Healthy Eating Articles on Antioxidant Foods & Healthy Eating Benefits



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Healthy Eating Articles Summary

Your Body And Antioxidant Foods
Antioxidants are used in treatment for stroke and neurodegenerative diseases and as ingredients in dietary supplements to help prevent cancer and coronary heart disease.
Even though a lot of people don’t actually realize it, a lot of antioxidant foods that we consume are from vegetables. Vegetables such as broccoli, cauliflower, tomatoes, and peppers are all excellent choices with some great benefits for your body. When consuming vegetables, you should always go for those that are rich in color, as they are high in what is known as phytonutrients.
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Benefits of Healthy Eating
Cholesterol is present in all parts of the body, including the brain, nerves, muscle, skin, liver, intestines, and heart. Cholesterol travels in your blood in packages called lipoproteins. Not all cholesterol is actually bad for you - it is a natural substance that serves as a building block for cells and hormones and helps to carry fat through the blood vessels for use or storage in other parts of the body; however, a high blood cholesterol level can lead to a build-up of plaque in your arteries, which can increase your risk of heart attack and stroke. Certain types of fiber (e.g. oats) can help to lower cholesterol and to keep blood sugar levels normal.
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Eating In Winter
Healthy eating is the basis of good health and is a key element in healthy human development, from the prenatal and early childhood years to adulthood. Healthy eating is equally important in reducing the risk of many chronic diseases and is critical to your children's well being. It is generally agreed that it is best to stick to basic dietary principles of eating less, do more exercise, eat fruits and vegetables and whole grains and avoid too much junk food.
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Healthy Eating Living with Weigt Watcher Crock Pot Recipes
Cut the spuds length-wise, rub salt into the skins and sprinkle lightly on the flesh, sprinkle on fresh ground black pepper and then place the spring onions on top. Wrap the two halves together in aluminum foil. Fill slow cooker/Crock Pot with the spuds. Cover and cook on Low setting for 8 to 10 hours, or on High setting for 2 1/4 to 4 hours.
Be sure not to add any water.
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