Flavonoids in Your Foods, Here’s Where to Get Them

Every time you eat chocolate covered berries or drink a cup of tea, you are getting a dose of flavonoids! Flavonoids are compounds found in plant foods that are well studied for their role in preventing cancers, as well as other chronic diseases.

A new study on flavonoids is highlighted in Cancer Research Update. This study of Australian women looked at the role of flavonoids in preventing death from all causes, including cancer and heart disease specifically. Researchers found that women with the highest intake of flavonoids experienced 62% fewer deaths during the course of the 5 year study compared to those who consumed the least, with similar lower risk from cancer and hear disease.

Flavonoids are generally divided into 6 groups. Foods provide different flavonoids and so may have different health benefits.

Flavonoids

Source: USDA Database for Flavonoid Content of Selected Foods

The women in this study consumed most (about 80%) of their flavonoids from black tea, which contains flavanols. The women were not, however, eating many foods like Continue reading


Think Vegetables are Boring? For Spring Veggies, Try This

If vegetables aren’t the all-star of your meal, and you – like many of my clients – think of vegetables as bland or boring, think again. canstockphoto24567903

With the spring weather upon us, this is a great time of year to increase your intake of fresh seasonal veggies. Vegetables are packed full of vitamins and nutrients that protect your health, including reducing your risk of cancer and heart disease. While you may know this, rather than eating vegetables because you feel like you should eat them, start eating them because you enjoy them.

Below are ten of my favorite ways to flavor your spring-time veggies. Continue reading


6 Tips to Spring into Beautiful, Practical Asparagus

5-26 asparagus blog 9407278_m copySpring asparagus is here and cooking up elegant spears of bright green asparagus takes only minutes and supplies cancer-preventing compounds in any meal. All asparagus is a good source of the B vitamin folate and vitamins C and A, as well as antioxidant compounds like glutathione and rutin.

Here’s a few tips to cook and enjoy this versatile vegetable.

1. Refrigerate raw asparagus like a bouquet, upright with the bottoms of the stalks in a jar or container of water and the tops covered with a plastic bag up to four days.

2. Try not to waterlog and overcook asparagus by boiling it too much. Instead, preserve its color freshness and crunch by microwaving it or steaming over water for just a few minutes.

3. After washing the asparagus, break or cut at an inch or two off the tougher bottom ends of the stalks. Then cut it into smaller pieces or leave the stalks intact. Continue reading