My recent newsletter featured an article about indigo, and in the course of my writing, I discovered anthocyanin.
After a conversation this morning gave me even more insight, I am super lucky to be awaiting the arrival of a bottle of Black Raspberry Vinaigrette from Te Kuiti (NZ based) company Peplars Fine Foods.
Tony and Belinda are committed to creating beautiful foods with love and they have a wide range of jams, jellies, chutney mustards, vinaigrettes…
They have developed a range with stevia in it for those with a preference to avoiding sugars.
Here is their link: Black Raspberry Vinaigrette
I am told by Belinda that Black Raspberries *note these are not BLACKberries - are even higher in Anthocyanin than blueberries.
The Black Raspberries are grown in NZ, but they are juiced rather than sold in shops because they have a great deal of seeds in them - they are rich in ellagic acid, anthocyanins and antioxidants, and have been called the ‘king of berries’ for their superior health benefits.
Ohio State University scientists found significant decreases in colon tumours in rats and oesophageal tumours in mice when fed on a diet which included black raspberries.
They are now trialling this on humans. I look forward to hearing more.
I'm convinced that there is 'food for thought' here, after my research into the way that indigo helps the brain. Here is my article on indigo.