We all know that fruit holds great nutritional value, but is this value lost if one eats it before it is ripe?

The short answer is YES. As fruit ripens, big nutritional changes occur. Complex carbs in upripe fruit develop into sugars during the maturation process, which makes the carbs more digestible. With ripening, fruit cells also take on more water to help with hydration and increased vitamin and mineral levels.

Some fruits will contain 50% more Vitamin A and C once they have ripened.

Finally, the color compounds that emerge during ripening are said to prevent certain diseases.

Bottom line — a little patience can pay big dividends with fruit.

DHEA offers a new method of treatment for estrogen and progesterone receptor-negative breast cancers.

Researchers observed the effects of DHEA on 3 lines of androgen sensitive breast cancer cells. When DHEA is orally ingested, cancer cells were said to have “committed suicide.”  Combining DHEA with an aromatase inhibitor may offer new and effective treatment for breast cancer patients and for prevention.

A study published in the May issue of the Archives of Internal Medicine of this year found that a higher intake of cereal/grains fiber helps reduce the risk of developing Type 2 diabetes. It appears that fiber from fruits and vegetables didn’t have a significant effect on the risk of diabetes, but fiber and grains did. Those who consumed an average of 17g/day had a 28% lower risk of developing diabetes than those who consumed an average of 7g per day.

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