Eating Antioxidants Reduces Stroke Risk for Women

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Eating Antioxidants Reduces Stroke Risk for Women

A recent study found that women without a history of cardiovascular disease who ate the most antioxidants reduced their risk of stroke by 17%. Even those with a history of cardiovascular disease were able to reduce their stroke risk by 10% by consuming antioxidants.
It’s actually easy to get a rich supply of antioxidants every day in your diet. Most fruits and vegetables have some antioxidants, particularly colorful fruits and vegetables, especially those that are purple, blue, red, orange, and yellow hues. The best way to get your daily antioxidants is to eat these foods raw or lightly steamed.
Many of these are great snack foods like red grapes, raisins, carrots, apples, berries, oranges, nuts and sunflower seeds. So snack healthy and live longer.

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