Originally published July 5 2005
Dietitian promotes delicious delivery of antioxidants through fresh fruit smoothies
by Mike Adams, the Health Ranger, NaturalNews Editor
Dietitian Megan Murphy, in her column for commercialappeal.com, says that most drinks people consume during the summer have more calories and sugar than anything else, so she offers a healthy recipe for fresh fruit smoothies; a delicious way to introduce healthy antioxidants into the bloodstream.
At my house in the summer, we often whir up frozen fruit in the blender with juice, milk or soy milk to produce sweet-tasting frosty drinks.
While many drinks contain lots of calories and not enough nutrition, you won't be able to say that about today's recipe.
Using three kinds of fruit plus yogurt, this refreshing drink is packed with potassium, calcium and vitamin C, along with phytochemicals that benefit human health in many ways.
They were rated No. 1 in antioxidant activity in a recent study that looked at antioxidant activity in 40 fruits and vegetables.
Antioxidants help compensate for the erratic behavior of oxygen once it enters our system.
When we metabolize oxygen it becomes unstable, and tends to "borrow" electrons from other areas of the body, especially cell membranes and LDL cholesterol.
This seems to help with the aging process, as well as decreasing the risk for heart disease.
Blueberries also contain resveratrol, a substance found in red wine that is thought to help lower the risk for heart disease.
Some scientists recommend we eat 1/2 cup of blueberries a day to help keep our heart healthy.
Adding blueberries, strawberries, or any fruit to an enticing cool drink is a great way to get quality nutrition and enjoy it, too.
You can buy frozen fruit at the grocery store, but consider buying extra fruit in season and freezing it in zip-top bags to enjoy all year.
Also, when your bananas are on the verge of getting too ripe, peel them, cut them in chunks and place in zippered freezer bags for future use.
Megan Murphy is a Tennessee-licensed registered dietitian and assistant professor of nutrition at Southwest Tennessee Community College.
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