Strawberries. No matter how you dice them – they’re an amazing fruit. Diabetic? Strawberries have a low “glycemic index” meaning they release sugars slowly into your blood over a few hours and don’t release sugars slowly into your blood over a few hours and don’t cause high sugar spikes. Hypertension? Strawberries are high in potassium which relaxes the muscles inside the walls of your blood vessels thereby lowering your pressure. Pregnant? Strawberries are rich in folic acid which is needed to prevent neural tube defects.
Constipation? Strawberries are full of fiber and water to help your bowels stay regular. Heart Disease? Strawberries contain flavonoids which are a natural anti-inflammatory that appear to reduce the risk of atherosclerosis. A Harvard study found that young and middle-aged women who regularly ate strawberries reduced their risk of a heart attack by 32 percent. Stroke? These flavonoids have also been shown to reduce the formation of harmful blood clots associated with stroke. But honestly, the best part is that strawberries are delicious and low-cal at 50 calories a cup. So, add some to your plain greek yogurt with a bit of honey. Top your waffles and pancakes with them. Add them to your oatmeal or cold cereal. Slice them into a spinach salad. Toss them into the blender for a smoothie. And if you dip them in melted chocolate for a treat then please make it a good dark chocolate – after all, your strawberries deserve the very best!