Eating the Blues

We sing the blues but shouldn't we eat the blues as well? Well, we're in luck: it is blueberry season and we all could benefit from having some blues in our diets. Most of us encounter blueberries only minimally: folded into muffins or sprinkled into fruit salads.

However, science has been extremely invested in this pebble-sized super food as of late, conducting countless studies on this small wonder. Let's put it this way: if the blueberry were a Broadway play, a star-studded lineup of nutrients would be on the Playbill.

Blueberries feature a low glycemic index. A one half cup serving of blueberries is only forty calories, containing nutrients like potassium and iron as well and vitamin C. Blueberries also provide dietary fiber, in fact, two grams in ½ cup serving. This equals the amount of fiber in a slice of whole wheat bread.

They may be small but they pack a powerful punch. Health Magazine has recently listed blueberries as the top source of antioxidant activity in their Guide to 50 Super Foods.

According to the American Institute for Cancer Research, their high level of antioxidants helps the body to slow the process of aging and protect cells against damage.

Blueberries are especially rich in the antioxidants called anthocyannins, which are also present in blackberries, radishes, red cabbage, grapes and apples. Blueberries are lovers of the brain. In fact, some neuroscientists call it the brain berry.

Foods that are blue or purple in hue are often overlooked in our diets. These colors deeply promote urinary tract health, memory function and encourage healthy aging with their vast array of phytochemicals such as phenolics and the aforementioned anthocyannins.

Next time you pass by them in the supermarket, you should swipe a carton or two. Give your body a chance to sing the blues.

This article originally appeared in the May 2006 Issue of the Zone Net Newsletter