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Antioxidants in vegetables  Antioxidants are essential for eradicating free radicals which are fuelled by toxins created by the unhealthy foods we consume and our environment. Pollution (especially in the City) is abundant with car fumes, smoke, pesticides, food additives, tobacco, alcohol, drugs and radiation from Computers, phones, television. As toxins are stored in Adipose tissue (fat) good essential fatty fruits such as Avocados and Olives protect us from external pollution by locking to the free radicals and transporting them out of the body. The more colourful the fruit the more Beta-carotene it contains. Beta-carotene is thought to be extremely effective in the treatment of cancer, tumours and other diseases related to weakened immunity. It increases resistance against infection and stands as one of the strongest antioxidants. Carrots, dark green fruits and vegetables, broccoli, spinach, pumpkin, apricots, red and green peppers, peaches, oranges and tomatoes are the strongest sources of Beta-carotene. " Article by Nutritionist Lynne Marie |
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