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Health Benefits of Blueberries - Nutrition and more Nutrition

Recent studies show that of all fresh fruits and blueberries provide the most health-protecting antioxidants. Blueberries are rich in Vitamins A, C, E and beta-carotene as well as rich in the minerals potassium, manganese, magnesium. They are very high in fiber and low in saturated fat, cholesterol and sodium.</p><p>Sunset Valley Organics Blueberries are even more nutritious than most. Independent testing shows that our berries have double the Vitamin A and C, and more Calcium and minerals than other organic berries and wild blueberries. <p>The properties of blueberries cross the blood brain barrier to effect these benefits. Antioxidants help to stop the production of free radicals. Free radicals are groups of atoms that impair the cells and the immune system which leads to disease. Anti-oxidants bind the the free electrons in free radicals.</p><p><b>Anthocyanins</b> create the blue color in blueberries. They are water-soluble and will bleed into water (or on mouths and clothes). Anthocyanins are antioxidants, known to reduce heart disease and cancer in humans. They are found throughout the plant world, but blueberries are the highest of any fruit or vegetable. This substance is believed to combat E. Coli. </p>       <p><b>Chlorogenic acid</b> is another antioxidant which may also slow the release of glucose into the bloodstream after a meal. Chlorogenic acid's antioxidant properties may help fight damaging free radicals.</p>       <p><b>Ellagic acid</b> also appears to bind  cancer-causing body chemicals,rendering them inactive.</p>     <p><b>Catechins</b> are the phytochemical compounds that helped make a nutritional star out of green tea which is so rich in them. Current belief holds that their antioxidant effect diminishes the formation of plaque in the arteries. Further research is being done to see if they combat and/or suppress cancerous tumors and cell proliferation, but to date no evidence is solid.  is a substance that is produced by several plants. A number of beneficial health effects, such as anti-cancer, anti-viral, neuroprotective, anti-aging, anti-inflammatory and life-prolonging effects have been reported for this substance. It is found in the skin of red grapes. <p><b>Pterostilbene</b> is yet another antioxidant found in blueberries. Current belief holds that it may fight cancer and may also help lower cholesterol.</p>

The Power of Powder!

The Power of Powder!
One of our many products includes Blueberry Powder, that is we send our berries to Oregon Freeze Dried, the freeze dry them, crush them, and send us the resulting powder.

Our powder is purely blueberries, no added sugar, no preservatives, and no additives of any sort. Thus making is very concentrated and a little will go a long way.

A commonly asked question is "How can I use this blueberry powder?" Well you can use it just as a spice in baking, add it to your everyday baking, in all of your favorite recipes for a new twist on them. You can put it in yogurt, add it to jello, on top of ice cream, and whatever else you can think of, just have fun with it!

With our powder you get all the anti-oxydants and minerals that are in our berries from this powder, just becasue they have been freeze dried dosent mean that they have lost their nutritinal value.

Blueberry Banana Muffin

• ½ c (1 stick) margarine
• ¾ c granulated sugar
• 2 eggs
• 1 c mashed bananas (2 to 3 ripe bananas)
• ½ c milk
• 2 c all-purpose flour
• 2 t baking powder
• ½ t ground cinnamon
• 2 cups fresh or frozen blueberries
Preheat the oven to 375º F. Grease one standard-size 12-cup muffin tin and set aside.
In a medium bowl with an electric mixer, cream the margarine and sugar. Add the eggs, one at a time. Mix in the bananas and milk.
In another mixing bowl, combine the flour, baking powder and cinnamon. Add the margarine mixture to the dry ingredients and mix only until the batter is moist. Do not over mix.
Carefully stir in the whole blueberries. If you are using frozen blueberries, add them to your recipe while they are still frozen or they will turn your batter purple. Spoon the batter into the muffin cups, filling the cups to the top. Bake in the oven for 30 to 35 minutes, or until muffins are golden brown.
Let cool for 5 minutes in the muffin tin, then transfer to a cooling rack. The muffins can be stored in a tightly sealed plastic container or in plastic bags.
Makes 12 muffins