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Food Facts

7211-eat4Fruit should be on your kitchen counter, not in your fridge—at least most varieties. According to the September ’13 Bottom Line Health, “Harvested fruits and vegetables continue to produce healthful phytochemicals when they are exposed to daily cycles of light and dark.”

Coenzyme Q10 appears to be a must-use supplement as you age. According to the September ’13 Reader’s Digest, “[CoQ10] —a substance your body produces naturally in small amounts—decreased mortality rates among heart-failure patients by about half in a study presented at the International Heart Failure 2013 Congress.” It appears to encourage heart cells to produce more energy.

Kale is getting a reputation as a supervegetable, and for good reason. According to the May/June ’13 Well Being Journal, “It has a 3-1 carbohydrate-to-protein ratio, which is a very high amount for a vegetable. It also contains all nine essential amino acids needed to form proteins, as well as nine other nonessential amino acids. Kale also contains omega-3 and omega-6 fatty acids [in a desirable ratio]. It also contains cancer-preventive compounds such as sulforaphane and indole-3 carbinol.” You can stir-fry it with onions or garlic and olive oil or bake it to make kale chips to snack on.

—Becky Holman


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