Monday, June 20, 2011

Dried Fruit - Smart Snack Or health Hazard?

In speaking to countless patients over the years, it is apparent that habitancy ordinarily want to eat a salutary diet. In most cases, however, this is easier said than done. It takes a lot of planning to eat right each day, and many habitancy feel overwhelmed by the high volume of facts about nutrition arrival from magazines, newspapers, television and medical professionals. One of the most base concerns I hear from patients is the difficulty of getting sufficient servings of fresh produce. To make it easier, habitancy often turn to dried fruit out of convenience. My wife often buys these types of snacks every time we are in the airport. I would like to scrutinize these kinds of choices and let you know whether or not it is a truly salutary option.

The point of Fruit

Dried Fruit

Everyone needs fruit and vegetables to stay healthy. These natural wonders are chock full of vitamins, minerals and antioxidants, the substances that protect our cells from free radical damage. Many fruits ordinarily sold both fresh and dried, such as blueberries, cherries, cranberries and figs, are particularly rich in nutrients that protect our health.

Dried Fruit - Smart Snack Or health Hazard?

Depending on age, weight and performance level, most adults must consume 5 to 9 fruit and vegetable servings each day. The problem is that selecting fresh yield isn't all the time easy. You may not have way to a refrigerator at work all day, and delicate fruits like pears and raspberries don't travel very well. Furthermore, purchasing fresh fruit at fast food restaurants, delis, or convenience shops is whether impossible or expensive, and the choice is very limited. Despite these challenges, eating your daily yield servings is a natural, extremely sufficient way to keep your body at its best.

Dried Fruit Pros and Cons

For many people, dried fruit has become the go-to explication to the yield dilemma. The question, however, remains: Is dried fruit truly healthy? The riposte is not as clear as you might think. To make dried fruit, manufacturers remove the water. It is the water in fresh fruit that contributes to spoilage and bacteria growth, so dehydrating the fruit makes it shelf garage for six months to a year. If dried fruit is plainly fresh fruit with the water extracted, how could it be bad for you?

In order to preserve fruit like plums, apricots, figs, grapes and all the rest, the fruit must be exposed to dry heat from whether the sun or industrial grade ovens. This heat has a negative follow on fruit's nutrient content. In particular, vitamin C, potassium and calcium are three foremost substances that drastically deteriorate during the drying process.

For example, a dried apricot loses over half of its potassium content, and fruits high in vitamin C lose nearly all nutritional value due to drying. On the upside, however, dried fruit does not lose its fiber and iron content.

Another issue to think with dried fruit is chemical content. For obvious fruits, such as, golden raisins and apricots, sulphur dioxide is used to fix the color during the drying process. This chemical may aggravate or provoke asthma attacks in some individuals. To avoid unwanted additives, you can purchase natural and organic dried fruit at health food stores.

When you eat dried fruit, you must also take fat into account. Remember, the water has been removed, considerably reducing the volume of the fruit. Therefore, you will need to eat a smaller quantum of dried fruit compared with fresh fruit in order to consume the same estimate of calories.

For example, one cup of fresh grapes has about 60 calories, while one cup of raisins has 495 calories-quite a difference!

In addition, dried fruit tends to be much sweeter due to concentrated flavor, so it's easy to eat a lot without thinking about it. To keep fat in check, divide fresh fruit into private portions and put them in zip top bags. Keep single servings in your car, purse or desk drawer for snacking.

Despite some stumbling blocks, the National Cancer create says that a quarter cup of dried fruit counts as a serving of produce. I recommend that my patients who enjoy dried fruit eat it as just one of their daily yield servings, and that they carefully monitor quantum size. With salutary eating, variety is the key. If you purchase natural, chemical-free dried fruit and eat it along with a wide array of fruits and vegetables, it can be a suitable explication to your eat-right goals.

Dried Fruit - Smart Snack Or health Hazard?

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