A B C D E F GH I J K LM N O P Q R S T U V W X Y Z

Taro Root: Great tasting and healthy root vegetable. It’s low and calories and provides a good amount of protein, fiber, vitamin E, vitamin C, bone-friendly calcium and magnesium and heart-friendly potassium. Studies clearly show that if you get twice as much

potassium in your diet as sodium, you decrease the risk of dying of heart disease by 50%. Unfortunately, for most people in India, that ratio is reversed, they get twice as much sodium as potassium because of all the salty foods, packaged foods, etc.


Thyme: Very high in phenolic antioxidants, the fragrant spice gets an ORAC score of 27,000 which is higher than 90% of all the foods on the planet. Foods which are high in antioxidants help our bodies destroy excess free radicals, one of the causes of premature aging,

DNA damage (from pollution, toxic exposures, diet, etc.) and other health challenges. Studies also show that thyme may help to counteract the aging of the brain and allow more healthy Omega-3 fatty acids to reach the brain cells. Thyme is also unusually rich in iron and the heart-healthy and bone-friendly vitamin K.


Tomatoes (Sun-Dried): Sun-Dried tomatoes are a good source Vitamin C and have much more iron than either broccoli or kale. A good source of a micro-nutrient called lyco¬pene. Diets high in lycopene can decrease the risk of a heart attack by as much

as 50%, according to studies. There’s also evidence that lycopene is linked to lower cancer rates. In fact, there’s a study which shows that eating 7 servings or more, per week of tomatoes can reduce your risk of developing certain cancers such as rectal, stomach and colon cancers by as much as 60%. Tomatoes contain a type of beneficial phytonutrients called saponins, which is one of the things which give tomatoes a slightly bitter taste, and when inside us, saponins act like antioxidants (anti-aging compounds). Saponins have been shown to protect again breast, prostate and other cancers and can also help to reduce cholesterol levels in the blood by interfering with its re-absorption. Also, this “interfering” with cholesterol is what some studies have shown with regards to saponins’ ability to prevent cancer. Cancer loves to feed on cholesterol in our bodies (that’s one potential reason for higher cancer rates in populations consuming cholesterol-rich Western diets) but saponins are able to react with the cholesterol which cancer feeds on thus limiting cancer’s potential growth and viability.


Tomatoes: A great source of a micro-nutrient called lyco¬pene. Interestingly enough, cooked tomatoes have a slightly higher lycopene content than fresh tomatoes. Diets high in lycopene can decrease the risk of a heart attack by as much as 50%, according

to studies. There’s also evidence that lycopene is linked to lower cancer rates. In fact, there’s a study which shows that eating 7 ser¬vings or more, per week of tomatoes can re-duce your risk of developing certain cancers such as rectal, stomach and colon cancers by as much as 60%. Tomatoes contain a type of beneficial phytonutrients called saponins, which is one of the things which give tomatoes a slightly bitter taste, and when inside us, saponins act like anti¬oxidants (anti-aging compounds). Saponins have been shown to protect again breast, prostate and other cancers and can also help to reduce cholesterol levels in the blood by interfering with its re-absorption. Also, this “interfering” with cholesterol is what some studies have shown with regards to saponins’ ability to prevent cancer. Cancer loves to feed on cholesterol in our bodies (that’s one potential reason for higher cancer rates in populations consuming cholesterol-rich Western diets) but saponins are able to react with the cholesterol which cancer feeds on thus limiting cancer’s potential growth and viability.




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