EXTRA VIRGIN OLIVE OIL. Extracted from olives by crushing and pressing the whole fruit, olive oil is a golden elixir brimming with potent inflammation-suppressing antioxidants called polyphenols, as well as a nice dose of monounsaturated fat—the heart-healing kind of fat that reduces “bad” (LDL) cholesterol. Make this your main fat (use in marinades and sauces, dress salads and flavor vegetables with it), and be sure you purchase olive oil with the words “extra virgin” on the label. This ensures that the oil has not been subjected to nutrient-robbing heat and chemicals.
FIGS AND OTHER FRUITS.
PHOTO BY JOHN KELLY
An apple a day may keep the doctor away but a fig a day keeps the cardiologist away. Figs and other fruits are rich in fiber, vitamins, and potassium and contain an extraordinary array of plaque-fighting polyphenols. Substitute fruit for fat in baking, sprinkle dried fruit on salads, add fresh fruit to smoothies, and try hot baked fruit for a delicious desert. Aim for at least three servings of fruit every day.
The Healthy Edge
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1/5/11 9:00 AM