This week I am finishing my nutrition certification through Cornell University–and I’m so excited about what I’ve learned in these six courses! There were so many take-aways for me, but one of the biggest was the power of antioxidants. As we enter the colder season of the year and we need to bolster our immunity, what better time to talk about these amazingly effective substances that can taste so good?
We have talked about the importance of antioxidants in Little Green’s programs for years, but now I understand more deeply why they must be a critical component of our diet. Antioxidants are molecules that fight damage by free radicals, unstable molecules that can harm cellular structures. Antioxidants do this by giving electrons to the free radicals and neutralizing them. Eating more antioxidants helps us flush our body of toxins and allergens, bolster our immunity, prevent the oxidation of healthy LDL particles (fatty acids) and stops plaque from forming in our arteries (another words, reduces your risk of heart disease), and protects all our cell membranes.
Antioxidant-rich foods are abundant. They include:
- goji berries
- wild blueberries
- kidney beans
- cilantro and parsley
- turmeric, cumin, ginger, garlic, cinnamon
- green and black tea
Why not add a few of these to your plate today and enjoy the immense benefits? If you are looking for ways to integrate more healthy food into your diet, please take a look at our Cleanse Now program, which allows you to get started in a guided healthy-eating plan right away. Here’s to your health and happiness!