PORT ARTHUR —



Iva Young, author of Healthy Mom (www.ivayoung.com), points out that fruits are very similar to breads, pastas, rice and other high carbohydrate-rich foods in that fruits are high in carbs.

“That is one reason why we should only consume a certain amount, and choose the fruits that are lower in sugar. If you pick the right fruits and eat the proper portions, then you will give your body what it needs and it will benefit greatly from your efforts,” Young says.

Young picks the following fruits for big health boosts that are comparatively low in sugar:

• Raspberries — Raspberries are an excellent source of fiber, offering 30 percent of our recommended daily value, 8 grams per serving. Raspberries are also a rich source of vitamin C, with about 50 percent of our daily value. In addition, they are a rich source of manganese, delivering 60 percent of what we should have each day. Raspberries rank near the top of all fruits for antioxidant strength and contain many anti-disease properties if consumed regularly, helping to fight against inflammation, chronic pain, cancer, cardiovascular disease, diabetes, allergies, age-related cognitive decline and eyesight degeneration associated with aging.

• Blackberries — Blackberries are notable for their high nutritional contents of dietary fiber, vitamin C, vitamin K, folic acid, and manganese. Blackberries are well-ranked for having strong antioxidant levels, and they also contain copious amounts of omega-3 and omega-6 fatty acids.

• Kiwi — Kiwi is a rich source of vitamin C and vitamin K, which is a natural blood thinner. It’s also a good source of potassium, just slightly less than that of a banana. Potassium is one of those nutrients that’s absolutely essential for heart health, yet many people don’t get nearly enough. Kiwi also delivers a mild laxative effect, possibly because of the high level of dietary fiber.

• Strawberries — Strawberries are low in calories compared to many other fruits, and are a good source of fiber. They are also an excellent source of vitamin C and flavonoids, promoting lots of antioxidant activity in the body.

• Oranges — Oranges are an excellent source of vitamin A and C, along with powerful antioxidants. Oranges also provide a good source of fiber when the pulp is consumed. The white pith of the orange also contains flavonoids, and some doctors are even using extracts from the pith to help fight certain types of cancer.



 Nectar of the Gods

 News readers, I told you a long time ago hibiscus would be the next big thing in flavor. Riazul pairs it with tequila in a drink that’s as seductive as the flowering bush. I’ve tried this brand, but not actually on July 24, which makers report was National Tequila Day. I presume they meant in America, if not Mexico as well. Makers say tequila stands as North America's first distilled drink, with origins back to when the Aztecs took the sap from maguey plants and fermented it into a drink first known as "Octli" — or  Nectar of Gods.

 Here’s the Raizul history lesson: Octli evolved into true tequila in the 1500s, shortly after the Spaniards arrived in Mexico and ran out of Spanish brandy. The Spaniards distilled agave to create Mezcal wine, the spirit which eventually came to be known as tequila — named for a small town in Jalisco, Mexico.

Tequila later became a source of pride for the country and first was exported to the United States in the late 1800s. Tequila started gaining traction in the United States as its precursor, Octli, fell into steep decline. Octli (also referred to as “pulque”) has seen a revival in recent months, with specialty importers now licensed to sell the product in nearly half of the U.S.

The brand is smooth and the bottle design gets my vote, too. Here’s a way makers suggest you use it. I did try agave nectar though honey could serve in a pinch.

Riazul Octli (Nectar of Gods)

Ingredients:

 1 1/2 ounce Riazul Silver Tequila

 1 1/2 ounce pulque

 1/2 ounce agave nectar

 1 ounce lime juice

 1 ounce wild hibiscus flowers in syrup

Shake tequila, pulque, agave nectar, lime juice and hibiscus syrup with ice. Strain into a cocktail glass and serve.



 A natural remedy

 I feel blessed to eat hot peppers for breakfast, lunch and dinner with no ill effects. I know others who refrain from the spice of life, as it relates to the bolder flavors consumers are demanding. For some, they lead to  heartburn and indigestion. Brainard’s Natural Remedies cites the National Institute of Diabetes and Digestive and Kidney Diseases as reporting 15 million people suffer from heartburn each day. I tried Brainard’s blueberry antacid tablets to neutralize excess stomach acid and indigestion with  all-natural ingredients including, blueberry fiber, calcium citrate, magnesium citrate and elderberry extract. I don’t need these often, but want a good one when I do. I like the company’s emphasis on good ingredients and the mild flavor.



ddoiron@panews.com