Antioxidants (Part 1 of 2) - What we should eat?

According to the U.S. National Institute of Health's clinical trails resource, patients with chronic pancreatitis are deficient in micronutrients and natural antioxidants such as b-carotene, vitamin E and C etc. At the same time, many other studies have shown that dietary intake of antioxidant is associated with decreased risk of cancer and cardiovascular diseases (heart attack and strokes). All these studies suggest one point -- that is, we should not underestimate the protective functions of antioxidant.

So how can we absorb as much antioxidant as possible from our diet? The answer lies with:

1. what you should eat; and

2. what you shouldn't be eating or should cut down.

Let's look at what you should eat. Recently, the USDA analyzed the antioxidant levels in over 100 different foods, including fruits and vegetables. This study includes data on spices and nuts for the first time. The study found that among fruits, cranberries, blueberries and blackberries contain the highest amount of antioxidants. Among the vegetables, much to the least expectation of most people, beans, artichokes and Russet potatoes are among the most abundant sources of antioxidants. For nut lovers, pecans, walnuts and hazelnuts are the winners. The study also revealed that spices such as ground cloves, ground cinnamon and oregano are high in antioxidants. As such, the USDA continues to encourage consumers to eat a variety of fruits and vegetables for optimal health.

In the next issue of our Cholesterol Diet Secrets newsletter, we will explore what you should not be eating or should cut down in order to retain the antioxidants in your body. So don't miss the next issue....