RSSAntioxidants: Eat All Your Colors!
Apr 21
Health and Diet Comments Off
Antioxidants are hot today. And, justifiably so.
Antioxidants help neutralise free radicals which cause cell damage, which finally can cause illnesses of the heart and cancer. It appears everywhere you go its blueberry this and blueberry that. You’ve got your choice of wild blueberry juice, blueberry-pomegranate juice, blueberry-cranberry juice and so on and such like. Now, don’t misunderstand what I’m saying. I adore blueberries.
in our rush to embrace the most recent antioxidant food craze ( blueberries, cranberries, pomegranates ) we are ignoring some awfully high-antioxidant foods that are likely sitting ignored in our cupboards. What? You ask, What could doubtless be higher in antioxidants than my beloved wild blueberry? Well, what about the tiny red bean? That is right, I revealed bean. The little red bean essentially has more antioxidants per serving size than the wild blueberry. And the red kidney bean and pinto bean have more antioxidants per serving size than a portion of cultivated blueberries. What other foods are high in antioxidants? To start, there are artichoke hearts, blackberries, prunes, pecans, spinach, kale, russet potatoes and plums. And, no, that is not a real mistake. Russet potatoes are on the food listing high in antioxidants.
The reality is, there are numerous popular foods high in antioxidants and you shouldn’t just limit yourself to one particular food source. Why? Well, ever heard the saying, eat your colors? That makes reference to the fact that foods are in different color families containing differing kinds of antioxidants which have different benefits. For instance, the yellow-orange color family of peaches and nectarines help our immunological systems. The purple-red color family of foods ( pomegranates, plums, berries ) helps cut redness. It is important to eat foods from all color groups to harvest the full benefits of antioxidants. The better news is you can eat sensible food high in antioxidants ( by eating them raw, cooking them, or juicing them yourself ) with no need to pay a high price for the flavor of the month antioxidant juices being peddled in the shops.