The August issue of Mayo Clinic Women's HealthSource listed 10 picks for healthy foods and why they're good for you:
Apples | A good source of pectin, a fiber than can lower cholesterol and glucose levels; also a good source of vitamin C
Almonds | Packed with nutrients, including vitamin E, a natural antioxidant; low in sodium
Broccoli | Contains calcium, potassium, folate, fiber and phytonutrients, compounds that help prevent diabetes, heart disease and some cancers
Blueberries | A rich, low-calorie source of fiber, antioxidants and phytonutrients, also might improve short-term memory and reduce cellular damage associated with aging
Red beans | Excellent low-fat source of antioxidants, protein, dietary fiber and copper
Salmon | Excellent source of omega-3 fatty acids, believed to provide heart benefits; also low in saturated fat and cholesterol, and a good source of protein
Spinach | High in vitamin A; also a good source of calcium, folate, iron, magnesium, riboflavin and vitamins B-6 and C; might boost immune system and prevent certain types of cancer
Sweet potatoes | High in beta-carotene, vitamin C, B-6 and potassium; also fat-free and low in calories
Vegetable juice | Easy way to include vegetables in your diet
Wheat germ | Just 2 tablespoons provide a good source of thiamin, folate, magnesium, phosphorus, iron and zinc; sprinkle over cereals, yogurt and salads, or use in muffins, cookies and pancakes
Mushrooms can be a delicious way to encourage and maintain good health. Both dried and fresh varieties can provide immune-enhancing and cancer-protective properties. The best-studied species in which to find these protective compounds are shiitake, maitake and enoki mushrooms. Avoid the common white button mushrooms popular in the U.S., which do not provide the immune-enhancing effects.
If you buy dried mushrooms, simply soak them in water until they become softened, strain off the fluid, and add to your favorite recipe. You can save the soaking liquid for soups or sauces.
Bananas - Containing three natural sugars - sucrose, fructose and glucose combined with fiber, a banana gives an instant, sustained and substantial boost of energy. Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world's leading athletes. But energy isn't the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.
Since most women need between 1,000 and 1,500 mg of calcium per day and men should get about 1,000 mg, looking for a good source of dietary calcium may be on your mind.
Sardines are a great source: they have 350 mg of usable calcium per 3.75-ounce can. Collard greens offer up 225 mg per cup Tofu clocks in at 250 mg per half-cup.
Other high-calcium foods include: sesame seeds, broccoli and molasses, as well as dairy products and foods that are fortified with calcium such as orange juice and soy milk. Vitamin D is necessary for your body to properly absorb and utilize calcium, so be sure to get 400-800 IUs daily. If you need to supplement, calcium citrate is the best form to use; combining it with magnesium will help avoid its constipating effects.
Some food items, such as fructose, caffeine, wheat bran, raw spinach and salt, as well as alcohol and tobacco, actually interfere with calcium absorption.
The following 20 foods contain the highest antioxidant concentration.
Pomegranates
Small red beans (dried)
Wild blueberries
Red kidney beans
Pinto beans
Blueberries (cultivated)
Cranberries
Artichokes (cooked)
Blackberries
Prunes
Raspberries
Strawberries
Red Delicious apples
Granny Smith apples
Pecans
Sweet cherries
Black plums
Gala apples
Black beans (dried)
Plums
Antioxidants are naturally occurring nutrients that help prevent heart disease, cancer, and aging. Little is known about how antioxidants work and what affects their ability to function properly. Scientists believe that some antioxidants are more potent than others, and their potency can be affected by how they're cooked or how they're digested. For example, the antioxidants in blueberries lose their potency when cooked, while the antioxidants in tomatoes become more potent when cooked.
So even though this list is a good guide for finding antioxidant-rich foods, it's best to hedge your nutritional bets by eating a wide variety of items.
Great list of 'antioxidant foods' Leslie! I hear so many good things about POMENGRANATES {...I think I screwed the spelling up on that baby! } ANYWAYS, yes,....I hear they are very good for U but, one of those 'scary fruits' {never tried one and don't know how to pick, eat, etc. them! }
Could someone please fill me in!?
OH! For a contribution to this thread, I have been getting used to SOY NUTS instead of popcorn and such as a snack!
Does anyone have anything to say about SOY products?
Good question Chris! I know what you mean about "scary fruits" I dont know how to pick many fruits
[send green star]
anonymous
August 21, 2006 3:33 PM
Hi Leslie and Chris. I do not know how to pick fruits either and I know nothing about soy products. The folks I work with are into that big time as well as veggies. I have so many veggie dislikes it is terrible. Guess I was no help at all -