August is Peach Month
Pretty as a peach: more than meets
the eye
Eating peaches helps
guard against blindness. Ongoing research has indicated that consumption of the
carotenoids Lutein and Zeaxanthin,
found in certain fruit and vegetables such as peaches,
helps guard against
blindness caused by Age-related macular degeneration (AMD).
Studies show that the eye
accumulates these two specific powerful antioxidants, fixing their yellow
pigment in the retina where they help protect the eye from the harmful effect of
ultra violet rays which leads to AMD.
Although many people have
never heard of AMD, The Eye-care Trust, a UK registered charity and the USA�s
National Eye Institute, confirm it is now the biggest cause of irreversible
blindness or partial loss of sight in the UK and USA, affecting millions of
people over the age of 50 - a statistic which is mirrored throughout western
societies.
Other foods currently in season which
contain Lutein and Zeaxanthin include sweetcorn and carrots, but
with peaches at the peak of
perfection, and August being Peach Month, now is the perfect time to celebrate
and enjoy the benefits and taste of these full-of-goodness fruit.
There are many ways to
incorporate them into the diet in both savoury and sweet dishes. To find
lots of inspirational recipes using peaches visit www.recipes4us.co.uk
.
Written by Florence Sandeman, Editor
Recipes4us.co.uk
Note to Editors:
Sources: www.armd.org.uk
www.eye-care.org.uk
www.nei.nih.gov
Recipes4us.co.uk was launched in 2000 and is an independent and privately owned
UK recipe and food information site covering many aspects of food, from growing
to cooking. We therefore have no allegiance to particular food suppliers or
retailers.
Definition of �Carotenoids� A widely distributed group of
naturally occurring pigments, usually red, orange or yellow in colour. They are
thought to be associated with reduced risk of several chronic health disorders
including some forms of cancer, heart disease and eye degeneration.
Source:
http://www.carotenoidsociety.org
Definition of "antioxidant" A substance that prevents damage caused by free
radicals. Free radicals are highly reactive chemicals that often contain oxygen.
They are produced when molecules are split to give products that have unpaired
electrons. This process is called oxidation.
Source: www.stjude.org/glossary
An unusual recipe using peaches plus a high resolution photograph is available
to accompany this article on request or downloadable
HERE
Contact: Florence Sandeman
Email: [email protected]
Tel: 07971 627 037
Website: www.recipes4us.co.uk
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