Freeze-dried fruits, powders, veg, herbs

Why is freeze dried fruit so expensive?

Leave a Comment / Your Healthy Future / Anna Matuszewska

Why is freeze dried fruit so expensive?

🍓The real cost of freeze-dried fruit🍓

Have you ever wandered through the aisles of your local health food store or browsed through an online shop with freeze-dried food, 👀 spotted a pack of freeze-dried strawberries, and wondered why 500g can cost £43 or more? Why are freeze dried strawberries so expensive? Why is freeze dried fruit so expensive in general? 🤔 You’re not alone in this thought. However, this pricing is not as outlandish as it might seem at first glance.

In this article, we’ll delve into the fascinating world of freeze-dried fruits, particularly strawberries, to uncover why they command such a price and why they’re worth the investment. Plus, we’ll guide you on where you can buy freeze-dried strawberries, raspberries or freeze-dried blueberries – these nutritious snacks for kids and yourself!

💰 Why are freeze dried strawberries so expensive? 💰

📍Average prices of fresh strawberries vs. price of freeze-dried strawberries📍

In the UK, the average cost of fresh strawberries stands at £8.13 per kilogram (March 2024). The price of fresh strawberries varies slightly across Europe, with Germany seeing an average of €9.96 per kilogram and France at €9.13 per kilogram. Considering that 100g of freeze-dried strawberries equates to approximately 1100g of fresh fruits, to produce 500g of freeze-dried strawberries, one would need 5.5kg of fresh, ripe strawberries. In the UK, purchasing 5.5kg of fresh strawberries would cost, on average, £44.71. Thus, when you consider the required amount of fresh fruit to produce freeze-dried strawberries, the cost appears more reasonable.

💎Comparing the cost of a 500g packet of freeze-dried strawberries with 5.5 kilograms of fresh strawberries, the price of freeze-dried strawberries appears justified💎

It’s important to bear in mind that in addition to the cost of the raw materials (fresh, ripe strawberries), there are significant expenses associated with the freeze-drying process, which, regrettably, is not cheap. Indeed, it is considerably more costly than simply drying the fruit.

💰 Why freeze-drying process is expensive itself 💰

The freeze-drying process itself is costly, involving sophisticated equipment, high energy consumption and a time-consuming procedure that ensures the preservation of nutritional values and cell structure. The initial investment in fresh, high-quality fruits and the energy required for freeze-drying contribute to the higher price of the final product.

To comprehend these costs, it’s essential to explore the freeze-drying method. The freeze-drying process, or lyophilisation, is a sophisticated method that removes water from frozen fruits by turning ice directly into water vapour, skipping the liquid phase. This process occurs under vacuum conditions and at low temperatures, ensuring that the fruits’ aroma, taste, texture, shape, colour, flavour and nutritional content are preserved without any additives. You can read more about freeze drying method here.

For instance, to produce 500g of freeze-dried strawberries, approximately 5.5kg of fresh, ripe strawberries are required. This significant weight reduction results from removing water content, leaving behind the fruit’s essence in a much lighter and more concentrated form.

🍓Freeze-dried fruit – nutritional value, longevity & resistance to microorganisms🍓

Freeze-dried fruits retain about 95% of the nutritional and biological value of the fresh product. They are 100% natural, containing no preservatives, colour or flavour enhancers, added sugar, or sulphur. This makes them an excellent, healthy snack option, particularly beneficial for children. Moreover, the reduced moisture content (up to 2%) significantly extends the shelf life of freeze-dried fruits, making them a convenient and long-lasting dietary choice and resistant to microorganisms.

💰 Why is freeze dried fruit so expensive comparing to fresh fruits? 💰

📍Advantages of freeze-dried fruit compared to fresh fruits📍

While fresh fruits are essential for a balanced diet, the unique benefits of freeze-dried fruits provide a complementary option that fits the demands of a busy, health-conscious lifestyle. Whether used as a snack, in recipes, or as a travel-friendly food source, freeze-dried fruits offer a practical and nutritious choice for people of all ages.

In comparison to fresh fruits, freeze-dried fruits stand out for their longevity, convenience, nutritional integrity, versatility, and ease of storage and transportation.

✅Long shelf life: can be stored for years without losing quality, making them a reliable pantry staple.

✅Convenience: always at hand – perfect for making ice cream, shakes, or adding to pancakes and yoghurts, especially handy for quick desserts or snacks for kids.

✅Nutritionally rich: retains up to 95% of the nutrients, including vitamins, minerals, and antioxidants, of the fresh fruits.

✅Versatility: a healthy and perfect snack for kids and adults alike, suitable for taking on the go or as an emergency fruit supply.

✅Ease of storage and transportation: Thanks to their reduced weight and volume.

✅ Healthy snack for kids: incredibly tasty, nutritious and handy!

Below you can find more in-depth the advantages of freeze-dried fruit over fresh fruit – why is freeze dried fruit so expensive comparing to fresh fruits?

💎1st advantage of freeze-dried fruit – long shelf life🍓

One of the most compelling advantages of freeze-dried fruits over fresh fruits is their extended shelf life. Freeze-dried fruits can be stored for years without a significant loss in quality, taste, or nutritional value. This is in stark contrast to fresh fruits, which have a limited shelf life and can spoil within days or weeks, depending on the fruit and storage conditions. The longevity of freeze-dried fruits makes them an ideal pantry staple, ensuring that you always have access to nutritious fruits without the worry of rapid spoilage.

💎2nd advantage of freeze-dried fruit – convenience🍓

Freeze-dried fruits offer unparalleled convenience compared to fresh fruits. They are pre-sliced, peeled (if necessary), and ready to eat, eliminating preparation time. This makes them perfect for quick snacks, emergency food supplies, or as a hassle-free ingredient for shakes, ice cream, pancakes, and yogurts. Fresh fruits, while delicious, require washing, peeling, and slicing, which can be time-consuming, especially when you’re in a rush or on the go.

💎3rd advantage of freeze-dried fruit – nutritionally rich🍓

The freeze-drying process retains up to 95% of the original nutritional content of the fruit, including vitamins, minerals, and antioxidants. This high retention rate ensures that freeze-dried fruits are almost as nutritionally rich as fresh fruits. In contrast, the nutritional value of fresh fruits can diminish over time due to factors like exposure to air, artificial ripening, and prolonged storage, not to mention that fresh fruits often lose some of their nutritional content through the cooking or preparation process.

💎4th advantage of freeze-dried fruit – versatility🍓

While fresh fruits are undoubtedly versatile, freeze-dried fruits offer certain unique applications that fresh fruits cannot. For instance, freeze-dried fruits can be used in baking and cooking without releasing excess water, maintaining the desired texture and concentration of flavours. They’re also an excellent addition to dry mixes, such as muesli or granola. Their lightweight and portable nature make freeze-dried fruits a superior option for hiking, camping, or as a nutritious snack during travel, where carrying fresh fruits might be impractical.

💎5th advantage of freeze-dried fruit – ease of storage and transportation🍓

The reduced weight and volume of freeze-dried fruits not only make them easy to store, taking up minimal space in your pantry, but also make them ideal for transportation. They do not require refrigeration, which is often a necessity for preserving the freshness of certain types of fresh fruits (especially berries like strawberries, raspberries, blueberries, blackberries etc). This aspect of freeze-dried fruits offers a significant advantage for those with limited storage space or for those seeking nutritious food options while on the move.

💎6th advantage of freeze-dried fruit – important especially for Mums! 🍓

Freeze-dried fruits emerge as the ultimate snack choice for children for several compelling reasons. Firstly, when fresh fruits are unavailable in the fridge, freeze-dried fruits stand as an excellent alternative, bypassing the common issue of spoilage associated with fresh produce. This quality is particularly beneficial for snacking with small children, ensuring they always have access to nutritious fruit snacks. Furthermore, the convenience factor of freeze-dried fruits cannot be overstated; they are incredibly handy, especially for parents with young children who are already enjoying a variety of solid foods.

🧡If you are a mum, not only your kid will love it but also you will love it! 🧡

Whether you’re heading out for a stroll in the park or simply need a quick and healthy snack option for your kid, freeze-dried fruits are ready to go without the need for preparation or refrigeration. Not only they are one of the healthiest snack options, being rich in nutrients and free from added sugars and preservatives, but they’re also crunchy, delicious and can be taken anywhere. The portability of freeze-dried fruits makes them a hassle-free snack choice for any event, be it an adventure in the playground, a school day, a family picnic or trip, or even a birthday party. They offer a nutritious, delicious, and convenient snack option for busy and health-conscious families.

💰 Why is freeze dried fruit so expensive comparing to dried fruits? 💰

As mentioned above, freeze drying process is more expensive than the drying process. Comparing the costs of producing freeze-dried fruits with those of traditionally dried fruits, apart from the expensiveness of the freeze-drying process itself, the other key factor driving up the price of freeze-dried fruit is the sheer volume of raw fruit required.

Traditional drying methods do not remove as much water from the fruit as freeze-drying does, resulting in dried fruit that is heavier due to its remaining water content. Consequently, to produce 500g of dried fruit, significantly less raw fruit is needed compared to producing the same amount (i.e. 500g) of freeze-dried fruit. This difference in the quantity of starting material directly impacts production costs, making freeze-dried fruits more expensive.

In summary, the expansiveness of lyophilisation process itself and the larger amount of raw material needed for production are two main reasons why is freeze-dried fruit so expensive compared to dried fruits. This efficiency in water removal not only enhances the quality and shelf-life of freeze-dried fruits – it does much more. Keep reading and find the advantages of freeze-dried fruit compared to dried fruits below.

📍Advantages of freeze-dried fruit compared to dried fruits📍

Freeze-dried fruits offer superior nutritional value, a more natural taste and appearance, and longer shelf life without the need for additives. Dried fruits, while still a convenient and relatively healthy option, may contain added sugars and preservatives and have a lesser nutritional profile. For those prioritizing health, natural flavour, and versatility, freeze-dried fruits are the clear winner, offering a nutrient-rich, convenient, and delicious way to enjoy the essence of fresh fruits at any time.

✅Nutritional value: freeze-dried fruits retain about 95% of the nutritional value of fresh fruits, whereas dried fruits only retain about 20%.

✅Additives: freeze-dried fruits contain no added sugar, sulphur, preservatives, or oil, while dried fruits often have added sugar, sulphur, preservatives, and sometimes oil to prevent sticking and preserve appearance.

✅Appearance and texture: freeze-dried fruits maintain their natural look, taste, texture, colour, and aroma without artificial additives, presenting a crunchy and firm texture ideal for meals. Dried fruits, conversely, may become soft and misshapen, often with artificial additives to maintain colour and taste, and are generally more dense and less visually appealing.

✅Shelf life & resistance to microorganisms: when stored properly in a cool, dry place, freeze-dried fruits can last for years (if the package is closed tightly!) due to their almost water-free composition, which makes them resistant to mould, bacteria, and fungi. Dried fruits, with a water content of 30-40%, have a shorter shelf life and are more prone to deterioration.

✅Portability: freeze-dried fruits are incredibly light, portable, and compact, making them an excellent choice for on-the-go snacking. Dried fruits are more dense and less compact in comparison.

✅Rehydration: freeze-dried fruits can be rehydrated very quickly and easily, allowing for versatile use in cooking and baking. Dried fruits require at least a few hours to be rehydrated properly.

✅Allergy and intolerance friendliness: freeze-dried fruits are more suitable for people with allergies and food intolerances due to the absence of added artificial additives, whereas dried fruits’ added substances can be problematic for sensitive individuals.

In summary, why is freeze dried fruit so expensive? The high cost of freeze-dried fruits like freeze-dried strawberries reflects most of all the complex, technologically advanced and energy-intensive process of freeze-drying and the significant amount of fresh fruit required to produce a small amount of freeze-dried fruit. In turn, by buying freeze-dried fruit you will get the numerous benefits they offer, including nutritional value, convenience, and shelf life.

Especially, when you consider the amount of fresh fruit needed and the technology involved, the price begins to make sense. Whether you’re seeking a nutritious snack for children, an emergency fruit supply, or a versatile cooking ingredient, freeze-dried fruits are an investment in your health and convenience.

As consumers become more health-conscious and seek out natural, preservative-free and literally guilt-free snack options, freeze-dried fruits stand out as a premium choice. Next time you see a packet of freeze-dried strawberries with a seemingly steep price tag, asking yourself a question ‘why is freeze dried fruit so expensive?’ just remember the value, nutrition, and technology packed into each bite 😀

🍓Where can you buy freeze-dried fruit? 🍓

For those wondering where to purchase freeze-dried strawberries, raspberries, or other fruits, there are several options. Primarily at health food stores, online freeze-dried food retailers (this is probably the best way to buy cheap freeze dried fruit), and sometimes shops with trekking or hiking equipment – you can often buy a wide range of freeze-dried products. You can also find bulk freeze dried fruit options, which can offer a better value for money.

You do not have to ask Google anymore where can i buy freeze dried raspberries or where can i buy freeze dried strawberries or where can i buy freeze dried fruit in general – from now on you can be sure that you are in the right place 😀

Enjoy browsing our online store to buy the best quality freeze dried raspberries, strawberries, wild blueberries and much more! 💗☀️

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Perfect food and snacks for hiking

Leave a Comment / Your Healthy Future / Anna Matuszewska

Perfect food and snacks for hiking

A guide to nutritious outdoor food

Why freeze-dried fruits are best snacks for hiking, camping, family picnics or other outdoor activities? Embark on a journey to discover the wonders of freeze-dried fruits – let them be your high energy snacks for hiking, trekking and other outdoor adventure. These snacks are not only lightweight and nutritious but also packed with flavour, making them an essential addition to any outdoor adventure.

This article will explore why freeze-dried fruits are a top choice for outdoor enthusiasts. Also, we will provide a few examples of tasty usage of freeze-dried food for camping and hiking – natural and real outdoor food.

What is freeze-dried food?

The science behind freeze-dried food: preserving nature’s goodness – let’s start from the beginning. Freeze-dried food is a marvel of modern food technology. The process, known as lyophilisation, involves freezing the food and then reducing the surrounding pressure, allowing the frozen water in the food to change directly from solid to gas. This method keeps about 95% of the nutrients intact and maintains the food’s natural colour, flavour, and texture – this is why freeze-dried fruits are better than dried fruits.

Comparing: dried fruits vs freeze-dried fruits

While dried fruits are a common snack, freeze-dried fruits are superior snacks for hiking, trekking, camping and other outdoor activities. We are sure that freeze-dried fruits are best hiking food – they triumph over dried fruits in many ways. Traditional drying methods involve high temperatures diminishing nutrients and altering taste and texture, whereas the freeze-drying process preserves these qualities. Moreover, freeze-dried fruits are lighter – a critical factor for hikers and campers. Simply, freeze dried food while hiking and camping is the perfect choice.

Snacks for hiking - why choose freeze-dried fruits?

Hiking and camping enthusiasts understand the importance of packing efficiently. Especially during hiking nutrition, convenience, and weight are critical factors in choosing food for the trails. These are the main reason why freeze-dried fruits are the best food to take while camping and hiking.

7 benefits of freeze-dried fruits as best snacks for hiking and camping

Lightweight and portable food: ideal for backpacking, where every ounce matters

Freeze dried food is lightweight and portable which means it is perfect for backpackers mindful of weight. The essence of hiking and camping is to explore without being weighed down. Freeze-dried fruits are incredibly lightweight because the freeze-drying process removes about 98% of their water content. This significant reduction in weight makes them perfect for backpackers who need to manage their load effectively. You can carry a variety of fruits without adding significant weight to your backpack, ensuring a diverse, healthy, nutritious and enjoyable diet and delicious hiking snacks even on long treks.
Nutrient-rich: packed with vitamins, minerals, and antioxidants

Nutrition is vital when you’re expending energy on the trail. Freeze-dried fruits retain most of their vitamins, minerals, and antioxidants, which are essential for sustaining energy levels, muscle health, and overall well-being during intense activities. Unlike other drying methods, freeze-drying process preserves the nutritional content of fruits, making them a powerhouse of essential nutrients in a highly concentrated form. The nutritional content in such a compact form is another reason why freeze-dried fruits are the best snacks for hiking.
Long shelf life: perfect for extended trips without access to fresh produce

Long shelf life is another benefit of freeze-dried fruits as the perfect snacks for trekking – especially on long trips when you are away from fresh food sources. The longevity of food is a key consideration for campers and hikers. Freeze-dried fruits have an extended shelf life due to the removal of moisture, which is a primary cause of food spoilage. These fruits can last for months, even years, without refrigeration, making them a reliable food source for extended trips, especially in remote areas where access to fresh produce is limited.
Remember! Freeze-dried food is highly hygroscopic. After opening packaging, always remember to close it tightly as soon as possible – it helps to protect the content from air and humidity, and thus spoilage.
Hassle-free and easy-to-prepare

While camping and hiking, freeze-dried food guarantees hassle-free preparation of your meal. The convenience of food preparation is a luxury in the wild. Freeze-dried fruits for hiking require no preparation or cleaning, making them a hassle-free option. There’s no need to worry about bruising or spoilage, and you don’t have to deal with the waste and mess associated with fresh fruits. This no-fuss approach allows more time for enjoying the outdoor experience.
Versatile usage: enjoy freeze dried fruits as they are or rehydrated

The adaptability of freeze-dried food adds an enjoyable variety to camping meals. While hiking or camping, freeze-dried fruits can be eaten straight from the pack as a crunchy and nutritious hiking snack or rehydrated to approximate the taste and texture of fresh fruits. Freeze-dried fruits can be added to morning cereals, mixed into trail mixes, or used as ingredients in campsite cooking, offering a delightful burst of flavour and nutrition in various forms.
Space-efficient: takes up minimal room, leaving space for other essentials

Packing efficiently is crucial for outdoor excursions. Freeze-dried fruits, especially in their powder form, are compact and occupy minimal space, allowing more room for other essential gear. The reduced volume and flexible packaging conform to any space, making them ideal for tightly packed backpacks.
Natural & instant energy source

Maintaining energy levels is crucial for active endeavours, especially in hiking. Freeze-dried fruits provide a quick and natural energy boost. The dehydration process concentrates the fruits’ natural sugars, offering an immediate source of carbohydrates for quick fuel. This is why these lightweight and nutritious fruits are becoming an increasingly popular choice as high-energy snacks for hiking. This instant energy is vital for hikers and campers who need to replenish their energy reserves regularly throughout the day.

7 Examples of using freeze-dried food for camping and hiking

Freeze-dried fruits, vegetables and herbs are a strategic choice for hikers and campers. They offer a perfect balance of convenience, nutrition, and lightweight packaging, making them an essential part of any outdoor adventure. With these benefits, you can be sure that your outdoor experiences are enjoyable, healthy, and hassle-free. Whether it’s a mountain trek, a trail walk, or a family picnic, freeze-dried fruits enhance your outdoor eating experience. Give them a try on your next adventure – simply enjoy freeze-dried food while hiking and camping and experience the difference!

You can creatively use freeze-dried fruits in outdoor activities in many ways:

Direct snacking: a refreshing hiking snacks
Freeze-dried fruits are perfect as quick, refreshing and healthy snacks for hiking and trekking. Their intense flavour and crunch make them a delightful snack on their own. In our customers’ opinion the best hiking snacks from our range of freeze-dried fruits are:
- freeze-dried strawberry slices;
- freeze-dried mango chunks;
- freeze-dried peach wedges;
- freeze-dried dragon fruit slices;
- freeze-dried fig slices;
- freeze-dried apple chunks;
- freeze-dried plum slices;
- freeze-dried pineapple chunks.
If you are going to take your child with you for trekking, choosing freeze-dried fruits you can be sure that you give your child a healthy snack. Kids love the most:
- freeze-dried strawberry slices,
- freeze-dried wild-blueberry whole,
- freeze-dried peach wedges,
- freeze-dried banana slices,
- freeze-dried raspberry whole.
Breakfast boost
You can use freeze dried fruits as a healthy addition to your morning porridge, granola, cereal or yoghurt. Adding for example freeze dried wild blueberry, freeze-dried sour-cherry, freeze dried mango or freeze-dried blackberry to your breakfast not only enhances the taste but also boosts the nutritional value, giving you a great start to an active day.
Nutrient-rich power shake
Create your very own shake, bursting with nutrients and instant energy, by using a powder form of freeze-dried fruits. Options such as freeze-dried banana powder, freeze-dried raspberry powder, freeze-dried wild blueberry powder, or freeze-dried strawberry powder are perfect for this. Simply add them to water, shake well, and your nutrient-rich shake is ready to enjoy!
Looking for a green shake while hiking? Simply add freeze-dried kale powder or freeze-dried spinach powder to your shake. Freeze-dried beetroot powder also tastes great in a shake. Don’t just take our word for it – try it yourself!
Trail mixes
Another great way to use freeze-dried fruits in hiking is to create your energy blend with nuts and seeds. Simply incorporate your favourite freeze-dried fruits, such as freeze-dried apples, freeze-dried raspberries, or freeze-dried pineapple, into your trail mix to make it both delicious and nutritious.
Immunity-boosting tea: a blend of vitamin-rich freeze-dried fruits
Create your special tea or drink with anti-inflammatory properties, rich in vitamins and other nutrients, by adding fruits that are abundant in vitamin C. Options like freeze-dried cranberries, freeze-dried blackcurrant, freeze-dried chokeberry, freeze-dried orange, and freeze-dried redcurrant offer a healthful boost to your beverage.
Rehydrate freeze-dried fruits with water

Rehydrating freeze-dried fruits like raspberry, peach, or plum can bring a fresh fruit experience to your camping meals. This process is perfect for adding a vibrant burst of flavour and texture to your camping salads or desserts. The rehydration not only revives the fruits but also brings out their natural sweetness and juiciness, making your outdoor meals more enjoyable and refreshing.
Outdoor cooking
Incorporating freeze-dried fruits, vegetables, and herbs into your camping recipes is a fantastic way to infuse your meals with both nutrients and exceptional flavour. These ingredients not only rehydrate quickly but also blend seamlessly with other components, offering a convenient and fuss-free approach to enhancing your outdoor culinary experiences. Whether you’re preparing a hearty breakfast to greet the sunrise or a comforting dinner under the stars, these freeze-dried additions transform every meal into a memorable outdoor dining adventure.

In summary, freeze-dried fruits are an excellent choice for outdoor enthusiasts seeking convenience, nutrition, and variety. Whether you’re scaling mountains, exploring trails, or enjoying a family picnic, our range of freeze-dried fruits, freeze-dried vegetables and freeze-dried herbs is here to enhance your outdoor dining experience. Try them on your next adventure (e.g. as nutritious hiking snacks) and taste the difference!

Embrace the convenience, nutritional value and taste of freeze-dried fruits & explore our diverse selection of freeze-dried food for camping and hiking!

We offer a wide array of freeze-dried fruits (also organic freeze-dried fruits) in various forms like whole fruits, slices, cubes, halves, wedges, chunks and powders, satisfying all your needs!

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Peach glaze

Leave a Comment / Helthy Future Recipes / Anna Matuszewska

Pumpkin cake with freeze-dried peaches glaze on top

Nothing tastes better on a chilly afternoon than delicious pumpkin pie. Try the pumpkin with your favourite nuts and freeze-dried fruits and a delicious cream coating with freeze-dried peaches.

Cake (dough) ingredients:

4 eggs
1.5 cups of sugar or erythritol
1 pack of vanilla sugar
300 ml of oil
100 g desiccated coconut
400 g pumpkin, grated on a small mesh
400 g of flour
120 g of chopped nuts
3 teaspoons of baking powder
pinch of salt
half a teaspoon of cinnamon or ginger

Glaze ingredients:

10 g of freeze-dried peaches
100 g of white chocolate
50 g of butter
250 g mascarpone cream cheese

Preparation:

Start preparing the dough by carefully whisking the eggs, sugar and vanilla sugar. Pour oil into the mixture, add coconut, nuts and pumpkin. Blend everything gently. Add dry ingredients (flour, baking powder, spices) to the mixture. Gently mix everything and pour into a rectangular tray. Bake the dough for about 40-50 minutes at 150 degrees or (Gas Mark 2).

After the dough has cooled down, blend the freeze-dried peaches into a powder. In a pot, melt the butter with the white chocolate. Cool the mixture. Then, blend the mascarpone cheese with the melted chocolate and butter along with the freeze-dried peach powder. Brush the dough with the glaze.

Bon Appetit!

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Peach

Leave a Comment / Compendium / Anna Matuszewska

Freeze dried peaches

100% natural, vegan and raw, gluten free, no added sugar or sulphur, no preservatives, GMO free

Peach is a fruit full of sun. Its properties and nutritional values were already appreciated 4,000 years ago in China, where it possibly originates from. The ancient Chinese believed that the peach is the tree with the most vitality of all, because its flowers appear earlier than its leaves. The peach arrived in Greece around 300 BC, and to northern Europe in the 16th century.

The vitamins and minerals present in peaches support the entire body, including the skin, hair and nails. Peach fruits, thanks to their nutrients, counteract many ailments.

Undoubtedly, peaches should be consumed by people struggling with anaemia, because they stimulate the production of red blood cells. These fruits are recommended for vegetarians, vegans, as well as for expectant mothers. Due to the low glycaemic index, peaches are recommended for diabetics and people who are trying to lose weight.

Peaches are a very safe fruit – they are recommended for children, athletes, the elderly, the chronically ill, diabetics, people on a slimming diet, as well as pregnant and menopausal women. Peaches are virtually fat and sodium free, but they contain large amounts of potassium. For this reason, it is worth recommending them to people with hypertension and high cholesterol.

Why should we eat peaches?

Regular consumption of peaches cleanses our body of toxins and harmful metabolic products. In addition, eating this fruit has a diuretic effect. This is important not only when losing weight, but also in rheumatic diseases as well as kidney and urinary system diseases.

Peaches have a soothing effect on the nervous system along with relaxing properties. The potassium contained in peaches regulates blood pressure and relieves the circulatory system. In turn, boron is responsible for the production of oestrogen and protects against osteoporosis.

Mineral salts in peaches are a very important element of the regular functioning of the body – they play a special role in summer when we lose them by sweating excessively. In addition, eating peaches stimulates the stomach to secrete gastric juice, which activates the digestive processes.

Peaches also have toning and refreshing properties, making tired skin supple. The beta-carotene present in the fruit improves the skin tone, giving it a healthy, radiant look. Moreover, beta-carotene supports the respiratory system, strengthens eyesight and has anti-cancer properties.

People who strive for a more healthy lifestyle like peaches as these fruits allow them to control their body weight due to the low caloric content and the presence of dietary fibre. The dietary fibre contained in peaches supports digestion and the functioning of the intestines. They should be encouraged for those struggling with constipation as they have a laxative effect.

Peach - health properties

Peaches:

are good for overall health – they are a source of valuable nutrients;
are a source of vitamins: C, A, E, K, B1, B2, B3 (PP), B4, B5, B6, B9;
are a source of minerals: calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, selenium, boron, iodine, sodium;
they are perfect for every age group;
improve complexion;
contain a protein that promotes tissue repair;
support the production of collagen;
strengthen the immune system;
prevent osteoporosis;
have calming, relaxing and soothing properties (nervous system support);
support the production of the hormone serotonin (the feeling of happiness);
help maintain regular blood pressure and cholesterol levels;
prevent kidney stones and bone loss;
are rich in antioxidants (they slow down the aging process);
protect the eyes;
have anti-cancer properties;
support the digestive system, prevent constipation;
support the kidneys;
detoxify the body.

Freeze-dried peaches nutritional values

Support for the urinary system, kidneys and joints

Peaches have a positive effect on the functioning of the urinary system and kidneys. These fruits have a diuretic effect, reduce the concentration of uric acid, and regulate the water-electrolyte and acid-base balance.

Moreover, peaches cleanse the body of toxins and harmful metabolic products. This is very important for people who are slimming, as well as those suffering from rheumatism and kidney problems.

Peaches and constipation

Peaches are high in fibre. Fibre accelerates intestinal peristalsis and helps fight constipation.

Some sources say that the suede peel of peaches is difficult to digest. Well, this is not true. Peach suede skin is not harmful to the intestines and does not have a laxative effect. On the contrary, it is easily digestible, and only unripe peach flesh can have a laxative effect.

Peaches and diabetes

Fresh peaches have a low glycaemic index and therefore can be eaten by diabetics. They are also easy to digest as they are mostly water and contain fibre.

Peaches and pregnancy

Peaches are recommended for pregnant women especially during lactation, because they contain a lot of valuable nutrients. Particularly important is the high content of folic acid, vitamin C, potassium and fibre. Due to the potassium content, they help fight fatigue, cramps, dizziness and regulate blood pressure.

Peaches have a positive effect not only on the mother’s health, but also on the regular development of the baby in the womb. They have a beneficial effect on the formation of bones, teeth, muscles, cartilage and veins in new-borns. The substances contained in peaches prevent the formation of genetic defects in the developing foetus.

Peaches and anticancer properties

Recent studies show that there are several factors in peaches that help fight cancer. Beta-carotene contained in peaches blocks the development of cancer cells, protects mucous membranes, strengthens the skin’s natural protection against solar radiation, revitalizes the skin and refreshes its colour.

The selenium contained in peaches also has a protective effect against cancer development. Due to the high selenium content, regular consumption of peaches can be a natural protection against cancer.

Among other things, peaches can inhibit the growth of cancer in the mouth. In addition, peaches help fight breast cancer. According to research conducted by American scientists, eating peaches inhibits the growth of breast cancer and prevents metastasis. This is due to phenols that neutralize free radicals.

We pick only the finest, wholesome peaches and freeze-dry them, in order to preserve their original flavour and nutritional content.

Peaches and osteoporosis

Peach helps fight osteoporosis. The boron contained in the flesh of the fruit affects the body’s hormonal balance by increasing the activity of oestrogen. This element reduces the risk of skeletal diseases, mainly protects against osteoporosis.

Moreover, peaches are rich in calcium, potassium, phosphorus and vitamin A compounds, thus improving the condition of our bones and the appearance of the skin. Especially menopausal women who are at risk of osteoporosis should consume peaches regularly.

Dried peaches and sulphur dioxide

Dried peaches, like apricots, are preserved with sulphur dioxide. In this way, their use-by date is extended. This compound is not good to our body. Sulphur dioxide is a strong allergen and can cause asthma attacks in allergy sufferers.

For this reason, off-season, freeze-dried peaches will be a safe choice – thanks to the freeze-drying process they contain absolutely no additives. You can read more about it here.

Skin, hair and nail care

Peaches have a beneficial effect on the skin, which is why they are used in the cosmetic industry. The ingredients contained in them improve the condition of the skin, hair and nails. Peach kernels are used to make almond-scented oil for massage.

Peach pulp contains AHA acids and vitamins C and E and beta-carotene. Vitamin C contained in peach perfectly strengthens the skin’s resistance and strengthens blood vessels, preventing them from cracking and the formation of spider veins. Vitamins A and E are responsible for the firmness and smoothness of the skin.

Peach also has moisturizing properties – it can often be found in moisturizing lotions or lipsticks. In addition, the peach pulp extract also has toning and rejuvenating properties. It refreshes the complexion, tightens pores and regenerates the epidermis.

It has been proven that the substances contained in peaches have a positive effect on the condition of the hair and reduce hair loss.

Peach mask
We can prepare a peach mask by ourselves in a very simple way. Just mix the mashed peach with a spoon of natural yoghurt and a little honey and put it on your face. The mask will improve the condition of the skin dried by the sun and wind. You can also use previously soaked freeze-dried peaches.

Peaches and losing weight

Peach is low in calories, has traces of fat, is high in fibre, and contains relatively little amount of sugar. The fibre content improves the digestive processes, regulates the intestines and ensures a feeling of fullness for a long time. For these reasons, this fruit is recommended as a sweet and healthy snack in slimming diets.

Peaches, in addition to being a diuretic, stimulate the metabolism and drive the body to burn fat faster, which gives an additional slimming effect. Moreover, peach is easy to digest (even the peel) and perfectly supports our body in detoxification.

When limiting the level of sugar consumed, it is worth paying attention to buying fresh peaches first, and not those preserved in canned syrup (they contain much more sugar and much less nutritional value). You can read more about it below.
Freeze-dried peaches are an excellent choice for a slimming diet, which you can always have at hand in the event of a hunger pang!

Peaches in syrup and freeze-dried peaches

Peaches are very delicate and long distance transporting is a big problem. Therefore, the largest part of production is dedicated to preserves. Most often we can find peaches in syrup. However, due to the addition of sugar, they are more caloric than fresh fruit. They also contain fewer vitamins and minerals than peaches picked from the tree. Vitamin C is the greatest loss, its content is reduced by up to 80%.

Some producers add preservatives to the syrup, and instead of sugar, they add its cheaper and worse substitute: glucose-fructose syrup. Consuming excessive amounts of fructose contributes to faster accumulation of fat tissue or a decrease in leptin sensitivity.

Therefore, consumption of peaches in syrup should be moderate. If you choose freeze-dried peaches instead, you can be sure that they do not contain any additives, and that the level of nutritional value is similar to that of fresh fruit!

A rich source of iodine

Peach is a very good source of iodine. One peach contains about 1.2 milligrams of iodine, which is 100 percent an adult’s daily requirement for this element. Peach can therefore turn out to be a very valuable fruit in the diet of people suffering from thyroid diseases.

Peaches and digestive system

Peaches stimulate the stomach to secrete digestive juices and perfectly regulate digestive processes. They support the functioning of the intestines as they contain a lot of fibre. In addition, these fruits loosen the stool, thus preventing constipation.

Peaches are easy to digest – they can be consumed by people with stomach problems or liver diseases. They do not burden the digestive system. Even consumed in large amounts, peaches do not cause digestive disorders and therefore are especially valuable for children, the elderly, as well as convalescents.

Peaches and menopause

Menopausal women should include peaches in their diet. Thanks to the content of boron and niacin, they facilitate the production of oestrogen, which in turn alleviates the unpleasant symptoms of menopause.
The ingredients in peaches also counteract osteoporosis – a disease quite common in postmenopausal women.

Nervous system support

Peaches contain a lot of B vitamins, so they have a relaxing and soothing effect on the nervous system. They improve our well-being, prevent apathy or irritability.
Niacin present in the fruit ensures the production of serotonin, i.e. the happiness hormone. Niacin deficiencies, in turn, cause apathy, general fatigue and nervousness. For this reason, eating peach is the most advisable after a busy day.

The ingredients contained in peaches help to relax, relieve stress, improve immunity, and give energy. Due to the fact that eating peaches reduces the level of stress, peaches are called ‘the fruit of peace‘ in Hungary.

Freeze-dried peaches in the kitchen

Peach in the kitchen can be used in many ways. Freeze-dried peaches, fresh or canned, can be added to ice cream, cakes, buns and desserts. In addition, delicious jams and compotes are prepared from the peach. They are perfect for healthy and refreshing cocktails, smoothies, salads and breakfast cereals. They are a perfect match for meats, fish or salty feta or halloumi cheeses.

In the peach skin and just below it, there are the most beneficial substances for the body. So if you do not have access to fresh peach, it is worth choosing the freeze-dried fruit – the fruit is always freeze-dried as a whole fruit, together with the skin.
Peaches go well with dairy products, dried fruits and honey. Freeze-dried peaches are also a great addition to yogurt – a great idea for a snack during the day!

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Cranberry granola

Leave a Comment / Helthy Future Recipes / Anna Matuszewska

Granola with cranberries and nuts

Homemade granola with cranberries is an interesting proposition for a light meal that gives you energy. Made of oat flakes, nuts and freeze-dried fruit, including cranberries with the addition of honey, and seeds. Granola is perfect for a quick breakfast and mid-morning snack, optional with the addition of natural yoghurt and other fruits.

Ingredients for a 1 liter jar:

2 cups of oat flakes (or spelled, rye)
½ cup of flax seeds (linseed)
½ cup of hazelnuts
½ cup of pumpkin seeds
½ cup of freeze-dried cranberries
½ cup of sunflower seeds
3 pinches of cinnamon
2-3 tablespoons of liquid honey

Preparation:

Preheat the oven to 170 degrees.
Pour all dry ingredients into a bowl, add honey and gently mix with a wooden spoon. Put it on a baking tray lined with baking paper, spread it evenly and put it in the oven.
Bake for about 25 minutes, stirring it several times during baking, until all the ingredients are evenly golden. After removing from the oven, leave to cool, and then put into a jar. They can be consumed as a snack or an addition to yoghurt or dessert.

Bon Appetit!

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Cranberry

Leave a Comment / Compendium / Anna Matuszewska

Freeze dried cranberries

100% natural, vegan and raw, gluten free, no added sugar or sulphur, no preservatives, GMO free

Cranberries are considered the healthiest fruits in the world – they have many nutritional values and prevent the development of bacterial infections. Along with garlic, oregano and pine, it belongs to the group of natural antibiotics.

The healing potential of cranberries has long been used in folk medicine. Nowadays, many supplements and medications are based on cranberries. Numerous studies show that the compounds contained in the fruit can support the treatment of inflammation of the urinary tract (e.g. urinary tract infections, cystitis, urethritis), stomach (gastric ulcer), blood system (atherosclerosis, regulation of cholesterol levels and blood pressure) and diabetes.

The link between eating cranberries and urinary tract infections (UTI) was first demonstrated in 1840. Modern scientific research unanimously confirms that cranberry has anti-inflammatory, antibacterial and antifungal properties, thanks to which it is effective in the prevention and alleviation of, among others, bladder infections, certain skin conditions and stomach ulcers.

Why should we eat cranberries?

Cranberry has its health properties mainly due to type A proanthocyanidins (so-called condensed tannins). These compounds show a supportive effect in the treatment of urinary tract infection (caused by E. Coli bacteria), stomach disease (caused by the bacterium Helicobacter pylori) and cardiovascular disease.

It has been shown that cranberry reduces the adhesion of E. coli bacteria to the walls of the urinary tract, as well as hinders the attachment of Helicobater pylori bacteria to the stomach wall.

Cranberries contain polyphenols, a type of antioxidant that reduces the risk of chronic disease. In addition, it is believed that due to the content of quercetin, cranberry protects diabetics from developing eye disease (cataracts) and is antiallergic. Moreover, this fruit protects against the harmful effects of ultraviolet radiation.

Medicinal ingredients contained in cranberries also support the treatment of upper respiratory tract infections and disinfect the mouth and throat. In addition, cranberry is known for its properties in supporting the treatment of colds and flu. Moreover, cranberries provide prebiotic fibre that fuels the beneficial bacteria found in the digestive tract (and other tissue linings).

Cranberries - health properties

Cranberries:

prevent urinary tract infections (UTI);
have antibacterial and anti-fungal properties;
are a rich source of many vitamins and minerals;
are a source of vitamins: C, A, E, K, B1, B2, B3 (PP), B6, B9;
are a source of minerals: calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, manganese;
disinfect the mouth and throat;
support the infection of the upper respiratory tract;
inhibit the growth of neoplastic cells (anticancer properties);
support the treatment of flu and colds;
work as a diuretic;
have a strong anti-inflammatory and disinfecting effect, especially in the area of the kidneys and bladder;
support the heart and circulatory system;
protect blood vessels;
protect the digestive system (gastric ulcer);
reduce inflammation associated with chronic diseases and aging;
support the immune system;
regulate blood pressure and cholesterol;
are a rich source of vitamin C and other antioxidants.

Freeze-dried cranberries nutritional values

A rich source of antioxidants

Cranberries are very rich in bioactive plant compounds and antioxidants – especially polyphenols. Many of these plant compounds are concentrated in the peel of the cranberry. They are responsible for reducing oxidative stress, which is the cause of faster aging of the body and the development of civilization diseases (e.g. cardiovascular diseases, type II diabetes, cancer).

We can distinguish among them: quercetin (one of the strongest antioxidants), myricetin, peonidin, ursolic acid (a strong anti-inflammatory effect, a component of many herbal medicines) and type A proanthocyanidins (tannins preventing urinary tract infections).

Proanthocyanidins

The natural environment for cranberries is raised bogs – this specific substrate causes cranberry fruits to accumulate in high concentration substances with unique health properties – proanthocyanidins, also known as PAC.

Proanthocyanidins are compounds with strong antioxidant properties, slowing down the aging process. These unique bioactive compounds protect the liver, lower blood sugar levels, strengthen the heart muscle, have a beneficial effect on the urinary and digestive systems, and reduce the incidence of certain infections and inflammation associated with chronic disease and aging.

Proanthocyanidins also improve eyesight, increase joint flexibility and contribute to lowering cholesterol levels (they lower the concentration of the LDL fraction while increasing the concentration of the HDL fraction). Additionally, they show anti-inflammatory and antiallergic properties.

Anti-inflammatory effect

Many of the antioxidants in cranberries have anti-inflammatory properties. Research shows that people who consume cranberries have lower levels of C-reactive protein (CRP), a marker of inflammation in the blood that contributes to premature aging, chronic disease, and cognitive decline.

Chronic diseases and infections

The antioxidants contained in cranberries (in particular polyphenols) reduce the risk of chronic diseases, including cancer, diabetes and blood vessels diseases. Some studies indicate a specific role of certain cranberry polyphenols in reducing the risk of stomach cancer and bacterial infections.

In addition, the antioxidants contained in cranberries help improve blood flow through the blood vessels (and thus lower blood pressure), protect cells from harmful damage (reduce the risk of inflammation or tumor growth), and reduce the risk of cholesterol build-up in the arteries.

Vitamin C in cranberries, in turn, increases collagen production, helping to heal wounds and the integrity of the skin.

Cranberries and urinary tract infection

Cranberry has a positive effect on the condition of the urinary tract and reduces the risk of urinary tract infections. UTI (cystitis) is much more common in women than in men. Men are eight times less likely to suffer from this condition.

Research shows that almost 30 percent women in their life go through cystitis. The risk of developing the disease increases in the elderly, catheterized, using immunosuppressive drugs and diabetics. Additionally, cystitis tends to recur. Cranberry protects the body against re-infection.

Prophylactic use of cranberries in the daily diet protects against recurrent urinary tract infections, while enduring an ongoing infection, the use of cranberry as an adjunctive therapy may shorten its duration.

Escherichia coli (E. coli) bacteria

Urinary tract infections are caused mostly by Escherichia coli (E. coli). They deposit in the urinary tract where they cause inflammation. Cranberry has antibacterial properties, especially against E. Coli bacteria.

The E. coli bacteria that are normally found in the gut can travel to the bladder and, with their hair-like protrusions, attach themselves to the lining of the mucosa and cause infection. The substances contained in cranberries damage these protrusions and, as a result, bacteria cannot “stick” to the urinary tract, are easily flushed out through the urine and cannot cause infection.

The active substances helping to fight the infection are mainly tannins and type A proanthocyanidins – they protect the urinary system against the attachment of bacteria to the walls lining of the bladder and urinary tract. They also inhibit the multiplication of pathogenic bacteria.

Thanks to its flushing properties of E.coli, cranberries may reduce the susceptibility to urinary tract inflammation – making cranberries a preventative measure against urinary tract infections.

Prostate hypertrophy

Cranberry can also help men who have difficulty emptying their bladder completely – this happens often in men with an enlarged prostate.
Moreover, cranberries help to prevent bladder infections in people with a catheter or with neurological disorders (e.g. after a stroke or spine injury), i.e. in cases where the risk of infection is very high.

Research – Cranberry and Cystitis

Since the turn of the century, cranberry has been used as a folk remedy to treat bacterial urinary tract infections (UTIs), which cause frequent and painful urination. The first recorded use of cranberries by conventional medical practitioners was in 1923. Historically, cranberry was thought to kill UTI-causing bacteria by acidifying the urine.

Later studies discovered that the phytonutrients contained in cranberries (tannins, proanthocyanidins) prevent Escherichia coli (E. coli) from attaching to the urinary tract cells. In this way, the bacteria is flushed out of the body, rather than sticking, growing and leading to infection.

A 2016 study found that regular cranberry consumption reduces symptomatic UTIs by nearly 40% in women with recurrent UTIs, suggesting a reduction in the need for antibiotics.

Urine pH

Normal urine is slightly acidic. In the case of bacterial infections (usually Escherichia coli infection occurs), the urine pH increases, which promotes the growth of bacteria.

Cranberries are acidic, so when used in the treatment of bladder infections, they will lower the pH, reducing the multiplication of bacteria. Thus, cranberries help to reduce the amount of bacteria in the urine. Additionally, it impairs the adhesion of E. coli bacteria to the walls of the bladder epithelium.

Cranberries and antibacterial properties

Many studies carried out in laboratory conditions proved a much wider spectrum of antibacterial and antifungal activity of cranberries. Their findings are helpful in using cranberry extract in the fight against bacteria such as Staphylococcus aureus, Salmonella enteridis and some types of fungi that cause skin diseases.

Like E.coli bacteria, cranberry affects other bacteria, responsible for example for the formation of ulcers, as well as microorganisms that cause caries, gums diseases and periodontitis. The acidic substances contained in cranberries make it difficult for Helicobacter pylori bacteria to adhere to the gastric mucosa, while on the teeth they form a coating that makes it difficult for bacteria to bond with the enamel and infect the gums.

The probiotic properties of cranberries are also being analysed. The substances contained in it not only destroy harmful bacteria in the digestive system, but also support the growth of the beneficial intestinal microflora.

Reducing the risk of heart and circulatory system diseases

Compounds contained in cranberries protect against diseases of the heart and the circulatory system. They stop blood clots from forming and have a beneficial effect on vasodilation. They protect blood vessels against atherosclerosis and have anti-cancer properties.

The compounds contained in cranberries having a positive effect on the heart and cardiovascular system include, among others, antioxidants such as anthocyanins, proanthocyanidins and quercetin.

In terms of heart and circulatory system protection, consuming cranberries may contribute to:
– lowering blood pressure;
– increase HDL (good) cholesterol;
– lowering the level of LDL (bad) cholesterol;
– protection of LDL cholesterol against oxidation;
– reducing the stiffness of blood vessels;
– lowering the level of homocysteine in the blood, thus reducing the risk of inflammation of the blood vessels.

Stroke
The substances contained in cranberries have the ability to protect brain cells from damage that occurs during a stroke or blood clot.

Cholesterol
Many studies also show that consuming cranberries helps maintain the right balance between “good” HDL cholesterol and “bad” LDL cholesterol, thus reducing the risk of heart attacks. In addition, the antioxidants found in cranberries prevent oxidation of cholesterol, which reduces the risk of arteriosclerosis and clogging of blood vessels.

Blood pressure
Potassium is an element that regulates blood pressure in our body. Taking into account the fact that the modern diet is rich in sodium, which promotes hypertension, by consuming cranberries rich in potassium, we increase our chances of maintaining accurate blood pressure level, thus having a preventive effect on the entire cardiovascular system.

Atherosclerosis
Eating cranberries reduces the number of endothelial cells that line our veins and arteries. These cells produce osteocalcin, which causes the blood vessels to harden.
It is important to consume cranberries regularly as the degenerative processes of the vessels are slow and require a constant supply of antioxidants. Damaged by oxidants and inflammation, the endothelium becomes susceptible to deposition of cholesterol. Its deposits reduce the lumen of blood vessels and cause atherosclerosis.

Cranberry antioxidants protect endothelial cells from damage, and the anthocyanins that supply the red colour soothe infections, which also contribute to the deposition of cholesterol in the veins and arteries.

Protection against stomach diseases

Cranberry is used in the treatment of Helicobacter pylori infections. This bacterium is the main cause of stomach cancer, gastritis and gastric ulcer development. Thanks to compounds contained in cranberry (in particular, type A proanthocyanides (PAC), chemical compounds with tannin properties), the growth and attachment of pathogenic bacteria to the gastric mucosa is inhibited.
Consuming cranberries while receiving antibiotic therapy against Helicobacter pylori may have a better effect – especially in women.

We pick only the finest, wholesome cranberries and freeze-dry them, in order to preserve their original flavour and nutritional content.

Teeth and gums diseases

Cranberry seems to be effective in caries prophylaxis, as it fights bacteria responsible for its formation. The properties of cranberries by inhibiting the adherence of bacteria to tooth surfaces can help prevent the formation of tartar.

Cranberry extract reduces the deposition of the most common bacteria on the gums by 60 percent. This reduces the amount of pathogenic bacteria in the mouth and reduces the incidence of periodontal disease and gum disease.

Cranberry and diabetes

Cranberry can be used as an aid in the treatment of diabetes. Due to the fiber contained in cranberries, it contributes to lowering blood glucose levels and slows down its absorption from the intestines into the blood.

Moreover, cranberry can stimulate the pancreas to work, which is responsible, inter alia, for the production of the hormone insulin, which lowers blood sugar.
In addition, cranberries have a beneficial effect on the urinary system, which may be burdened with excessive glucose removal from the body.

When choosing cranberries, carefully read their composition, because dried cranberries or cranberry products can contain a lot of sugar. Choosing freeze-dried cranberries is definitely more healthy. You can read more below in this article.

Cranberries and pregnancy

Some sources provide information about the harmfulness of cranberries during pregnancy and even about the risk of miscarriage. This is allegedly not true. Cranberries are often recommended to pregnant women because they are more prone to urinary tract infections.
Cranberry can be used for the prevention of bladder diseases, especially in women who suffer from recurring infections. Cranberry is believed to reduce the risk of developing an infection by about 1/3.

Antibiotics
When pregnant, it is better to avoid taking antibiotics unless necessary. However, if left untreated, a urinary tract infection can lead to premature birth or a decrease in the birth weight of the newborn. Therefore, consuming cranberries may prove to be a good prevention of urinary tract infections.
Of course, every pregnant woman should consult her doctor about consuming cranberries and cranberry products.

Cranberries - contraindications

Cranberry and its products are relatively safe for all age groups, and also in the presence of most diseases. This fruit is also safe for children.

Anticoagulants
However, it is worth being careful consuming cranberries while taking anticoagulants (e.g. warfarin). The substances contained in cranberries could make it difficult to remove the active substances of these drugs from the body, which may contribute to a reduction in blood clotting, greater bleeding tendency and even haemorrhage.

Kidney stones
Cranberries are also a source of oxalates, which in some people can crystallize as stones in the urinary tract. For this reason, the use of cranberry in the case of kidney stones (oxalate) should be consulted with your doctor.
Adequate water intake is recommended to maintain proper urine output and prevent oxalate from crystallizing.

Osteoporosis
In addition, oxalates may impede the absorption of some minerals, including calcium, so people who may suffer from calcium deficiency in the body should also be careful with cranberries.

Side effects
Cranberries contain soluble fiber. For this reason, excessive consumption of cranberries can cause gastrointestinal symptoms such as diarrhea.

Dried and freeze-dried cranberries

Dried cranberries are almost always enriched with a large amount of sugar (or even worse – glucose-fructose syrup), as well as oil, and sometimes even preservatives. It happens that additives constitute about 50% of the final product.

Due to these additives, dried cranberries are not the best choice for a snack for children, people suffering from diabetes or on a slimming diet. Freeze-dried cranberry, which does not contain any additives, is a much better choice.

In the freeze-drying process, only the water was removed from the fruit, leaving the nutritional values practically intact. You can read more about the freeze-drying process here.

Freeze dried cranberries in the kitchen

Cranberries have a wide culinary use: they can be used to prepare sauces, preserves, jellies, desserts, and also to add them to meat dishes, e.g. venison. Cranberry preserves go perfectly with meats, cold cuts and cheeses. Especially grilled camembert with cranberry tastes delicious.

Cranberries, especially freeze-dried cranberries or dried cranberries, can be put in cakes, cookies, smoothies or in sweet breakfasts: yoghurt, porridge, millet, rice or pancakes. Fresh, dried or freeze-dried cranberries can be added to both vegetable and fruit salads or eaten on their own as a snack.

Fresh cranberry has a very tart taste due to the presence of antioxidants (anthocyanins). For this reason, so many producers add sugar in the drying process of this fruit. It is therefore worth paying attention to the ingredients of the product before buying.

The peels have many beneficial properties, so it’s best to add them whole to your breakfast or oatmeal, mix them in a smoothie, or use them in cooking and baking.

Cranberries tolerate high temperatures well, cooking does not destroy the bactericidal compounds contained in it.

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Kale

Leave a Comment / Compendium / Anna Matuszewska

Freeze dried kale

100% natural, vegan and raw, gluten free, no added sugar or sulphur, no preservatives, GMO free

Kale is one of the most valuable leafy vegetables and is regarded as a superfood. Kale is a vegetable of which nutritional value and health properties have been appreciated since antiquity. It has many positive properties, and its anti-cancer effect seems to be the most valuable.

In the Aggregate Nutrient Density Index (ANDI) scale created by Dr Joel Fuhrman, assessing the nutritional value to caloric value of a product, kale took the honourable first place. This means that in a relatively small amount of calories, kale provides many vitamins, minerals, antioxidants and other health-promoting biologically active substances.

Why should we eat kale?

With only bell peppers and parsley having more, kale is the next edible treasure source of Vitamin C amongst the vegetables! It also contains more calcium than milk! Kale is an excellent source of alpha-linoleic acid (ALA), an omega-3 fatty acid essential for the regular functioning of the brain.

Kale has very few calories, so it is perfect for people who want to reduce weight and at the same time provide the body with many nutrients it needs for regular functioning. Freeze-dried kale is used in the production of dietary supplements, including substances that cleanse the body and regulate the functioning of the intestines.

Kale contains ample amounts of protein, fibre, vitamins, especially C, A and K, and minerals: calcium, magnesium, iron and potassium. It is also a rich source of flavonols with anti-inflammatory and antioxidant properties. Sulforaphane contained in kale is one of the strongest antioxidants having a strong anti-cancer effect.

Kale participates in inhibiting the development of atherosclerosis and cancer. The compounds present in its leaves prevent DNA damage, regulate blood pressure, protect blood vessels, improve the lipid profile (cholesterol level), reduce the likelihood of diabetes and obesity.

The nutrients contained in kale can effectively influence your overall well-being and even help treat depression. Kale is also excellent in the prevention and treatment of osteoporosis – it contains a significant content of easily digestible calcium. Lutein contained in the leaves reduces the likelihood of eye diseases.

Kale - health properties

Kale is:

a low-calorie vegetable with a low glycaemic index;
rich in protein and fibre;
an excellent source of vitamin K;
a valuable source of sulforaphane, a compound with strong anti-cancer and anti-inflammatory properties;
an excellent source of alpha-linoleic acid (ALA, omega 3);
a source of vitamins: C, A, K, B1, B2, B3 (PP), B6, B9 (folic acid);
a source of minerals: calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, manganese;
called “new beef” because of its high iron content;
recommended for pregnant women.

Freeze-dried kale nutritional values

Kale:

contains ample amounts of minerals: potassium, calcium, magnesium and iron;
supports bones, protects against osteoporosis;
protects against heart disease and strengthens blood vessels;
regulates blood clotting;
helps to maintain normal blood pressure and cholesterol levels;
protects against type 2 diabetes;
has very strong anti-cancer and anti-inflammatory properties;
supports the production of red blood cells, which reduces the risk of anaemia;
contains large amounts of vitamin K, vitamin C, provitamin A;
contains more calcium than milk;
contains more vitamin C than oranges and four times more than spinach;
contains more vitamin A than any green vegetables;
protects the nervous system, prevents depression and neurodegenerative diseases;
protects the eyes and improves eyesight;
supports the body’s immunity and regulates metabolism;
improves the condition of hair, skin and nails;
contains polyphenols that are beneficial for allergy sufferers.

Antioxidant and anti-inflammatory effect

Kale is a leafy green veggie containing compounds with very strong antioxidant and anti-inflammatory properties. It contains, among others, vitamin C, E, sulforaphane, quercetin, beta-carotene, lutein and zeaxanthin.

The antioxidants contained in kale reduce free radicals, slow down the aging process, participate in the regeneration of previously oxidized vitamins and have anti-inflammatory and antiviral properties. In addition, they counteract allergies, inhibit the development of cancer cells, protect blood vessels, improve the lipid profile, reduce the likelihood of type II diabetes and obesity.

Vitamin C fights free radicals formed both during the preparation of food and as a result of metabolic processes in the body, helps in the synthesis of collagen and also strengthens the immune system. Lutein and zeaxanthin, in turn, help reduce the likelihood of eye disease.

Provitamin A
Kale is a rich source of beta-carotene, i.e. provitamin A, which is converted into vitamin A in our body. This compound controls the level of free radicals in the body, stimulates the production of collagen fibres, lowers the level of “bad” LDL cholesterol, and has a positive effect on the immune system. In addition, it supports the proper functioning of the eye and has a beneficial effect on the skin, hair and nails.

Kale and anti-inflammatory effect

Sulforaphane is a very strong antioxidant contained in kale. It has a strong anti-cancer effect – you can read more about it later in this article. Sulforaphane has also a strong anti-inflammatory effect. It activates a type of protein that is believed to be a longevity factor.
Equally strong anti-inflammatory properties are shown by quercetin, which prevents the formation of atherosclerotic plaque.

Kale and vitamin K

Kale is a very good source of vitamin K. This vitamin has a huge impact on the proper functioning of the blood coagulation system, reduces the risk of osteoporosis, and is recommended in the prevention of ischemic heart disease.

Vitamin K also helps to deal with excessive bleeding during menstruation, so it is much appreciated by women struggling with heavy menstruation. According to the latest research, vitamin K also has an anti-cancer effect.

Vitamin K deficiency may cause poor blood clotting, which may translate into internal and external haemorrhages, and problems with wound healing. Moreover, according to experts, its vitamin K deficiency may be the cause of an increased risk of cancer development.

Protection for nervous system

Kale protects the nervous system thanks to the content of B vitamins. It is also used as one of the green vegetables in the famous MIND diet. Its aim is to reduce the risk of neurodegenerative diseases, such as Alzheimer‘s disease, and to support the work of the nervous system on a daily basis.

We pick only the finest, wholesome kale and freeze-dry it, in order to preserve their original flavour and nutritional content.

Kale and depression

Many sources indicate that the nutrients contained in kale can effectively affect your overall well-being and even help treat depression. The effectiveness of kale’s influence on our mood is confirmed by more and more studies. First of all, it improves the life of millions of beneficial microorganisms that live in our body and ensure its healthy functioning.

Moreover, kale is filled with omega-3 fatty acids, which can be very helpful in fighting depression symptoms. In addition, the combination of protein, iron, folic acid and vitamin B6 contained in kale activates the production of happiness hormones – serotonin and dopamine.

Alpha-linoleic acid (ALA)

Kale is an excellent source of Alpha Linoleic Acid (ALA). It is a type of omega-3 fatty acid. It is essential for the regular functioning of the brain and the structure of cell membranes. It also reduces the risk of type 2 diabetes and has a positive effect on functioning of the heart.

Kale and anti-cancer properties

Anti-cancer potential of the substances contained in kale makes this vegetable a superfood. Frequent consumption of kale may lower the risk of developing, e.g. cancer of the stomach, colon, lung, prostate, bladder, breast and endometrium.

Sulforaphane – sulphur compounds
Sulphur compounds are extremely valuable in anti-cancer prophylaxis. The anti-cancer properties of sulforaphane contained in kale (a sulphur-rich organic compound, a very strong antioxidant) have been confirmed by scientific research. It has been proven that sulforaphane can protect, among others, against prostate cancer, lung cancer and colon cancer.
Sulforaphane is the most valuable anti-cancer substance in kale. The anti-tumour properties of sulforaphane result from the induction of detoxification enzymes of certain carcinogens, induction of apoptosis, also differentiation and inhibition of the cell cycle and inflammatory processes.
In order for this compound to be active, an enzyme called myrosinase, released from plant cells during their mechanical damage due to the process of chewing, chopping or crushing, etc., is necessary. Unfortunately, this enzyme is sensitive to prolonged exposure to high temperatures. For this reason, in order to use the anti-cancer potential of kale, it is recommended to eat kale raw, for example in the form of a smoothie.

Vitamin K
The vitamin K present in kale is also an excellent protective shield against the appearance of certain neoplastic changes, especially liver cancer, colon cancer, gall bladder cancer, breast cancer and ovaries cancer.

Indoles
In addition, kale contains indoles that inhibit the secretion of active oestrogens, and thus also prevents breast cancer.

Other antioxidants
Other antioxidants in this vegetable, such as beta carotene, lutein and zeaxanthin, have a similar effect. They inhibit harmful oxidative effects, thanks to which they reduce inflammation and significantly reduce the incidence of cancers such as mouth cancer, oesophagus cancer, larynx cancer and bladder cancer.

Thermal treatment of kale
The anti-cancer compounds in kale are quite sensitive to high temperatures. Therefore, in order for kale to retain as much of its anti-cancer properties as possible, it should be eaten raw, blanched or cooked like broccoli, i.e. steamed for a maximum of 3-4 minutes.

Heart and cardiovascular system protection

Kale is recommended as an excellent dietary component in the prevention of cardiovascular diseases (including atherosclerosis, stroke, heart attack). The ingredients present in kale have a beneficial effect on cholesterol levels, the patency and elasticity of blood vessels and blood pressure.

The cardiovascular system is supported mainly by the elements: potassium and calcium. They help lower blood pressure – potassium makes blood vessels more open, blood flows more freely; calcium, in turn, plays an important role in proper blood clotting and pumping blood to all body tissues.

Vitamin C contained in kale, in addition to its antioxidant properties, strengthens the immune system and supports the prevention of atherosclerosis – reduces the oxidation of “bad” LDL cholesterol, and strengthens and seals blood vessels.

Eye support

The ingredients contained in kale have a huge impact on the proper functioning of eyes and vision processes. First of all, this vegetable is an excellent source of beta-carotene, from which the body produces vitamin A. Vitamin A is a compound that participates in the process of vision, it helps to prevent dry eye syndrome and night blindness, which is manifested by impaired vision after twilight. In addition, it reduces the risk of macula development (yellow spot disease).

Other strong antioxidants contained in kale – zeaxanthin and lutein, which are components of the macular pigment and prevent macular degeneration, retinitis pigmentosa and cataract, also have a positive effect on eye health. Lutein is a kind of filter that absorbs UV radiation that is harmful to the eye. Both compounds, lutein and zeaxanthin, help protect the retina from free radical damage and the damaging effects of excess light energy / sunlight.

Protection against gastric and duodenal ulcers

Kale protects against gastric and duodenal ulcers. This effect is related to sulforaphane, a sulphur-containing very strong antioxidant. This compound has a bacteriostatic effect and contributes to the destruction of the gastritis and ulcer-causing bacteria Helicobacter pylori.

Kale and osteoporosis

Kale is often mentioned as one of the foods especially beneficial for bone health, because it contains large amounts of calcium and vitamin K. Calcium builds strong bones, and vitamin K improves the absorption of this element, as well as reduction in the amount of calcium excreted in the urine.
For this reason, a diet rich in both of these compounds has a positive effect on the health of the skeletal system and protects against osteoporosis. Consuming kale is therefore very important for people who avoid meat and dairy products in their diets.

Chlorophyll

Chlorophyll contained in kale – a green dye, called the blood of plants, has an antioxidant effect and supports the body’s cleansing processes of toxins. Chlorophyll forms strong connections with some toxic compounds (including some carcinogens), thanks to which less harmful compounds reach the body’s tissues.

Kale and weight-loss

Kale has few calories, contains a small amount of fat, so it is perfect for people who want to lose weight and at the same time provide the body with all the nutrients it needs for regular functioning.
In addition, it contains fibre that ensures a feeling of fulness and supports the elimination of toxins from the body.

Kale and diabetes

Kale is not only low in calories, but also has a low glycaemic index. This means that its consumption does not cause a rapid increase in blood glucose levels. This allows it to be used in the diet of people suffering from diabetes and insulin resistance.

In addition, the recommendations of healthy eating clearly state that most people who want to protect themselves against the development of civilization diseases should use a diet with a low glycaemic index.

Due to the presence of many active compounds in kale, it can improve blood sugar control and prevent cardiovascular problems. The presence of sulforaphane, fatty acids, antioxidants, as well as fibre and numerous vitamins and minerals may be of key importance.

Kale and pregnancy

Kale is filled with essential health nutrients, which makes it the best pre-natal food. It is considered one of the best foods for most expectant mothers.

Iron supports the formation of red blood cells in the bone marrow and the transport of oxygen in the cells – this helps to avoid anaemia. Folic acid is extremely important both before and during pregnancy for the proper development of the foetus, and potassium prevents arterial hypertension.

In the case of mothers who do not eat animal products, including dairy products and eggs, due to the significant amount of calcium, vitamin C and iron, kale supplements the deficiencies caused by excluding milk and its products from the diet.

Contraindications to eating kale

Cruciferous vegetables, including kale, may cause flatulence/abdominal gas, so they may not be suitable for people on an easily digestible diet due to digestive system diseases. Cooked kale is less bloating.

Kale and thyroid
Some sources say that kale, like other cruciferous vegetables, is not recommended for people suffering from thyroid disease. This is due to the presence of goitrogens, i.e. chemicals that can affect the metabolism of iodine and contribute to lowering iodine levels in the body. This may lead to a disturbance in the synthesis of thyroid hormones and an enlargement of the thyroid gland.
Fortunately, the adverse effects of goitrogens can be limited to some extent by cooking kale without a lid (goitrogens are released due to a high temperatures).

Kale and kidneys – oxalates
Kale is also not recommended for people suffering from kidney stones (oxalate), because it contains large amounts of oxalates that are difficult to dissolve in water.
In combination with calcium, oxalic acid forms insoluble and non-digestible particles, which may, among other things, reduce the amount of calcium in the bones. In addition, oxalates can also build up in the urinary tract and kidneys, causing kidney stones. Their excess can lead to decreased sperm viability, arthritis, and even heart problems.
The oxalic acid content of kale can be lowered by thermal treatment, e.g. cooking.

Freeze-dried kale in the kitchen

The possibilities for using kale in everyday meals are endless. Moreover, kale dishes can be extremely easy to prepare. It can be eaten raw (as an ingredient in salads or a base for green smoothies and cocktails) and after heat treatment (for soups, sauces and stews).

Kale is a great addition to smoothies and cocktails, adding not only great taste but also nutritional value. The kale will enrich the taste of salads and vegetable dishes with rice, groats or noodles. Kale can be prepared just like spinach. From freeze-dried kale powder, we can prepare, among others, soup, stew, smoothie or a cocktail.

If we want to take advantage of the anti-cancer effect of kale, it is worth eating it raw, for example in the form of cocktails, smoothies or salads – heat treatment weakens its anti-cancer properties. If for some reason you cannot eat raw kale, it is best to steam it for no more than 3-4 minutes.

If you don’t have fresh kale on hand, freeze dried kale is a good option, as the kale has not been exposed to high temperatures during the freeze-drying process.

Very popular, healthy and easy-to-prepare is kale green smoothie. You can add your favourite fruit to the drink to break the rather sharp cabbage flavour of raw kale leaves. You can find a recipe for a sample smoothie here.

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Kale smoothie

Leave a Comment / Helthy Future Recipes / Anna Matuszewska

Refreshing kale smoothie - the elixir of youth

A Smoothie, especially the green one, is the perfect complement to a healthy diet. It helps our body to clean and get more vitality! That is why it is worth using top quality, rich in nutrients fruits and vegetables while preparing.

Ingredients:

1 cup of fresh kale or two tablespoons of freeze-dried kale powder;
about 1 cm piece of ginger root (optional);
1 cup of orange juice (preferably freshly squeezed);
1-2 ripe bananas or 2-4 tablespoons of freeze-dried banana powder.

Preparation:

Place all ingredients in a high-speed blender and blend it. Add water as desired.

The recipe can be freely modified, adding your favourite fruits, vegetables or spices as you wish (e.g. ground cinnamon, cardamom or ginger). For example, kale tastes good with mandarins, pears, avocado, lime, celery and apples.

Enjoy!

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Cherry porridge

Leave a Comment / Helthy Future Recipes / Anna Matuszewska

Sour cherry porridge with wild blueberries and cashew nuts

A quick and healthy breakfast at home, take-away to work / school, easily prepare when camping.

Ingredients:

oatmeal – preferably jumbo oats, 50g
cashew nuts, 1 tbsp
freeze-dried sour cherries, 1/3 cup
freeze-dried wild blueberries (optional), 2 tbsp
almond or cashew milk, 200 ml

Preparation:

1. Put oats into a saucepan and rinse well.
2. Pour water or milk (preferably plant milk) and wait a few minutes until the oats are soaked.
3. Boil over low heat, stirring frequently to avoid burning.
4. Finally add the sour cherries, optionally wild blueberries and cashews, mix well.

Serve warm or cold.

Enjoy!

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Sour cherry

Leave a Comment / Compendium / Anna Matuszewska

Freeze dried sour cherries

100% natural, vegan and raw, gluten free, no added sugar or sulphur, no preservatives, GMO free

Sour cherries are a “bomb” of vitamins and minerals. They are valued especially for their remarkable antioxidant and anti-inflammatory potential, being a treasure of various phytochemicals, such as anthocyanins, flavonoids, flavanols, procyanidins and phenolic acids. Sour cherry is one of the “primary” fruits – it has not changed much in almost 2,300 years of breeding. As the traces discovered by archaeologists and written records indicate, sour cherry was grown as early as the 3rd century BC.

In folk medicine, this fruit was a very popular medicine – sour cherries have been used to improve digestion, strengthen the lungs, treat kidney stones, or alleviate inflammation, muscle pain and bladder diseases. Taking into account the results of the research carried out so far, it is believed that the regular consuming of sour cherries can protect against the development of numerous chronic diseases, including: cardiovascular, neurodegenerative diseases, diabetes, cancer and arthritis.

Why should we eat sour cherries?

Sour cherries contain a high dose of strong antioxidants, especially anthocyanins. According to the ORAC (Oxygen Radical Absorbance Capacity) scale, 100 g of seedless sour cherries have as many as 3500 ORAC points. Antioxidants slow down the aging process, protect against cancer, and prolong physical and mental performance. They help fight inflammation, strengthen the entire body. Anthocyanins improve visual acuity and significantly contribute to the regeneration of eyesight of people working in poor lighting.

The antioxidant and anti-inflammatory properties of sour cherries may have a protective effect against muscle damage and pain during and after exercises. Consuming sour cherries before and after training can prevent muscle sores and accelerate the process of post-workout regeneration. A diet rich in sour cherries prevents anaemia (supports blood production), cleanses the blood, strengthens bones and immune system, improves appetite and metabolism.

Freeze-dried sour cherries are perfect ingredient for cooking and baking!

Sour cherry - health properties

Sour cherries:

keep the body in good shape and slow down the formation of wrinkles;
lower the temperature and thin the mucus from inflammation of the respiratory tract;
prevent anaemia, increase the level of haemoglobin in the blood;
improve appetite and metabolism;
reduce the risk of stroke and heart attack;
have a positive effect on the skin;
have strong anti-cancer properties;
has a strong anti-inflammatory and analgesic effect (helpful in diseases of the joints and gout);
improve the quality of sleep due to the content of melatonin;
regulate fat and glucose metabolism;
cleanse the blood;
have a positive effect on mental health, support nervous system;
stimulate digestion and bowel movements, cleanse the large intestines, releasing from constipation.

Freeze-dried sour cherries nutritional values

Sour cherries are:

low in calories and rich in nutrients (high nutritional density);
source of vitamins: C, A, E, K, B1, B2, B3 (PP), B6, B8, B9;
source of minerals: calcium, iron, magnesium, phosphorus, sodium, potassium, zinc, copper;
rich in pectins which bind and excrete toxic compounds from the body and lower the level of cholesterol in the blood;
a good source of fibre;
a good source of potassium, tryptophan, serotonin and melatonin;
a source of very strong antioxidants – they slow down the aging process, prolong physical and mental performance, help fight inflammation, lower the level of LDL cholesterol;
a natural remedy for heart diseases;
rich in vitamin C which strengthens the immune system, protects against infections.

Antioxidant protection

Sour cherries contain powerful antioxidants such as anthocyanins and cyanidin. These compounds give the fruit an intense colour – the darker the cherries, the better for health, because they contain a higher concentration of these substances. One study found that the antioxidant properties of these substances are superior to that of vitamin E.
The anthocyanins contained in cherries have a strong anti-inflammatory effect – they slow down the aging process and protect against cancer. Also, cyanidin is more potent than aspirin, without showing any side effects.
Sour cherries also contain quercetin and melatonin, which are also very powerful antioxidants. You can read more about these two compounds later in this article.

Sour cherries and analgesic effect

Thanks to the content of strong antioxidants (mainly anthocyanidins) sour cherries are so effective in helping to reduce inflammation and pain caused by inflammation (painkiller). According to the researchers, their ability to relieve pain relies on the inhibition of the activity and production of pro-inflammatory factors at the cellular level.
Most traditional anti-inflammatory drugs (e.g. aspirin or ibuprofen) work in a similar way – they block the activity of cyclooxygenase (COX), so the body does not signal pain and inflammation. The analgesic effectiveness of sour cherries in the conducted studies was comparable with ibuprofen and naproxen.

Eye regeneration

Sour cherries, thanks to the presence of anthocyanins, affect visual acuity. Anthocyanins affect the flexibility and permeability of capillaries, especially those in the iris. This means that they accelerate the regeneration process of the visual pigment – rhodopsin, which is necessary to register the light falling on the retina. This means that sour cherries significantly contribute to the regeneration of eyesight of people working in poor lighting.

Sour cherries and circulatory system

Protection of the heart and circulatory system

Sour cherries reduce the likelihood of heart and circulatory system diseases (e.g. atherosclerosis, heart attack or stroke). Folk tradition has always attributed heart-protecting properties to sour cherries, which is confirmed in today’s research.

These fruits support the work of the cardiovascular system thanks to the content of several compounds:
• anthocyanins increase the elasticity of capillaries, have a positive effect on the production of red blood cells, strengthen and detoxify the heart;
• potassium works to protect the heart and lowers blood pressure;
• vitamin C seals the blood vessels;
• fibre lowers the level of LDL cholesterol.

In addition, eating sour cherries can reduce the amount of belly fat – the fat that is often associated with cardiovascular disease.
Substances in sour cherries can activate PPARs (peroxisome proliferator-activated receptors) in the body’s tissues. This helps to regulate the genes responsible for the metabolism of fats and glucose. This gene activation may help reduce the risk of heart disease, and research suggests eating sour cherries may provide similar benefits to the heart as prescription drugs called PPAR agonists.

We pick only the finest, wholesome sour cherries and freeze-dry them, in order to preserve their original flavour and nutritional content.

Sour cherries and coumarin

A beneficial effect on the heart

Coumarins contained in sour cherries effectively reduce blood clotting, therefore they are recommended for people with cardiovascular problems, especially after a heart attack or stroke. With regular consumption of sour cherries, chest pains decrease, and the work of the heart is balanced.
In addition, coumarin has a calming effect, relaxes smooth muscles, as well as relieves pain and reduces swelling. Also, research shows that it can be used in the treatment of vegetative neuroses with symptoms of spasm.
Interestingly, coumarin inhibits the growth of all bacteria, viruses (including HIV) and fungi. It has a lethal effect on protozoa and mites. People who are concerned about candidosis should eat sour cherries regularly as coumarins also act as plant pesticides.

Sour cherries and anti-inflammatory properties

The substances contained in sour cherries have strong anti-inflammatory properties – they reduce fever, soothe pain in muscles and joints. They also improve the absorption of drugs.
Due to the high concentration of bioactive phytochemicals with antioxidant and anti-inflammatory properties, the regular inclusion of sour cherries in the diet supports maintaining good health condition and protects against the development of numerous chronic inflammatory diseases, including arthritis, cardiovascular diseases, diabetes and cancer.

Sour cherries and joint pain

Sour cherries contain many anti-inflammatory compounds, so they can help reduce joint inflammation, which means reducing joint pain caused by inflammation.
In addition, the substances contained in sour cherries reduce the level of nitric oxide, C-reactive protein and the level of uric acid – factors associated with osteoarthritis, rheumatoid arthritis and gout.
Research shows significantly reduced markers of inflammation in people who consume sour cherries. According to the researchers, tart cherries have “the highest anti-inflammatory efficacy of any food“.

Sour cherries and gout

Sour cherries are very helpful for gout. This disease is a form of arthritis associated with an abnormal high level of uric acid in the blood.
Gout occurs when the metabolic processes that control the amount of uric acid in the blood do not go smoothly. Stiffness and swelling are the result of an excess of uric acid crystals accumulating in the joints, and the pain associated with this condition is caused by the body’s inflammatory response to these crystals. The substances contained in sour cherries inhibit the activity of the enzyme involved in the production of uric acid.

Clinical studies have shown that consuming about 250 g of fresh sour cherries a day is very effective in reducing uric acid levels and preventing gout attacks. Other studies have shown that the consumption of sour cherries by people with gout significantly lowered the risk of a subsequent gout attack, and if it did occur, the intensity of the attack was lower.

Faster recovery after physical exercises

Exercise causes oxidative stress, inflammation and the associated short-term reduction in muscle strength and exercise capacity, which is technically termed delayed-onset muscle soreness (DOMS).
Scientists believe that the antioxidant and anti-inflammatory properties of sour cherries may have a protective effect against muscle damage and pain during exercise. Eating sour cherries relieves muscle pain after intense physical exercise, and also speeds up the process of post-workout regeneration. The inflammation associated with systematic exercise is also reduced.

Sour cherry and anti-cancer properties

Sour cherries contain an ample amount of antioxidants, being an effective tool in the prevention of cancer. Antioxidants destroy free radicals, thus alleviating inflammation, delaying the aging process of the body and protecting the body against civilization diseases, including tumours.

Due to the high content of antioxidants, sour cherries were placed on the ORAC (Oxygen Radical Absorbance Capacity) list. According to the ORAC scale, 100g of seedless sour cherries has as much as 3500 ORAC points – a very good result.

The potential anti-cancer properties of sour cherries are mainly due to their anthocyanin content. Studies have shown that these compounds stop the multiplication of cancer cells and the apoptosis (death) of mutant cells. In addition, these compounds reduce the risk of healthy cells turning into cancerous cells.
Additionally, sour cherries contain perillyl alcohol (POH), a natural ingredient that appears to be extremely effective in reducing all types of cancer. Research suggests that perillyl alcohol stops cancer cells from growing by depriving them of the proteins they need to reproduce.

Moreover, the substances in sour cherries can reduce the production of toxic, carcinogenic chemicals from the food you eat. The dietary fibre contained in sour cherries helps to further reduce the risk of developing colorectal/colon cancer.

Sour cherries and melatonin

Sour cherries and sleep improvement

Sour cherries are a source of melatonin, a hormone that regulates the body’s daily cycle of activity – the sleep-wake cycle. Consuming these fruits on a regular basis can help you fall asleep, increase sleep efficiency and help your body regenerate while you sleep.

Melatonin is produced naturally by the human body through the pineal gland, based on the body’s cyclic signals of light (day) and dark (night). However, many factors present in everyday life disturb the secretion of melatonin in the right dose, hence more and more people have problems falling asleep and regenerating sleep.

Research shows that eating sour cherries effectively raises the level of melatonin in the body and improves the quality of sleep, extends total sleep time and improves the regeneration of the body during sleep. Sour cherries can also help with sleep disorders related to changing time zones.

Scientists confirm that the melatonin contained in sour cherries is a healthier alternative to supplements that contain melatonin and are intended for people suffering from insomnia of various origins.

Melatonin - a powerful antioxidant

In addition to sleep improvement and regenerating the body during the night, melatonin has several other important functions in the body. It is a powerful antioxidant, a substance that soothes inflammation, removes free radicals and the associated oxidative stress. It has anti-cancer and anti-aging properties. It slows down the process of sagging skin and the development of dementia processes related to old age.

Inositol - vitamin B8

Sour cherry contains inositol, known as “vitamin B8”, which prevents greying. A small amount of vitamin inositol is synthesized in the intestines by the bacterial flora, but it is not sufficient to cover the body’s needs. It is therefore necessary to provide it with food. Inositol also has a positive effect on the excretion of cholesterol from the body.

Urinary tract support

Sour cherries are diuretic due to their potassium and sodium content. For this reason, they are recommended as an aid in the treatment of urinary tract diseases, for example cystitis or kidney stones.

Diabetic friendly

Sour cherries have a low glycaemic index. This means that they do not cause large spikes and drops in blood glucose levels. So, they can be a good snack for people with diabetes. Thanks to their antioxidant properties, they reduce the risk of damage to the body caused by spikes in blood glucose levels.

Weight-loss support

Sour cherries are low in calories and high in nutrients. For this reason, they are a desirable component of a slimming diet. In addition, they are a rich source of pectin – a soluble dietary fibre which increases its volume combining with water and fills the stomach for a long time, giving you a feeling of fullness.
Pectin also accelerates metabolism and detoxifies. In addition, it helps to lower the level of triglycerides, bad cholesterol and protects against hypertension, which are often conditions affecting overweight people.
The substances contained in sour cherries also help burn fat on the belly.

Faddish eater food

Cherries, due to the high content of fruit acids, stimulate the secretion of digestive enzymes and saliva, and thus – improve the appetite. For this reason, paediatricians recommend giving them to faddish eaters.

Digestive system support

The fruit acids contained in sour cherries stimulate metabolism and improve digestion. In addition, they soothe nausea. Pectins contained in sour cherries also play a significant role – they have the ability to bind toxins and remove them from the body.

Sour cherries - contraindications and side effects

Special care should be taken in case of gastric and / or duodenal ulcers, when eating sour cherries. Cherries intended for consumption should not be rotten. Such fruits contain carcinogenic moulds, mycotoxins, which can cause acute poisoning, allergies or the development of mycosis.

There are very harmful cyanogenic substances (prussian acid compounds) in the sour cherry stones. Just swallowing a cherry stone is not dangerous to your health. It will simply be expelled. It is more dangerous to break it or chew it, which can happen among children and pets.

By choosing our freeze-dried sour cherries, you can be sure that each fruit is healthy, the top quality, fully ripe and pitted/stones free.

Freeze-dried sour cherries in the kitchen

Sour cherries are perfect ingredients for cooking and baking. They perfectly reduce the sweetness of some dishes, cakes, tarts, muffins, dessert or ice cream. You can make compote, fruit soup, jelly, sweet rolls from freeze-dried cherries, serve as an addition to pork or poultry when thoroughly stewed, and also make a tasty Sunday cake.

The compounds contained in sour cherries can also reduce the production of carcinogenic chemicals from the food you eat. Therefore, it is worth having freeze-dried sour cherry always at hand – as an addition for baking and cooking, or an independent energy snack to school or work!

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Anna Matuszewska

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