Citrus Season Goodies

Whole food is much better for you, we know.  Today we have to take care to buy organic or to be sure to use an effective system to remove farm chemicals and fungicides used in the citrus business from food like those recommended in our publication “FOOD SAFETY: CLEANSING OPTIONS”.  GMO oranges are suggested to be coming soon too, so taking care to avoid these will become very crucial.

It is best to eat all food in season, so let us make good vitamin C products available to you for your best health.

I think it is good to understand that for oranges, other foods, and herbs,it is the "powerful combinations of compounds" that make the better than selected constituents in standardized forms.

Hesperidin and rutin from whole fruit like oranges is excellent for helping your health when you have varicosities.

Citrus foods are good for both Phase 1 and Phase 2 detoxification.  Join us in 2011 for our year long focus on this very important topic. Most people do not understand the process and most products don't really do the best job.  There is much more to this than a quick colon cleanse.  Be ready to learn!

PROVO, Utah, Dec. 29 (UPI) -- What makes fruit so healthy is not one compound or another but how fruit compounds combine, a U.S. nutritionist says.
Tory Parker of Brigham Young University in Provo, Utah, says oranges, blueberries, strawberries and other fruits are so healthful because they contain powerful combinations of compounds. This is the reason why the whole orange is healthier than the orange's components taken separately.
"There's something about an orange that's better than taking a vitamin C capsule, and that's really what we're trying to figure out," Parker says in a statement."We think it's the particular mixture of antioxidants in an orange that makes it so good for you.
"Carbs and fat increase free radicals, and fruit and internal antioxidants counteract that -- that means fruit should be your desert," Parker says in a statement."We're looking for synergistic effects -- cases where the effect of two or more antioxidants together was stronger than the sum of them separately."
Parker and colleagues will be seeking patents for some of the identified combinations of antioxidants that were the most synergistic -- especially involving the compounds hesperidin and naringenin -- that seemed to contribute the most.
The findings are published in the Journal of Food Science.