Oranges are inconvenient to eat-FALSE!
Oranges are sturdy, portable and pre-portioned, making them a convenient and nutritious snack! Plus, oranges are virtually seedless and easy to peel so they can be enjoyed anywhere, anytime. One orange contains all the vitamin C the average person needs each day, as well as potassium, dietary fiber, folic acid and antioxidants. And an added bonus, they are fat-free, sodium-free, cholesterol-free -- and only 80 calories! For added convenience, you can also try using a citrus peeler.
You should limit citrus in your diet if you suffer from Acid Reflux-FALSE!
Contrary to popular belief, there is no reason to avoid citrus fruits if you suffer from Gastro Esophageal Reflux Disease, also known as GERD. According to a study conducted by Stanford University and published in the Archives of Internal Medicine (May, 2006), there's insufficient evidence to support the notion that eating citrus or other acidic foods will make heartburn worse-or that cutting them out will make it go away. For those suffering from Esophageal Reflux Disease, Dr. Heber of UCLA Center for Human Nutrition suggests the following tips:
• Sleep with your head elevated
• Avoid eating anything within three hours of sleeping
• Avoid high fat/spicy meals
• Maintain a healthy weight
Acidic fruits should be avoided while playing sports-FALSE!
The nutrient dense orange is an easy way for athletes to get the right mix of vitamins, antioxidants and a great tasting energy boost while participating in organized sports. In addition to being a great carb replacement, nutrients in oranges such as potassium may help reduce muscle soreness. Plus, the sweet, refreshing taste of fresh oranges is a bonus for any athlete looking for an energy boosting pre- or post workout snack!
Adding Lemon to Green Tea helps increase the absorption of antioxidants-TRUE!
According to a digestive model study published in Molecular Nutrition and Food Research by Mario Ferruzzi, assistant professor of food science at Purdue University, citrus juices enable more of green tea's unique antioxidants to remain after simulated digestion, possibly making the pairing even more beneficial for human health than previously thought. Results show that lemon juice caused 80 percent of tea's catechins to remain. Following lemon, in terms of stabilizing power, were orange, lime and grapefruit juices. Ferruzzi said both vitamin C and citrus juices must interact with catechins to prevent their degradation in the intestines. In addition to the health benefits, adding lemon to green tea can also improve its taste! According to Dr. Adam Drewnowski, Director of the Nutritional Sciences Program at the University of Washington, the sourness from lemon juice can help mask the bitter taste of green tea.
Fruit is bad for people with diabetes because it contains sugar-FALSE!
People with diabetes are strongly encouraged to choose fruit over more processed foods high in sugars and other carbohydrates. Fruit contains natural fiber, vitamins, enzymes and other essential nutrients that people with diabetes need to maintain a healthy diet. The majority of common fruits, including oranges, have a low to medium glycemic load, which means most people with diabetes can enjoy fresh fruit as part of a healthful diet. The key to eating fruit on a diabetic diet is to space out the portions over the course of a day.
You need to limit fruit intake because of carbs-FALSE!
It's okay to have carbs, you just want ones that release their energy slowly. Most fruits, including oranges and grapefruit, are perfect for this because they have a low glycemic load and also contain fiber. In other words, the carbohydrates found in fruit such as oranges are truly quality carbs. Any way you slice it, nutrient rich fruits are good for you and should be a part of your everyday diet!
An apple a day is all you need to keep the doctor away-FALSE!
While all fruits and vegetables provide benefits, a new rating system for foods will soon be used at thousands of Topco grocery stores. Developed by a team of researchers led by Dr. David Katz, of the Yale University-Griffin Hospital Prevention Research Center, the Overall Nutritional Quality Index (ONQI) evaluates foods based on their nutritional values giving credit for such things as vitamins, fiber and whole grains while debiting points for ingredients such as salt, sugar and transfat. Consumers will see the results as a score of 1 to 100, the higher the healthier. According to the ONQI scale, Oranges scored the full 100 points while apples received 96 points. So despite that old saying about "an apple a day," the orange beats out the apple in this ranking system. The best way to "keep the doctor away" is to enjoy both!
Vitamin C and Scurvy
Did you know that the word "ascorbic," as in ascorbic acid (the name for Vitamin C), means "no scurvy?"
The story of Vitamin C began hundreds of years ago before the beginning of modern chemistry. Many people suffered from a disease called "spring sickness" or scorbutus. The symptoms were bleeding gums, loose teeth, aching joints, red spots on the skin, and decayed flesh. Today, this disease is known as scurvy. Sailors were particularly susceptible to scurvy. In the last part of the eighteenth century, sauerkraut and citrus fruit were taken along on English ships bound on long voyages. Miraculously, these foods eliminated the disease. (Can you guess why British sailors are called "limeys?") However, it wasn't until 1932 that the chemical in these foods, named ascorbic acid, was purified in a laboratory. It is found in many fresh fruits and vegetables; citrus is an excellent source. Ascorbic acid, or Vitamin C, is now known to be extremely important for the body's manufacturing of collagen, the protein responsible for keeping cells, muscles, and bones connected to each other. A lack of collagen causes the cells of the tiniest blood vessels to separate and allows blood to leak into tissues, resulting in the bleeding gums and red splotches characteristic of scurvy.