“8 Health Benefits of Watermelon”

 

All the reasons watermelon is so good for you, plus how to pick out a perfectly  ripe one at the supermarket.

Watermelon is a summertime staple, and truly one of the most beautiful, delicious, and fun fruits to enjoy. Fortunately, it’s also incredibly good for you. Here are eight of watermelon’s important health benefits, how to pick a perfectly ripe fruit, and a few ways to incorporate water into meals, snacks, drinks, and desserts.

WATERMELON KEEPS YOU HYDRATED

Water isn’t in this fruit’s name by chance. One cup of watermelon contains five ounces of water (about the size of a yogurt container). Consuming an adequate amount of fluid—including from water-rich foods—supports circulation, skin health, and digestion. It also helps regulate body temperature, organ and joint function, metabolism, appetite, and waste elimination. Being properly hydrated also impacts mental performance. Research shows that as little as a 1-3% loss of body fluid can impair mood, reduce concentration, increase headaches and fatigue, interfere with working memory, and boost anxiety.

 

IT BOASTS KEY NUTRIENTS AND FEW CALORIES 

Watermelon is lower in calories and sugar than you may think. One cup of watermelon provides 45 calories from 11 grams of carbohydrate, 9 grams of which are naturally occurring sugar. But that natural sweetness is bundled with vitamins A and C, which support immune function and skin health, in addition to smaller amounts of potassium, magnesium, B vitamins, and health-protective antioxidants.

 

WATERMELON HELPS LOWER BLOOD PRESSURE AND IMPROVE CIRCULATION

L-citrulline, a natural substance in watermelon (particularly in the white part of the rind), has been shown to improve artery function and lower blood pressure by helping blood vessels relax, which opens up circulation. L-citrulline’s impact on blood flow is also the reason watermelon has been deemed “nature’s Viagra.” (Viagra eases erectile dysfunction by increasing blood flow in the penis.) Research also shows that L-citrulline may improve muscle oxygenation and athletic performance during endurance exercise.

 

IT REDUCES MUSCLE SORENESS

In one study, athletes who consumed 16 ounces of watermelon juice an hour before exercise experienced reduced muscle soreness and a quicker heart rate recovery compared to those who received a placebo drink. Another study in male runners found that those who drank 16 ounces of watermelon juice enriched in L-citrulline two hours before performing half-marathon races had less perceived muscle soreness for up to 72 hours compared to those who downed a placebo beverage.

 

IT CAN LEAD TO HEALTHY WEIGHT MANAGEMENT

Watermelon may help support healthy weight management when it’s consumed in place of a processed sweet snack. A 2019 study from San Diego State University looked at satiety and weight changes after a four-week intervention in overweight and obese adults. During the study, one group was asked to consume two cups of fresh watermelon daily, while a second group ate low-fat cookies that had the same number of calories as the watermelon. Participants were allowed to consume their respective snacks any time of day, during one or multiple sittings, or either alone or in combination with other foods. Researchers found that watermelon promoted greater satiety than the cookies, and that satiety (diminished hunger, greater fullness, and a reduced desire to eat) lasted up to 90 minutes after eating. Additionally, the watermelon eaters lost weight, reduced their waist-to-hip ratios and blood pressure levels, and improved their antioxidant status and blood lipids.

 

WATERMELON OFFERS DIGESTIVE SUPPORT

While watermelon isn’t very high in fiber, the fiber it does contain supports healthy gut function. The fruit also contains fluid and prebiotics, a type of fiber that stimulates the growth and/or activity of beneficial bacteria in the large intestine. Prebiotics are tied to healthy immune function, anti-inflammation, and positive mood. Prebiotics also boost mineral absorption, improve blood glucose and insulin levels, and may protect against colon cancer.

 

IT HELPS DEFEND AGAINST DISEASE

Watermelon is one of the best sources of lycopene, an antioxidant known to combat oxidative stress, which occurs when there is an imbalance between the production of cell-damaging free radicals and the body's ability to counter their harmful effects. The protection lycopene provides reduces the risk of chronic diseases, including heart disease, type 2 diabetes, and cancer, as well as neurodegenerative diseases like Alzheimer's. For the most lycopene, opt for traditional pink flesh watermelon, which packs much more of the antioxidant compared to yellow and orange varieties.

 

IT MAY PROTECT YOUR SKIN 

If you’re a watermelon lover who takes full advantage of enjoying the fruit while it’s in season, it may offer some skin protection. Watermelon's vitamins A and C support healthy skin, and the fruit's lycopene content may protect against sun damage, although the effects are not immediate. One study found that the ingestion of tomato paste, which provided 16 mg lycopene, reduced sunburn after 10 weeks of daily consumption. According to the USDA, a cup and a half of watermelon contains about 9 to 13 milligrams of lycopene.

 

HOW TO CHOOSE AND STORE A RIPE WATERMELON

The trick to choosing a ripe watermelon is to look for a yellow or cream-colored splotch or ground spot—the fruit’s key sign of peak ripeness. It should also feel heavy when you pick it up, since over 90% of a ripe watermelon is indeed water.  To retain the most antioxidants—up to a 139% difference, according to one study —store your watermelon at room temperature. Just be sure to wash the melon before you slice it, to prevent bacteria from being transferred from the surface to the edible fruit.

WAYS TO ENJOY THIS DELICIOUS FRUIT

Fresh watermelon is amazing as is, but it can also be incorporated into both sweet and savory recipes. Combine cubes or watermelon balls with other fresh fruit in a simple fruit salad, garnished with fresh mint or a sprinkle of fresh grated ginger or shredded coconut. Add watermelon to a garden vegetable salad or serve over fresh greens dressed with balsamic vinaigrette. Skewer watermelon and lime juice-coated avocado chunks for a colorful snack or appetizer, served raw or grilled. Make a batch of watermelon salsa by combining the chopped fruit with cucumber, red onion, jalapeno, cilantro, and lime juice. Combine seedless watermelon with fresh lemon juice and freeze for a refreshing slushy drink. Or blend watermelon with coconut milk and chopped dark chocolate, then pour into popsicle molds for an alternative to icy treats made with added sugar. For a simple dessert, dip fresh watermelon cubes in melted dark chocolate—the two treats’ pair surprisingly well.

 

BY: Cynthia Sass, MPH, RD, Health Magazine, August 12, 2020

Cynthia Sass, MPH, RD, is Health's contributing nutrition editor, a New York Times best-selling author, and a private practice performance nutritionist who has consulted for five professional sports teams.

Much Love, Dr.Shermaine, #InformativeRead #PleaseShare #HealthyBodySoulAndSpirit #IWantYou2LiveWell #FeelFree2SignUpAndFollow

The Goal is to Always Make You Aware of What Concerns Your Body, Soul and Spirit, So You Can Have Open, Honest and Frequent Discussions With Your Physicians and Counselors. You Can’t Treat or Cure What You Don’t Know is Sick.
 
"It's Not Selfish to Love Yourself, Take Care of Yourself and to Make Your Happiness a Priority. It's a Necessity." (Mandy Hale)

"Self-Care is Not Selfish. You Cannot Serve From an Empty Vessel." (Eleanor Brown)

The contents of the WebMD and Self-Care With Dr. Shermaine Sites, such as text, graphics, images, and other material contained on the WebMD and Self-Care With Dr. Shermaine Sites ("Content") are for informational purposes only. The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on the WebMD and Self-Care With Dr. Shermaine Sites!

If you think you may have a medical emergency, call your doctor or 911 immediately. WebMD and Self-Care With Dr. Shermaine does not recommend or endorse any specific tests, physicians, products, procedures, opinions, or other information that may be mentioned on the Sites. Reliance on any information provided by WebMD, WebMD employees, others appearing on the Site at the invitation of WebMD, and Self-Care With Dr. Shermaine or other visitors to the Sites is solely at your own risk.

“Best and Worst Salads for Your Health”

 

IS SALAD REALLY A HEALTHY CHOICE? That depends on what you add to those greens. The right toppings can create a filling meal that’s loaded with vitamins, minerals, protein, healthy fats, and smart carbs. But other ingredients can pack in extra calories, fat, sodium, and sugar. By making good choices, you can toss together a salad that’s delicious and nutritious.

WORST: SALAD WITH CREAMY DRESSING - Dressings like ranch, blue cheese, and Thousand Island are often high in calories, unhealthy saturated fat, and sodium. A 2-tablespoon serving of a typical blue cheese dressing tacks on nearly 150 calories and more than 15 grams of fat. And many people drench theirs in a half-cup or more. The result is a salad that can serve up more fat than a cheeseburger with fries.

WORST: SALAD WITH FAT-FREE DRESSING - So, go with a low-calorie, fat-free dressing, right? Think again. To make up for flavor, they’re often loaded with extra sugar and sodium. Fat makes salads tastier and healthier. Your body needs it to take in and use certain vitamins, like A, D, E, and K. One study found that people got fewer antioxidants called carotenoids when they ate salads with fat-free dressing, compared with reduced- or full-fat dressing.

BEST: USE OLIVE OIL AND VINEGAR - Make your own dressing, and you’ll cut back on the unhealthy stuff. Start with olive oil, which has heart-healthy unsaturated fat. Whisk with balsamic or red wine vinegar, or lemon or lime juice. You can also add a little Dijon mustard or honey for flavor, and season with salt and black pepper.

WORST: CRISPY CHICKEN SALAD - A green salad with chicken may sound like a healthy meal, but descriptions like “crispy” and “crunchy” are red flags. These words are code for breaded and deep-fried, which can turn that healthy-sounding salad into a calorie bomb. What’s worse, research shows that eating a lot of fried foods can raise your chances of heart disease and type 2 diabetes.

BEST: ADD GRILLED CHICKEN OR FISH - A salad of veggies alone won’t fill you up for long -- you need protein to fend off hunger. Protein takes longer to digest, so you stay satisfied longer. Good sources include chicken breast (26.7 grams in 3 ounces), salmon (21.6 grams in 3 ounces), and shrimp (20.38 grams in 3 ounces). And make sure to grill, poach, or bake it. Some cooking methods -- like blackened or fried -- add extra butter, oil, or breading.

WORST: ICEBERG WEDGE SALAD - This is a classic. But don’t order one if you’re trying to eat light. Thanks to the blue cheese or ranch dressing and bacon crumbles, it can pack in four times the fat of a T-bone steak. It also falls short in the nutrition department. That’s because iceberg lettuce contains fewer vitamins and minerals than most dark leafy greens.

BEST: SPINACH OR KALE SALAD - When it comes to leafy greens, darker is better. They have the most nutrients. Case in point: Kale and spinach have over 10 times more immune-boosting vitamins A and C than iceberg lettuce. Not a fan of those? Turn over a new leaf: Boston, bibb, and romaine lettuces have a mild flavor, while arugula and watercress have a peppery bite.

BEST: SALAD LOADED WITH VEGGIES - Add a mix of veggies to your salad to get more nutrition and flavor. Top those leafy greens with crunchy produce like carrots, cucumbers, or broccoli. Then add a punch of color from tomatoes, bell peppers, beets, or red onion. While you’re at it, toss in last night’s leftovers, such as roasted Brussels sprouts, sweet potatoes, or asparagus.

WORST: SALAD WITH CROUTONS AND CHEESE - Store-bought croutons and bacon bits are high in salt, and they don’t offer much nutrition. Like the crunch? Try adding nuts, seeds, or crisp veggies -- such as jicama and carrots -- instead. Cheese has calcium, but it also packs roughly 100 calories per ounce. If you really want some, opt for a low-fat one, like feta or Parmesan, and add just a sprinkle.

WORST: DRIED FRUIT, CANDIED NUTS - These sweet toppings are often made with added sugar and oil. For example, an ounce of candied pecans can pack in 4 grams (1 teaspoon) of sugar. And dried fruit has less water and volume than the fresh kind. That means you get less: One serving is half a cup, or half that of fresh fruit. 

BEST: USE FRESH FRUIT AND NUTS - The fruit adds sweetness and antioxidants. The nuts give you protein, fiber, and healthy fat. This mix of nutrients makes your salad more satisfying and healthy. In fact, research shows that eating nuts regularly can help fend off heart disease and cancer. Try pairing berries with almonds, apples with walnuts, and peaches with pecans.

WORST: TACO SALAD - Some of these pack in more calories than a burrito. That’s because they start with a deep-fried tortilla shell. That “bowl” alone can have nearly 400 calories and 22 grams of fat. Then it’s filled with oversized portions of ground beef, cheese, sour cream, and guacamole. This salad can weigh in at 800 calories or more!

BEST: BLACK BEAN-AND-AVOCADO SALAD - Get all the flavor of a taco salad without the extra calories by topping it with black beans and avocado. The beans are a good source of disease-fighting antioxidants, and they have protein and fiber, as well as energy-boosting iron. Avocado adds creaminess and fiber. Plus, its fats help your body take in nutrients, including heart-healthy lycopene.

WORST: ‘SALADS’ WITH MAYONNAISE - The word "salad" in the name doesn't make it a healthy choice. Tuna, lean chicken, and boiled eggs can be good sources of protein, but that benefit is canceled out if you drown them in mayo, which is loaded with fat, salt, and calories. For a healthier version, use a small amount of light mayonnaise and some fat-free sour cream or plain yogurt. And a bit of mustard -- which has no fat or sugar -- can kick it up a notch.

TIPS FOR RESTAURANT SALADS: Many restaurants load their salads with cheese, fried onions, bacon, or croutons. Then they douse them in dressing. Even a simple Cobb salad can clock in at nearly 1,000 calories and 85 grams of fat. Check out the restaurant’s nutritional info to make a smart pick. And ask for those toppings on the side.

HOMEMADE SALADS: When you make your own, you control what goes into it. You can pile on the veggies and use healthier ingredients. Swap in low-fat turkey bacon for the regular kind, and crunchy seeds for croutons. And keep tabs of your portions of higher-calorie toppings -- a serving of cheese is 1 1/2 ounces, about the size of four dice.

REVIEWED BY: Christine Mikstas, RD, LD on August 08, 2019

SOURCES:

Lisa Cimperman, clinical dietitian, University Hospitals Cleveland Medical Center.

USDA Food Composition Database.

Cleveland Clinic: “8 Ways to Make a Super Healthy Salad.”

American Journal of Clinical Nutrition: “Carotenoid Bioavailability is Higher From Salads Ingested With Full-fat Than With Fat-Reduced Salad Dressings as Measured With Electrochemical Detection,” “Sodium Content in Major Brands of US Packaged Foods, 2009,” “Fried-Food Consumption and Risk of Type 2 Diabetes and Coronary Artery Disease: A Prospective Study in 2 Cohorts of US Women and Men.”

Journal of the Academy of Nutrition and Dietetics: “The Effects of Increased Protein Intake on Fullness: A Meta-Analysis and Its Limitations.

Academy of Nutrition and Dietetics: “Different Kinds of Lettuces and Greens,” “Serving Size vs. Portion Size: Is There a Difference?”

New England Journal of Medicine: “Association of Nut Consumption with Total and Cause-Specific Mortality.”

Mayo Clinic: “Make Healthy Choices at Any Restaurant.”

Journal of Nutrition: “Carotenoid Absorption from Salad and Salsa by Humans Is Enhanced by the Addition of Avocado or Avocado Oil.”

Food Chemistry: “Determination of Fourteen Polyphenols in Pulses by High Performance Liquid Chromatography-Diode Array Detection (HPLC-DAD) and Correlation Study with Antioxidant Activity and Colour.”

Palo Alto Medical Foundation: “Fast Food.”

American Heart Association: “Easy Chicken Salad.”

Much Love, Dr.Shermaine, #InformativeRead #PleaseShare #HealthyBodySoulAndSpirit #IWantYou2LiveWell #FeelFree2SignUpAndFollow

The Goal is to Always Make You Aware of What Concerns Your Body, Soul and Spirit, So You Can Have Open, Honest and Frequent Discussions With Your Physicians and Counselors. You Can’t Treat or Cure What You Don’t Know is Sick.
 
"It's Not Selfish to Love Yourself, Take Care of Yourself and to Make Your Happiness a Priority. It's a Necessity." (Mandy Hale)

"Self-Care is Not Selfish. You Cannot Serve From an Empty Vessel." (Eleanor Brown)

The contents of the WebMD and Self-Care With Dr. Shermaine Sites, such as text, graphics, images, and other material contained on the WebMD and Self-Care With Dr. Shermaine Sites ("Content") are for informational purposes only. The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on the WebMD and Self-Care With Dr. Shermaine Sites!

If you think you may have a medical emergency, call your doctor or 911 immediately. WebMD and Self-Care With Dr. Shermaine does not recommend or endorse any specific tests, physicians, products, procedures, opinions, or other information that may be mentioned on the Sites. Reliance on any information provided by WebMD, WebMD employees, others appearing on the Site at the invitation of WebMD, and Self-Care With Dr. Shermaine or other visitors to the Sites is solely at your own risk.  

“High-Antioxidant Foods to Try”

 

TOMATOES: Antioxidants, chemicals that help "clean up" cell-damaging molecules in your body called free radicals, come in many forms. Tomatoes are chock-full of lycopene, which is one type of a group of antioxidants called carotenoids. You’ll get plenty of it by eating raw tomatoes. But you can bump up your intake by cooking them into a sauce or eating them with a little oil.

GARLIC: When it comes to antioxidant power, raw garlic packs a punch. Allicin, garlic’s antioxidant workhorse, needs a few minutes to start working after you crush or chop the seasoning. Let minced garlic sit before adding it to a dish. If you plan to cook it, keep the temp below 140 F, or wait until you’re nearly done to add it to the pan. Don’t overdo it! Too much garlic can sour your stomach, breath, and body odor.

DARK CHOCOLATE: Chocolate lovers, rejoice. Your favorite sweet treat delivers antioxidants. The key is to nosh on chocolate with a high cocoa content. Choose dark types over milk or white chocolate. Enjoy it in moderation, though. Chocolate candy is high in both fat and sugar. For a sugar-free fix, sprinkle unsweetened cocoa powder into your oatmeal or smoothie.

LIVER: Cow, chicken, and other animal liver is rich in vitamin A, a powerful antioxidant that helps with bone health, vision, and boosts your body’s defenses against illness. If you find the taste too strong, soak it in milk before cooking or mix small pieces into ground beef for chili or tacos. But go easy if you’re pregnant or watching your cholesterol. Too much vitamin A isn’t good for growing babies. And liver is high in cholesterol.

KALE: This leafy green gives you beta-carotene, vitamin E, and vitamin C, all of which are antioxidants. Toss kale in salads or blend it into smoothies to get your daily dose. You can also serve it in soups and stews or bake it into crunchy "chips." But know that heat lowers its antioxidant power slightly.

COFFEE: That morning cup of joe does more than wake you up. The antioxidants inside can help ward off cell damage. Don’t load up on cream or sugar, which add calories. To avoid caffeine overload, limit yourself to three to four 8-ounce cups a day.

WALNUTS: Compared to most other common nuts, walnuts have the most polyphenols, a type of antioxidant. You only have to eat about seven to get the health benefits. Raw is best. Roasting can keep the antioxidants from working well.

BERRIES: Name a berry, and it’s probably a good source of antioxidants. Blueberries, cranberries, strawberries, blackberries, raspberries, even goji berries, are all at the top of the list of antioxidant-rich fruits. Berries are low in calories and high in fiber. One cup of fresh or frozen berries a day should do you right.

RED PEPPER:  Bell peppers are all good sources of antioxidants, but red peppers take the prize. They’re full of carotenoids that can help prevent certain cancers. They’re sweet enough to snack on raw, which is how they deliver their antioxidants best.

ARTICHOKES: The U.S. Department of Agriculture ranks artichokes No. 7 on its list of antioxidant-rich foods. Unlike some other veggies, artichokes actually give you more antioxidants after you cook them. Try steaming them whole or roasting them in the oven. 

SWEET POTATOES: Sweet potatoes’ orange hue makes them a great source of beta-carotene, an antioxidant that helps ward off disease. Keep your portions sensible, since carb-filled potatoes can quickly raise your blood sugar levels. Bake or microwave with the skins on to unlock their power to fight free radicals.

WINE: A substance in red wine called resveratrol may help protect your heart by preventing damage to blood vessels. You can get the same benefit without alcohol by eating red grapes. But if a nightly glass of merlot is part of your routine, it’s nice to know it could be giving you an antioxidant boost. Just keep it to one glass if you're a woman, or two if you're a man.

REVIEWED BY: Kathleen M. Zelman, MPH, RD, LD, WebMD, on February 17, 2020

SOURCES:

Academy of Nutrition and Dietetics: "Antioxidants -- Protecting Healthy Cells," "Benefits of Coffee."

American Institute for Cancer Research: "Tomatoes."

Cleveland Clinic: "6 Surprising Ways Garlic Boosts Your Health."

Nutrition Journal: "The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide."

American Academy of Family Physicians: "Antioxidants: What You Need to Know."

National Institutes of Health Office of Dietary Supplements: "Vitamin A."

New England Journal of Medicine: "Teratogenicity of high vitamin A intake."

Harvard T.H. Chan School of Public Health: "Antioxidants," "Sweet Potatoes."

Acta Scientiarum Polonorum Technologia: "Composition and antioxidant activity of kale (Brassica oleracea L. var. acephala) raw and cooked."

Food & Function: "Nuts, especially walnuts, have both antioxidant quantity and efficacy and exhibit significant potential health benefits."

News Release, American Chemical Society.

Mayo Clinic: "Antioxidants," "Red wine and resveratrol: Good for your heart?" "Does coffee offer health benefits?"

Stanford Medicine: "Antioxidants as Part of Your Cancer Treatment."

Journal of Food Science: "Antioxidant activities of different colored sweet bell peppers (Capsicum annuum L.)," "Antioxidant Properties and Phenolic Compounds of Vitamin C-Rich Juices."

Journal of Agricultural and Food Chemistry: "Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke."

Journal of Food Science and Technology: "Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability -- a review."

Preventive Nutrition and Food Science: "Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.)"

U.S. Department of Agriculture: "National Nutrient Database for Standard Reference."

Much Love, Dr.Shermaine, #InformativeRead #PleaseShare #HealthyBodySoulAndSpirit #IWantYou2LiveWell #FeelFree2SignUpAndFollow

The Goal is to Always Make You Aware of What Concerns Your Body, Soul and Spirit, So You Can Have Open, Honest and Frequent Discussions With Your Physicians and Counselors. You Can’t Treat or Cure What You Don’t Know is Sick.
 
"It's Not Selfish to Love Yourself, Take Care of Yourself and to Make Your Happiness a Priority. It's a Necessity." (Mandy Hale)

"Self-Care is Not Selfish. You Cannot Serve From an Empty Vessel." (Eleanor Brown)

The contents of the WebMD and Self-Care With Dr. Shermaine Sites, such as text, graphics, images, and other material contained on the WebMD and Self-Care With Dr. Shermaine Sites ("Content") are for informational purposes only. The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on the WebMD and Self-Care With Dr. Shermaine Sites!

If you think you may have a medical emergency, call your doctor or 911 immediately. WebMD and Self-Care With Dr. Shermaine does not recommend or endorse any specific tests, physicians, products, procedures, opinions, or other information that may be mentioned on the Sites. Reliance on any information provided by WebMD, WebMD employees, others appearing on the Site at the invitation of WebMD, and Self-Care With Dr. Shermaine or other visitors to the Sites is solely at your own risk.