101 Foods That Could Save Your Life

Did you know … though tinned pineapple was sold in 1901, it wasn’t widely available until engineer Henry Ginaca invented a machine in 1911 that could remove the outer shell, inner core and both ends of 100 pineapples in under sixty seconds?

Pineapple is related neither to the pine tree nor the pine nut nor the apple. Pineapple is the only edible member of the Bromeliaceae family. Also known as Ananas, Nanas and Pina, pineapples take a full eighteen months to grow and must be grown from the crowns or tops of other pineapples and are only harvested when ripe. Popular varieties include the Smooth Cayenne, Red Spanish, Sugar Loaf and the Golden Supreme, with a golden yellow flesh that has a sweeter taste than all of the other varieties.

The pineapple is native to southern Brazil and Paraguay. The name “pineapple” came from European explorers who thought the fruit resembled a cross between a pinecone and an apple. Christopher Columbus was the first person to introduce pineapples to Europe after discovering them on the Caribbean island of Guadeloupe in 1493.

Besides Hawaii, pineapple is also grown in Costa Rica, Honduras, Brazil, Mexico, the Dominican Republic, El Salvador, Ecuador, Nicaragua, the Philippines, Thailand and China.

Pineapples are a good source of vitamin C, vitamin B6, manganese and copper. They also contain a group of digestive enzymes called bromelain that have anti-inflammatory properties.

Pineapple peel may be effective in removing corns by softening and breaking down the dead skin. Possibly this may be due to the activity of bromelain, a protein-digesting enzyme. However, no research studies have been conducted.

Much of the research surrounding pineapple is really focused on the protein digestive enzyme bromelain, which naturally occurs in pineapple. Bromelain’s properties include:

• Interference with growth of malignant cells and tumours

• Inhibition of platelet aggregation

• Fibrinolytic activity

• Anti-inflammatory action

• Skin debridement properties

• Enhanced absorption of drugs (amoxicillin)

Dr Andrew Weil, considered the “father of alternative medicine”, reports that bromelain is an effective treatment for severe bruises and haematomas and can promote healing of injuries by reducing pain and swelling. He also relays that bromelain:

• Reduces postoperative swelling

• Helps relieve symptoms associated with sinusitis

• When combined with antibiotics and trypsin (an enzyme), can also help control the symptoms of urinary tract infections

• May help relieve symptoms of rheumatoid arthritis

Results of several clinical trials indicate that bromelain acts as a blood-thinner and can help relieve the symptoms of angina and thrombo-phlebitis.

CANCER PREVENTION: Cornell University food scientists found that eating pineapples reduced the formation of nitrosamines (potential carcinogens) in humans.

• Look for one that is heavy for its size, free of soft spots and bruises, and has a sweet smell at the stem end.

• Most tinned pineapple comes packed in its own juice so there is no need to purchase pineapple in heavy or even “light syrup” varieties.

• They can be left at room temperature for one to two days or in a plastic bag in the refrigerator for three to five days.

• If the pineapple is already cut, store it in an airtight container with some of its own juice to stay fresher.

• To prepare a pineapple, first use a knife to remove the base and crown. Then cut it into quarters, remove the core, and make slices in the quarters by cutting from flesh to rind, and separate the fruit from the rind.

• Pineapple corers are also available.

• Pineapple juice makes a great base for most marinades. Because of the protein digestive qualities of bromelain, pineapple juice makes a great meat tenderizer.

• Fruit salads—pineapple is a great addition to salads, especially those with other tropical fruits.

• Pineapple juice and sparkling water combined make a refreshing beverage.

Grilled Pineapple and Chilli Pork Tenderloin with Mesclun Greens

by Chef Dave Hamlin

Servings: 4 • Prep and cooking time: 35 minutes

This recipe has an amazing twelve powerhouse foods!

INGREDIENTS FOR CHUTNEY:

1½oz/40g red pepper, diced small

1½oz/40g green pepper, diced small

1½oz/40g red onion, diced small

2oz/50g fresh pineapple, diced small (reserve the remaining pineapple)

½ teaspoon fresh ginger, minced

½ teaspoon fresh garlic, minced

2 shallots, diced

1 teaspoon coriander, minced

½ teaspoon chilli powder

¼ teaspoon cumin

3 tablespoons rice wine vinegar

INGREDIENTS FOR TENDERLOIN:

1lb/450g pork tenderloin

1 teaspoon extra-virgin olive oil

4 1″ pineapple slices

4oz/110g mesclun greens (mixed salad leaves)

½ teaspoon chilli powder

Salt and pepper to taste

DIRECTIONS:

Mix all ingredients for chutney together and reserve. Prepare chutney while grill is heating up. Rub tenderloin with small amount of olive oil. Season with salt and pepper. Sprinkle with chilli powder. Slice reserved pineapple into ½″-thick slices. Grill pork tenderloin on all sides on medium-high heat (about 10 to 12 minutes). While pork is grilling, grill the pineapple slices. Remove pineapple and pork and let rest for approximately 5 minutes.

TO PLATE:

Lay down a bed of mesclun greens (salad leaves). Arrange the grilled pineapple slices over the greens. Slice pork on the bias in ¼″-thick slices and place in the centre of the plate against the grilled pineapple. Spoon chutney over sliced pork.

BREAK IT DOWN …

Calories: 350; Total fat: 11g; Saturated fat: 3.5g; Cholesterol: 105mg; Sodium: 240mg; Total carbs: 27g; Fibre: 3g; Sugar: 21g; Protein: 36g.