Natural Cook Studio of Bend

It’s the start of cherry season!  Cherries are one of the few remaining fruits that are truly seasonal.  They are too fragile to import; only domestic cherries are available and are at their peak in June and July.  Cherries originated from the orchards of Mesopotamia in pre-biblical times, and they were highly valued by ancient Greek physicians.
Did you know that Cherries remove excess body acid and blood stagnation and, when eaten regularly are therapeutic for gout, paralysis, numbness in the extremities, and rheumatic pain in the lower half of the body.  Cherries are and excellent source of iron, and contain significant amounts of vitamin C and bioflavonoids, which make them an excellent antioxidant food. But what adds to their value as a cancer protector is their ellagic acid, which inhibits the carcinogenic cells. Depending on the variety, cherries get their color from either red anthocyanin pigments or yellow to orange to red carotenoids. The anthocyanins dissolve in water, turn redder in acids and bluish in bases (alkalis). The carotenoids are not affected by heat and do not dissolve in water, which is why cherries do not lose vitamin A when you cook them. Vitamin C, however, is vulnerable to heat.
Delight in this seasonal treat.

In Health,

Lisa