That’s absolutely true. One cup of strawberries has more vitamin C than an orange. In ancient Rome, strawberries were prized for their medicinal properties along with tomatoes, potatoes and leafy greens (each also rich in vitamin C). As an antioxidant, vitamin C helps protect the body against the damaging effects of free radicals. According to the American Cancer Society, foods rich in vitamin C may lower the risk of cancers of the gastrointestinal tract.

After a baby reaches her first birthday, it’s perfectly safe to begin feeding her whole eggs and berries. Of course, berries and other small foods can pose a choking hazard, so be sure to cut these items into little pieces until your baby is at least 2 years old.

Stevia is an herb whose leaf extract can be cultivated to taste like sugar. Originally it was grown in Brazil but today Stevia is grown around the world from China and Europe to India and even North America. Stevia is hundreds of times sweeter than sugar and is used as a no-calorie sweetener.

Stevia is:

• Sugarless with no calories
• Slow to digest (eliminating “sugar highs”)
• 100% Natural
• 250 to 300 times sweeter than sugar
• Heat stable to 392 degrees Fahrenheit
• Non-fermentable (can’t be used for baking bread)
• Recommended for diabetics

While Stevia sounds like a miracle product, there is very little science showing the effects of Stevia if used as a widespread sweetener. That said, used sparingly a few times a day in tea or coffee should be fine.

Food safety begins at home, and there are three important points to remember when you’re working with food – raw or cooked. First, wash your hands frequently. The kitchen harbors more bacteria than any other room in your home. These bacterium love kitchen towels and dish rags, cutting boards, kitchen sinks and disposals, door handles and even things like your salt and pepper shaker. Next, cook and store foods at proper temperatures. Your refrigerator should be set between 32 degrees F and 40 degrees F to slow bacterial growth and maintain food quality. Freezing occurs at 32 F, so adjust your refrigerator accordingly to prevent unwanted freezing (such as freezing juice or milk). Zero degrees is the recommended freezer temperature. At this temperature, bacterial growth will be stopped. To determine appropriate cooking times for various types of meat, click here http://www.fightbac.org/content/view/93/2/ to see a handy chart from the Partnership of Food Safety Education. Last, avoid cross-contamination. That means keep raw and fresh food separate in your grocery cart; use one cutting board for meat and another for fresh fruit and vegetables, and never put cooked food in a dish or platter that held raw food.

Trying to drink eight glasses of water each day can become tedious. When I’ve had my fill of plain water, I’ll make cucumber or strawberry water. To do this, fill a large pitcher with water and add either thin slices of cucumber (use one, large cucumber) or a pint of sliced strawberries. These fruits impart a lovely, refreshing flavor to the water without adding any calories. You can also make infused ice-cubes by adding pieces of mint or lemon. Once the cubes are frozen, add them to cold water for a beverage that’s visually pleasing and fun to drink. Sometimes, when the weather is hot, I’ll make Aguas de Frutas (Fruit Water). Since this beverage is made with sugar, I enjoy it once in a while for a treat. To make Aguas de Frutas, you’ll need 4 cups of sliced strawberries, 1 cup natural sugar, 8 cups cold water, 1 lime cut into 8 thin wedges and 8 fresh mint sprigs. Next, in a medium bowl, mix together strawberries, sugar and 1 cup of water. Cover the bowl with plastic wrap and place in the refrigerator for 4 hours. Remove the strawberry mixture from the refrigerator and pour it into a blender. Blend on high until smooth. Pour the blended berry mixture through a wire mesh strainer placed over a large mixing bowl, and discard the pulp and seeds. Add the remaining 7 cups cold water to the pureed strawberries and mix well. Pour over ice, and serve immediately. Garnish with lime slices and mint leaves. This recipe will make about 8 servings at 100 calories each.

Quercetin is a flavonoid, or plant pigment. Studies have shown that flavonoids may help the body fight allergies, the common cold and various diseases by strengthening its defense system. Quercetin may also increase endurance, but more studies are needed to prove this theory. You can find quercetin in red grapes, blueberries, garlic, apples and onions.

Congratulations on your weight-loss efforts! While you’re doing a great job, you might be interested to know that, in a recent study conducted at the University of Southern California, teenagers who increased their fiber intake by six to nine grams each day decreased abdominal fat by four percent, suggesting that more fiber consumption can support weight loss efforts. Teenagers should eat about 30 grams of fiber daily, and good sources include vegetables, whole grains, beans and fresh fruit like strawberries and raspberries.

Repetition is the shortcut to boredom, so you need to change your exercise routine. Usually, after 30 days of doing the same workout, your body begins to adapt, since it’s not challenged. Stay motivated by combining yoga with cardio, zoomba classes with weight lifting and don’t forget to keep a food diary. Take out your measuring cups and food scale to ensure you’re not eating more than you think. Last, switching your play list or even buying a new pair of yoga pants can get you cranked up and burning calories once again.

A varied diet is important if you want to lose or maintain weight, and having a nice assortment of “go-to” recipes on hand can prevent your progress from being de-railed. When it comes to snacks, I enjoy drinking mine, since I’m usually multi-tasking when I get the munchies. For a refreshing change, try my Blueberry-Pear Hunger Buster. In a blender, combine one ripe, peeled, cored and chopped pear with one cup of Driscoll’s blueberries. Add 3/4 cup plain, non-fat Greek yogurt and two tablespoons honey or agave nectar. Thin with skim milk, if necessary, then top with a mint sprig and enjoy! If you need more ideas, check out Driscoll’s Healthy On The Go recipes.

If your cakes, muffins, pancakes or quick breads are turning the color of your berries, you’re probably using frozen berries in the recipe. Stick with fresh berries when making these treats, and you won’t have to worry about the fruit “bleeding” into the batter.

Berries are a rich nutrient source for babies. According to the American Academy of Pediatrics, you should wait until a baby’s first birthday, before introducing him to berries. Berries and citrus fruits tend to cause allergic reactions, but if there isn’t a history of allergies in your family, then you could try the introduction around 10 or 11 months. Keep in mind, berries can pose a choking hazard, so cut them into tiny pieces until your toddler turns two.

Detox is short for “detoxification,” and many detox diets require you to drink nothing but juice or broth for days at a time to “cleanse” the colon. In fact, our bodies are completely efficient at removing toxins. Side effects of detox diets include headaches, dehydration, weakness and irritability, and there’s no research indicating these diets work. Our liver, skin, kidneys and GI tract naturally eliminate toxins, and the best way to keep the colon “clean” is to eat a high-fiber diet. If you consume 25 grams of fiber daily from whole grains, fruit, leafy green vegetables and beans, you’ll be giving your body the added support it needs to stay healthy.

Resveratrol (pronounced rez-vear-a-trol) is an antioxidant, and many researchers believe it may have anti-inflammatory and anti-aging properties. Resveratrol comes from grapes, raspberries, blueberries, cranberries and peanuts. While resveratrol is heavily-marketed as a nutritional supplement, the body absorbs it best from food.

Breakfast is a very convenient time to incorporate berries into your diet. Just remember to wash berries right before eating them. If you wash berries before storing them, they’ll spoil faster. After that, your recipe options are endless! Toss berries into muffin, biscuit or scone batter; combine berries and your favorite cheese in an egg-white omelet; whirl berries in a blender with silken tofu, honey and low-fat milk for a delicious smoothie; make a parfait with yogurt, berries, granola or muesli, or bake them into energy bars for a healthy start to your day.

Age-related memory lapses have been linked to inflammation, so eating foods known for their anti-inflammatory properties is one way to boost brain health. Try to eat two, 4-ounce servings of salmon, tuna or trout each week, and don’t discount the tuna sandwich. Made with whole grain bread and low-fat mayonnaise, you have a nutrient-rich meal that’s inexpensive and satisfying. Blueberries, walnuts, açai berries, flax seeds, and green tea have also been linked with brain health.