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Friday 27th July 2007





August is Peach Month

Pretty as a peach: more than meets the eye


Eating peaches helps guard against blindness. Ongoing research has indicated that consumption of the carotenoids Lutein and Zeaxanthin, found in certain fruit and vegetables such as peaches, helps guard against blindness caused by Age-related macular degeneration (AMD). 


Studies show that the eye accumulates these two specific powerful antioxidants,  fixing their yellow pigment in the retina where they help protect the eye from the harmful effect of ultra violet rays which leads to AMD.


Although many people have never heard of AMD, The Eye-care Trust, a UK registered charity and the USA’s National Eye Institute,  confirm it is now the biggest cause of irreversible blindness or partial loss of sight in the UK and USA, affecting millions of people over the age of 50 - a statistic which is mirrored throughout western societies.


Other foods currently in season which contain Lutein and Zeaxanthin include sweetcorn and carrots,  but with peaches at the peak of perfection, and August being Peach Month, now is the perfect time to celebrate and enjoy the benefits and taste of these full-of-goodness fruit. 


There are many ways to incorporate them into the diet in both savoury and sweet dishes. To find lots of inspirational recipes using peaches visit .


Written by Florence Sandeman, Editor



Note to Editors:



          was launched in 2000 and is an independent and privately owned UK recipe and food information site covering many aspects of food,  from growing to cooking.   We therefore have no allegiance to particular food suppliers or retailers.


Definition of  “Carotenoids”   A widely distributed group of naturally occurring pigments, usually red, orange or yellow in colour. They are thought to be associated with reduced risk of several chronic health disorders including some forms of cancer, heart disease and eye degeneration.



Definition of  "antioxidant"   A substance that prevents damage caused by free radicals. Free radicals are highly reactive chemicals that often contain oxygen. They are produced when molecules are split to give products that have unpaired electrons. This process is called oxidation.  



An unusual recipe using peaches plus a high resolution photograph is available to accompany this article on request or downloadable HERE



Contact:                 Florence Sandeman


Tel:                         07971 627 037



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