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Fruit
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Uses: Snack |
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THE KIWIFRUIT IS THE EDIBLE berry of a cultivar group of the woody vine Actinidia deliciosa and hybrids between this and other species in the genus Actinidia. The fruit has a soft texture and a unique flavour, and today is a commercial crop in several countries, mainly in Italy, New Zealand and Chile.
Also known as the Chinese gooseberry, the fruit was renamed for export marketing reasons in the 1950s; briefly to melonette, and then later by New Zealand exporters to kiwifruit. This name "kiwifruit" comes from the kiwi — a brown flightless bird and New Zealand's national symbol, and also a colloquial name for the New Zealand people.
Heart Health
Kiwis are packed with nutrients. Eating a few a day can protect your heart health and give you a blast of vitamin C. They help to prevent atherosclerosis and heart disease. Kiwis will help to lower the risk of blood clots and even reduce the amount of fat that is in your blood. Our food ranking system also qualified kiwifruit as a very good source of dietary fiber. Researchers found diets containing plenty of fiber can reduce high cholesterol levels, which may reduce the risk of heart disease and heart attack. Kiwifruit also passed our food ranking test as a good source of the minerals potassium, magnesium, copper and phosphorus. Unlike aspirin, which also helps to reduce blood clotting but has side effects such as inflammation and bleeding in the intestinal tract, the effects of kiwi consumption are beneficial. With vitamin C, polyphenols, vitamin E, magnesium, potassium, and copper, these work in concert to protect the blood vessels and heart. In one study, human volunteers who ate 2 to 3 kiwifruit per day for 28 days reduced their platelet aggregation response (potential for blood clot formation) by 18% compared to controls eating no kiwi. In addition, kiwi eaters' triglycerides (blood fats) dropped by 15% compared to controls.
Cancer Protection
Rutgers University recently performed a study of the 27 most popular fruits. Research found that the Kiwi, an largely underestimated fruit, has proven to be extremely beneficial to the body by helping reduce damage from free radicals which can lead to long term diseases like Cancer.
A "'Prescription' of daily kiwifruit may provide a sustainable population intervention that could reduce some of the risk factors associated with cancer," wrote lead author Elaine Rush from AUT University in Auckland. The new randomised controlled trial recruited 12 healthy volunteers (six men, six women, average age 43, average BMI 27.5 kg per sq. m). For the first three weeks the subjects were left to live 'normally' with no dietary intervening. After week 3, these subjects were given lifestyle advice, including eating habits and physical activity. After week 6, the subjects were randomly assigned to either the control (no kiwifruit) group, or to receive a daily dose of kiwifruit equivalent to one kiwi for every 30 kg of body weight. Blood samples were taken at the start and then at three week intervals to measure blood lipid levels (cholesterol, triglycerides) and to assess DNA damage markers. No significant changes were observed for weight, blood pressure, or blood cholesterol and triglyceride levels for either of the groups. The last result conflicts with the Oslo research which reported a drop of 15 per cent for triglyceride levels, albeit the intervention times are not the same, which limits the ability to directly compare. However, when the cells of the subjects were challenged with peroxide (to induce damage) it was found that cells of people supplemented with kiwis "showed an improved ability of the DNA to repair itself after the peroxide challenge." This protective effect was also found to persist for up to 24 hours. There was no mechanism proposed by the researchers but they do find indications that the antioxidant content of the fruit that could protect against the oxidising challenge of the peroxide, which in turn reduce the presence of damaged DNA and potential subsequent cancer formation. "We have provided the evidence that would endorse the provision of free or easily accessible fruit and vegetables to populations at risk because of poor diet; children, for example, should be beneficial in the long-term prevention of cancer and other "lifestyle" diseases," said the researchers.
Kiwifruit emerged from our food ranking system as a great source of vitamin C. This nutrient is the primary water-soluble antioxidant in the body, neutralizing free radicals that can cause damage to cells and lead to problems such as inflammation and cancer.
References
- "Keeping Your Heart Happy", http://www.wholefoodsmarket.com/ nutrition/happy-heart.php
- "Health Benefits of Kiwi", http://healthmad.com/health/health-benefits-of-kiwi/.
- Stephen Daniells, "Kiwis could protect DNA from damage, says pilot study", http://www.foodnavigator.com/Science-Nutrition/Kiwis-could-protect-DNA-from-damage-says-pilot-study.
- http://en.wikipedia.org/wiki/File:Kiwi_jam.jpg
- http://en.wikipedia.org/wiki/Kiwifruit
- http://en.wikipedia.org/wiki/File:Golden_kiwifruit.jpg
- http://www.whfoods.com/genpage.php?tname=foodspice&dbid=41
- "Kick Cancer with Kiwi", http://www.fdlworld.com/cms/index.php? option=com_content&view= article&id=296:kick-cancer-with-kiwi&catid=1:latest-news&Itemid=169
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See now that I myself am He!
There is no god besides me.
I put to death and I bring to life,
I have wounded and I will heal,
and no one can deliver out of my hand.
(Deut. 32:39)
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Kiwi Basics
 
Actinidia deliciosa is native to Southern China. Originally known as Yang Tao, it is declared as the "National Fruit" of the People's Republic of China.
Other species of Actinidia are also found in India and Japan and north into southeastern Siberia. Cultivation spread from China in the early 20th century, when seeds were introduced to New Zealand by Mary Isabel Fraser, the principal of Wanganui Girls' College, who had been visiting mission schools in Yichang, China. The seeds were planted in 1906 by a Wanganui nurseryman, Alexander Allison, with the vines first fruiting in 1910.
The familiar cultivar Actinidia deliciosa 'Hayward' was developed by Hayward Wright in Avondale, New Zealand around 1924. It was initially grown in domestic gardens, but commercial planting began in the 1940s. Italy is now the leading producer of kiwifruit in the world, followed by New Zealand, Chile, France, Greece, Japan and the United States. In China, kiwifruit was traditionally collected from the wild, but until recently China was not a major producing country. In China, it is grown mainly in the mountainous area upstream of the Yangtze River. It is also grown in other areas of China, including Sichuan.
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Joni's Testimony
Ten years ago, Joni Olive-Badalian fought cancer and won--with prayer and Juicing. She had surgery and a little chemo, but the doctor said her cancer was gone prior to this. The rest was so that it never returned. He then asked her husband George, "What denomination of faith are you?"
Read More 
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Delicious Recipes
There are many great ways to enjoy juice! I juiced and reversed my cancer. I am not a doctor, but merely am offering some great tasting and nutrient packed fresh fruit and veggie drinks. Enjoy!
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