Colorful Carrots

Carrots are one of my favorite vegetables. They are a great healthy snack to bring with you and can easily be eaten on the go. Some interesting research has been done by the United States Department of Agriculture on the health benefits of genetically altered carrots.  The USDA has begun breeding carrots that come in some unusual colors. They have engineered yellow, dark orange, bright red and purple carrots. The pigments that give these carrots their unusual colors have been linked to various health benefits.  Xanthophyll is the pigment that gives yellow carrots their color and has been linked with promoting good eye health. Red carrots get their color from lycopene which is a type of carotene that has been linked with preventing heart disease and some cancers. Anthocyanins give purple carrots their color. Anthocyanins are pigments considered to be powerful antioxidents that help rid the body of free radicals. You can read more about these colorful treats here http://www.ars.usda.gov/is/pr/2004/041115.htm

Miraculous Milk

Consuming milk provides numerous health benefits. Milk is a nutrient dense product. A diet Rich in milk and milk products can reduce the risk of low bone mass and the development of osteoporosis. Milk is provides nutrients that are vital for health and the body maintenance. Milk is a rich source of calcium, potassium, vitamin D, and protein. Consumption of milk is especially important during childhood and adolescence when bones are developing. It helps to strengthen and build bone mass during these developmental years. Milk is the primary calcium source in the American diet. Calcium helps maintain good bone health. Potassium is crucial for brain function and helps maintain healthy cognitive functioning. When choosing a milk product one should choose a low fat or fat free option. Non-reduced fat milk is high in saturated fats and cholesterol which can lead to health implications. Consuming large quantities of saturated fat can increase LDL cholesterol which can increase the risk for heart disease. You can read more about the health benefits of milk at the following website:  http://www.mypyramid.gov/pyramid/milk_why.html

Sweet Tooth

There may be some hope after all for all you chocoloholics out there. If you indulge your sweet tooth with some chocolate, you might not have to feel so guilty about it. Chocolate contains flavonoids called flavanols. A flavonoid is a substance found in plants that helps protect them from environmental toxins and helps repair cell damage. When consumed, flavoniods act as antioxidants in our bodies. They help the body's cells resist damage by eliminating free radicals. Flavanols, the specific flavonoid found in chocolate, works as an antioxidant but also has additional health benefits. Research has indicated that flavanols help lower blood pressure and improve blood flow to the brain and heart. Also, they make blood platelets less sticky and lower cholesterol. However, flavanols are lost the more chocolate is processed. Flavanols are what gives chocolate its pungent taste. Therefore, it is important to realize not all chocolate is good for you. The key is to eat more natural chocolates and particularly dark chocolate. Try to avoid highly processed chocolates and milk chocolates. Learn more about chocolate by clicking on the following link: http://my.clevelandclinic.org/heart/prevention/nutrition/chocolate.aspx

Awsome Apples

It seems the old saying, "an apple a day keeps the doctor away" has a lot of truth to it. Apples contain phytochemicals that are strong antioxidents such as quercetin, catechin, phloridzin, and chorogenic acid. Unlike many fruits and vegetables that begin to lose their nutrients after being picked, apples retain their nutrients even in storage. Apples have been shown to reduce the risk for cancer, especially lung cancer. Apples have also been associated with a reduced risk for cardiovascular disease, type II diabetes, and asthma. Apples skins contain fiber and are great for weight management as they help maintain satiation.  Read more about the awsome apple in this literature review from the Nutrition Journal http://www.ncbi.nlm.nih.gov/pmc/articles/PMC442131/