Good news for Juice
Today is a good day to be in the fruit growing business. Scientists have found that drinking fruit and vegetable juices regularly may reduce the risk of developing Alzheimer's disease.
Work published in the American Journal of Medicine followed about 2,000 people over ten years and found that the risk of getting the disease was 76% lower in those people who were regular juice-o-holics. Those people drank more than three juice drinks a week compared to those less juice-orientated people who drank less than once a week.
It could all be down to our favourite hair dye - hydrogen peroxide, as it has been suggested that polyphenols, found in many foods, interfere with free radicals and so help to protect against Alzheimer's. Luckily, fruit and veg juices are packed full of these handy polyphenols.
In another study result released today, Orange juice was praised for helping vegetarians get more iron in their bodies. How? Good question! But it’s all to do with the type or iron in the food. Meat has haem-iron – which is fine, but our veggie friends eat spinach and other iron-rich foods that contain non-haem-iron – not absorbed as easily by the body. So enter orange juice stage left. The vitamin C in the juice changes the iron from non-haem to haem – bingo. Tea and coffee prevent this change, so drink juice with your veg!
The study also suggested tinned or boiled tomatoes had up to 6-times more antioxidants in them than raw tomatoes. The lycopenes in tomatoes (which are very good for you indeed) are transformed when cooked and is absorbed more easily.
Other tips included always dressing salads with oil, and eating cooked and not raw carrots - breaks down the cell wall, don’t you know…
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