In ancient times, pomegranates were held in high regard as a symbol of fertility- and for good reason. Pomegranates are a powerhouse of nutrients that are beneficial for hormone balance plus overall vitality and aging.
Pomegranate is rich in polyphenols, making it a great antioxidant. In fact, pomegranate has an ORAC value (antioxidant rating system) of 10,500! Compare that with strawberries which are 2,600 (and that’s still awesome) It’s even been shown to help reduce oxidative stress in endurance athletes- making it a huge winner, even for the moderate exerciser.
Potential Estrogen Regulator
Pomegranate seed oil contains 17-α-estradiol, which has some synergistic effects on estrogen-related health issues. In post-menopausal women, this means your bones are more protected when using this nourishing food.
In worm studies, the use of pomegranate helped to ensure healthy fertility in present and new generations. Pomegranate helps to bring blood flow to the uterus, and to potentially thicken the uterine lining for excellent implantation of a fertilized egg. Pomegranate may also cause uterine contractions, so it’s best to avoid this during pregnancy in high amounts.
Pomegranate has been studied quite a bit in relation to breast, endometrial and cervical cancers. It has been shown that pomegranate helps to reduce the expression of a cell growth regulator and may also help in accelerating apoptosis (cell death).
It’s so crazy-sounding, but pomegranate has been shown to help with E.coli infections and other pathogens in part due to it’s tannin content.
Spinach-Pomegranate Salad with Pomegranate Dressing
An easy-to-make salad that the whole family will enjoy. Reap the benefits of this extremely nutritious fruit!
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For the salad
- 6-8 cups baby spinach, washed
- 2 tbsp raw pecans
- 1/2 cup pomegranate arils
- 1 medium beet, grated
- 1 medium sweet potato, cubed and roasted
For the dressing
- 1/2 cup olive oil
- 1/3 cup pomegranate juice, 100% pure
- 1 tbsp red wine vinegar
- 1/2 tbsp dijon mustard
- salt and pepper to taste
- Mix all salad ingredients together in a bowl.
- For the dressing: Put all ingredients in a jar, close it and shake until well combined. Alternatively, whisk the ingredients together in a bowl.
- Top salad with dressing.
- Pomegranate salad dressing will keep 4-5 days in the refrigerator.
- I like to roast my sweet potato cubes at 375, with olive oil, S+P, dried rosemary and garlic powder.
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