Weekly Tips

September 27, 2009

 Eat your greens! Research shows that eating dark green vegetables can reduce the risk of heart disease and stroke, some cancers, and several other illnesses. Try spinach, broccoli, kale, Swiss chard, romaine and red leaf lettuce, bok choy, and Brussels sprouts — all antioxidant power-houses. They're rich in beta-carotene, folate, and vitamins C, E, and K, which help protect against free radicals (damaged cells that injure good cells and harm DNA). Eating dark greens regularly may also lower blood pressure and cholesterol, promote normal eyesight, and improve gastrointestinal function.


Back to tips