Like melons, pineapples have no built-in reserves of starch that convert to sugar- the starch is stored in the stem of the plant rather than in the fruit itself. Just before the fruitripens completely, the starch converts to sugar and enters the fruit;
A large pineapple will have a greater proportion of edible flesh to rind and core, but small and medium- sized pineapples can still be delicious;
The fruit should be firm and plump, as well as heavy for its size, with fresh lookinggreen leaves;
A good pineapple should be fragrant, but if the fruit is cold, the aroma may not be apparent;
The pineapple is considered to be a protective fruit;
Nutritional Value
The pineapple is the most essential foodstuff in “The Dries Cancer Diet”;
This fruit has great nutritive value;
It contains carbohydrates, proteins, fats and water.It also has calcium, phosphorous, iron, magnesium, potassium and sodium, chlorine,sulphur and manganese;
Pineapples are an excellent source of vitamin C and have vitamin A, B1 and B2;
Health Benefits
Lessens time and degree of inflammation;
Pineapple enzymes have been used with success to treat rheumatoid arthritis and tospeed tissue repair as a result of injuries, diabetic ulcers and general surgery;
Bromelain enzymes are present in raw pineapple or freshly squeezed juice;
Pineapple enzymes act specifically to break down protein, helping to ease digestion;
Reduces blood clotting and helps remove plaque from arterial walls. Studies suggest that pineapple enzymes may improve circulation in those with narrowed arteries, such as angina sufferers;
Used to help cure bronquitis, throat infections; it has a laxative effect, helps to cleardigestive inflammation and intestinal fevers;
It is efficient in the treatment of arterioscleroses and anaemia;
Pineapple is an excellent cerebral toner; it combats loss of memory, sadness and melancholy;
A smooth, buttery texture and a mild, nutty flavour are the hallmarks of the avocado, a tropical fruit with a unique flavour that can be used in many different ways;
On the outside it looks like a leathery pear that is sometimes called an “alligator pear” or a “butter pear”;
Nutritional Value
The third most important food in “The Dries Cancer Diet”;
Is high in vitamin E. It is also high in monounsaturated fat and calories;
It is one of the most nourishing fruits;
It has almost all vitamins, including vitamin C;
The avocado contains fourteen minerals, all regulate body functions and stimulate growth;
Its fatty substances have a good effect on the organism while animals fats have aharmful effect;
Health benefits
Avocado nourishes all the organism and helps cure several ailments;
Helps to combat harms done by eating meat, digestive problems, rheumatism, kidney, liver and skin infections;
They aid in red blood regeneration and prevent anaemia;
Figs are noticed for their sweetness and soft texture – they consist of a pliable skin enclosing a sweet, even softer, fleshly interior filled with edible seeds;
Figs have the shortest life span of any fruit in the market. Once they are harvested, they last about only a week. As a consequence, about 90 percent of the world’s fig harvest is dried;
Nutritional Value
The mineral content of figs closely resembles that of human milk;
Figs are rich in both vitamins A, B1, B2 and calcium, iron, phosphorus, manganese, sodium potassium and chlorine;
Due to its high content in glucose, the most assimilative of all sugars the fig is nutritive;
Figs are high in vitamin B, that is essential in the intestine regulation, the fig has a similar function in our bodies as cereals do;
They contain mucin and pectin;
Black figs are high in potassium;
Dried figs, offer a surprisingly dense nutritional package;
Dried figs are rich in fibre, potassium, calcium, magnesium and iron, and are useful as a more nourishing substitute for sugar in cooking;
Health Benefits
The fig is oxidant, laxative, diuretic, digestible and a blood cleanser;
Mangoes are round, oval, or kidney shaped, and are about the size of a small melon or large avocado.They have a smooth skin and orange yellow flesh;
When ripe, the flesh is soft and exceptionally juicy, to the point where eating a mango can be a fairly messy business, the taste, however, is matchless;
Most mangoes start off green and develop patches of gold, yellow, or red as they ripen;
Nutritional Value
Mangoes are rich in vitamins A and C;
Their content in vitamin C varies according to the type of mango;
Most commercial grapes grow on woody vines that are not raised from seeds, but are propagated from cuttings or grafted onto existing rootstocks;
The vine plants must be staked or trellised as they grow, to support the heavy bunches of fruit;
There are four classes of grapes: wine grapes,table grapes, raisin grapes, and sweet juice grapes.
Grapes do not mix well with other fruits so they should be eaten alone;
Nutritional Value
They are incrediblyrich in vitamins A, C and P (bioflavonoids) and trace elements such as germanium and selenium;
High in water and magnesium content;
Dark grapes are high in iron;
Raisins and sultanas are a concentrated source of calories, sugar and nutrients;
Health Benefits
Grapes are considered one of the most medicinal fruits;
They are used in several cures having excellent results;
Grapes are one of the most efficient and reliable therapies that have an impressive track record for tumour reduction;
Grapes will purify the blood, invigorate the immune system, and put flesh and weight back onto bodies that have become severely wasted and weakened by cancer;
Sugar from grapes is easily digested and assimilated by the blood without tiring the digestive organ;
Grapes tonic, mineralise and renovate the tissues;
Grapes promote the action of the bowel, clean the liver and aid kidney function;
Due to their high water content they add to the fluids and help eliminate hardened deposits that may have settled in any part of the body;
They are very soothing to the nervous system;
They are good blood builders due to their high content of iron;
An egg-shaped tropical fruit that is also called a purple granadilla, the passion fruit has a wrinkled purple brown rind enclosing flesh – covered seeds;
The seeds are edible, so the orange pulp can be eaten straight from the shell.Its pulp is very good and highly aromatic it is used for juicing;
Nutritional Value
Rich in vitamin C and a good source of vitamin A, iron and potassium;
If eaten with the seeds, it is an excellent source of dietary fibber;
Health Benefits
Passion fruit has somniferous properties, taken before going to bed they help relaxand sleep during the night;
Bananas have a peel that comes off easily and neatly;
A ripe banana is firm, with a plump texture, strong peel, and no trace of green on the skin;
A skin that is flecked with brown means thr fruit is good.They ripen best after they have been picked;
They can be easily digested by everyone;
Nutritional Value
Good source of potassium, whether ripe or less ripe;
Very ripe bananas are high in sugars;
Sugars in the banana are readily assimilated and they contain many vitamins and minerals;
Rich in starch and soluble fibre;
They are excellent four young children and infants;
Bananas are good in reducing diets because they satisfy the appetite and are low in fat;
Health Benefits
Potassium can help avoid and regulate high blood pressure;
Good for energetic activity. The starch in less ripe bananas resists digestion and, along with the fruit’s soluble fibre, provides a gentler, longer-lasting energy rise than most sweet foods, which is good for stamina;
Very ripe bananas are high in sugars that are readily assimilated;
They benefit muscular system and can improve stamina;
Less ripe bananas counter constipation, ripe sugary bananas help relieve diarrhoea;
Ripe bananas may raise mood and help sleep. Carbohydrates eaten with little protein are known to have a soothing effect by stimulating serotonin, a substance that raises mood;
Ripe bananas eaten on their own supply all the ingredients for this reaction: quickly absorbable carbohydrate, serotonin, its precursor trypophan and vitamin B6;
Bananas are an excellent food to treat anaemia;
Bananas feed the natural acidophilus bacteria of the bowel;
Peaches are round and smooth with juicy and sweet flesh that ranges from white to intensely yellow;
Fine quality peaches are firm and free from blemishes. They have a fresh appearance. If peaches are picked green or immature they will not ripen satisfactorily;
Peaches do not gainm sugar after they are pickefor they do not have no reserve of starch.
Nutritional Value
Provide a good amount of vitamin C and A;
High sugar content;
Health Benefits
Peaches are diuretic, depurative and detoxifying so they are wonderful to eat on a weight - loss program;
The body assimilates peaches very easily;
Indicated to help lung debility, liver infections, cancer ulcers, herpes rheumatic pain, arterial hypertension and anaemia;
Fresh apricots, which are among the first fruits of summer, are notable for their fragrance,delicate flavour and velvety surface.
Nutritional Value
Exceptionally high in beta-carotene. Dark orange fresh apricots are one of the top fruits for beta-carotene;
Rich in soluble fibre;
Dried apricots are rich in potassium;
Health Benefits
Foods high in beat-carotene are linked to a lowerrisk of heart disease, stroke, cataracts and some forms of cancer;
An intake of potassium helps avoid and regulate high blood pressure;
Steadies blood sugar levels and helps constipation. Studies have shown that a high intake of soluble fibre steadies blood sugar and energy levels by slowing digestion. It can also help to lower cholesterol level;
Dried apricots in particular help prevent and treat constipation;
Helps prevent iron deficiency. A low intake of iron is a common cause of resistance and stamina;
Lemons have slin of an oily, fine texture and are heavy for their size;
They are firmbut not hard to the touch;
The bulk of lemons are either Eurekas or Lisbons;
A short neck at the stem end distinguishes Eureka lemons; Lisbons have no distinct neck, but the blossom end tapersto a pointed nipple;
Eurekas may have a few seeds and a somewhat pitted skin, while Lisbons are commonly seedless, with smoother skin. Both types have medium – thick skins and are abundantly juicy.
Nutritional Value
Rich in alkaline elements;
Lemons are very rich in acid citric and vitamin C;
They contain phosphorus, magnesium, potassium, sodium and calcium;
They are very refreshing and make a wonderful drink in the Summer and a marvellous tea in the winter;
Health Benefits
They are antiseptic, natural and secure against stomach and intestine fermentations;
Lemons are one of the most highly alkalinizing foods;
They destroy all microbes and create germ invulnerability;
Lemons are usually used in fevers and flues as well as in cleansing processes of the body;
They arevery good in retaining calcium in the body;
Lemons are wonderful for throat trouble and catarrh;
Grapefruit is a subtropical acid fruit, probably developed from a cross between an orange and a shaddock, a citrus fruit with thick skin, many seeds, almost no juice, and a verysour taste;
Grapefruit often has a reddish brown colour over the normal yellow. This citrus fruit combines tanginess and sweetness;
Nutritional Value
Fresh grapefruit is low in calories and is a good source of flavonoids, water-soluble fibers, potassium, vitamin C and folic acid;
Grapefruit is very rich in citric acid and their salts;
Health Benefits
Grapefruit, like other citrus fruits, has been shown to exert some anticancer effects;
Grapefruit pectin has been found to possess cholesterol-lowering action similar to that of other fruit pectins;
Normalizes hematocrit levels (refers to percentage of red blood cells per volume of blood);
When taken befor bedtime, grapefruit is conductive to a sound sleep;
Helps prevent constipation and stone formation;
Excellent aid in reducing fevers from colds and flu;
Good for any hardening of the body tissue, such as of the liver and arteries
Orange trees (and orange hybrids such as tangerines and tangelos) are semitropical evergreens;
Oranges are firm, heavy for their size, and evenly shaped. The skin is smooth. Thin skinned oranges are juicier than thick skinned specimens, and small to medium – sized fruits are sweeter than the larger ones
Nutritional Value
Oranges combine vitamin C and flavanoids;
They provide pectin;
High in sodium when completely matured in the sunshine;
Oranges are one of the best sources of water - soluble vitamin C;
Health Benefit
Helps the body’s defences. Vitamin C is vital for resistance to infection, both as an oxidant and in its role in improving iron absorption. Oranges combine Vitamin C with flavorous, such as hesperidins, which seem to strengthen the vitamin’s antioxidant powers;
Anti-cancer potential – In several studies, people who eat more oranges and other citrus fruit have lower rates of some cancers, especially of the stomach. The fruit may block the possible transformation of nitrates and nitrites in foods, especially smoked, into nitosamines associated with stomach cancer;
Pectin helps lower cholesterol. Oranges provide pectin, a form of soluble fibre that helps reduce blood cholesterol, especially “bad” LDL type cholesterol;
Can improve small blood vessels strength. Flavonoids and vitamin C in oranges help maintain cell wall strength, aiding capillary circulation;
Excellent for treating overacid body conditions, constipation or a sluggish intestinal tract;
Prunes are dried plums, but just not any plums: The two fruits are identical botanically;
Compared to plums that are marketed fresh, the varieties that make satisfactory prunes generally have firmer flesh, more sugar, and a higher acid content – traits that make it possible for the fruits to be dried with their pits intact without fermenting;
The transition from plum to prune is a carefully controlled process. The plums are allowed to mature on the tree until they are fully ripe and have developed their maximum sweetness. Then they are mechanically harvested and dried for 15 to 24 hours under closely monitored conditions of temperature and humidity;
Nutritional Value
Rich in magnesium, sodium, phosphorous and potassium;
Provide a useful amount of fibre and iron;
Health Benefits
Prunes have an excellent laxative effect;
They clean and unclog the liver, the digestive system and helps to overcomeinfections and intestinal fevers;
Due to its high content in phosphorous the prune has excellent results in cerebral debility;
Although botanically a fruit-specifically, a berry- the tomato is prepared and served as a vegetable;
Equal to oranges, both in vitamins and in alkaline elements and are the finest of foods;
Nutritional Value
Tomatoes are high in vitamin value andhave significant levels of antioxidants;
They have a small amount of beta-carotene;
Health Benefits
People who eat more of foods rich in these antioxidants have been shown to have lower levels of several forms of cancer, as well as of heart disease, stroke and cataracts;
May contain other protective substances. Tomatoes are a good source of theflavonoidsubstance quercetin, plus a large amount of a carotene called lycopene. Both are being investigated for their potential protective effects;
Watermelons bears more resemblance to a cucumber, with its seeds dispersed in aradical pattern throughout its flesh;
There are more than fifty varieties of watermelon. Most watermelons have familiar red flesh, but there are orange and yellow- fleshed varieties. There are also seedless varieties;
Watermelons are about 92 percent water and 8 percent sugar;
It is extraordinarily refreshing and must be eaten ripe and fresh;
Nutritional Value
Watermelons are valuable for their minerals, vitamins, sugars and pure water;;
TheyProvide a useful amount of fibre and iron;
Health Benefits
The water content helps to clean the kidneys from uric acid;
A member of the rose family, the apple has a compartmented core and is classified as a pome fruit;
Nutritional Value
The apple may not be the nutritional standout of the fruit bowl, but if an apple is eaten, it will provide you with respectable amounts of soluble and insoluble fibber, somevitamin C and beta-carotene (if you eat the peal), and potassium and boron;
The fruit is fibrous, juicy and nonsticky, making it a good tooth –cleaner and a gum stimulator.
Apples contain pectin and are an alkaline food;
Health Benefits
Can reduce blood cholesterol levels, especially “bad” LDL type cholesterol. Pectin, a soluble fibre in apples, is thought to play a key part in this;
Counters constipation and diarrhoea. The specific combination of fibre types and fruit acid in apples is probably responsible for their well-known ability to prevent and treat constipation. The liquid- gelling pectin and the natural antiviral properties in apples explain their traditional use for diarrhoea;
Traditionally used for arthritis, rheumatism and gout. The apple’s benefits for digestion and the disposal of unwanted substances from the body support its reputation for helping joint problems. This may be due to a combination of actions: fruit acids that improve digestion, the antioxidant effect of the flavonoid quercetin and pectin’s ability to increase elimination.
Due to fat content olives are highly energetic, especially when ripe, they should be used in the winter;
Olives are easy to digest if well chewed;
Black olives are better than green olives;
Health Benefits
They are recommended for tuberculosis and other chest infections as well as asthma.
nd tyrosine, two important aminoacids for thebrain;
These affect neurotransmitters or chemicals within the brain;
Tryptophan stimulates serotin, the neurotransmitter that causes a sense of relaxation;
Nuts are rich in selenium, strontium, boron and molybdenum;
Selenium is a potent oxidant, it helps protect the immune system from damage caused by free radicals;
Selenium is also vital for proper function of the pancreas and keeping muscle tissue elastic;
Strontium is vital to the production of immune system macrophages, which move about the body like garbage collectors, consuming foreign debris and harmful bacteria that may injure the system in several ways;
Strontium is also a key component in intracellular functions, it’s presence in the body keeps cells from mutating due to environmental (chemical) or social (stress) considerations;
Strontium is also involved in the bonding of calcium with magnesium, phosphorus, potassium and sodium to form strong bones;
Boron is essential for calcium uptake and healthy bones and teeth;
Molybdenum is needed in extremely small amounts for nitrogen metabolism;
Stimulates normal cell activity and is part of the enzyme system of xanthine oxidase;
Molybdenum concentrates primarily in the liver, bones, and kidneys;
Low intakes have been frequently associated with male sexual impotence, higher incidents of cancer, and frequent mouth and gum diseases in both sexes;