“I was stricken with Rheumatoid Arthritis in my late 40’s. To state that this was life changing is an understatement. It attacked every joint in my body and I went from an active participant in life to completely bed ridden at times for two years. I incorporated a few ounces [of Black Currant Concentrate] a day into my diet. I felt a tremendous change within two weeks. I spoke to my Rheumatologist and he said to never stop taking this. That was five years ago and I cannot say enough about the befits of adding this to my diet. It gave me the hope I needed for fighting for the remission of this disease that is in my body… and it tastes great!” – Valerie Hughes, Saanichton, B.C.
“Charlie and I have been major fans of Pamela’s amazing black currant concentrate since we first tasted it almost five years ago. We are sure it contributes to our strong immune systems as we are rarely sick. We use it on our cereal, in smoothies, and as an essential ingredient in our homemade black currant-blueberry ice cream, which my gourmet son has christened the ‘world’s best ice cream!’ Having grown up in the UK, I missed the wonderful taste of black currants until I discovered this black currant concentrate from Silver Rill Berry Farm. We now buy it by the case, and can’t imagine a day without it! Thank you Pamela, for this fabulous product – please don’t EVER stop making it!” – Liz Mackay, Passionate Foodie – Victoria, B.C.
Dark coloured foods like black currants are full of antioxidants and the darker the colour the more antioxidants they contain. The purple colour of these berries means that they have a high concentration of flavonoids (including resveratrol) which can help decrease blood pressure by relaxing arterial walls and allowing better circulation. Animal studies have found that resveratrol is also responsible for inhibiting the spread of some cancers.
The purple pigment in black currants also contains polyphenols that can reduce inflammation in the body. As well as polyphenols, anthocyanins are found in high concentrations in black currants. Anthocyanins are believed to reduce stomach ulcers as well as preventing oxidation and boosting the activities of other important antioxidants. Black currants are especially known for having more anthocyanins than blueberries and can lower bad LDL cholesterol up to 13 per cent while raising good HDL cholesterol. They also contain anthocyanins that help in fighting against cardiovascular disease, aging, joint inflammation, eyestrain, urinary infections, kidney stones and even cancer.
Black Currants can rightfully be called the “King of the Berries” due to the intrinsic biological and nutrition-physiological values of its fruit. It contains higher concentrations of potassium, iron, vitamin C., organic acids, and biologically active plant phenolic compounds compared to any other fruit. These compounds exert a synergistic effect in the human organism. In this respect, black currants constitute a distinct group among the fruits.Black currants are known for their extraordinarily high vitamin C, GLA (Gamma-Linolenic Acid) and potassium content. They contain twice the amount of potassium found in bananas, four-times the vitamin C in oranges and twice the antioxidants in blueberries.