Food rich in Antioxidants

Numerous studies have shown that the foods high in antioxidants will decrease the risk of heart disease, cancer and other chronic diseases.  
The best natural sources of high Antioxidants foods are found in:
- Fruits such as: 
            Berries (Cherry, blackberry, strawberry, raspberry, crowberry, blueberry, bilberry/wild blueberry, black currant), pomegranates, grapes, oranges, plums, pineapples, kiwi fruits, and grapefruits.
- Vegetables such as:
            Kale, chili pepper, red cabbage, peppers, parsley, artichoke, Brussels sprouts, spinach, lemon, ginger, red beets.
- Dry Fruits such as:
           Apricots, prunes, dates. Legumes such as Broad beans, pinto beans, soybeans, ground nut or peanuts.
- Nuts and seeds such as:
         Pecans, walnuts, hazelnuts, sunflower seeds.
- Cereals; such as:
         Barley, millet, oats, corn.
-And spices such as:
        Cloves, cinnamon, oregano.


Here are list of top 25 foods High in Antioxidants:


1 Red Beans (dried) Half cup 13727
2 Wild blueberry 1 cup 13427
3 Red kidney beans (dried) Half cup 13259
4 Pinto beans Half cup 11864
5 Blueberry 1 cup 9019
6 Cranberry 1 cup (whole) 8983
7 Artichoke (cooked) 1 cup (hearts) 7904
8 Blackberry 1 cup 7701
9 Prune Half cup 7291
10 Raspberry 1 cup 6058
11 Strawberry 1 cup 5938
12 Red Delicious apple One 5900
13 Granny Smith apple One 5381
14 Pecan 1 ounce or 19 halves 5095
15 Sweet cherry 1 cup 4873
16 Black plum One 4844
17 Russet potato (cooked) One 4649
18 Black beans (dried) Half cup 4181
19 Plum One 4118
20 Gala apple One 3903
21     Walnuts 28.4g or 14 halves or  (1 oz.) 3846
22     Hazelnuts 28.4g or 21 pieces or  (1 oz.) 2739
23     Orange, navel 140g     (1 fruit) 2540
24     Pistachios 28.4g or 49 pieces or  (1 oz.) 2267
25     almonds 28.4g or 24 pieces or  (1 oz.) 1265

Dandelion

Dandelion is a meadow plant, and native to Europe.They grow everywhere that plant life can be supported. We in US dig out and abate this miracle plant, with many harmful and expensive chemicals. 
All parts of the dandelion can be used for many things.
The yellow edible flower of the dandelion is beautiful and abundant with no care. 
Dandelion leaves have many nutritional value. According to a USDA health bulletin: “dandelions are nature’s richest green vegetable source of beta-carotene, from which Vitamin A is created, and the third richest source of Vitamin A of all foods, after cod-liver oil and beef liver! They also are particularly rich in fiber, potassium, iron, calcium, magnesium, phosphorus and the B vitamins, thiamine and riboflavin, and are a good source of protein.” Grown in nutritious soil, dandelions may also be rich in micro nutrients “such as copper, cobalt, zinc, boron, and molybdenum, as well as Vitamin D.” Like all leafy greens, dandelions are also contain lots of calcium, protein, Vitamin C, and fiber.

Dandelion leaves are at their optimum and tasty and tender before their flowers emerge in early spring. After flowering and because of  heat from the sun, the leaves get tough and more bitter. However, dandelion leaves can still be eaten raw or cooked. 
Dandelion roots can be roasted and used for a coffee like drink.
Dandelion leaves, tender or tough, tasty or bitter cleanses the blood stream and liver, increasing the production of bile. It improves the function of the pancreas, spleen, stomach and kidneys. Dandelion has been used to treat eczema, diabetes, fever, and inflammation of the bowels. It can also heal rheumatism, gout, jaundice, constipation, breast tumors and fluid retention. New research has shown that it may prevent breast cancer, lower cholesterol and uric acid. Dandelion releases toxins from the blood, and helps to disperse premenstrual tension. prevents the hardening of stones in the gall bladder, and dissolves warts. It is useful for getting rid of many kind of congestion.
  With all these benefits, do you remember eating these free and abundant leaves, flowers or roots? If not, they are worth looking into.
I rather have fried Dandelion Blossoms, Dandelion Jelly, Soup, Salad and Dandelion Greens with garlic and olive oil than pharmaceutical drugs that they make from this plant.

Foods that lower cancer risk

We could live right, eat well, exercise, not smoke and drink moderately, but still we can get cancer. However, there are some foods that are protective against cancer.

Cruciferous vegetables

Let's think "green". We can't eat enough cruciferous veggies -- Brussels sprouts, broccoli, watercress and mustard greens. All are rich in antioxidant phyto-chemicals and fiber, which are cancer protectors.

Broccoli, cabbage and cauliflower contain indole-3-carbinol that can combat breast cancer by converting a cancer-promoting estrogen into a more protective variety. Broccoli, cauliflower, kale, Brussels sprouts and cabbage contain antioxidants lutein and zeaxanthin, which may help decrease prostate and other cancers.

Colorful fruits and vegetables

Colorful fruits and vegetables protect our cells from the ravages of free radicals, produced by your body's metabolism and from the environment. When left unchecked free radicals can be cancer-causing. Antioxidants from these healthy foods, a medium piece of fruit, half a grapefruit, a cup of melon, 20 grapes, a cup of berries stirred into a cup of yogurt or a fresh-fruit smoothie will get rid of those free radicals. Carrots, baked sweet potatoes, deep-orange sweet potato, mangos and nectarines mean vitamin C and beta carotene. Vibrantly colored, flavonoid-rich berries are tops for cancer-fighting antioxidants and phyto-chemicals. Red grapes contain antioxidants called bioflavonoids and are rich in resveratrol, which inhibits tumor growth.

Folate

Let's think brown, as in whole grains, beans and fortified breads and cereals. Grain foods are rich in folate, and research points to higher risk for colon, rectum and breast cancer in people who get less folate than they need (about 400 micrograms daily), and it's especially important for women who may be thinking about becoming pregnant. Women who drink alcohol should also be sure to get enough folate to lower cancer risk. We should eat our folate, and remember it's better from food than supplements.

Good Fat

Some fats are very good for us -- in the right portion size and ratio. Monounsaturated and polyunsaturated fatty acids (MUFA & PUFA) are rich in antioxidants E and selenium; these fats are linked to lower rates of heart disease and cancer. They enhance absorption of immunity boosting and inflammation reducing antioxidants from fruits and vegetables and lower risk for cancer. Best sources of healthy fats are nuts, seeds, avocado, flax seed and fatty fish. Portion control is important, because fat has 9 calories per gram compared to 4 for protein and carbohydrate. Olive and canola oils have the best nutritional profiles.

Cooked tomato

cooked tomato supplies us with a healthful dose of lycopene, an antioxidant that guards against various forms of cancer by blocking cell-damaging free radicals. Eating cooked tomatoes is best. Cooking releases lycopene inside the plant cells, making it easier to digest and absorb.

Green tea and Lemon

Green tea is already rich in antioxidants, but adding citrus juice leads to greater increase in disease-fighting catechins. Lemon juice in particular preserves the most catechins, while orange, lime, and grapefruit juices are less potent but still effective.

Turmeric

Turmeric, these days is always in the news for a cure of something. Turmeric is the yellow powdery spice that is very popular in Middle East and Asia. I recommended Turmeric to one of my friends for Chronic headache and she said she is cured. She used to take some kind of medication and she stopped taking them. Buy pure Turmeric Powder (Not Curry. Although curry is very good for other things) and dissolve 1/2 tea-spoon in warm water and drink. Off-course you can add Turmeric like pepper when preparing many meats, chickens, fish and vegetable dishes. Tumeric has antiseptic properties and it is good for many cancers, prostate, arthritis, diabetes, and gout. Numerous studies have demonstrated that turmeric is capable of inhibiting the formation and development of cancerous tumours. Turmeric not only restricts the growth of existing tumours, but-according to results obtained from research projects sponsored by the American Institute for Cancer Research, also prevents certain cancers such as stomach, colon, breast, and skin cancer.