Organic Apricots

ORGANIC APRICOTS - Key elements: Vitamin A (pro-vitamin A Beta Carotene), Potassium, Phosphorus, Calcium, Magnesium, Iron, and Sulphur.

Beneficial for vision
Beneficial for detoxification
Can protect and repair epithelial tissue lining in the lungs
Blood builder and purifier
Great for constipation

ORGANIC APRICOTS -

The deep orange colour of apricots are a good summer signal and also indicating a high presence of beta carotenoids. Their sweetness is contained a delicate velvety skin without being too juicy. Interestingly when dried these nutritious fruits are a good source of iron. (See notes).

The apricot kernel is a source of much controversy, containing a substance known as a Amygdalin (laetrile). This is also known as Vitamin B17, in some countries such as Mexico and China this is promoted as an alternative health treatment for cancer and other such ailments. Caution must be exercised if ingesting as they also carry a risk of cyanide poisoning.

Apricots are a nutritional powerhouse, their effects on health have been studied by researchers for some time, with such a high source of antioxidants, they are linked to cancer prevention, offering protection of LDL cholesterol from oxidation, for use as a laxative, to improve vision , and their ability to reduce Helicobacter pylori-related chronic gastritis is well documented.

Apricots are a great source of Vitamin A, an essential nutrient that has many important functions in humans, and in developing nations a deficiency of this vitamin is a cause of premature deaths.

Historically Europeans used apricots as an aphrodisiac, and to increase fertility, interestingly science agrees, with researchers finding that vitamin A maintains the health of the epithelial tissues, which includes lining of the female reproductive organs.

HISTORY

Grown as a wild fruit for around 4000 years in China before being cultivated in other regions in the 16^th century.

OUR SEASON

In Victoria, local organic apricots are harvested from November through to February depending on region and variety. This can also be affected by weather resulting in a later crop.

EATING

Apricots are best eaten when they are ripe and in full colour. It’s also at this time that they are the most nutrient dense. Apricots are also best eaten raw; heating over 37 degrees destroys enzymes and decreases beta-carotene content.

FOOD AS MEDICINE:

ENHANCING IMMUNE FUNCTION: As such an excellent source of Beta-carotene, used as a preventative for lung and skin cancer. Vitamin A activates T and B-lymphocytes and thus increases resistance to infection.

IMPROVING EYESIGHT: Eating foods high in beta-carotene have been found to reduce the incidence of age related macular degeneration by supporting hippocampal retinoid receptor pathways. That results in improved vision.

CONSTIPATION: high in soluble and insoluble fibre, pectin, apricots are great for helping keep bowel movement regular and also balancing the pH of the intestines. Its suggested that 6-8 apricots be eaten a day for treatment.

STORING APRICOTS

Best left at room temperature till ripened, then stored in the refrigerator to slow down ripening process. Store in a container or bag in the fridge

QUICK SERVING IDEAS:

Rosie's Apricots and Cream

Apricot and Berry Summer fruit dessert

NOTES

Its important to only ingest organic dried apricots, they are a dark brown to black in colour. Conventional apricots are treated with Sulphur Dioxide to retain the colour and can disrupt immune system, especially in asthmatics and those that suffer from allergies.

Apricots are also a source of salicylate.

REFERENCES

Manner, HW, Michaelson, TL, and DiSanti, SJ. "Enzymatic Analysis of Normal and Malignant Tissues." Presented at the Illinois State Academy of Science, April 1978. Also, Manner, HW, Michaelson, TL, and DiSanti, SJ, "Amygdalin, Vitamin A and Enzymes Induced Regression of Murine Mammary Adenocarcinomas", Journal of Manipulative and Physiological Therapeutics, Vol 1, No. 4, December 1978. 200 East Roosevelt Road, Lombard, IL 60148 USA

S Enomoto, K Yanaoka, H Utsunomiya, T Niwa, K Inada, H Deguchi, K Ueda, C Mukoubayashi, I Inoue, T Maekita, K Nakazawa, M Iguchi, K Arii, H Tamai, N Yoshimura, M Fujishiro, M Oka and M Ichinose. 2010. ‘Inhibitory effects of Japanese apricot (Prunus mume Siebold et Zucc.; Ume) on Helicobacter pylori-related chronic gastritis’. European Journal of Clinical Nutrition 64, 714-719 (July 2010) | doi:10.1038/ejcn.2010.70. http://www.nature.com/ejcn/journal/v64/n7/full/ejcn201070a.html

Zeb A ,Mehmood S. 2004. ‘Carotenoids Contents from Various Sources and Their Potential Health Applications’. Pakistan Journal of Nutrition 3 (3): 199-204, 2004. http://www.pjbs.org/pjnonline/fin198.pdf

Cho E, Seddon JM, Rosner B, Willett WC, Hankinson SE. Prospective study of intake of fruits, vegetables, vitamins, and carotenoids and risk of age-related maculopathy. Arch Ophthalmol. 2004 Jun;122(6):883-92. 2004. PMID:15197064.

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