Greens are good, Green Superfoods are even better! Green superfoods have the highest concentrations of easily digestible nutrients, fat burning compounds, vitamins and minerals to protect and heal the body. They contain a wide array of beneficial substances including proteins, protective photo-chemicals and healthy bacteria helping you to build cleaner muscles and tissues, aid your digestive system function and more effectively protect you against disease and illness. Learn More Fruit and nut superfoods are high in anti-oxidants that fight free radicals in the body. Free radicals may sound a little like an extremist terrorist sect evading capture and wreaking havoc across the globe and in fact within the context of your body this would be right.
Although we can find many foods in the supermarket that have been fortified with a synthetic form of vitamin D, there are only a select number of foods that naturally contain vitamin D. Normally, our body takes in vitamin D in the form of sun-synthesis through the skin. But in our modern times, where many of us spend countless hours indoors, our actual exposure to the sun is limited. This fact may be a principle cause of many ailments, including depression . Personal Disclaimer: I follow an organic vegan diet and I personally use Vitamin D3 serum from premier research labs or consume Shiitake mushrooms. I also make sure I get some sunlight everyday.
Francesco Tonelli for The New York Times Brown rice contains fiber and nutrients that may help ward off diabetes. Next time you order takeout wonton soup and a spicy Number 82, you might want to make sure it comes with brown rice. Brown rice is a whole grain — white rice before it has been refined and polished and stripped of the bran covering, which is high in fiber and nutrients. Brown rice also has a lower glycemic index than white rice, which means it doesn’t cause blood glucose levels to rise as rapidly. Now a new study from researchers at Harvard reports that Americans who eat two or more servings of brown rice a week reduce their risk of developing Type 2 diabetes by about 10 percent compared to people who eat it less than once a month.