Although Apple Cider Vinegar is not a “miracle” or a “cure-all,” it does have some important health benefits, especially for improving insulin sensitivity, lowering blood glucose after a meal, blood pressure control, improving gut health, and symptoms of acid reflux.

Full of antioxidants: These cellular bodyguards slow down aging and ward off chronic illnesses – including heart disease, cancer, Alzheimer’s, diabetes, and obesity.

Looking for food in your own backyard or nearby woods can be a fun and healthy adventure, especially when you find gooseberries.

Next time you want to make a meal with cream of mushroom soup – consider making it from scratch. Canned products can be high in sodium and other ingredients you may not want.

According to a study published in the February 2000 issue of the Journal of Agriculture and Food Chemistry, blackberry leaves have higher antioxidant properties than the fruit itself. Thus, blackberry leaves are highly nutritious, produce anti-inflammatory health benefits, and boost the immune system.

Passion Fruit – February Fruit of the Month. See the recipes attached for ideas on how to include passion fruit in your diet. See Potawatomi Traveling Times for full article on passion fruit. Visit the FCP Health and Wellness Center Lobby on Feb. 15th from 1:00-3:00 to taste passion fruit.

Root vegetables are colorful, flavorful, healthy, and satisfying. These are all good reasons to warm up your winter with meals that include root vegetables.

The potassium contained within pumpkins can have a positive effect on blood pressure. The antioxidants in pumpkin could help prevent degenerative damage to the eyes.

With its rich supply of health-promoting phytochemicals, high level of anti-inflammatory compounds, and ability to ward off cancer, heart disease, brain disease, and even weight gain, cauliflower is considered one of the healthiest vegetables!

Of the 8,000 varieties of apples grown across the world, about 100 of those are grown in commercial quantity in the US – the top 10 varieties comprise over 90% of the crop. Wisconsin’s apple history began in 1800 and today, 7,400 acres in 45 counties around Wisconsin produce 56 million pounds of apples.