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Motivational Monday-Nutritional Delights of a Juicy Peach


Zave attended one of our health retreats at Sunny Dawn Acres a few years ago. I will always remember whenever he was asked, “How are you?” He always answered, “Peachy!”

August is a “peachy” month. President Ronald Reagan declared August to be “National Peach Month” on June 16, 1982, to promote the health and nutritious benefits of this delightful juicy fruit.


With their sweet and succulent flavor, peaches are not only a delight to the taste buds but also pack a nutritious punch. Peaches are a rich source of vitamins, minerals, and antioxidants that offer a myriad of health benefits. In this blog, we'll explore the impressive nutritional profile of peaches and the research-backed advantages they offer for your overall well-being.


Rich in Vitamins, Minerals, Fiber, and Antioxidants:

Peaches are a treasure trove of essential nutrients, including vitamins A, C, and K, as well as high in potassium, and dietary fiber. These nutrients play vital roles in supporting the immune system, maintaining healthy vision, promoting bone health, aiding digestion, and fighting inflammation. The vibrant hues of peaches are indicative of their high antioxidant content. These antioxidants, such as chlorogenic acid and quercetin, help combat oxidative stress in the body, which is linked to various chronic diseases, inflammation, and aging.


Supports Heart Health:

The potassium content in peaches contributes to heart health by helping to regulate blood pressure and maintain a healthy heart rhythm. Additionally, the presence of antioxidants in peaches may reduce the risk of cardiovascular diseases.


Aids Digestion and Improves Weight Management:

Peaches are a good source of dietary fiber, which aids digestion and promotes regular bowel movements. Fiber also helps prevent constipation and supports a healthy gut. Peaches are a high-water content food as well and are therefore low in calories and fat making them a satisfying and nutritious option for individuals managing their weight.


Skin Health:

The high vitamin C content in peaches promotes collagen production, which contributes to healthy and glowing skin. Antioxidants in peaches also protect the skin from UV-induced damage.


Vision Protection:

Peaches contain beta-carotene, a precursor to vitamin A, which is essential for maintaining good vision and eye health.


No wonder Zave answered, “Peachy!” Maybe we all could answer the same with a “peachy” smile, because peaches are not just delicious; they also offer a host of health benefits. From boosting your immune system to promoting heart health and supporting digestion, this juicy fruit is a valuable addition to any meal! Next time you reach for a peach, savor its “peachy” sweetness knowing you are nourishing your body with nutritious goodness from the hand of God!


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References:

USDA FoodData Central. (2021). Peaches, raw. https://fdc.nal.usda.gov/fdc-app.html#/food-details/169967/nutrients.

Gao, X., Bjørklund, G., Gammoh, N. Z., & Syed, D. S. (2021). Antioxidants in Peaches: A Review. Antioxidants, 10(5), 779. doi:10.3390/antiox10050779.

Ried, K. (2017). Fruits and their health benefits. Fruits, Vegetables, and Herbs: Bioactive Foods in Health Promotion, 215-236. doi:10.1016/B978-0-12-802972-5.00012-1.

Rodríguez-Daza, M. C., Rojas-Garbanzo, C., Rodríguez-Ulate, C., Azofeifa, G., & Soto-Montero, L. (2016). Evaluation of dietary fiber content in exotic fruits and its benefits in cardiovascular and gastrointestinal health. Food and Nutrition Sciences, 7(12), 1084-1092. doi:10.4236/fns.2016.712106.

Chunchom, S., & Phosat, C. (2018). Relationship between the Number of Consumption of Peach (Prunus persica L. Batsch) and Body Weight of Overweight and Obese Subjects in Songkhla Province, Thailand. International Journal of Applied Exercise Physiology, 7(3), 19-24.

Pullar, J. M., Carr, A. C., & Vissers, M. (2017). The Roles of Vitamin C in Skin Health. Nutrients, 9(8), 866. doi:10.3390/nu9080866.

Maoka, T., & Akimoto, N. (2018). Carotenoids in Peach: Critical Review and Data. Journal of Oleo Science, 67(9), 1071-1085. doi:10.5650/jos.ess18076.

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