Aging is an inevitable part of life, whether we like it or not. However, it can be slowed down and make life more beautiful and better. How to? There are many ways. It all depends on us. There are many scientific evidence that our diet affects the aging of body cells, while some foods and the way food is prepared or eaten, accelerates aging, while on the other side the correct way of preparing food can significantly slow down aging.
For prevention and anti-aging, the most important food is fruit and vegetables and especially the one that contains the most antioxidants-that prevent the negative effects of free radicals.
From fruits, most effective are avocados because they cleans the body of burnt (oxidized) fat, then come citrus fruits – orange, lemon, grapefruit … which are rich in vitamin C which has a strong antioxidant effect.
You do not need to mention broccoli – a source of things that prevent the formation of free radicals. There is evidence that it lowers the percentage of getting cancer for two thirds. Spinach contains lutein, which is an antioxidant and is considered to be particularly effective in preventing aging.
A special place is reserved for carrot and tomato, and red onion and garlic; carrots are rich in beta-carotene: from glass of juice is obtained 24 mg of beta-carotene! Beta-carotene is known to protect against many diseases, it is important to know that cooking does not destroy it. Onions and garlic are important to maintain the vitality of blood vessels and regulate blood pressure, especially in the protection of so-called bad cholesterol. Tomato is the richest source of lycopene – an antioxidant that is responsible for the beneficial effects on many body functions, and also cooking does not destroy it.
Kale prevents the risk of breast and stomach cancer. It is best to be cooked very briefly!
Berries and especially grapes are a rich source of antioxidants that prevent aging. While black grapes in its peel and seeds, along with other antioxidants, has one that regulates cholesterol levels and prevents excessive blood clotting.