What: Small, chewy orange-red fruit with a taste akin to cranberries, though more
bitter. Also known as wolfberries.
Origin: Grown in China and Tibet,
goji (pronounced “go-gee”) berries have been used in traditional Chinese medicine for almost 2,000
years.
Benefits: Goji berries are a rich source of antioxidants, which can
boost the immune system, strengthen the liver and kidneys, and offer protection against free radicals linked
to cancer and aging. The berries are also a good source of vitamins B and E, plus at least a dozen amino
acids and over 20 minerals. They also contain more vitamin C than some oranges and more beta-carotene than
carrots. According to the National Institutes of Health, beta-carotene is possibly effective for reducing the
risk of breast cancer in pre-menopausal women and treating age-related macular degeneration when used with
other medicines.
Caution: People taking the prescription drug warfarin should avoid goji
berries.
Enjoy: Raw or cooked, on their own or in smoothies, hot cereal such as
oatmeal, trail mix, wild rice salad (in place of dried cranberries), or the fruit filling for peach, rhubarb
or berry pies. Goji berries are also used to make soups, teas and even wines. A daily serving is anywhere
from 10 to 40 grams. •
Photo Courtesy: Gary Scott
