Health & Nutrition
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Health & Nutrition
The good news about strawberries continues to grow. Studies from around the world continue to show the positive effects that strawberries have on disease prevention, including cancer and heart disease, anti-aging, brain function and overall good health.
One serving of eight strawberries has more vitamin C than an orange and is packed with beneficial antioxidants and nutrients including potassium, folate and fiber. With year-round availability, California strawberries are a healthy and versatile fruit to enjoy every day.
Data from the Women’s Health Study conducted at Brigham Women's Hospital and Harvard Medical School has demonstrated a potential link between strawberries and the heart. A 2007 analysis of the study found that women who consumed a few servings of strawberries each week were less likely to have elevations in C-reactive protein, an inflammatory marker associated with heart disease, in their blood.
Findings from clinical studies conducted at the University of California, Davis and the National Center for Safety and Technology, Illinois Institute of Technology indicate that there are heart health and metabolic benefits from eating strawberries. With just one serving of strawberries, LDL (the ‘bad’ cholesterol) is protected from oxidation and inflammation is reduced. Both oxidized LDL and inflammation are associated with increased risk for heart disease (CVD). Eating strawberries may also help the insulin in our bodies work better by reducing the amount needed to manage glucose after a meal.