“Love and Pomegranates,” by Dr. Mohammad Abolfazli

The Torah and the Qur’an both call pomegranates the fruit of heaven, and some schol- ars think that it was a pomegranate rather than an apple in the Garden of Eden. There is archeological evidence of pomegranate cultivation in ancient Egypt 4,000 years ago.

The most nutrition can be derived from pomegranates if you juice them whole in the blender including the red outer skin and the white membranes inside, as well as the red fruit. Although the taste is very strong and pungent, this is the way to gain the maximum nutritional benefit. The red skin has lycopene, which is anti-carcinogenic, especially for breast and prostate glands according to a seven-year study completed at Stanford University. The skin is also high in iron, phosphorus, and vitamin C, and has bactericidal properties as well as de-worming and anti-constipational effects.

The seeds sweep the intestines clean. Pomegranates purify the blood and help with fertility for both genders, which is why in Iran bowls of pomegranates are offered as wedding presents.

Pomegranates are good for the heart, they reduce cholesterol and lower blood pressure, and they are also a good antidepressant. One of the reasons Iranians make a paste called fesenjoon served with entrées in winter is to combat depression, because it boosts serotonin. So between helping fertility, acting as an anti-depressant, and rumors that it was the fruit of knowledge in Eden, “Love and Pomegranates” is an appropriate connection.


About the Writer

Mohammad Abolfazli was born in Iran and is a renowned expert in Nutrition Science. He completed his Masters degree at California State University Hayward, and his Ph.D. education from Westbrook University. He is a former athlete and model (for companies like Levi’s) and currently hosts several popular TV programs (in Persian) on natural nutri- tion and healthy lifestyle. He lives in Northern California with his wife and family.