Friday, April 30, 2010

Something besides greens

I was sitting in a waiting room the other day when I came across an article discussing the colorful options healthy eaters have. The greens, reds, orange/yellows. Even black and white.

No, really.

For dark foods, the spotlight was on black beans and their high fiber content. It's this attribute that can prevent the spike in blood sugar levels after eating, helping both diabetics and hypoglycemics with their diets. Honorable mention was given to black currants and what's inside of them. Anthocyanins, chemical compounds that help keep blood pumping smoothly (and also give foods their color).

For lights, there was emphasis on varieties of onions (aka alliums) including shallots, garlic and chives. All are high in cancer preventing sulfur compounds. In addition, Vitamin C can be found in these as well as jicama and parsnips. This antioxidant is responsible for maintaining teeth and bones.

So the next time you find yourself in the produce aisles, know that it isn't just about stocking up on lettuces and tomatoes. Veggies and fruits all share similar benefits. It's finding that combination that works for you.

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