The secret to staying young
There are some natural dietary substances that slow ageing. How fast your cells age depends greatly on whether you consume antioxidant-rich foods or antioxidant-poor foods.
Nobody knows the exact antioxidant composition of foods but scientists have discovered that foods such as fruits, vegetables, grains, certain oils and some legumes are very rich in antioxidants. Fruits and vegetables of all kinds are packed with many known and unknown antioxidants and the only way to get full benefit from them is to have them in their whole original form, preferably raw. However, vegetables can be cooked lightly as cooking boosts up the absorption of betacarotene.
FOODS TO KEEP AGEING AT BAY
Cabbage: With its potent antioxidant activity, it is specifically known to prevent breast cancer. To get the most out of cabbage, eat it raw or very lightly cooked (preferably stirfried or steamed).
Carrot: It is packed with beta-carotene. Apart from being good for eye sight, it also helps in lowering blood cholesterol. The orange pigment in the carrot boosts the immune system and helps fight diseases. One cup of carrot juice a day can reduce the risk of lung cancer, even among smokers.
Orange: It contains a wide range of antioxidants, which help fight against cancer. They also help in lowering cholesterol and blood pressure.
Grapes: A glass of purple grape juice daily helps in preventing formation of clots in arteries.
Onions: They are full of antioxidants. They prevent clotting in the arteries and raise the good cholesterol levels. They have antioxidants that inactivate the cancer causing agents.
Spinach: Eating high amount of spinach cuts the risk of lung cancer and heart disease. It is also good for eyes, and protects against cataract.
Tomatoes: They are known to prevent cancer of the oesophagus, stomach and colon. This is due to its most potent antioxidant lycopene. And the good news is that cooking and canning does not destroy lycopene.