The potential benefits of strawberries are as follows:
1. Increase the strength of the immune system
Strawberries contain a good percentage of vitamin C, and this vitamin is able to enhance and strengthen the health of the immune system, and it works to make the digestive system absorb iron better, and this limits the incidence of iron deficiency anemia.
2. Supporting the functioning of the digestive system
The phosphorus present in strawberries contributes to improving the digestion process, and it also provides the body with energy.
3. Contribute to reducing cancer
Strawberries are rich in antioxidants that fight free radicals, and in this sense, strawberries may play a role in reducing the incidence of cancer.
4. Regulating blood sugar levels
One of the most important benefits of strawberries is that they may contribute to regulating sugar levels in the body, due to the fact that they contain dietary fibers that contribute to reducing the feeling of hunger, and thus eating less food, and this is what contributes to regulate blood sugar.
5. Promote cardiovascular health
One of the benefits of strawberries is promoting and improving the health of the heart and arteries in general. This potential benefit is due to strawberries containing all of the following:
Fiber that may help lower bad cholesterol levels in the body.
Potassium: Potassium promotes healthy blood vessels and prevents high blood pressure, which leads to a healthy heart.
Moderate levels of folic acid, which helps improve heart health.
Antioxidants, such as: anthocyanins, and anti-inflammatory, such as: flavonoids, all of which help reduce the chances of heart disease.
6. Contribute to losing weight
Strawberries are good for weight loss diets, due to the following two reasons:
Strawberries contain dietary fiber that reduces hunger, and this was mentioned earlier.
Strawberries have few calories, as every 100 grams of fresh strawberries contains only 32 calories.
7. Supplying the body with many nutrients
Strawberries are a good source of vitamin K, manganese, folic acid, potassium, B vitamins, copper, magnesium, and omega-3, all of which are important for a healthy body.
Ways to eat strawberries:
In order to obtain the benefits of strawberries, it is necessary to know the methods of eating them, and in the following are the most prominent of these methods:
Eat fresh strawberries directly.
Prepare strawberry juice, which can be combined with many fruits, such as bananas, and in this way more health benefits for the body can be guaranteed.
Placing strawberry slices with salads, especially strawberries, which have a sour taste.
Making strawberry jam, but it should be noted that this method will cause the body to obtain huge amounts of sugar, which is indispensable.
Despite the benefits of strawberries, they may cause some potential harm to some, and the most prominent of these harms are the following:
For sensitive people, strawberries can cause severe allergic reactions.
Symptoms of an allergy attack include: swelling, redness of the mouth, lips and tongue, eczema, skin rash, headache, runny nose and itchy eyes.
If there is a suspicion of an allergy, it is recommended to avoid eating this fruit.
2. Slow down blood clotting
Eating large amounts of strawberries may slow blood clotting in wounds, due to strawberry’s ability to thin the blood.
3. Digestive disorders
Strawberries can cause intestinal colic for some, and they may also be the main cause of diarrhea, and this happens if you eat very large quantities of them.
250g softened cream cheese (such as Philadelphia)
1/3 cup caster sugar (finely granulated)
1-2 tbs lemon juice (I like the extra zing of 2)
5 tbs thickened cream (cream with at least 35% fat)
150-200g biscuits (cookies). I often use Arnott Nice, but use your favorite. Try Ginger Nuts for something different
70-100g melted butter (use the larger amounts of butter & biscuits if you prefer a thicker base)
How to make it
Crush biscuits to fine crumb in processor or do it old school – pop in a freezer bag and crush with rolling pin/tin of tomatoes or whatever heavy object you have handy.
Stir in melted butter until well combined.
Use salted butter – goes beautifully with the sweet biscuits.
Line a muffin tin with paper cup cake cases.
Press biscuit mix into cupcake cases. Push it firmly and level as it will be on display when served. Set aside.
Combine cream cheese & sugar until smooth and creamy.
I use my food processor but any mixer / hand held etc will do.
Add egg and beat until all combined.
Add lemon juice and cream and beat again.
You want it combined but not over beaten as excessive beating will cause the cheese cake to crack and split.
Spoon into cupcake cases – fill to about half a cm below top of paper case – they won’t rise much.
Bake at 160 for 20 minutes.
Calories: 98 Fat: 4 g Saturated fat: 2 g Carbohydrates: 14 g S