening of the arteries.  Not only does the juice appear to prevent hardening of the arteries by reducing blood vessel damage, but the antioxidant-rich juice may also reverse the progression of this disease.Researchers believe the beneficial effect of the pomegranate juice on the arteries is likely due to its high antioxidant content.  Preliminary studies suggest that pomegranate juice may contain three to five times the total antioxidant ability compared to the same quantity of green tea or red wine.Pomegranates are very healthy and high in antioxidants. It is best to find them in season in the winter in your grocery store when they are plentiful and not too expensive. You can also look for the juice in your local grocer’s produce cooler, health food section or juice aisle. The juice is often found under the manufacturers POM Wonderful, Knudson or Lakewood. If the product is not available, you can request to have the grocery store begin stocking the juice.It is recommended in order to reap the benefits of this juice, you should consume at least 2 – 4 ounces of the juice daily. You should make room for it in your calorie allotment by replacing soda with it and watch portion size. Some ideas include:- Use it to flavor tea.- Add to sparkling water to make soda.- Use it on salads.- Use it as a syrup to flavor fruit and yogurt.Sources: Clin Nutr. 2004 Jun; 23 (3):423-33; Nigris, F.  Proceedings of the National Academy of Sciences, Mar 21, 2005 early online edition; vol 102: pp 4896-4901.

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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