Fresh fruits and veg vs canned, Eggs and your health

Created date

July 24th, 2019
Dr. Myla Carpenter is a board-certified in internal medicine. She joined Charlestown in July 1998.

Dr. Myla Carpenter is a board-certified in internal medicine. She joined Charlestown in July 1998.

Q: Are fresh fruits and vegetables more nutritious than canned?

A: Fresh fruits and vegetables may seem superior to canned from a nutrition standpoint, but studies show that isn’t necessarily the case. Fresh produce can lose nutritional value during transport and storage; whereas, most fruits and vegetables are canned at the peak of freshness (same situation with frozen produce) and thus tend to retain antioxidants and other healthful nutrients. The main differences among the types of produce for most people are texture and taste. For the best health, it is vitally important for seniors to eat a variety of fruits and vegetables, so the convenience of canned and frozen produce can make it much easier to do so and also save a lot of preparation time.  

 

Q: Are eggs still considered bad for your health?

A: The much-vilified egg isn’t so bad after all. Studies show that if you are otherwise healthy, and you eat a fairly healthful diet, having a daily egg does not increase your risk of heart disease or stroke. In addition, eggs have been found to contain beneficial compounds, such as vitamins A, B, and D; lutein and zeaxanthin, pigments that contribute to eye health; and choline, which may help support your brain and nervous system. If, however, you have diabetes, heart disease, or have risk factors for heart disease, you should have a discussion with your doctor about whether eggs can be included in your diet, and how many. In addition, you should strive to make healthy choices for the other foods you consume, focusing on vegetables, fruits, whole grains, legumes, lean meats, and fat-free or low-fat dairy. 

 

Health and wellness experts practice exclusively at Erickson Living communities all over the U.S. Dr. Carpenter received her bachelor’s degree in biology from Stanford University in Palo Alto, Calif., and her medical degree from the University of California’s Davis School of Medicine in Sacramento, Calif. She completed her residency in internal medicine at the Washington Hospital Center in Washington, D.C. Board-certified in internal medicine, she joined Charlestown in July 1998.

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