26 | www.Ups tatePhys i c i ansSC . com | www.Hea l thL i nksUps tate. com BERRIES OFFER A ‘1-2 PUNCH’ By Amy Gesell Plump blueberries swathed in cream, a ripe blackberry just picked from the vine or fresh strawberries dressed with a light dusting of sugar sound like incredibly decadent, slightly naughty desserts. After all, a bite this sweet couldn’t possibly be healthy for you, right? Fortunately, these tiny little jewels aren’t forbidden snacks. They’re astoundingly healthy treats whose sweet flavor belies their nutritional superpowers. Low in calories and high in value, you’ll find few diets that don’t suggest including these nourishing delights in varying serving sizes. Strawberries, blueberries, blackberries and raspberries are endorsed by scores of dietitians, physicians and other proponents of health. Dr. Ann G. Kulze, bestselling author of “Dr. Ann’s 10 Step Diet” and “Dr. Ann’s Eat Right for Life” series has been an enthusiastic advocate of berries since the beginning of her venture into medicine. She earned a degree in food science and human nutrition from Clemson University and was the valedictorian of her class at the Medical University of South Carolina. Dr. Kulze emphatically believes that nutrition is the cornerstone of wellness and that berries are important building blocks in that foundation. “Berries are in a league of their own,” Dr. Kulze said. “They contain very high concentrations of a category of phytochemicals, nutrients and bioactive plant compounds that we now know have enormous benefits when we consume them.” According to Dr. Kulze, one of the most appealing attributes of berries of any type is that their flavor can satisfy a sweet tooth while also satiating an appetite. Sweet, but high in fiber, berries are a perfect snack. “All fruit is OK, but mitigating quick rises in blood glucose is good for everyone, and it’s especially good for metabolically challenged people,” Dr. Kulze shared. “Relative to many other fruits, berries produce the lowest glycemic response because of their fiber content.”
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