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ConnexinCuisine Featured Recipe

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BLACK CURRANTS
Alkalinizing, GLA, Vitamin C, Quercetin, Kaempferol

Black currants, Ribes nigrum, have been used medicinally for centuries in China and Europe. Unfortunately, in the U.S. they were banned in the early 1900's due to forestry concerns. The ban was lifted in 2003 so now we can enjoy black currants as a healthy snack and as an accent to salads and other dishes.

Studies have shown these berries to be beneficial for rheumatoid arthritis, cancer, kidney stones, and vision. Black currants naturally have many connexin-enhancing benefits. These include some of the highest values for alkalinizing potential (PRAL = -6.5/3.5 oz), gamma-linolenic acid (GLA), quercetin, and kaempferol. In addition, black currants are an excellent antioxidant and contain one of the highest contents of vitamin C (4 times more by weight than oranges, 200mg/3.5 oz) and vitamin A. You can find dried black currents in many grocery and specialty stores in the nuts and dried fruit aisle.

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