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    How to keep food full of Antioxidants.

    Sunday, March 19, 2017

    According to an Iowa State University study, the average potato travels a whole year and an average of 1,300 miles before it reaches your plate. By the time you eat the potato, 60% of its Vitamin C is depleted. The freshest potatoes are found at your local Farmers Market.  Avoid storing potatoes in the refrigerator, but make sure they're stored in a cool, dry, and dark place. 

    Lycopene, a cholesterol-fighting antioxidant that can lower dangerous C-reactive proteins is  found in ketchup, tomato sauce, and juice, but is zapped in half once opened and stored in the refrigerator for 3 months.  Try to buy smaller containers that will last a month or less, and only store them in the fridge once they have been opened. 

    Store fruit jams in the refrigerator immediately after buying them, even before opening them. Fruit Jams contain powerful antioxidants called  Anthocyanins that can fight off diseases such as Alzheimer's.  The levels of this powerful antioxidant decrease by 50% when stored at room temperature versus the fridge.    

    Chili's contain capsaicin, a fat burning compound that jump starts your metabolism. Capsaicin is cut by more that 35% when dried and crushed into powder. Try using fresh chiles as much as possible or if you have to have dried chili, look for a powder stored in glass, they seal better against oxygen. 

    Around 6 months after olives are picked, pressed and turned into olive oil, their artery-clearing fatty acids and phenolic acids drop by 40%. Holding on to olive oil for longer than 6 months depletes its benefits even more.  If you hold onto it for 20 months or more you'll lose up to 73% of them. To avoid oxidation, buy olive oil in small, dark tinted glass bottles and store them in a dark space with a temperature around 68 and 77 degrees Fahrenheit.  

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