Smoothy Slim
Smoothy Slim
Photo: Anete Lusina
Canned pineapple in juice has roughly 60 percent as much vitamin C as fresh, raw pineapple. Canning pineapple also destroys a key anti-inflammatory enzyme called bromelain, one of the best benefits of consuming sweet fruit. Bromelain can relieve sinus problems, reduce inflammation and improve digestion.
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This effective juice jolts the metabolism, boosts energy and burns fat all day.
Learn More »When a recipe calls for pineapple, don’t start looking in the canned food aisle! There is a significant difference in the nutritional value of canned versus fresh pineapple. You might prefer the sweet, syrupy juice and convenience of canned pineapple. Or, fresh pineapple might seem intimidating to cut into. Let’s start with the bold print fact. Canned pineapple in juice has roughly 60 percent as much vitamin C as fresh, raw pineapple. Canning pineapple also destroys a key anti-inflammatory enzyme called bromelain, one of the best benefits of consuming sweet fruit. Bromelain can relieve sinus problems, reduce inflammation and improve digestion. This little enzyme is a powerhouse for fighting off colds and flus. Additionally, temperatures contribute to the difference between the two styles of pineapple. The added heat used during the canning process reduces the amount of vitamin C that is present and plentiful in fresh pineapple. Compare the 28% daily value of canned pineapple with the 60% daily value of fresh and you’ll see a clear winner. In addition to containing a high amount of vitamin C and manganese, fresh pineapple delivers vitamin B and thiamine. Vitamin B is shown to assist with energy levels, metabolizing food into usable energy. When a recipe calls for pineapple, head to your local supermarket and chooses a fresh one. Keep in mind that ripe and ready-to-eat pineapples from Costa Rica and Central America may be green. This is natural and normal to find throughout the year! To make fresh pineapple juice for recipes, check out a great easy way to prep your own rather than reaching for less healthy canned alternatives. Pick out a fresh Chestnut Hill Farms Perfect Pineapple and cut it into small chunks. Add fresh pineapple pieces into a blender with water and sugar, to taste. Blend until smooth. Strain the juice to remove the pulp using a juice strainer. (A regular strainer works fine as long as the mesh is small.) Add more water, if necessary. You want the juice to be smooth, but not thin or runny. Serve over ice with fresh mint leaves and a pineapple wedge. Enjoy the benefits!
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Learn More »Dried fruit are simply dehydrated: all moisture removed by exposure to sun, air or their mechanical equivalents. That makes them last long and keep well but any way you look - they are dry. It isn't essential but soaking raisins before adding them to dough or batter makes them nicer, plumper and more flavoursome.
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