healthbriefs
The Goji Berry T
he goji berry,
known also as lycium barbarum, is nearing ce- lebrity status among fruit consumed in the
U.S. In its processed forms of juice, powders and dried berries, it is enjoyed in everything from mar- tinis and smoothies to granolas and nutritional supplements. According to the Wall Street Journal, since 2008, U.S. marketers have introduced 358 products containing the low-glyce- mic berry, which is a rich source of antioxidants that minimize the dam- age to cells from free radicals. The reddish-orange berry, also
called a wolfberry, contains 11 es- sential and 22 trace dietary minerals, 18 amino acids and six essential vi- tamins, as well as numerous phyto- chemicals, such as beta-carotene. Polysaccarides, which make up 31 percent of the berry’s soluble dietary fiber, enhance digestion, positively affecting the contents of the gastroin- testinal tract and the way that other nutrients are absorbed. Drier and more tart than raisins, the majority of commercially pro- duced goji berries have been grown for 2,000 years on large plantations in China for use in traditional herbal medicine. To satisfy the growing demand, farmers in Wyoming and Montana are also cultivating the ber- ries, which prefer a hot, dry summer with high daytime temperatures and cool nights.
Resource: Tropical Smoothie Café,
TropicalSmoothie.com. See ad, back cover.
20 Collier/Lee Counties
swfl.NaturalAwakeningsMag.com
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