All articles
Diet Choices for Your Best Health
REDUCED CONTENT OF ANTIOXIDANT POTENTIAL IN MEALS – (10-23-06)
James Bogash
Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States
Wow!! Gotta love this article. Chip in some bucks, get the full text and mount it over your bed. The list of the most powerful food compounds did surprise me a little…walnuts and pecans were among the most powerful 10. Spices and herbs were considered as having a heavy contribution.
Not surprisingly, most food categories of those consumed in the US had little or no antioxidant potential. I would like to see how the average grade school lunch that “meets or exceeds federal guidelines” would fare.
