Pomegranate juice was shown to reduce the risk of arthrosclerosis in diabetics who participated in a study conducted over three months. The pomegranate juice also appeared to slow the absorption of unhealthy LDL cholesterol by immune cells.

People with diabetes have increased risk for atherosclerosis, contributing to coronary heart disease, heart attacks, strokes, and other circulation problems. The results of this study suggest that the antioxidants found in pomegranate juice may be beneficial in reducing these heart-related risks associated with diabetes. The sugars in pomegranate juice are attached to unique antioxidants, which actually make these sugars protective against atherosclerosis. Researchers examined the effects of drinking a concentrated pomegranate juice that is the equivalent to about a 6-ounce glass of freshly squeezed pomegranate juice for three months in 10 healthy adults and 10 adults with type 2 diabetes (who were not dependent on insulin therapy). Drinking pomegranate juice did not affect overall cholesterol levels, but researchers found it reduced the uptake of LDL (bad) cholesterol by immune cells, which is a major contributing factor to atherosclerosis.

Albeit a little tart, the reputation of the pomegranate falls heavily on the sweet side. One pomegranate delivers 40% of an adult's daily vitamin C requirement. Food manufacturers' favor using pomegranate extracts instead of the juice because it contains no sugar, calories, or additives. Factor in the folic acid, the free-radical destroying antioxidants, and the overall health benefits of the Chinese apple and ask your arteries if it's worth a 6 ounce glass. I'm guessing the answer is yes.

Health Canada's new food guide, currently in draft form, has become the subject of hot debate. The reason: it encourages the consumption of enriched white flour. Er, white flour? Aren't we all supposed to be eating whole grains? Yes, we are. What we have going on here in Canada is a conflict between health advocates. They all want Canadians to eat healthy, but some experts feel the benefit of enriched white flour outweighs the disadvantages. Folic acid, added to white flour in Canada since 1998, prevents neural tube birth defects such as spina bifida. Everyone agrees that's a fabulous thing. On the downside, the consumption of exactly this type of refined grain is blamed for steadily increasing rates of diabetes, heart disease, overweight and other major health problems. Hence the dispute over the new food guide. Couldn't they just put folic acid in the water or something?