Dried Fruit Viewed As Healthy And Valuable Diet Addition

New York, NY – May 14, 2012 – Traditional dried fruits—such as dried apricots, dried apples, dates, dried figs, raisins and prunes— are delicious and make a great addition to a healthy diet.

“Dried fruits are great sources of total and soluble fiber in the diet,” said Dr. Daniel Gallaher of the University of Minnesota.  “Just as fresh fruit, they have low glycemic index values and can play an important role in preventing different aspects of metabolic diseases.”  In addition to providing fiber, dried fruits rank among the top potassium sources in diets around the world, according to Dr. Arianna Carughi of the California Dried Fruit Coalition.  Dried fruits also contain a range of increasingly important bioactive phenolic compounds, as well as specific vitamins and minerals, unique to each fruit, she said.  “There is little doubt that plant polyphenols offer protection from heart disease.  The health effects are complex and they appear to work in many different ways, not just simply as antioxidants,” said Dr. Gary Williamson of the University of Leeds. 

“Properly dried fruits, dried without sulfur or other preservatives, retain many key health promoting factors,” say boomer generation health experts Dian Griesel, Ph.D., and Tom Griesel, authors of the new book TurboCharged: Accelerate Your Fat Burning Metabolism, Get Lean Fast and Leave Diet and Exercise Rules in the Dust (April 2011, BSH).  “However, it is important to keep in mind that the moisture content has been removed, making the possibility of overconsumption a real roadblock to fat loss.”

“The difference between eating a single fresh plum or a single dried prune from satiety perspective is obvious,” say the Griesels.  “There is a tendency to eat a lot more dried fruit when compared to eating fresh fruit.  If you are trying to drop fat, some dried fruit once in awhile is a great sweet treat, but until you reach your ideal body composition, stick with whole fresh fruit.”

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