Antioxidants in Raw Food

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It is a well-known fact that oxidation is one of the primary factors in the aging process. If you cut an apple in half and leave it, it will turn brown quite quickly; this is oxygen causing the apple to degenerate. You may be aware that if you cut an apple in half and then rub lemon juice on it, it will take much longer to turn brown. The reason is that lemon juice contains large amounts of Vitamin C, which is a water-soluble antioxidant.

In the same way, we can protect our bodies against oxidation by eating high antioxidants. By eating these foods, we can drastically slow down the rate at which our bodies degenerate. People who eat foods high in antioxidants are also less likely to get degenerative diseases.

Antioxidant levels are usually measured using a test known as ORAC (Oxygen Radical Absorbency Capacity). USDA research scientist, Gouhua Cao, designed this test at Tufts University. The test measures the antioxidant capacity in food.

It is probably no surprise to anyone that fruit and vegetables have the highest ORAC scores. So, to stay healthy, it is good to eat plenty of fruit and vegetables, especially those with the highest ratings.

Fruits and Vegetables with Super Antioxidant Levels