Aussies Plumming New Depths

I have been away for a family holiday over Easter. We visited my eldest son, Tommy, who lives at Burrill Lake on Australia’s New South Wales coast. He is the one who was hospitalised after a spinal injury from a surfing acccident. It was fantastic to see him recovering - not yet surfing, but back to work this week, so it won’t be far off!

Before I left for Australia, I read about the Australian Queen Garnet Plum which has been shown to support brain and metabolic health (find out more here).

Imagine my excitement (and my family’s bemusement) when I discovered the Queen Garnet Plums at the Kaima Farmers’ Market. Obligatory photos were taken and the plums were sampled and purchased. In my enthusiasm, I encouraged a few other customers to purchase them (to the store owner’s delight). I have to say, they were delicious, like an Omega plum in flavour and colour but more firm.

So what’s the jam on the Aussie plum?

The Queen Garnet Plum is high in anthocyanins, higher than blueberies - but not higher than New Zealand grown blackcurrants (see table below). Anthocyanins are what makes food red or purple in colour and there are 700 anthocyanins in total.

As much as I enjoyed the plums, Zestt won’t be moving away from New Zealand blackcurrants as our anthocyanin source for reducing inflammation, supporting mitochondrial health, supporting oxygen diffusion, metabolic and brain health.

But all power to the Aussies, research into these types of superfoods is critical as we see increases in inflammatory chronic disease throughout the world.  A rising tide lifts all boats.