Blueberries: Photo by Magnus Rosendahl Broccoli: Photo by Jon Sullivan
Both the photos: Courtesy: http://www.public-domain-photos.com/food/
The London Times lists top foods for a long life:
1. Cabbage, Kale, Broccoli, Sprouts:
These contain Indole-3-Carbinol (I3C), which help to fight breast and lung cancer. Aim for three servings a week.
2. Blueberries:
Powerful in retarding ageing, they can even reverse failing memory. They also contain resveratrol, found in grapes and red wine, which can extend your lifespan.
3. Nuts:
Two servings of 8g nuts a week (a saucer) lower risk of heart attack. Nuts are high in fat, but most is beneficial mono-unsaturated fat. Almonds and walnuts help lower cholesterol.
4. Tomatoes:
Eating 10 servings of tomato sauce or tomatoes a week reduces prostate cancer risk. Best cooked and served with little oil.
5. Garlic:
Garlic prolongs cancer-survival time in animals by about 5%, which in humans might add about four years.
6. Oily fish:
Contains high levels of omega-3 fatty acids which protect the heart. Experts recommend 300g a week (3-4 servings), steamed or baked – regularly eaten, it cuts the risk of dying from heart disease.
Courtesy: Sunday Times of India/BMS Interaction, Feb.2008
1. Cabbage, Kale, Broccoli, Sprouts:
These contain Indole-3-Carbinol (I3C), which help to fight breast and lung cancer. Aim for three servings a week.
2. Blueberries:
Powerful in retarding ageing, they can even reverse failing memory. They also contain resveratrol, found in grapes and red wine, which can extend your lifespan.
3. Nuts:
Two servings of 8g nuts a week (a saucer) lower risk of heart attack. Nuts are high in fat, but most is beneficial mono-unsaturated fat. Almonds and walnuts help lower cholesterol.
4. Tomatoes:
Eating 10 servings of tomato sauce or tomatoes a week reduces prostate cancer risk. Best cooked and served with little oil.
5. Garlic:
Garlic prolongs cancer-survival time in animals by about 5%, which in humans might add about four years.
6. Oily fish:
Contains high levels of omega-3 fatty acids which protect the heart. Experts recommend 300g a week (3-4 servings), steamed or baked – regularly eaten, it cuts the risk of dying from heart disease.
Courtesy: Sunday Times of India/BMS Interaction, Feb.2008
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