Pineapple
Like melons, pineapples have no built-in reserves of starch that convert to sugar- thestarch is stored in the stem of the plant rather than in the fruit itself. Just before the fruitripens completely, the starch converts to sugar and enters the fruit;
A large pineapple will have a greater proportion of edible flesh to rind and core, but small and medium- sized pineapples can still be delicious;
The fruit should be firm and plump, as well as heavy for its size, with fresh looking green leaves;
A good pineapple should be fragrant, but if the fruit is cold, the aroma may not be apparent;
The pineapple is considered to be a protective fruit;
Nutritional Value
The pineapple is the most essential foodstuff in “The Dries Cancer Diet”;
This fruit has great nutritive value;
It contains carbohydrates, proteins, fats and water.It also has calcium, phosphorous, iron, magnesium, potassium and sodium, chlorine,sulphur and manganese;
Pineapples are an excellent source of vitamin C and have vitamin A, B1 and B2;
Health Benefits
Lessens time and degree of inflammation;
Pineapple enzymes have been used with success to treat rheumatoid arthritis and tospeed tissue repair as a result of injuries, diabetic ulcers and general surgery;
Bromelain enzymes are present in raw pineapple or freshly squeezed juice;
Pineapple enzymes act specifically to break down protein, helping to ease digestion;
Reduces blood clotting and helps remove plaque from arterial walls. Studies suggest that pineapple enzymes may improve circulation in those with narrowed arteries, such as angina sufferers;
Used to help cure bronquitis, throat infections; it has a laxative effect, helps to clear digestive inflammation and intestinal fevers;
It is efficient in the treatment of arterioscleroses and anaemia;
Pineapple is an excellent cerebral toner; it combats loss of memory, sadness and melancholy
