S U P E R F O O D S T H AT D E T O X I F Y in Visual Studio .NET

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S U P E R F O O D S T H AT D E T O X I F Y
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If you eat ALL THIS daily, you re sure to be healthy.
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different kinds of fermentation ranging from the simple chopping of coleslaw to more complex methods using various bacterial strains. The blend of activated phytochemicals can be quite different depending on the process. At present we don t have sufficient scientific data on all of these processes to establish guidelines for preparing and eating fermented foods. Until we do, I recommend that you eat a combination of raw, cooked, and fermented cruciferous vegetables.
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Chief among the members of the cruciferous family, watercress contains various phytochemicals that work incredibly well together to increase the overall activity of the xenobiotic detoxification system. So add a little watercress to your salads or sandwiches, every day, as I do.
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Garlic, onions, leeks, chives, asparagus, and scallions are members of the allium botanical family and are also commonly characterized by their strong odor. This odor results from the activity of important sulfur compounds that are known to be effective in both the antioxidant and xenobiotic detoxification systems. The purified organosulfides such as allium sulfide compounds in onion and garlic extracts are protective against cancer and cardiovascular disease. Garlic extracts are also effective in lowering cholesterol and triglycerides. In addition, garlic and onions have been found to increase glutathione, a powerful antioxidant
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that helps to support both the antioxidant and the xenobiotic detoxification systems. For centuries, allium plants have been cultivated in the Middle and Far East for their characteristic pungent flavor and medicinal properties. The leguminosae family, or legumes, which includes many kinds of beans and peas, is a good source of protein, carbohydrates, fats, vitamins, minerals, fiber, and phytochemicals. Among the different types of legumes, the soybean stands out as one of the world s most widely consumed food sources. Not surprisingly, it is also one of the most studied for the health benefits it possesses. The soybean is a bright green legume closely related to peas, clover, and alfalfa. It is high in protein and protective phytochemicals. Studies have shown that soy protein helps to prevent heart disease by lowering total cholesterol. In addition to having a high protein content, soybeans also have cancer-fighting isoflavones, a phytochemical in the flavonoid class of compounds. Isoflavones are also known as plant estrogens (phytoestrogens) because of their structural similarity to estrogens and their capacity to weakly bind to estrogen receptors in the body. This ability is thought to be one of the mechanisms by which soy isoflavones prevent hormone-dependent cancers such as those of the breast and prostate. In addition, soy isoflavones appear to help prevent osteoporosis. Many scientists now believe that the observed low rates of cancer, heart disease, and osteoporosis among Asian populations, especially in Japan where their consumption is most widespread, are attributable to the protective effects of soybeans.
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Soybeans and soy products are beneficial to both men and women because they protect against heart disease by lowering cholesterol have strong antioxidant properties have a natural antiestrogen effect similar to tamoxifen protect against cancer, especially of the breast and prostate prevent osteoporosis prevent bone loss and aid in the absorption of calcium
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S U P E R F O O D S T H AT D E T O X I F Y
The Power of Pigmentation
All colorful fruits and vegetables, inside or out, contain flavonoids, carotenoids, or other beneficial phytochemicals with important antioxidant properties, many of which we already know have a positive effect on the xenobiotic detoxification function. The same phytochemicals that cause the color also inhibit inflammation; lower cholesterol; and prevent cancer, heart disease, and other illnesses. The phytochemical chlorophyllin, which is found in the pigment of green vegetables and fruits, has recently been established to have such abilities. While there is much research left to do on phytochemicals (for instance, flavonoids such as proanthocyanidins and anthocyanins are not yet fully understood), there are enough studies to show that the aggregate effect of consuming phytochemical-rich fruits and vegetables is positive in terms of supporting detoxification and preventing disease. At Tufts University, sixty fruits and vegetables were studied and tested for their antioxidant potency. In these studies, blueberries topped the list for antioxidant strength, followed by strawberries, prunes, black currants, and boysenberries. Other flavonoidrich fruits and vegetables include blackberries, raspberries, red grapes, and alfalfa sprouts. The table on phytochemicals lists the more common fruits and vegetables and the specific phytochemicals they provide. Phytochemicals Found in Fruits and Vegetables
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