Load up on “indirect” antioxidants, which fuel your body’s own production, including sulforaphane, found in broccoli and broccoli sprouts, brussels sprouts, and other cruciferous vegetables; curcumin, found in the curry spice turmeric and in supplements; and the antioxidants in licorice, shallots, tonka beans, and the herbs milk thistle and ashwaghanda.
Steer clear of mega-doses of single “direct” antioxidants, like C or E. In excess, they can backfire and promote more free radical production.
Take antioxidants in combination. They have a synergistic effect.
Get your produce fresh and close to home. Studies show antioxidant potency fades within a few days.
Steam your vegetables: It enhances their antioxidant power.
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