Then God said, "Let the
earth bring forth vegetation: every kind of plant that bears seed and every
kind of fruit tree on earth that bears fruit with its seed in it." And so
it happened: the earth brought forth every kind of plant that bears seed and
every kind of fruit tree on earth that bears fruit with its seed in it. God saw
how good it was. (Genesis 1:11-12)
Although there is no such thing as a fountain of youth, undoubtedly there are things that one can do to stop the aging clock for as long as possible, and that is to eat certain foods that contain high antioxidant properties that can keep one’s skin feeling firm, clear and young.
The
human diet contains thousands of antioxidants - nutrients that may help do
everything from preventing wrinkles to killing off cancerous cells.
Healthy foods provide not only with life-giving nutrients and fuel for all the organs in one’s body, they also help to keep an ideal weight. Based on studies, sustaining an optimum weight can add years of hale and hearty life’s vitality.
Enumerated
below are the 20 foods recommended as among the most highly nutritious that
one can take.[1]
By
getting the most out of them, one must first understand the best foods for
her/his nutritional type. Even the healthiest foods aren't perfect for
everyone, brought by allergy factor, so it's important to know which foods
serve her/his body best.
1).
Raw, Organic Eggs
Research
confirms that there is no link between egg consumption and heart disease. [2]
Eggs
are another super food. A single egg contains:
- nine (9) essential amino acids
- Six grams of the highest quality protein that one can put in her/his body. Proteins are nutrients that are indespesable to the developing, maintaining and repairing of one’s body tissues like skin, internal organs and muscles. They are also the major components of immune system and hormones.
- Lutein and zeaxanthin (for the eyes).
- Choline for the brain, nervous- and cardiovascular systems.
- Naturally occurring vitamin D.
Nevertheless,
there is a major nutritional difference between REAL free-range chicken eggs
(ones that eat a natural, nutrient-dense diet of seeds, green plants, insect
and worms) and commercially farmed eggs ( ones that are fed corn, soy and
cottonseed.
Eat
eggs raw whenever possible. Allergic reactions to eggs are usually caused by
the changes in the cooking process. Eating eggs raw also assists in preserving
many of its highly perishable nutrients.
Evading
raw egg yolks is conventional nutritional belief, as raw egg whites contain a
glycoprotein called avidin, effective at binding biotin, one of the B vitamins.
The concern is that this can lead to a biotin deficiency.
To
address this, cook the egg whites, as this totally deactivates the avidin. The
problem is that this also impairs the structure of nearly every other protein
in the egg. While still getting nutritional benefits from consuming cooked
eggs, from a nutritional perspective it would seem far better to consume them
uncooked.
Egg
yolk has plenty of biotin, contains one of the highest concentrations of biotin
found in nature. So it is likely not to have a biotin deficiency if one
consumes the whole raw egg, yolk and white.
If
one only consumes raw egg whites, she/he is nearly guaranteed to develop a
biotin deficiency unless she/he takes a biotin supplement.
Thus,
it can safely eat WHOLE raw eggs, from a healthy fresh source, at least four
whole raw eggs each morning with in the breakfast. It is strongly adviced
against eating raw egg whites alone, but with the yolks likewise.
2).
Leafy Greens
Like
eggs, leafy greens such as spinach, kale, turnip greens, collard greens, and
romaine lettuce, are great sources of lutein and zeaxanthin. Foods rich in
these antioxidants can significantly lessen from risk of AMD (age-related
macular degeneration), and non-hodgkin's lymphoma (a cancer that starts in white blood cells called lymphocytes, which are part
of the body’s immune system). Leafy greens like spinach and kale are also
packed with cancer-fighting antioxidants like beta carotene, vitamin C, and
sulforaphane. Spinach provides folate, which can significantly progress
short-term memory. Eating folate rich foods may lower risk for heart disease
and cancer by slowing down wear and tear on DNA.
Spinach
has a very high Oxygen Radical Absorbance Capacity (ORAC) score,
which is a measurement of a food's ability to destroy the free radicals that
cause damage in one’s body. The higher the ORAC score, the better a food is for
an individual.
Kale, a popular leafy green is a major source of vitamin K (one cup cooked contains almost 12 times your recommended daily value), which may help protect agaisnt heart disease and osteoporosis. It also contains high levels of fiber, which can help lower blood pressure and cholesterol levels.
Naturally
grown fresh vegetables are also rich in sun stored energy in the form of minute
particles of light called biophotons.
Sunlight
is vital to life, and one can actually absorb this sun energy through the food
she/he eats, besided absorbing it through one’s skin.
Every
living organism emits biophotons or low-level luminescence; the higher the
level of light energy a cell discharges, the greater the potential for transfer
of that energy to the individual who absorbs it. This light energy manifests as
a feeling of well-being and vitality.
Research
unveils that, in addition to the chemical composition of food, light energy
(biophotons) is also a key factor in its quality. The more biophotons a food is
able to collect, the more healthful it is.
Other
leafy greens like collard and salad greens and spinach, contain vitamin K1,
which is connected to good vascular health[3] ,
including fewer varicose veins.
Vitamin
K1, a fat-soluble vitamin, is also vital for: blood clotting, strong bones,
prevention
of heart disease, prevention of Alzheimer's disease, regulation of insulin and
blood sugar levels, treatment of certain cancers including lung and liver
cancer.
The
vitamin K in vegetables is vitamin K1. Fermented foods like natto and cheeses
also have vitamin K2, which provides even more potent benefits for bones and
lessens the risk of calcification of arteries.
Farmers
using conventional methods might spray synthetic chemical fertilizers to
promote plant growth, use insecticides for pest control, use herbicides for
weed control. Conversely, the organic farmer would rotate crops, till the
dirt and hand-weed or mulch to manage the weeds. Similarly, producers of
organic beef, pork, poultry and other meat products use preventative measures
such as rotational grazing, a wholesome diet, clean housing and access to the
outdoors, in contrast to the conventional producers who give animals hormones to
spur growth and antibiotics to prevent disease. Hence,
buy organic greens, as these have higher nutrient-content than conventional
fresh produce. On average, conventional produce has only 83 percent of the
nutrients of organic produce.
3).
Broccoli
This
is another dark green, antioxidant packed vegetable in the cruciferous family,
with near miraculous powers of healing and disease prevention. It contains the
highest amount of isothiocyanates, a cancer-fighting compound, of all the
crunchy vegetables.
Isothiocynates
work by turning on cancer-fighting genes and turning off others that feed the
disease.
Other
vegetables containing isothiocyanate include: brussel sprouts, cauliflower,
cabbage, arugula, watercress, horseraddish
According
to a research, eating cruciferous vegetables can significantly reduce risk of
breast, bladder, lung and prostate cancer.
It
doesn’t need to eat large amounts of these veggies to take advantage of their
health benefits either; men who eat more than one portion of cruciferous
vegetables a week are at lower risk of prostate cancer.
One
serving of broccoli is about two spears, so just 10 spears a week can make a
difference in one’s health.
4).
Blueberries
Berries
have some of the highest concentrations of antioxidants out of any fruit and
this, along with their high levels of Vitamin C, help preserve the collagen
that keeps one’s skin looking firm and wrinkle-free. Not only tasty but
powerhouses of nutrition, ranking at the very top of the list of fresh fruits
and vegetables. These help body neutralize free radicals, molecules that can
harm brain cells and brain function.
Anthocyanins
in blueberries (the pigments that give them their deep color), appear to combat
oxidative stress.[4]
Oxidative stress is one of the main causes of aging.
Anthocyanins
also helps the brain in the production of dopamine, a chemical that is critical
to coordination, memory function, and mood.
Blueberries,
especially grown wild, can give an enormous boost to health. They can help reduce
cancer risk, reduce cholesterol levels, prevent heart disease and stroke,
protect from Alzheimer's and other neurological diseases, reverse short term
memory loss and prevent brain aging, relieve symptoms of arthritis, fight
infection and support immune system, improve urinary tract health, improve
vision and the health of eyes,
Blueberries
are low in sugar, but it's still best to eat them in moderation to keep insulin
levels from spiking. And as with all fruits and vegetables, go for organic. According
to a 2012 study from Harvard Medical School, this mouthwatering fruit contains rutin, a potentially lifesaving
flavonoid (a class of antioxidants) which may block an enzyme linked to the
formation of blood clots, lowering the risk of heart attack or stroke,.
Other
varieties of berries also have strong healing and disease-prevention
properties, which include:
Black
raspberries are potent cancer fighters also, with about three times the amount
of antioxidants found in blueberries. These berries are rare to find than other
varieties because they're grown in smaller quantities. It's harder still to
find them fresh, so one may need to look for them frozen.
Cherries
are rich in queritrin, a flavonoid, and ellagic acid. They are equally potent
anti-cancer agents.
Strawberries
contain phytonutrients, natural anti-inflammatory agents that also protect
heart and have cancer fighting properties.
Blackberries
contain antioxidants, ellagic acid, and vitamins C and E, all of which may
reduce cancer risk and fight chronic disease.
Cranberries
are packed with polyphenols, a strong antioxidant. They may prevent the growth
of breast cancer cells and reduce the risk of stomach ulcers and gum disease.
Acai
berries, from Brazil, contain antioxidants with the power to break cultured
human cancer cells. Incredibly, these berries triggered self-destruction of
over 85 percent of leukemia cells tested.
5).
Chlorella
This
single-celled fresh water algae plant, is often referred to as a near-perfect
food. Its range of health benefits is amazing which include: boosting one’s
immune system, improving digestion especially if constipation is a problem,
enhancing ability to focus and concentrate, increasing energy levels, balancing
body's pH, normalizing blood sugar and blood pressure, reducing cancer risk,
even freshening breath
The
most important property of chlorella is its ability to help rid the body of
heavy metal toxins. Most people are being harmed in some way by heavy metals in
their body. Anyone who received a vaccine, had silver fillings in the teeth, or
eaten fish, it's highly possible that she/he has some level of metal poisoning
which is compromising to one’s health.
Chlorella
plays a particularly crucial role in systemic mercury riddance because the
majority of mercury is purged through one’s stool. Once the mercury burden is
lowered from one’s intestines, mercury from other body tissues will more
readily migrate into the intestines - where chlorella works to get rid of it.
6).
Garlic
Allicin
which can be found in a garlic, which causes the familiar strong smell and
flavor, is actually an extremely effective antioxidant. As allicin digests in
the body it produces sulfenic acid, a compound that reacts quicker with
dangerous free radicals than any other known compound.
Garlic
is also a triple threat against infections brought by its antibacterial,
antiviral and antifungal properties. It is effective at killing
antibiotic-resistant bacteria, including Methicillin-resistant
Staphylococcus aureus MRSA,
as well as fighting yeast infections, viruses and parasites.
It
aids to relax and enlarge the blood vessels in one’s body, progresses blood flow,
especially to one’s heart.[5] This
can help prevent conditions like high blood pressure and life-threatening
events such as a heart attack or stroke. Garlic also prevents the development
of plaques in one’s arteries, and prevents cholesterol from oxidization, a
condition that may be a factor to heart disease.
Both
garlic and onions can increase protection against at least five forms of the
deadliest types of cancer: breast, colon, ovarian, prostate and esophageal.
According
to a research, allicin may be useful as a cancer treatment. When alliinase and
alliin (the two components that covert to allicin) are injected into a tumor
cell, it penetrated not only the cell but also killed it.
Garlic
may be useful for controlling weight.
Garlic
cloves must be crushed or chopped so as to stimulate the process that converts
alliin into the beneficial allicin. If it is cut, the active compound loses
potency quickly and can evaporate totally within about an hour of chopping. Take
a whole, fresh clove, chop it, smash it or press it, wait a few minutes for the
conversion to happen, and then eat it, and that’s the best method to eating
garlic. All of the benefits that fresh
garlic can’t be obtained when it is jarred, powdered, or dried.
As
I’ve mentioned earlier, like other healthy foods, it might be the healthiest
food in the world, but if one’s body gives a signal to avoid it due to allergy
as a number of people are allergic to garlic, then it is typically best to
honor body's wisdom.
7). Tomatoes
Lycopene, an antioxidant[6] that can fight free radicals (molecules or ions that can damage healthy cells and suppress immune system), help protect against some cancers, including lung cancer. If possible, go for Classica tomatoes ranked highest in lycopene in a study of 13 tomato varieties.
8) Eggplant
The deep-purple skin gets its rich color and anti-aging power from nasunin, a nutrient that aids fight the spread of cancerous cells by discontinuing the blood supply they need to multiply. Research also suggests that nasunin may decelerate the development of Alzheimer's disease by preventing free radicals from damaging neurons.
9). Red Bell Pepper
Unlike green bell pepper, this immunity-boosting nature’s provision contains roughly 60 percent more vitamin C - which triggers the production of white blood cells that drive away germs and bacteria. According to American Journal of Clinical Nutrition, people with diets high in vitamin C are less prone to wrinkles, possibly because the nutrient spurs the production of collagen. Thus it may also help to keep one looking young.
10). Basil
One of the herb's medicinal properties comes from the antioxidant eugenol. According to studies, this compound sparks anticarcinogenic activity in cervical cancer cells, causing them to self-destruct.
11). Brussels Sprouts
Human cells are naturally equipped with tumor-suppressing genes, and the sulfur compounds found in Brussels sprouts may help those genes by obstructing enzymes that promote tumor growth. According to a 2012 study, these sulfur compounds could play be a factor in treating rheumatoid arthritis by reducing inflammation and activating cartilage-protecting proteins.
12). Kiwi
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