Strawberries

Healing Food
Strawberries grow in an array of flavors. Many strawberries are hard and crunchy, and many strawberries can be sweet and juicy. Strawberries are one of the most inconsistent fruit crops, where the flavors range from mild to sweet to acidy and tart. Yet one thing that strawberries are consistent in is their medicinal profile and potency. Whether a strawberry is big or a strawberry is tiny, each strawberry packs a wallop against illness and disease. The inside of a strawberry contains little treasures of mineral pockets. This is part of how a strawberry can be very astringent. The trace minerals and macrominerals in a strawberry are not normally the sweet or less aggressive-tasting minerals. Instead, the mineral pockets in strawberries contain harsher-tasting minerals. The outside of the strawberry has a larger amount of glucose, which makes the strawberry much sweeter, and within that sweetness on the outside of a strawberry, especially if the strawberry is deeper red, is a high flavonoid and anthocyanin count. The outer strawberry flesh contains a high number of antioxidant compounds, with some of the antioxidant variations still undiscovered by science. It’s this combination of flavonoids, anthocyanins, a wide range of antioxidants, and aggressive- tasting minerals that helps to make the strawberry such a powerful healing food. The tiny seeds of the strawberry possess fine oils that are rare and beneficial. These oils are not studied by science, although in the future, they may be. The tiny traces of oil in these seeds is not the normal omega-3, but instead a different breed of omega-3. If the tiny strawberry seeds embedded in the strawberry’s skin were collected and an oil was pressed from these seeds, it would rock the seed-oil world and start changing the way people view seed oil. The seed possesses various kinds of omega-3, not only one source of omega-3. The antioxidants from strawberries help to slow down heavy metal oxidation, where different varieties of metals that are toxic inside someone’s body start to decay, oxidize, and rust. Oxidation causes body tissue to outpocket—meaning body tissue expands due to something toxic (in this case, toxic metals) damaging cells and causing tissue cells to react—which is one reason why antioxidants are so vital. Strawberries are filled with antiviral and antibacterial phytochemical compounds that inhibit viral and bacterial growth. Strawberries also contain phytochemical compounds that repel unproductive fungus in the gut. Strawberries help cleanse and purify the stomach lining, including the stomach glands, helping to bring back their vitality, which translates to stronger digestive strength. Normally people do not eat real strawberries. They’re used to cheap, low- quality strawberry jams and syrups in ice creams, desserts, smoothies, on toast, or in peanut butter and jelly sandwiches. When people consume strawberries in their whole form, they’re usually covered in chocolate. Strawberries are self-limiting. Very few people amass a large bowl of strawberries and sit there eating it for a whole breakfast or lunch. Strawberries target inflammation, yet very few people experience those anti- inflammatory properties, because either they do not partake in strawberries at all or when they do, it’s not very many. Strawberries have the ability to help bring back hair, skin, and nails. If someone were choosing a hair, skin, and nail product on the market, their best bet would be to walk into the produce section of a grocery store, buy a couple of pints of fresh strawberries, and eat them throughout the week.

Conditions & Symptoms It Helps(75)

Accelerated agingAlcohol withdrawalAlopeciaAlzheimer's diseaseAutoimmune diseases and disordersBacterial pneumoniaBacterial vaginosis (BV)Bell's palsyBipolar disorderBladder infectionsBlood toxicityBrain Fog (viral cause)BurnoutCancerCataractsDark circles under the eyesDementiaDepression (heavy metal-induced)Drooping faceDysautonomiaEndometriosisEye floatersFatigue (Neurological)FibroidsFibromyalgiaForgetfulnessFrozen shoulderGallstonesGlaucomaGoutH. pylori infectionHair thinning and lossHeart palpitationsHepatitisHigh blood pressureHypertensionInflammationKidney diseaseLipomaLow visionLung infectionsLupusMacular degenerationManiaMemory lossMigrainesMiscarriagesMultiple sclerosis (MS)MyocarditisNail fungusOptic neuritisPANDASParkinson's diseasePolycystic ovarian syndrome (PCOS)Postpartum depressionPostural orthostatic tachycardia syndrome (POTS)ProstatitisRaynaud's syndromeRestless leg syndromeRheumatoid arthritis (RA)Seasonal affective disorder (SAD)Sinus infectionsSjögren's syndromeSpasmsThyroid conditionsTightness of the chestTrembling handsTremorsTwitchingUrinary tract infections (UTIs)Vibrating in the earsVibrating noseVitiligoWeak nailsWeakness of the limbs
If your fresh strawberries are from the store, remove the greens before using. While the greens on top of strawberries are edible, they may also harbor bacteria from farm water that got trapped between the strawberries and the leaves. If you’re the caretaker of your own strawberry plants, you can choose to eat the greens of the fresh strawberry, provided you don’t think there is a lot trapped underneath. Maybe flap the greens up at the top of the strawberry and shake any dust off. If you want to get as much as you can out of strawberries, you can pop off the greens with your fingers and discard. You can then rinse off your strawberries, including the tops of the fruit that were under the greens, then cut off and save these strawberry tops, which may be hard and crunchy and not the best for presentation. For a quick, yummy dessert, throw the leftover strawberry tops in a pan with a little bit of maple syrup until they break down a little. Enjoy in any way you’d like: on top of any kind of breakfast dish, or eat like it is, as a quick homemade strawberry pudding. When purchasing a strawberry from a store, always make sure the strawberries have a dark-enough, orange-to-red color. That will be your best chance of sweetness. If storebought, commercially grown strawberries are white or have pale sections of white, there’s a good chance the strawberries will be sour and hard, and your purchase could be a waste. On the other hand, if strawberries from your garden or a local grower aren’t uniformly deep orange to red and have pale, white flesh patches, the fruit will likely still be sweet, tender, and juicy. Store-bought strawberries are usually different varieties from locally grown strawberries, which makes a difference in appearance. Plus, storebought strawberries are generally picked much earlier than strawberries that are locally grown, often when there’s barely any red at all. These commercially grown strawberries start getting color over the course of days or weeks, so their pale patches could be an indication of ripening issues during that process.

Sources(1)

  • Life-Changing Foods