Late yesterday I came across this relatively short article in the Nutrition Journal on the antioxidant levels in food. The paper is 43 pages, but is a very quick read. It confirms what other articles have been saying that a plant based diet results in a higher consumption of antioxidants. There are some interesting details in this article that you may be able to put to good use. For example:
• Fresh herbs had lower antioxidant values than dried (this was unexpected, at least for me)
• Cloves have the highest antioxidant value followed by peppermint, allspice, cinnamon, oregano, thyme, sage and rosemary
• Buckwheat, barley and millet flours have the highest levels of antioxidants
• Fruits and vegetables high in antioxidants include: dried apples, flour made from okra, artichokes, lemon skin, dried plums, dried apricots, curly kale and red and green chilies
I learned a few things reading this article and thought some of you might be interested in reading it for yourselves.
I need to run for now. We are expecting another big snow and I have a few things to take care so we don’t run out of things during the time we may be snowed in. You have to love those winter storm warnings. It is hard to believe we may get another 12-20 inches of snow, but that is what they are calling for Friday and Saturday. I am starting to feel like I live in Antarctica.
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