(This post was originally published on June 30, 2008, and recently appeared on The New York Times’s list of most-viewed stories for 2008.)
Dr. Bowden, author of “The 150 Healthiest Foods on Earth,” recommends:
Beets: folate & natural red pigments that may be cancer fighters.
How to eat: Fresh, raw and grated to make a salad.
Cabbage: sulforaphane, boosts cancer-fighting enzymes.
How to eat: Asian-style slaw or as a crunchy topping on burgers and sandwiches.
Swiss chard: packed with carotenoids that protect aging eyes.
How to eat it: Chop and saute in olive oil.
Cinnamon: May help control blood sugar and cholesterol.
How to eat it: Sprinkle on coffee or oatmeal.
Pomegranate juice: Appears to lower blood pressure and antioxidants.
How to eat: Just drink it.
Dried plums: antioxidants.
How to eat: Wrapped in prosciutto and baked.
Pumpkin seeds: magnesium; high levels are associated with lower risk for early death.
How to eat: Roasted as a snack, or sprinkled on salad.
Sardines: Not in this lifetime
Turmeric: The “superstar of spices,” it may have anti-inflammatory and anti-cancer properties.
How to eat: Mix with scrambled eggs or in any vegetable dish.
Frozen blueberries: associated with better memory in animal studies.
How to eat: Blended with yogurt or chocolate soy milk and sprinkled with crushed almonds.
Canned pumpkin: No Thanks
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