The Detoxifying Benefits Behind The Autumn Foods?


From apples and kiwi to pumpkins and turnips there are so many different autumn foods with amazing benefits here are just a few.

Fall Fruits:

  • Apples & Pears:
    • We all know the saying “An apple a day keeps the doctor away”, well it is most defiantly true! One medium apple equals just about one cup of fruit also containing vitamin c and 4 grams of soluble fiber with less than 100 calories. Apples regulate blood sugar levels and promote weight loss and have anti-inflammatory properties. And to top all that off studies have proven that eating apples regularly reduce the risk of developing certain cancers, lowers your risk of stroke, reduces risk of developing respiratory conditions and type 2 diabetes.
    • Studies have been found that pears may help prevent or reduce risk of developing asthma and certain forms of cancer. They are rich in antioxidants and vitamin C and has about 4 grams of soluble fiber with just under 100 calories.
  • Kiwi:
    • Before we get to the great benefits of Kiwi here’s an interesting fact: Due to proteins in kiwi and other fruits similar to proteins found in latex, if you are allergic to latex you may also be allergic to kiwi as well as bananas, strawberries, melons and avocados… On to the benefits, ounce for ounce a single kiwi fruit gives you more vitamin C than an orange. Vitamin C keeps your respiratory system healthy which lowers the amount of stress hormones in your body and boosts your immune system. One kiwi also contains about 3 grams of soluble fiber and loads of antioxidants and if you dare to eat it with the fuzzy skin on you will add about three times the antioxidants…

Fall Vegetables:

  • Pumpkin & Most Squashes:
    • What’s autumn without pumpkins?? Pumpkins are a great source of beta-carotene (vitamin A) as well as vitamin C and fiber. You can use pumpkin fresh or canned, as a side dish, main dish, or dessert and you can even eat the seeds, which are packed with protein, iron, vitamin B, fiber and omega-3 fatty acids, yum!!
      • Roasting the seeds is simple, all you do is rinse and dry them, toss them in some olive oil and sea salt place on a single layer on baking sheet and bake at 375 for about 10 min.
    • From butternut to acorn squash you will receive all the same benefits. Beta-carotene is a huge one, it turns into vitamin A in your body which is a great antioxidant and anti-inflammatory. These squashes are also great sources of vitamin B, vitamin C, potassium, fiber and omega-3 fatty acids.
  • Kale & Turnip Greens:
    • Kale is everywhere these days and may have you asking “where has it been all these years!?!” It is delicious and eaten in so many different ways, it is very low in calories, about 35 calories to a 1 cup serving and contains 5 grams of fiber, and it is a great source of vitamin B, calcium, magnesium, potassium, iron and phosphorus. 1 cup of kale is packed with antioxidants from vitamins A and C and is full of vitamin K which prevents blood clots!
    • Turnip greens are very similar to kale, they are full of calcium and potassium and full of vitamin K and omega-3 fatty acids. And the vegetable itself is a great autumn food too, you cook it like all other root vegetables and can substitute if for potatoes.
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