The Food Coach

Healthy Food Database - Peaches

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You know it's summer when the shops are brimming with delicious peaches. This sweet, juicy stone fruit with it's soft, furry skin originated in China and is today one of the world's favourite fruits. There are a number of varieties of peaches; freestone, where the stone easily comes away from the flesh, and clingstone, where it does not. The flesh can be yellow or white depending on the variety.

Select your peaches very carefully - a ripe peach is a taste sensation, anything less is a major disappointment. Well selected, you will never begrudge the cost. A ripe peach should be fragrant and highly coloured - never green. The skin should be smooth and never shrivelled. Cradle the fruit in your hand and test for some "give". Be careful - they bruise easily. Don't fall into the trap of buying peaches too late in the season - they have usually been cold stored and have powdery, dry flesh.
Slightly under-ripe peaches will store at room temperature to soften. Ripe fruit can be kept in the fridge in paper bags for a couple of days but always bring them back to room temperature before eating for maximum flavour.
Category: Fruit
In Season: Summer
To Buy: Select your peaches very carefully - a ripe peach is a taste sensation, anything less is a major disappointment. Well selected, you will never begrudge the cost. A ripe peach should be fragrant and highly coloured - never green. The skin should be smooth and never shrivelled. Cradle the fruit in your hand and test for some "give". Be careful - they bruise easily. Don't fall into the trap of buying peaches too late in the season - they have usually been cold stored and have powdery, dry flesh.
To Store: Slightly underripe peaches will store at room temperature to soften. Ripe fruit can be kept in the fridge in paper bags for a couple of days.
Tips & Tricks: Freestone peaches are the easiest to cut and present in fruit salads and other dishes. Clingstone are fine to eat as is.

Nutrition (1 Unit):

Energy (kJ): 207
Low GI < 55: Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; Low GI carbohydrtes release glucose is released slowly into the bloodstream and help to regulate energy levels and insulin production.
Fat (g): 0.1
Monosaturated Fat , g: 0.0
Vitamin C: Antioxidant, anti inflammatory and immune-boosting, this vitamin has a range of uses. Is essential for collagen formation, therefore plays a role in wound healing. Fights infection and protects against free radical damage. Vitamin C helps maintain normal cholesterol levels, promotes the absorption of iron and counters the effects of stress as it is concentrated in the adrenal glands.

Contraindications:
Large doses can cause diaorrhea or gas.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Carbohydrates, g: 9.3
Protein (g): 1.3
Saturated Fat, g : 0.0
Niacin (B3):
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High

Cooking:

Cooking Tips: Peach slices complement peppery salad greens. Make a salad with rocket leaves, roast almonds, avocado and tomato. Dress with a vinaigrette and top with peach slices.

Benefits the Following Health Conditions:*

Cold and Flus

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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