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Apples May Lower Stroke Risk
Paula Gallagher on
Fall is here and so are apples and pears! I love this time of year because the local orchards are abundant with Gala, MacIntosh and Red Delicious apples ... to name a few of my favorites. Just in time, since a study out of the Netherlands has found that an apple a day may really help keep the doctor away. Researchers have found that people who eat a high amount of white fleshed fruits and veggies, like pears, apples and cauliflower can lower stroke risk by as much as 52%.
The study followed more than 20,000 adults over 10 years and found for every 25 grams per day increase in white fruits and vegetables, there was a 9% lower risk of stroke. So considering that 25 grams per day is about ¼ of an apple, it seems like an easy addition to one’s diet.
White fleshed fruits are high in a flavanoid called quercetin, which they believe may be one of the reasons for the lowered risk of stroke. Quercetin is known for its antioxidant, antihistamine and anti-inflammatory properties.
But don’t be running off to the grocery store to stock up on all white produce. It is still a wise and healthy idea to choose a variety of differently colored fruits and vegetables, because different colors offer health benefits not found in white fleshed fruits alone. Also, please keep in mind that both apples and pears are high on the list for residual pesticide load, so buying organic is the best way to go.
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