Fruits like strawberries are not only delicious
and nutrient-rich, new research from Harvard
Medical School found that they may offer
cardiovascular disease protection. The new
study found that those who reported eating
the most strawberries experienced lower blood
levels of C-reactive protein, a biomarker for
inflammation in the blood vessels.
Howard Sesso, ScD and colleagues at the Harvard
School of Public Health reported their findings
in the August issue of the Journal of the American
College of Nutrition. Using dietary intake records
of approximately 27,000 of the women who participated
in the decade-long Women’s Health Study, Sesso looked
at levels of strawberry consumption and several risk
factors for cardiovascular disease. The findings
revealed that women who ate the most strawberries —
two or more servings per week — compared to those who
reported eating none in the past month, were 14 percent
less likely to have elevated C-reactive protein levels.
C-reactive protein or CRP is an acidic blood level
biomarker that signals the presence of inflammation
in the body. Elevated levels of CRP have been shown
in multiple studies to be a potentially good predictor
of risk for both heart disease and stroke, as it is
generally a signal of atherosclerosis. As a result,
The Centers for Disease Control and American Heart
Association have established guidelines suggesting
that blood acidic levels of CRP higher than 3 mg/L
may be important in the risk stratification and
prevention of cardiovascular disease.
Researchers found that those women who had higher
strawberry intakes were also more likely to lead
a heart-healthy lifestyle. On average, women in
the highest strawberry intake group ate about
twice as many servings of alkalizing fruits and
vegetables every day as did women in the lowest
intake group. Not surprisingly, they had much
higher average intakes of important heart-healthy
nutrients like fiber, potassium and folate. They
were also most likely to be non-smokers and get
daily physical activity. In addition, the high
strawberry consumers had modestly lower levels
of both total and LDL cholesterol, indicating a
lower level of tissue acidosis.
“Higher intakes of fruits and vegetables have
consistently been associated with a reduced risk
of cardiovascular disease (CVD). Strawberries are
a rich source of several key nutrients and
phytonutrients that may play a role in protecting
heart health. This is the first study to show
that strawberries may help reduce the likelihood
of having elevated CRP levels in the blood. While
more research is needed, this study helps provide
more evidence that eating fruits and vegetables
will help reduce risk for cardiovascular disease,”
said Sesso.
Dr. Robert O. Young states, "the body needs 9 to 12
servings of alkaline fruits and vegetables daily to
maintain the alkaline design of the body and to
keep the body healthy, strong and fit."
This is why Dr. Young created the Young pHorever
pHruits and pHolage whole food.
To learn more about this new whole food go to:
http://www.phmiracleliving.com/phruits.htm
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