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Diet That Combats Free Radicals
To protect our body tissues from degeneration and cancer causation by free radicals, their actions may be modified, as opined by Prof
Guo Shuqing of the Heilongjiang Traditional Chinese Medicine Research Institute. Vitamin E and C and ß-carotene are the 3 such agents: (1)
Tomato has multi-vitamins, especially C; (2) Carrots have abundant ß-carotene, vitamins C and B; (3) Broccoli, a vegetable of the Cruciferous
family, has cancer preventing properties; high vitamin C content; (4) The vitamin C content of kiwi fruit is one of the highest; dispels heat,
tonifies the body and reduces formation of melanocytes; (5) Soya bean has isoflavone, a plant female hormone that makes ladies look
younger; (6) According to a University of California Davis research, honey raises human anti-oxidants; (7) Milk is a complete food that
nourishes the skin; (8) Seaweeds: has multi-nutritional value, can also regulate the acidity (pH) of the body; (9) Pigskin is a rich source of
collagen (2.5 times higher than pork): good for reducing skin creases; (10) Salmon: apart from multi-nutritional value, also rich in omega-3
unsaturated fatty acids for the heart, blood vessels and skin.
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