The peach is a deciduous tree native to China bearing fruits with the same name. Its flowers are pink and small (2.5 – 3 cm) and produced in early spring together with the lanceolate leaves (7-10 cm). The skin is velvety (or smooth to cultivar named “nectarine”) and the yellow flesh is delicate and has a unique flavor. Inside the flesh one can find a single, large seed. The Latin name, ”persica”, is thought to have its roots in the plant’s origins, Persia.
In China it is said that immortals used to eat peaches for maintaining longevity. The traditional beliefs are not far from truth as the peach is an excellent source of vitamin C, which intensifies the organism’s immunity functions. Also they are fat and sodium free, but only 100 grams of peach flesh contains 10 grams of sugar and 9.5 grams of carbohydrates – very dangerous for persons suffering of diabetes or Celiac diseases. Although delicious and nutritious, there are a few warnings that should be said about: the Celiac disease, one of the most hidden, insidious undiagnosed diseases. It is caused by sugar and gluten contained in some of the fruits or vegetables and when it finally manifests can give especially headaches, stomach problems and people suffering of celiac disease don’t grow to full stature. It often ends up with intestinal cancer. Therefore before eating peaches one should better know for sure if allergenic to some of its substances.
Recently, scientists have discovered a genetic solution for fruits and vegetables containing large amounts of carbohydrates and sugar, obtaining a low-sugar variety of peaches.