REDUCED CONTENT OF ANTIOXIDANT POTENTIAL IN MEALS – (10-23-06)

Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States

Wow!! Gotta love this article. Chip in some bucks, get the full text and mount it over your bed. The list of the most powerful food compounds did surprise me a little…walnuts and pecans were among the most powerful 10. Spices and herbs were considered as having a heavy contribution.

Not surprisingly, most food categories of those consumed in the US had little or no antioxidant potential. I would like to see how the average grade school lunch that “meets or exceeds federal guidelines” would fare.

Read entire article here

For more than a decade, Dr. Bogash has stayed current with the medical literature as it relates to physiology, disease prevention and disease management. He uses his knowledge to educate patients, the community and cyberspace on the best way to avoid and / or manage chronic diseases using lifestyle and targeted supplementation.







Email: