Eating
food in as close to its natural state as possible helps ensure maximum exposure
to youth-enhancing nutrients, many of which are lost during storage,
processing, and cooking. It also reduces your exposure to artificial additives used
to enhance the flavor, texture, color, and shelf-life of processed foods, from
pre-prepared meals to diet dishes.
Five a day
Keep
looking and feeling young and help ward off diseases of aging, from Alzheimer’s
to stroke and heart disease, by eating more fruit and vegetables. They are rich
in antioxidants, and the biologically active ingredients of plant pigments and
flavorings have anti-aging properties, too. Aim to eat a minimum of five
portions of fruit and vegetables daily—and up to nine if you can.
Fitting in fruit
To
boost the number of fruit servings you eat each day, slice fresh fruit or spoon
soaked dried fruit onto morning muesli. Snack on grapes, dried fruit and
berries, and eat an apple or banana midmorning or afternoon. Follow meals with
a fruit salad, baked or poached fruit, or treat yourself to pieces of fruit dipped
in fine dark melted chocolate.
Color combos
A
rainbow of colors on the plate ensures you are getting a good intake of plant
chemicals. Naturally deep green, yellow, and red foods contain antioxidant
carotenoids that boost immunity and offer protection against heart disease,
cancer, DNA damage, and age-related sight problems. Include peppers, broccoli, spinach,
sweet potatoes, carrots, and pumpkin in your diet, plus extra virgin olive oil
to aid absorption.
Fresh is best
Choose
ripe, seasonal fruit and vegetables and grains in their whole form to ensure
maximum flavour while retaining vitamins and minerals, antioxidant compounds, and
other plant nutrients that are destroyed by processing.
Grow your own
The
best way to ensure the freshest, most flavorful organic fruit and vegetables is
to grow them yourself. Even a city balcony can provide a good supply of
tomatoes, salad leaves, herbs, and soft fruit.
got to start doing this ^_^
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