Berry, Berry Good for You!
Tufts scientists measured the antioxidant levels of 50 fresh fruits and vegetables, and found berries occupied the top slots. This has largely been attributed to their high anthocyanin content. Anthocyanins give berries their blue and red colors as well as being powerful antioxidants three to four times more potent then traditional antioxidants such as vitamins C and E. More...

Don't get sick this flu season- fight back with nutrition.
Many factors play in to your ability to fight infections such as amount of sleep, stress levels, and the use of toxic substances such as nicotine and alcohol, nutrition can prevent some of these things from taking their toll and boost your immunity to new heights.

5 Nutrition tips for tip top immunity
• Eat bright colored fruits and vegetables.
Foods with bright colors like cranberries, blueberries, cherries, carrots, and spinach, just to name a few, are all high in antioxidants, which protect immune cells from environmental assaults and speed up the production of white blood cells-responsible for destroying foreign viral or bacterial cells.
• Eat high quality protein.
When you have a cold or the flu your body is using more energy than ever to fight off what ails you. In addition, your immune system depends on a constant supply of amino acids-the building blocks of protein. Thus, calorie and protein needs both increase when you're sick.
• Take vitamin E.
One in three Americans doesn't get enough of this immune-boosting nutrient. While it has been known for awhile that immunity is bolstered by vitamin E supplements in older people, researchers believe that vitamin E can also boost T-cell (immune-mediating cells) and antibody responses in young people under a lot of stresses.
• Eat garlic and onions.
Researchers have discovered several 'sulfur-containing' compounds in foods belonging to the onion family that may increase the activity of white blood cells and T-helper cells, both essential to a comprehensive immune response. In fact, research shows that compounds in onions and garlic may act as effective body 'disinfectants,' clearing away toxins and germs.
• Take a daily multi vitamin and mineral.
According to Jeffrey Blumberg, Chief of the Antioxidants Laboratory the USDA Nutrition Research Center at Tufts, "taking a daily multivitamin is like cheap health insurance." Unlike single doses of certain vitamins, which may disrupt absorption of other key nutrients and even become toxic, standard multivitamins are generally balanced formulas that can't hurt. If you fall short of any essential nutrient, your immune function will suffer. But, by no means does a multivitamin replace a nutrient-dense diet.

Question: What do antioxidants do?
Answer: The cells in our body are constantly waging a battle against free radicals - unstable oxygen molecules associated with cancer, heart disease and the effects of aging. Antioxidants, which are natural substances found in fruits and vegetables, come to the rescue by neutralizing free radicals and keeping us healthy.

Question: What is ORAC?
Answer: Oxygen Radical Absorbance Capacity (ORAC) is the definitive measurement of a food's antioxidant capacity.

Question: What is anthocyanin?
Answer: Anthocyanin is a powerful flavanoid antioxidant responsible for the intense blue and red pigments of fruits like Wild Blueberries, cranberries and cherries. Anthocyanin is believed to have a beneficial effect on inflammation and collagen stabilization with potential anti-cancer applications.

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