Archive for July, 2010
Acai Berry Finds Its Groove
Now that the hyperbolic publicizing of the acai berry has died down, people are beginning to take a more realistic, objective look at this tiny fruit. Originally touted as a miracle cure-all for diabetes and myriad other chronic illnesses, scientific research has debunked these false claims. Now acai is classified where it belongs: amongst other antioxidant-rich foods, such as the blueberry.
Originally, the acai berry was marketed purely as a dietary supplement, but it is beginning to recognize wider culinary usage. Just the other day I was at the store and saw a new flavor of juice from a nationwide company: Cran-Acai. In the near future, don’t be surprised to find other acai-flavored goods in your local supermarket. I’m predicting yogurt and sorbet will be some of the first.
Keeping Your Free Radicals in Check
The process of oxidation is easy to witness when you see metal rusting, but it can be more difficult to detect when it is taking place in our bodies. In fact, oxidation is constantly occurring due to various reactions in our bodies. And while this process is essential for life, it can also have detrimental effects.
This is why it is so essential to receive adequate amounts of antioxidants—whether from green tea, acai or other fruits and vegetables. Antioxidants inhibit the oxidation of other molecules, effectively curtailing the production of free radicals. These free radicals are the destructive component of the oxidation process, starting a chain of reactions which wreak havoc on your cells.