The Benefits of Organic Foods for You and Your Family

Apricot Fruit

Apricot kernel oil is cold expeller pressed and refined from the kernels of the apricot fruit, Prunus armónico. The apricot tree is a member of the rose family originating in Central and East Asia. The refined oil is light in texture, pale yellow in color, with a nutty scent, similar to sweet almond oil. The organic, unrefined organic dried figs is a darker golden color with a deep richer scent. Apricot oil has healthful benefits for the skin, hair and scalp.

Apricot Kernels

Apricot Kernel Oil is now available to the worldwide population who can take its benefits and use them on their own skin. Apricot Kernel oil is an amazing topical treatment that improves dry and aging skin, and is easily absorbed without the usual sultana raisins undesirable oily residue that many body oils leaves.

The Importance of Fruit

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

Depending on age, weight and activity level, most adults must consume 5 to 9 fruit and vegetable servings each day. The problem is that choosing fresh produce isn’t always easy. You may not have access to a refrigerator at work all day, and delicate fruits like pears and raspberries don’t travel very well. Furthermore, purchasing fresh fruit at fast food restaurants, delis, or convenience shops is either impossible or expensive, and the selection is very limited. Despite these challenges, eating your daily produce servings is a natural, highly effective way to keep your body at its best.

Dried Fruit Pros and Cons

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

In order to dehydrate fruit like plums, apricots, figs, grapes and all the rest, the fruit must be exposed to dry heat from either the sun or commercial grade ovens. This heat has a negative effect on fruit’s nutrient content. In particular, vitamin C, potassium and calcium are three important substances that drastically deteriorate during the drying process.

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

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

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

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