"Pomegranates a tasty, healthy good food"

Read all about it! Top billing goes to our star; Madeleine's Pomegranate Salad recipe.
But first
I just finished eating a pomegranate — seeds included. Matter of fact, if you don't chomp down the seeds, you're missing out on a lot of nutrients and health promoting value. Mind you, a good set of teeth and some dental floss for later use is helpful.
I soaked my pomegranate first for a few hours in a pan of cold water, then cut off the top, quartered the fruit and peeled away the outer skin. The seeds are nestled in membrane chambers similar to a honeycomb in appearance and very easy to harvest.
Recent research suggests
…pomegranate juice minimizes complications associated with kidney disease.
One study says dialysis patients who drank pomegranate juice at least 3 times weekly for an entire year, noticed a reduction in inflammation. A side benefit included reduction in blood pressure.
Further clinical trials using pomegranate juice in combination with a nutritious diet continue, with a focus on heart health, blood flow, circulation and artery stiffening issues.
Health benefits
Investigators are also excited about the possibility that pomegranate compounds might prevent prostate cancer or slow its growth. Other preliminary research suggests that pomegranate juice might help protect against skin and breast cancer. Even arthritis may yield to the power of pomegranates by reducing inflammation. One drawback is that ellagic acid, a primary antioxidant in pomegranate is poorly absorbed.
You may want to discuss pomegranate juice and its seeds with your physician, dietician, nutritionist or health care provider. Read juice labels carefully. Be sure what you buy reveals the true nature of the product you expect. Now for Madeleine's pomegranate salad recipe, a colourful health promoting delight for Christmas Day or anytime.
Ingredients
1/3 (one-third) cup toasted sliced almonds
1 pomegranate (red seeds scooped out)
3/4 (three quarters) cup chopped dried cherries (not candied)
1 green apple, chopped
1/2 (one-half) cup celery, chopped
1/4 (one-quarter) cup Italian parsley (or cilantro)
1/4 (one-quarter) cup chopped green onion
Dressing
1/2 (one-half) tsp curry powder
1/3 (one-third) cup extra virgin olive oil
3 tblsp balsamic vinegar
2 tblsp lemon juice
Mix dressing and toss with salad ingredients. Note there is no sugar added. It's got a nice snappy, tart flavour and once became an instant hit at a potluck.
Vinaigrette works quite well as a dressing too. It's a simple combination of one teaspoon prepared Dijon mustard, ½ (one-half) cup olive oil, salt and pepper to taste and 4 tablespoons of vinegar of choice, such as balsamic and wine vinegars, half and half.
This is Ted Meseyton the Singing Gardener & Grow-it Poet from Portage la Prairie. Regardless of what you do in any profession: be it a chef, in sports, or whatever; know that praise isn't always automatically forthcoming. Don't ask to be critiqued, if you're only seeking praise. The woods in summer would be very quiet if no birds sang there, except those that sang best.

By Ted Meseyton, From the Garden