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Better skin and hair
Reduce risk of Alzheimer’s
Stop cancer and reduce tumors
Sometimes, it can be a little confusing
knowing what to eat. It seems like there
are always conflicting reports about what
is healthy and what is not, and it can be
tempting to just give up and eat for conve-
nience and comfort.
But there is a better way. Instead, you
can be smart about the kinds of foods you
eat – foods that taste delicious, make satis-
fying additions to your meals, and provide
amazing beneficial nutrients.
1. COLD WATER FISH
Cold water fish (salmon, mackerel,
sardines, herring and cod) is one of the
healthiest things you can eat. These fish
are a rich source of essential omega-3 fatty
acids, including EPA (eicosapentaenoic) and
DHA, (docosahexaenoic). The benefits of
omega-3s are outstanding: they keep your
heart healthy, relieve pain through anti-in-
flammatory action, enhance immunity,
elevate mood, and alleviate the symptoms of
ADHD, diabetes, skin diseases, menstrual
pain, and more. In fact, one of the most
important uses of DHA is the promotion of
brain and vision development in infants and
children, and omega-3 fatty acids are vital
for fetal brain development during preg-
nancy. Omega-3s are important for brain
health in adults as well. In fact, researchers
have found that eating baked or broiled
fish (not deep fried!) at least once a week
reduced the risk of Alzheimer’s by 5 times!
Cold water fish is also considered ‘heart
friendly’. When rates of heart attack are
compared between those who rarely eat
fish, to those dining on it just 1 to 3 times
a month, the individuals enjoying a fish
dinner now and then still saw a reduced risk
of heart attack greater than 20%.
2. GARLIC
Garlic (Allium sativum) is a favorite culi-
nary herb that adds a wonderfully pungent
and rich taste to almost every dish that it
accompanies. But far beyond that, garlic is
extremely beneficial. Garlic reduces high
blood pressure, fights oxidative stress that
damages cells, helps prevent cancer, and has
strong anti-viral and anti-fungal properties
to keep the immune system strong. In fact,
during the First and Second World Wars,
garlic was used medicinally and later came
to be known as “Russian penicillin.”
One of the major compounds in garlic
that is responsible for its amazing abilities
is called alliin. This compound reacts with
an enzyme in garlic called allinase when the
garlic bulb is crushed, and creates allicin.
The result is lower triglyceride levels and
a relaxation of blood vessels, which helps
reduce blood pressure.
Another plus to garlic is that it increases
hydrogen sulfide production in the body. At
high levels, hydrogen sulfide would be toxic.
But the low levels produced in the body
have an opposite effect. Instead, it fights free
radical activity and reduces inflammation
so that the blood vessels relax and the heart
and arteries are protected from damage.
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