Sharing with you my ideas about Blackberries!
Blackberries have been used for a number of things in Europe for more than 2000 years. They were used for both food and medicine among other things. Ancient Greeks used them to treat their gout and were even called goutberries.
Romans and Greeks planted blackberries around their villages making good use of their thorns for protection. The thorny bushes helped to keep their enemies away. The berries were used by Native Americans to make twine rope, for dye and medicine.
They have a wealth of health benefits!
They are high in Vitamin C and Bio-flavonoids. They have one of the highest antioxidant levels out of all of the fruits available today. Eating a diet that is full of antioxidants can help you to improve your health. They help protect skin, hair and even some diseases. It may help to prevent arthritis by reducing inflammation, and aids in the flexibility of the joints. It helps to lower blood pressure and lower cholesterol.
Recent studies show that they have one of the highest antioxidant levels per serving than any other of the foods that were tested in the studies. It is thought that the phytonutrients may help to prevent Dementia and Alzheimer’s, and may even help to fight against colon cancer. They are rich in phytochemical levels, natural nutrients that help to protect your cells from damages. They are also great for those on diets because they are very low in calories. They may help to reduce heart problems, periodontal disease, and motor & cognitive functions as well. Helps with memory and tightens the tissue of the skin to help make you look younger. Has a high tannin level, which helps with the reduction of inflammation of the intestines, and also helps with diarrhea and hemorrhoids. The Vitamin K in it, helps to regulate menstruation, and helps with menstrual cramps.
The berry’s contain minerals such as:
- Vitamin B-complex
- Patothenic Acid
- Folic Acid
- Vitamin K
In other words they are an all around flavorful and healthy snack for you to eat!
Article and Photo by Jeanne Wells