Low-glycemic fruits won’t give your blood sugar that undesirable sudden spike.

Fruits are rich in vitamins needed to support a healthy body. Citrus fruits and many other fruits contain vitamins C, A and E and work as anti-oxidants, protecting the body from the damage caused by free radicals.

Fruit aids in digestion, working as a natural laxative. The fiber in fruit encourages the body to rid itself of toxins and waste. Fruit is a much better source of all-important fiber than are grains, which can inflame the body.

Phytochemicals work with nutrients and dietary fibers to protect against diseases like cancer, cardiovascular disease, and diabetes. They also give fruit their naturally bright color.

It’s important to eat a wide variety of colored fruits to ensure that your body gets a variety of phytochemicals, all of which offer their own individual nutritional benefit. This is known as the “Rainbow Diet” principle.

Fruit also has a positive impact on brain function. Plenty of fruit can actually improve memory. The natural sugars in fruit stimulate the brain so we can think faster and recall information more quickly.

Fruit is also low in sodium so it helps reduce the chance of gaining water weight.

Ample fruit consumption helps fill the stomach faster, encouraging fewer high calorie foods to be consumed. As a result, fruit promotes weight loss and cleansing.

• Cherries
• Grapefruits
• Kiwi
• Grapes
• Oranges
• Prunes
• Pears
• Plums
• and apples are great lower-glycemic fruits.

But don’t just revolve your choices around the glycemic index. Fruits like blueberries are truly a superfood as is pomegranate. They have a higher glycemic index but are amazingly healthy and should be eaten.

Where people get in trouble is when they confuse store bought orange juice with a a raw orange. The latter is really the only healthy choice.

Fruits are perfect, as nature intended, for health, wellness and weight loss.

Well, you’re partially right on that one. The real truth is that when you look at the ORAC value of the little old prune, it actually outranks raisins, blueberries, blackberries, strawberries, oranges, spinach, kale, and even red grapes and cherries. The prune is clearly a high antioxidant food. Its ORAC value is 5770 ORAC units per 100 grams. Of the other fruits and vegetables mentioned, the next highest ORAC value would be that of raisins, with 2830 units. Because of its high antioxidant properties, any product that prune powder is used in will stay fresher longer. And the beauty of prune powder is that it will lend sweetness to the product as well.

Prune powder adds a whole lot of potassium, which allays the fears that a colon cleansing formula is causing potassium loss by flushing out the electrolytes. It’s a good source of phosphorus, vitamin C, vitamin A, beta-carotene, iron, niacin, pantothenic acid and copper.

Prune powder is made from prunes that are pitted and then air dried down to 8% moisture and then pulverized into powder. This process retains the energetics of the food.

Prunes contain phenols called neochlorogenic and chlorogenic acid which neutralize the superoxide anion radical and prevent damage to fats from oxidation.  Inside the insoluble fiber component of prunes is a compound called propionic acid  which inhibits the enzyme that produces cholesterol. Lowering this enzyme’s activity lowers cholesterol levels in research studies. Prune also lowers cholesterol by binding bile acids.