by Sandy Swegel
Now that’s the kind of advice I like to hear from a scientific study.
Yesterday someone served me some organic “wild” blueberries (Woodstock brand, frozen) and I was immediately smitten with the intensely delicious flavor of these half-size berries. I’ve been eating more blueberries lately for health reasons…good antioxidant, anti-inflammatory, protective against diabetes and cardiovascular problems but I like the idea of healthy and intensely flavored.
Since I’m still reading James Wong’s Grow for Flavor book, I wondered what he said about blueberries. I could already guess that they shouldn’t be over-watered, but what other variables might there be?
So here’s James Wong’s scoop on blueberries:
The amount of anthocyanins (the good antioxidants in blue red and purple food) can vary dramatically from plant to plant, and from growing conditions, and from food preparations.
*Some cultivars like Rubel have more antioxidants…but we can only control for that if we grow them ourselves or know the grower.
*Growing methods make a difference…research shows that blueberries grown organically without additional fertilizer can have twice as many anthocyanins.
*And finally there’s food preparation. Raw blueberries are amazingly healthy for you but their antioxidant levels double when they are lightly cooked. As in pie!!!!
So the only sane conclusion we can reach is Eat More (Organic) Blueberry Pie!