Get the Greatest Antioxidant Value from What You Eat
Antioxidants help slow and prevent damage to our bodies caused by disease. They enhance immune defenses, lower risk of infection and cancer and can increase your risk of heart disease and stroke. Nutritionists suggest increasing fruit and vegetable servings to 5 per day to boost antioxidants in your body. Tea, nuts and fruit juices are also high in antioxidants.
Want to increase the effectiveness of antioxidants in your diet? Try these tips:
- Raw veggies are a good source of antioxidants, but tomatoes, carrots and spinach release more antioxidants when they are stir-fried, microwaved or lightly steamed.
- To get the greatest advantage from the antioxidants in tea, brew your own and drink it hot, strong and right away. Bottled and instant teas have virtually no antioxidants. Even home-brewed teas begin to lose their antioxidant advantage if they sit in the fridge or are diluted with ice.
- Not all chocolate is created equal in the antioxidant universe. Only dark chocolate has high levels of antioxidants and the darker, the better.
- Buy nuts like almonds with the skins intact. Most antioxidant value is in nut skins, not their meat.
- When shopping for fresh fruits and veggies, those with the deepest and brightest colors provide the most antioxidants.
- Frozen fruit and veggies match their fresh counterparts in antioxidant value, but only canned tomatoes retain antioxidants in the form of lycopene. Other canned products lose any antioxidant value in the canning process.
- Don't ignore fruit juices. Purple grape juice is loaded with antioxidants. Apple, grapefruit and cranberry juices are also good antioxidant sources. The closer to 100% juice, the better.
- Organic fruits and veggies don't have any more antioxidants than commercially grown produce. Buy them for other healthy reasons, but not for antioxidant value.
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