Figs

The luscious fig is surely the most sensual of fruits

A symbol of fertility in many cultures, the fig has long been revered as an aphrodisiac. The ancient Greeks believed figs were a gift from Dionysus, aka Bacchus—the god of wine, wanton behavior, intoxication, and ecstasy—and sacred to Demeter, goddess of the harvest and fertile soil. Figs are believed to have been the favorite fruit of Cleopatra, and they reputedly played a crucial role in her suicide; having decided to take her life in 30 B.C.E. after Mark Antony’s defeat and death, Cleopatra asked that an asp be delivered to her, concealed in a basket of figs.

Fig is the first and most mentioned fruit in the Bible, making its entrance in the Garden of Eden when Adam and Eve cover themselves with fig leaves. Some scholars claim that a fig, not an apple, was the unspecified forbidden fruit. The fig’s healing properties are referenced in the Bible, when Isaiah recommends a poultice made of figs to cure a boil.

The fig is native to Turkey, which remains the largest producer of the fruit, followed by California. The fruit is actually a flower inverted upon itself, and the trees are relatively short, about twenty-feet-high. Fig trees are extremely prolific; they usually produce two crops per year, and some bear fruit for up to 100 years—one of the reasons the fruit symbolizes fertility as well as longevity.

It was one of these impressive trees, growing behind her Atlanta shop, that inspired Jill Jones to add a Cranberry Fig collection to her Bidwell Botanicals line about five years ago. Her research into the fig’s beneficial properties proved fruitful. “Figs have been used both topically and as a diet supplement for ages due to their high vitamin content,” explains Jones. “Figs also have natural AHA properties that were used as far back as ancient Egypt to help refresh and brighten the skin. What they probably didn’t know, scientifically anyway, was that fig fruit contains very high levels of phytochemicals that help fight cancer and filter UV rays, thus protecting the skin.” Jones intended Bidwell’s Cranberry Fig collection to be a seasonal offering, but her customers changed her plans: “We brought it out for the holidays then tried to shelve it, but it was really popular—people were up in arms!”

Indeed, figs seem to fuel a fetish following. Californian Brook Harvey-Taylor, founder of Pacifica, says she was inspired to create her Mediterranean Fig Soap and Body Butter when she first tasted the fruit of a fig tree flourishing next door to her beachfront home about seven years ago. “Once I finally ate a fresh one, I was hooked,” she rhapsodizes. She also fell for the fruit’s intoxicating aroma. “The scent of figs is said to be calming,” she notes. “I can’t think of anything better for skincare than taking time to relax and get rid of stress. The ability to really do this is what leads to long-term health and beauty.”

Yet, it’s not just the fragrance that fosters fig fans. Lynn Shulman, founder of Toronto’s Elixir Spa, uses 100 percent organic fig extract in her most popular treatment, the Exfoliating Fig Enzyme Facial. “The reason I chose fig is because ficin [also known as ficain], the enzyme in figs, is twenty times more powerful than papain (papaya enzyme). It does a fantastic job of exfoliating the skin without irritation.” Skincare leader Dermalogica is also using fig for ficin’s exfoliating properties; its Exfoliating Body Scrub includes powder from the fruit and the tree’s latex (a milky sap), which has a higher concentration of the enzyme.

Los Angeles dermatologist Vicki Rappaport can’t verify the higher potency of ficin: “Papain and ficin come from the same family of cysteine proteases. If ficin is stronger, it’s still weaker than most known exfoliators in skincare.” Noting the perpetual search for the latest, hottest, natural ingredient, she says, “Fig as an ingredient is somewhat untapped but emerging as the sexy new kid on the block. Figs are rich in oils in both the skin and the seeds and they have some mild antioxidant properties, which of course helps reverse damage in the skin. And, most of all, fig as an ingredient usually smells luscious.”

That luscious smell was apparent when I recently previewed the new Cranberry Fig Conditioning Body Scrub at Canyon Ranch in Lenox, Massachusetts. “We were tired of the traditional lavender- and citrus-type scrubs,” explains Spa Director Colleen Stiers of her decision to introduce this treatment. “I was looking for something different but still effective. After doing some research we found the fig was Cleopatra’s favorite fruit and has been used for over 2,000 years for its health and skincare benefits. This antioxidant-rich fruit revitalizes the skin by fighting the damaging effects of the sun and environment.” The treatment begins with a full-body exfoliation using Bidwell’s creamy Cranberry Fig Shea Butter Sugar Body Scrub, which is removed with warm towels, and continues with a relaxing soak in a hydrotherapy tub, followed by a light application of cranberry fig moisturizer. The rich fragrance turned heads—everyone I passed wanted to know what smelled so good—but better than that was the long-lasting benefit of moist and smooth skin.

While the Mediterranean pairing of fig and olive (see January’s “Seasonal Spa”) is prevalent—as in fig soaps from Israel-based Noveya and Australia’s Mor Cosmetics— cranberry is another popular partner. Unlike Jones’s experience at Bidwell, Bella Lucce founder Lela Rain Barker hasn’t been swayed by customer demand; spas offer her Cranberry Fig Antioxidant Wrap only as a holiday-season special. That won’t be the case at a new spa concept she is helping develop for Marriott properties in the Middle East, North Africa, and India. Sarray Spa, the first of which will debut at the new Marriott resort in Doha late this year, will offer treatments full of fig extract, fig powder, and fig concentrate. “We chose figs as a key ingredient primarily because of their importance in Arabic culture,” says Barker, noting that her new fig formulations will be available in the United States only via internet sale.

Shopping List

Avocados

Sure they’re high in fat, but avocados contain healthful monounsaturated fat, which has been linked to a reduced risk of cancer, heart disease, and diabetes. “Avocados aid in blood and tissue regeneration, stabilize blood sugar, and are excellent for heart disorders,” says Ed Bauman, Ph.D., director of Bauman College. They’re loaded with fiber (11 to 17 grams per fruit) and are a good source of lutein, an antioxidant linked to eye and skin health.

Apples

“An apple a day really does keep the doctor away,” says Jonny Bowden, Ph.D., C.N.S., author of The 150 Healthiest Foods on Earth. Apples are loaded with the powerful antioxidants quercetin and catechin, which protect cells from damage – that means a reduced risk of cancer and cardiovascular disease, especially if you eat the skin. Research shows that the apple peel contains five times more polyphenols than the flesh. Apples and their skins pack a lot of fiber too (about twice that of other common fruits, including peaches, grapes, and grapefruit), which may help fight the battle of the bulge.

Blueberries

Antiaging superstars, blueberries are loaded with antioxidants, especially anthocyanins, which have been shown to improve vision and brain function. Studies show that eating blueberries slows impairments in motor coordination and memory that accompany aging. These little berries also reduce inflammation, which is inextricably linked with virtually every chronic disease from Alzheimer’s and Parkinson’s, to diabetes and heart disease. Other studies show that blueberries have much greater anticancer activity than other fruits.

Cabbage

In the vegetable world, the Brassica genus reigns supreme, and the cabbage is the most impressive of the lot. Brassica vegetables (including broccoli, bok choy) contain compounds called indoles, which have been shown to reduce the risk of cancer dramatically. “Eating cabbage more than once a week cut men’s colon cancer odds by 66 percent,” says Bauman. “Cabbage also stimulates the immune system, kills bacteria and viruses, and is a good blood purifier.” If you go for the red variety, you’ll also get a healthy dose of anthocyanins (the same pigment molecules that make blueberries blue), another powerful antioxidant with an anticancer punch.

Fish and Fish Oil

Eating fish helps cut the risk of heart disease, cancer, Alzheimer’s, stroke, diabetes, and arthritis. The fatty varieties may also help alleviate depression. The American Heart Association recommends that adults eat at least two fish meals per week, especially wild salmon, herring, and sardines, because those varieties provide the most heart-healthy omega 3s. Avoid mercury-containing varieties like shark, swordfish, king mackerel, tilefish, and albacore tuna, says Roberta Anding, M.S., R.D., national spokesperson for the American Dietetic Association. (Chunk light tuna is okay.)

Garlic

Research shows that garlic lowers total cholesterol and triglyceride (blood fat) levels, helping prevent clogged arteries. “Two to three cloves a day cut the odds of subsequent heart attacks in half for heart disease patients,” says Bauman. “Garlic also tops the National Cancer Institute’s list of potential cancer-preventive foods.” Whole baked garlic helps

detoxify the body of heavy metals like mercury (from fish) and cadmium. Garlic also acts as an antibacterial and antiviral, boosting resistance to stress-induced colds and infections. Can’t stand garlic breath? Chew on a sprig of parsley

Mushrooms

Used for centuries in Eastern medicine, mushrooms have powerful effects on the immune system – especially the maitake, shiitake, and reishi varieties. “Mushrooms such as maitake help prevent and treat cancer, viral diseases, high cholesterol, and high blood pressure,” says Bauman. In fact, mushrooms are used as an adjunctive cancer treatment throughout Asia because of their ability to counteract the toxic effects of chemotherapy and radiation while simultaneously shrinking tumors. What’s more, Japanese researchers have found that regularly eating shiitake mushrooms lowers blood cholesterol levels up to 45 percent.

Almonds

Almonds are loaded with fiber and monounsaturated fat, both of which have been shown to lower cholesterol. According to the Food and Drug Administration, eating 1.5 ounces of most nuts, including almonds, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. And even though almonds are relatively high in fat and calories, studies show that eating almonds can actually help with weight loss (their protein, fiber, and monounsaturated fats provide the feeling of fullness, preventing overeating).

Eggs

The best protein source on the planet, eggs consistently outrank milk, beef, whey, and soy in the quality of protein they provide. In addition to containing all nine essential amino acids, eggs are loaded with nutrients. “And for God’s sake, eat the yolks,” says Bowden. People avoid the yolks because they fear cholesterol, but egg yolks contain choline, which helps protect heart and brain function and prevents cholesterol and fat from accumulating in the liver.

Flaxseeds

Loaded with alpha-linolenic acid, an essential fatty acid that helps reduce inflammation, flaxseed has been used for centuries for medicinal and health reasons. Gandhi himself proclaimed, “Wherever flaxseed becomes a regular food item among the people, there will be better health.” Bauman adds, “The seed itself has terrific nutritional value, very usable protein, tremendous fatty acids, and minerals like magnesium, potassium, and zinc.” Additionally, they’re a great source of fiber.

Pomegranates

Pomegranates have up to three times the antioxidants of red wine and green tea – and the juice has been shown to reduce artery-clogging plaque, which in turn prevents heart disease and stroke. Research shows that long-term consumption of pomegranate juice may also help slow aging and protect against cancer.

Red Wine

A small amount of any kind of alcohol each day does your heart good by increasing HDL cholesterol and reducing the risk of blood clots. “Red wine also contains powerful antioxidants, reservatrol and saponins, which may provide additional cardiovascular benefits,” says Anding. Resist a refill, however: More than one drink daily has been linked to high blood pressure.

Dark Chocolate

When it comes to chocolate, bitter is better – at least in terms of health. The benefits of chocolate come from flavonols and antioxidants (the same disease-fighting chemicals found in cranberries, apples, strawberries, and red wine). The caveat: Only real cacao contains flavonols, so look for chocolate that boasts a high percentage of cacao (60 percent or more). Dark chocolate also has fewer calories than other varieties, and when eaten in moderation, it lowers unhealthy LDL cholesterol and prevents plaque from building up in your arteries.