Six Foods We Should Eat More Often: It May Save Your Life

Raspberries, Cranberries & Blueberries

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All of these berries are antioxidants. Antioxidants remove free radicals that cause cell damage. This is particularly valuable in strokes and neurodegenerative diseases, as well as in preventing cancer and heart disease. Antioxidants are also being researched as possible treatments in Alzheimer’s disease, rheumatoid arthritis, Parkinson’s disease, & Mitochondrial disease. Cranberries help prevent urinary tract infections. If you don’t care for the taste of the berry, you can mix the raw berry in with cereal, yogurt, or oatmeal.

Beets

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Beet root is rich in Vitamin C, folate, dietary fiber, antioxidants, and the nutrient betaine. The leaves are an excellent source of vitamin A. Betaine & folate lower homocysteine levels. There is evidence that an elevated homocysteine level is an independent risk factor for heart disease and stroke. Beets are also supposed to work to lower your risk of developing certain cancers such as, colorectal and breast. Heating or boiling the beets decrease the antioxidant power. Try adding beets to a salad.

Asparagus

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Asparagus has 288 mg of potassium per cup. This makes it an excellent natural diuretic. Historically asparagus has been used to treat disorders involving swelling, such as arthritis and PMS bloating. Asparagus contains insulin that promotes friendly bacteria in our large intestine. Also contains folate, that serves to prevent birth defect in pregnant women. Throw the asparagus in a paper bag drenched with olive oil, seal, and bake in the oven.

Olives

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Olives are a very good source of monounsaturated fat and a good source of iron, vitamin E, copper, and dietary fiber. Olives contain Phytonutrient compounds, which have anti-inflammatory properties. Vitamin E is the body’s primary fat-soluble antioxidant. In addition to vitamin E’s antioxidant value, it has been said to help reduce the frequency and/or intensity of hot flashes in women going through menopause. Olives make a great paste from Italian breads.

Walnuts

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Omega-3 fatty acids are essential in our diet because our body can not manufacture them. A quarter cup of walnuts contain 90.8 % of the daily value for omega 3 fatty acids. The FDA confirmed that omega 3’s reduce the risk of coronary heart disease. Many claim that omega 3’s aid in depression, arthritis, memory loss prevention, dermatitis, Parkinson’s disease, arthrosclerosis, ADHD, autism, etc. There are numerous studies being conducted involving the benefits of omega 3 fatty acid in an array of diseases. However, none have been condoned by the FDA, except the one I listed above.

Swiss Chard

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Swiss chard is a leafy green vegetable that contains vitamin K, beta carotene, vitamin C, magnesium, manganese, potassium, iron, vitamin E, dietary fiber, copper, calcium, vitamin B2, vitamin B6, protein, phosphorus, vitamin B1, zinc, folate, biotin, niacin and pantothenic acid. Vitamin K1 activates the protein that binds calcium to bone. Beta carotene protects the eyes. Magnesium helps regulate nerve and muscle tone by balancing the action of calcium. Insufficient magnesium can contribute to high blood pressure, muscle spasms, and migraine headaches. The fiber serves to bind with cancer-causing chemicals and usher them away from the cells lining the colon. Just boil rapidly in a non aluminum boiler. Chard can discolor aluminum.