Pomegranates contain three types of antioxidant polyphenols, including tannins, anthocyanins, and ellagic acid, in significant amounts. Their antioxidant activity is known to inhibit cell proliferation and invasion, and promote apoptosis (cell death) in various cancer cells. Pomegranates or pomegranate extract may help reduce joint pain and decrease inflammation in arthritis sufferers. They may slow the growth of plaque formation in arteries, boosting heart health.
Onions are rich in sulfur-containing compounds and other phytochemicals that may boost heart health, offer protection against cancer and diabetes, boost bone health, and more. Onions have a wealth of beneficial properties. They’re anti-allergic, anti-histaminic, anti-inflammatory, and antioxidant.
Maple syrup is one of the many wonders of the world and far more than a simple sweetener. Maple syrup is not only rich in essential nutrients such as manganese as well as zinc, but 34 new beneficial compounds discovered just a few years ago have been confirmed to play a key role in human health. Antioxidants found in maple syrup have anti-cancer, anti-bacterial, and anti-diabetic properties.
Butter consumption in the US has hit a 40-year high, largely resulting from a shift in consumer preferences away from processed foods. Between 1920 and 1960, Americans’ butter consumption declined by over 75 percent, yet heart disease went from a relatively unknown condition to the number one killer. Butter, especially raw butter from grass-fed cows, is rich in beneficial nutrients including vitamins, trace minerals, CLA, and beneficial fats. Butter produced from CAFO milk is inferior nutritionally as it comes from cows fed almost entirely GE grain, some fattened up with additional sugar from GE sugar beets and cottonseed. Buying dairy products from reputable local farmers will allow you to enjoy butter without supporting the inhumane conditions too common at factory farms.
Cauliflower is a member of the cancer-fighting cruciferous family of vegetables. Cauliflower is anti-inflammatory and antioxidant-rich, and may boost both your heart and brain health. Eating cauliflower will provide your body with impressive amounts of vitamin C, vitamin k, beta-carotene, and much more while supporting healthy digestion and detoxification.
A substantial amount of research has proven that these naturally-sweet root vegetables possess antioxidant, anti-inflammatory, and disease-fighting components. Orange-colored sweet potatoes owe their appearance to the carotenoid beta-carotene. Carotenoids are natural pigments responsible for the colorful appearances of some fruits and vegetables. As an antioxidant, beta-carotene can help ward off free radicals that damage cells through oxidation, which can speed up aging and make you vulnerable against chronic diseases. This antioxidant can help support your immune system, as well as lower your risk of heart disease and cancer. Beta-carotene can be converted into retinol or vitamin A by your body, and vitamin A contributes to optimal eye health and vision. While taking vitamin A in large doses can be toxic, receiving it from beta-carotene is considered safe due to your body’s ability to regulate its vitamin A production. Sweet potatoes can also contribute to skin health. Vitamin A, which is a natural anti-inflammatory, can help get rid of acne-causing bacteria. Purple sweet potatoes, on the other hand, contain anthocyanins, another type of natural pigments. Anthocyanins are associated with reduced cancer risk. Studies show they help suppress stomach, colon, lung, and breast cancer cell proliferation. They also prevent blood clots by stopping platelets from clumping together – a function that may help fight heart disease.
When it comes to nutrition, it is very important that you have the right to freedom of choice and information. Unfortunately, organizations such as the American Dietetic Association (now calling itself the Academy of Nutrition and Dietetics or AND) are threatening your freedom of choice about health and nutrition. The AND has pushed state laws to block almost anyone, except their registered dietitians (RDs), from legally giving nutritional advice. Their mission is to censor the broader nutrition community, which includes many well trained and educated practitioners, such as clinical nutritionists, pharmacists, naturopathic doctors and traditional naturopaths, acupuncturists, herbalists, nurses, mental health professionals, homeopaths, personal trainers, and the like. All across the U.S., however, this nutritional monopoly is beginning to crumble, especially at the state level.
This humble, but immensely powerful seed, kills MRSA, heals the chemical weapon poisoned body, stimulates regeneration of the dying beta cells within the diabetic's pancreas, and yet too few even know it exists. Over the last year, even more research has been done on the black seed, showing a wide range of health benefits. The black seed can help with everything from radiation damage to psoriasis to Alzheimer's to a wide range of cancers. Why is such a powerful seed not yet on the radar of most medical and nutrition communities? We are aware of so many natural remedies, yet the black seed's benefits are still largely under reported and underutilized.
Guavas have the highest concentration of antioxidants that protect against cell damage which ages skin and can cause cancer. This inexpensive and humble food should be regarded as one of the top 'superfoods' nature has blessed us with. Guavas are rich in dietary fiber, vitamins A and C, folic acid, and the dietary minerals, potassium, copper and manganese. Having a generally broad, low-calorie profile of essential nutrients, a single common guava fruit contains about four times the amount of vitamin C as an orange.
Recent research finds that some of the fats in avocado are antioxidant and block cancer growth. This is in addition to the incredible array of health properties of the humble avocado. The research looked at the antioxidant capacities of the avocado and found that the avocado’s lipophilic phytonutrients, which include tocopherols, sterols, monusaturates, carotens and acetogenins, provide the bulk of these antioxidant benefits. The acetogenins in avocados have been found to provide more than just antioxidant benefits. Researchers from Ohio State University found that two of avocados’ acetogenins – dihydroxyheptadecenyl acetate and dihydroxyheptadecynyl acetate – inhibited the growth of cancer cells.