Black Raspberry rubus occidentalis

The black raspberry is a member of the rose family and is also known as Black Cap or Scotch Cap. It is commonly mistaken for the blackberry, but has a rounder shape and more distinctive flavor than the blackberry. 

 

Black raspberries are high in antioxidants, as well as the cancer-preventing substance, ellagic acid, more so than any other berry (or aggregate fruit, which raspberries and blackberries actually are, but that is another story.)

They are high in vitamin C, protein, most of the B-vitamins (especially folate), vitamin A, vitamin E, and vitamin K. Raspberries contain calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, and selenium. 

 

Raspberry leaf tea is a very popular remedy for various health concerns. It is used as a mouthwash and gargle and to heal various skin issues. For women, it has been used to reduce menstrual cramps, to strengthen and tone the uterine walls for an easier labor and delivery and to help in milk production. It is also used as a male fertility enhancer as it detoxes excess estrogen from the body. With all of the synthetic estrogen we are exposed to on a daily basis due to petro-chemicals, it can help rid the body of toxins that inhibit proper hormone function.

Scientists have shown that eating black raspberries can lesson the risk of cancer in the mouth, esophagus and colon, and skin cancer, too. 

Researchers at the Ohio State University Medical Center found that a topical compound made of black raspberries significantly slowed the growth of squamous cell carcinomas of the skin in mice exposed to ultraviolet B (UVB) radiation, the most dangerous light in the solar spectrum.

“In terms of shutting down the inflammatory response, we’ve never seen anything like it,” said Dr. Anne VanBuskirk, an assistant professor of surgery in Ohio State’s College of Medicine and senior author of the study, presented at a meeting of the American Association of Cancer Research.

"The treatment with black raspberry extract reduced the number of tumors by about 50 percent. The tumors were smaller, and in fact, it slightly reduced progression."

Black raspberries are also high in anthocyanins, a pigment that shows as either red or blue (according to pH). Anthocyanins have been shown to protect photosynthetic cells (like leaves) from light damage. 

In traditional medicine, black raspberries have long been known to be natural form of sunscreen and science now realizes this. 

A lotion made from raspberries may prevent damaging effects of the sun even AFTER exposure. 

Raspberry seed oil itself has been shown to have very high SPF (30-60) when compared to other oils. 

You won't see that advertised on any media outlet. No chemical company or even the most organic and natural skin care company is going to tell you that YOU DON'T NEED their PRODUCTS, WHEN YOU CAN JUST BUY THE OIL OR MAKE IT YOURSELF. 

People are slathering themselves with toxic chemical sunscreens that are actually CAUSING SKIN CANCER. Worse yet, people avoid the sun altogether. We need the sun for Vitamin D and its rays are the BEST NATURAL DISINFECTANT. If you do feel the need to shield yourself, as too much exposure is not a good thing either, please consider trying something natural. Even incorporating them into your diet has many health benefits.

There are so many natural methods to stay healthy. Wild fruits and foods like black raspberries grow everywhere in nature and need very little care. If allowed to flourish and they are not tainted by toxic herbicides and pesticides, fertilizers, etc. black raspberries are FREE FOOD, MEDICINE AND SKIN CARE: the total package. 

Easy Jam 

8 cups berries

1/2 cup sugar

1/2 cup water

1 pkg. low (or no sugar) pectin

Mash the berries and 1/2 c water (or juice) in a large saucepan on low heat until warm and then strain them in a food mill or similar coarse strainer.

Let the juice drip through a finer strainer; a standard kitchen strainer will do. (juice will be cloudy and thick.) 

Mix juice with 1/2 c sugar and heat until sugar dissolves. Add pectin a little at a time until dissolved, and bring mixture to a hard boil for a minute. Jam will start to thicken and will sheet. (Rather than form a single drop, it forms a sheet when dripped from a spoon.)

Fill jars and for maximum shelf life follow traditional canning instructions. I flip my ball jars so the suction created naturally seals the lids when they cool. Make sure you have the lid on properly and don't overfill or they won't seal.

 

 https://www.sciencedaily.com/releases/2007/04/070418074348.htm