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THESE are some of Dr Li’s suggestions to keep in mind when doing your weekly shop. Where possible choose organic produce, as it is better for health and for the environment. VINEGARS: Real aged balsamic vinegar comes from Modena or Reggio Emilia in Italy. It contains melanoidins, which prevent DNA damage. Apple cider vinegar has been shown to reduce cholesterol. OLIVE OIL: (See previous spread). BLACK PEPPER: This contains piperine, which increases absorption of compounds such as curcumin in turmeric. DRIED FRUITS: Apricots, blueberries, cherries, cranberries, mango, papaya, and raisins for snacking. Choose sulphite-free versions, as this preservative can cause allergic reactions. PASTA/NOODLES: Whole wheat pasta, squid ink noodles, and buckwheat soba (buckwheat boosts immunity). NUTS: Almonds, cashews, macadamia, pecans, pine nuts, and walnuts. Due to their high oil content, most cannot be stored for very long. TEA AND COFFEE: (See previous spread). TINNED TOMATOES AND PASTE: San Marzano tomatoes are best for lycopene. OYSTER SAUCE: Linked to a reduction in DNA damage. SEEDS: (See previous spread).

ANCHOVY PASTE: Good for adding flavour when cooking, it contains fish oil, which helps increase stem cells that can regenerate muscles.

HONEY: Manuka honey from New Zealand stimulates the immune system and is good with tea and lemon for soothing a sore throat.

MAPLE SUGAR: A natural sweetener made from maple syrup. It has been found to contain 30 active compounds called polyphenols, some of which have antioxidant and anti-inflammatory properties.