Antioxidants



Incorporate lifesaving antioxidants into your diabetic diet today. Excess blood sugar creates extreme levels of oxidative stress, one of the leading theories of aging.

If not properly metabolized, blood sugar quickly transforms into highly reactive molecules that damage your body. Cells and tissues are destroyed faster than they can be replaced.

Foods that lower oxidative stress do so by mopping up reactive sugar metabolites. Eating a wide variety of antioxidants from a wide variety of sources is a key step for beating diabetes.

Berries



The following foods are rich in antioxidants and should make up a large part of diabetic diets:

1. Red beans

2. Blueberries

3. Cranberries

4. Artichokes

5. Pomegranate

6. Green & black tea

7. Cocoa (dark chocolate)

8. Tart cherries

9. Cruciferous vegetables (broccoli)

Every meal should contain 2-3 servings of antioxidants. And if you want a snack, eat only foods rich in antioxidants.

Antioxidants & ORAC Values

Antioxidants are evaluated by ORAC values...oxygen radical absorbance capacity. Scientists now agree that one of the best ways to protect against diabetes is to consume a diet high in ORAC values.

Yet even the scarce few who manage to consume the recommended five daily servings of fruits and vegetables may not be obtaining enough antioxidant protection to ward off cancer, cognitive decline, and cardiovascular disease.

The reason is that it requires about ten daily servings of typically consumed fruits and vegetables to obtain the level of antioxidant protection recommended by USDA scientists.

Fortunately, berries and other richly colored plants possess supercharged antioxidant power, allowing you to dramatically boost your levels of antioxidant protection.

By stoking up the body’s defenses against damaging free radicals, berries and other richly colored foods provide unprecedented protective effects.

A Rainbow of Health Benefits

During a typical mealtime, take a look at your plate. If you’re not seeing a rainbow of color, you may be missing out on some major disease-preventing nutrients.

Leading physicians are advising that as many richly colored fruits and vegetables as possible be consumed in order to safeguard our health.

Why all the fuss about color?

Because a wealth of scientific studies have demonstrated that the natural pigments that give fruits and vegetables their vibrant hues offer remarkable health benefits. A major class of compounds in this category is the flavonoids.

Powerful antioxidants, flavonoids are linked with health benefits that include protection from cancer, cardiovascular disease, dementia, diabetes, and stroke, to name just a few.

Antioxidants provide health benefits by subduing free radicals, which play a role in the development of many age-related diseases. Foods with a higher ORAC value possess a higher ability to quench dangerous oxygen free radicals in the test tube.

Scientists have found that boosting your daily intake of foods with high ORAC values increases the body’s plasma and tissue antioxidant protection, guarding your body’s tissues against the onslaught of free radicals that can lead to decay and disease.

ORAC Fruit



ORAC Vegetables





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