Eating fruit and vegetable skin could fight cancer

Eating the skins of fruit and vegetables could boost your dietary intake of vitamins, battle cancer and increase your energy levels. All fruit and vegetables have a bio-synergy; means the nutritional ¬benefits of each part are non-breakable by the others.

Kiwi fruit


Kiwi fruit is high in antioxidants and have anti-cancer, anti inflammatory and anti allergenic properties. The skin contains three times the antioxidants of the pulp. It fights off bugs such as Staphylococcus and E-coli, responsible for food poisoning.

If regular kiwi skin is too bitter for you, go for gold kiwi fruit, which is sweeter, less hairy skins, but with the same benefits.

Pineapple

Along with fibre and vitamin C, a pineapple’s real benefit lies in an enzyme called bromelain, that breaks down food and dead human tissues linger in the digestive system quickly, and protects the stomach. Don’t panic it’s the tough core of the pineapple, not the prickly skin you should be tucking into. The core of a pineapple contains twice the bromelain concentration of the surrounding fruit.

Press and crush the core and add the juice to smoothies. It can be gristly, but the left-over pulp can be added to soups or casseroles.

Broccoli

Broccoli stalks can be less flavorful than the florets, but they are notably higher in calcium and vitamin C and the stalks are also high in soluble fibre. Those little florets might look more tempting, but there’s every reason to eat the stalks.


Shred the stalks into thin strips and add to stir-fry or serve steamed.