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- New Method May Allow Breast Cancer Drug to Be Given Through Skin
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- Avoiding a Second Biopsy for Breast Cancer Patients
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The Health Benefits of Strawberries
In the early eighteenth century a strawberry hybrid was created that took its size from a South American variety and its taste and fragrance from France. This created what it is known today as the common strawberry that is preferred throughout Europe.
The strawberry is often described as a luxury item, enjoyed by royalty. France’s King Charles V had over 3000 planted at the Louvre in Paris, King Louis XIII ate them everyday; and both Louis XIII and Louis XIV the latter enjoyed the berries so much that they are recorded to have eaten them to the point of indigestion!
The use of strawberries and of the strawberry plant itself for therapeutic purposes dates back as long as they have been eaten. American Indians prepared infusions of strawberry plant leaves as a treatment for stomach pain and gastrointestinal ailments such as diarrhoea. Swedish botanist Carl Linnaeus was convinced that strawberries had miraculously healed his severe attack of gout; and the French philosopher Bernard de Fontenelle, who died at the age of 100 attributed the secret of his longevity to strawberries.
Strawberries also contain a large amount of antioxidant, anticancer, anti-neurodegenerative, and anti-inflammatory properties, making them, like many other berries, very useful as a natural alternative to western medicine.
Health Benefits of Strawberries
Nutrients in Strawberries
A comprehensive breakdown of protein, carbohydrate, fat, vitamin and mineral content presented in an easy to read pie chart can be found in our Nutrition Database where this food can also be added to a meal planner.
Alzheimer’s Disease Prevention
Glycemic Index (GI) of Strawberries
Moderate amounts of oxalates exist in strawberries and individuals with a history of oxalate forming kidney stones should limit their intake of this fruit.References:
1. The Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno.
2. Benders’ Dictionary of Nutrition and Food Technology.
3. USDA National Nutrient Database for Standard Reference.
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