For a decade or more I would read studies that listed the amazing benefits of eating or drinking the juice from Montmorency cherries, aka tart, sour or pie cherries. At the same time, up here in Washington State, every summer we had these amazing sweet cherries all over the place, however the research all pointed to the tart cherries as the ones that were the most beneficial.
Could it be the sweet variety also had the same kind of nutrition and health-giving benefits as their sour cousins? As a matter of fact yes they do.
Every time I would see one of the tart cherry studies, I noticed that most of them were coming from organizations out of Michigan, mostly the universities up there. Not that there is anything wrong with that, but I started to wonder if the reason we were seeing only tart cherry studies was simply because Michigan was where most of the tart cherries are grown. It appears this is indeed what happened. There was an interest in doing research about the fruit grown in their home state. It wasn’t that the sweet cherries didn’t have many of the same benefits as tart cherries, it was simply that the studies featured or centered around tart cherries.
Now we are starting to see more research about the sweet varieties like the Bing and Lapin cherries. The results of these studies parallel those of the tart cherry, as far as benefits to lower inflammation and Reduce Inflammation with Fresh Cherries or their juice
Results from a just completed study says sweet cherry consumption may “reduce risk or modify the severity of inflammatory diseases such as arthritis, diabetes, CVD, blood pressure and cancer.” This research was headed by Darshan S. Kelley, PhD., a Research Chemist at the Western Human Nutrition Research Center, USDA Agriculture Research Service and an Adjunct Professor in the Department of Nutrition at UC Davis.
The study examined the effects of fresh sweet cherry consumption on concentrations of risk factors for chronic diseases. Researchers studied 16 women and 2 men who had slightly elevated C-reactive protein levels, an inflammatory biomarker, and who were between the ages of 45 and 61. The study took place in two phases, starting in 2006 and the just published March 2013 results in the issue of The Journal of Nutrition.
The participants who consumed 2 cups of sweet bing cherries for 2 weeks reduced the blood marker for inflammation by 10 percent. At 4 weeks of daily consumption the inflammation markers were reduced by 25 percent. Other research is showing cherries could alleviate symptoms such gout and muscle and joint point following exercise. In addition, when looking over many studies we see the benefits extend to fresh cherries, dried cherries and cherry juice. And as I mentioned at the start of this article, while most cherry research had focused on tart cherries, the newer research confirms similar health benefits from the sweet, fresh cherries including the popular Bing variety.
Sleep Enhancing and Immune-Boosting Effects
In addition to their inflammation lowering effects, cherries are rich in melatonin for an aid to sleep and contain immune-boosting antioxidants like vitamin C. Another recent study is showing positive effects of eating cherries with the lowering of stroke risk in animals. Whether eating them or drinking their juice, cherries are looking very good these days, especially now when they are in season with fresh cherries out in force.
Almond Milk And Cherry Drink
A very tasty drink is to take a cup of pitted cherries and put them through your juicer, followed by a cup of soaked almonds and 1 cup or so of water. Add an apple if you want it a bit sweeter. It tastes great while at the same time, you receive all the benefits of the cherries and almonds in one glass.
Bing Cherry Almond Milk
1 cup pitted cherries, bing or similar sweet red variety.
1 cup almonds, soak overnight or 12 to 24 hours, rinse and drain.
1 cup water, depending on how thick you prefer.
1 apple, if needed for added sweetness.
Start with the pitted cherries, follow with the almonds and water, then add the apple.
In 2012, Linda and Jay have created their SCHOOL OF JUICING online program to help educate others to understand that learning to juice successfully and to eat a predominately living foods diet takes effort, education and focus. Their School of Juicing Program has been embraced by thousands of people from around the world.