Raspberry Power
Raspberries are an excellent source of antioxidants and have a high dietary fiber content. They may have ten times more antioxidents than tomatoes or broccoli, according to a study published in a recent issue of BioFactors. Researchers from Plant Research International in Wageningen, The Netherlands, discuss specific compounds found in the raspberry and the biochemistry of antioxidant uptake in humans.
According to Jules Beekwilder, “approximately 50 percent of the antioxidant effect of raspberries is caused by a phenolic compound in raspberries called ‘ellagic acid.’ In the article, the authors describe a special testing method for analyzing the antioxidant activity of raspberries. Raspberry seeds seem to have a much higher concentration of ‘ellagic acid’ than the puree.
Raspberries spoil rapidly, and it was stated that flash freezing in liquid nitrogen and subsequent storage destroys much of the vitamin C yet the antioxidant capacity will remain. Most of the valuable compounds remain after the berries are processed into jam. The authors suggested certain raspberry cultivars are higher in antioxidants that others. “Plant breeding could result in healthier berries but consumers favor better tasting, cheaper berries.”
Decades of research have revealed that cancer is easier to prevent than to treat and consumption of certain fruits and vegetables can reduce the risk of getting cancer. Early studies at The Ohio State University Comprehensive Cancer Center in Columbus, Ohio show that red and black raspberries slow tumor growth and can significantly reduce cancer risk altogether. Strawberries and blueberries also have shown similar protective effects against oral, esophageal, and colon cancer in animals tested. It is also available in small doses in strawberries, cranberries, boysenberries. walnuts and pecans. Preliminary studies also show that pomegranates may have a higher concentration of ‘ellagic acid’ than raspberries.
Clinical research conducted by Dr. Daniel Nixon at the Hollings Cancer Institute, Medical University of South Carolina, Charleston, SC found that “ellagic acid” slows the growth of abnormal colon cells in humans. It has been found to promote the death of prostate cancer cells in culture. Consuming one cup of red raspberries per day may prevent the development of cancer cells. Dr. Daniel Nixon has been a pioneer in cancer prevention research.
In 2003, a research scientist at Clemson University also found that raspberries contain powerful chemical compounds that can improve the body’s resistance to cancer growth and skin aging. The powerful antioxidants may help in retaining the integrity of collagen, vital to maintaining the structure of cells.
Orange Cauliflower
Have you noticed the bright orange heads of cauliflower at your supermarket. They join the line-up of white, lime green and purple varieties. I found orange cauliflower at my local Publix market a couple of weeks ago. Assistant Manager Ron Durrah said the store has carried the product about six months and will continue to stock it.
The cauliflower was developed by vegetable breeder Michael Dickson, Cornell University researcher after more than two decades of work. It is a result of crossbreeding white cauliflower and a smaller, less flavorful orange variety found in a Canadian marsh.
Kids love the colorful veggie, which to my taste, has a milder, creamier flavor that the usual white cauliflower. The really good news is that orange cauliflower contains 320 micrograms of beta-carotene per 100 grams or about 25 times more vitamin A that the white variety.
I prepared about 1/2 of a small cauliflower by breaking apart the florettes and rinsing them well under cool water. I placed them in a square dish with a lid and microwaved 3 to 4 minutes on high heat. You may need to vary the cooking time, depending on the amount of vegetable you cook. Be sure to arrange the cauliflower pieces in a single layer. After cooking, let the covered cauliflower sit for a couple of minutes, then add butter and salt, to taste. I like to add the orange cauliflower to a colorful rainbow medley of broccoli florettes, sliced yellow squash and red bell pepper, all cooked just enough to retain color, flavor and nutrients. Light steaming or quick stir-frying are also excellent ways to cook cauliflower and other vegetables.
Wal-Mart goes Organic
Organic food is the fastest growing segment of food sales in North America. Last week, Wal-Mart announced that it was making a major investment in organic products. Lee Scott, the chief executive of retail giant Wal-Mart, advocates sustainability or doing business in a way that benefits the environment. The stores will carry a variety of organic items from cotton baby clothes to fish caught by methods safe for the environment. In the next month, Wal-Mart plans to double it’s organic grocery offerings, hoping to attract more affluent shoppers. Wal-mart has nearly 4,000 stores in the United States. By the way, I recently posted two stories on asparagus and mentioned white asparagus. Yesterday I noticed that Wal-Mart has beautiful bunches of white Peruvian asparagus stocked in the produce department.
Photo taken by Bien Stephenson (copyright CCPL)
Banana Raspberry Bread
Here is a recipe from Scott Hawkins of WIS-TV. (I found it at WIS-TV.COM.) It sounds like a winner!
1 stick of butter
1 cup sugar
2 eggs
1 teaspoon vanilla
3 ripe bananas
2 cups all-purpose flour, divided
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh or frozen raspberries
Cooking instructions:
Cream together the butter and sugar.
Beat in eggs and vanilla.
Fold in bananas and one cup flour.
Combine remaining cup of flour, cinnamon, baking soda, baking powder, and salt.
Fold dry ingredients into batter.
Mix in berries.
Spoon batter into a greased and floured loaf pan.
Bake at 325 for 50 minutes or until a toothpick inserted in the center comes out clean.
Scott says, “though it’s a bit of a time investment, this delicious bread is well worth it.”
Sounds like a ‘piece of cake’ to me!
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A TASTE OF CAROLINA 