The Antioxidant Power of Food

November is tobacco-free month and food plays a main role when you wanna quit without gaining weight and avoid depression…

Maïa Baudelaire, Nutritionist, expert in eating behavior and founder of her own Diet Coaching method reimbursed by health insurances, explains the Antioxidant power of Food!

How do we know the antioxidant power of an ingredient?

To know how an ingredient is antioxidant, you’ll need to be a bit scientific! It requires some physic notions, and use the ORAC (Oxygen Radical Absorbance Capacity) which defines the ability of a food to absorb free radicals responsible of cell aging and certain diseases such as cancer.

Antioxidants include vitamins and minerals, and good news: it can be easily found in all local and organic  seasonal  fruits and vegetables. You can also find them in the whole foods (bread, pasta, rice …) and fatty fishes (salmon, mackerel).

Which foods are the most antioxidants?

Without going into the numbers, you can already add to your plate:

  • Açai berry, against oxidation
  • Dark chocolate (yes, indulge yourself by choosing the 70% minimum cocoa!)
  • Blackberries – and all berries 🙂
  • Nuts
  • Artichoke (I invite you to discover my recipe for artichoke velouté if not done already)
  • Cranberries
  • Plums
  • Almonds…

Anyways, that’s all you need to know for now! The best rule: always choose fresh organic and local products and try to cook as much as possible to avoid industrial foods.

All of my superfoods recipes are here!


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