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according to Time magazine health article
The good stuff:
Tomatoes
Spinach
Nuts
Blueberries
Oats
Salmon
Garlic
Broccoli
Red wine
Green tea
"Many of the very chemicals that make foods good for us are the ones that give them color, turning blueberries blue, spinach green and carrots deep orange. For optimum health, scientists say, eat a rainbow of colors. Your plate should look like a box of Crayolas."
Bad: Potatoes, bagels, white rice
"The problem, according to Meir Stampfer, a nutrition professor at the Harvard School of Public Health, is potato starch. When you eat a potato and that starch hits the saliva in your mouth, its tightly bundled molecules immediately get turned into sugars, which make a beeline for the blood. "You ate a potato," says Stampfer, "but your body is getting pure glucose." The flood of blood sugar sets off a chain reaction. Insulin pours out of the pancreas. Triglycerides shoot up. HDL (good) cholesterol takes a dive. "It's a perfect setup for heart disease and diabetes," says Stampfer."
Check it out http://www.time.com/time/covers/1101020121/food.html
The good stuff:
Tomatoes
Spinach
Nuts
Blueberries
Oats
Salmon
Garlic
Broccoli
Red wine
Green tea
"Many of the very chemicals that make foods good for us are the ones that give them color, turning blueberries blue, spinach green and carrots deep orange. For optimum health, scientists say, eat a rainbow of colors. Your plate should look like a box of Crayolas."
Bad: Potatoes, bagels, white rice
"The problem, according to Meir Stampfer, a nutrition professor at the Harvard School of Public Health, is potato starch. When you eat a potato and that starch hits the saliva in your mouth, its tightly bundled molecules immediately get turned into sugars, which make a beeline for the blood. "You ate a potato," says Stampfer, "but your body is getting pure glucose." The flood of blood sugar sets off a chain reaction. Insulin pours out of the pancreas. Triglycerides shoot up. HDL (good) cholesterol takes a dive. "It's a perfect setup for heart disease and diabetes," says Stampfer."
Check it out http://www.time.com/time/covers/1101020121/food.html
