7 Foods That Keep You Healthy And Young…

Coconut oil


Coconut oil is unique combination of fatty acids can have profound positive effects on health. This includes fat loss, better brain function and various other amazing benefits. Coconut oil contains a lot of medium chain triglycerides, which are metabolised differently and can have therapeutic effects on several brain disorders. People in the south Pacific eat over 60% of their calories from coconuts and are the biggest consumers of saturated fat in the world. These people are in excellent health, with clear sign of heart disease.

Coconut oil can give your body a significant amount of protection from the external factors that can contribute to premature ageing.  Coconut oil contains antibacterial and anti fungal properties that aid in skin healing. Coconut oil is also rich in antioxidants and other essential vitamins that can make the skin more supple and healthier.

In general, coconut oil reduces wrinkles in the following ways:

– Coconut oil is a natural moisturiser, so rubbing the oil daily can prevent skin dryness that is often caused by a vitamin deficiencies.
– Coconut oil contains an essential emollient, which helps reduce wrinkling and makes the skin softer.
– The oil’s antioxidant properties can prevent the formation of and eliminate free radicals that are one of the primary causes of early ageing..



Walnuts and omega 3

Walnuts have one of the the richest source of Omega 3 (in the form of Alpha Linoenic Acid or ALA) outside salmon and oily fish.

Omega 3 is crucial for brain health and development and walnuts are packed with it. So it turns out that the old wives tale about walnuts – with their wrinkly brain like appearance – being brain food, is right on the money.

Your brain is made up of more than 60% fat and to function at their best these fat cells in the brain should be made up of omega 3.

It all comes down to fluidity – the fluid and flexible omega 3 fats are very good at maximising the cells ability to take in nutrients and get rid of wastes. This make walnuts extremely beneficial to our brain on a cellular level. Studies show that protective omega 3 levels can be radically increased by eating just four walnuts a day.

Walnuts are great brain food in other ways too – improving concentration, lowering rates of depression, helping you sleep better and protecting agains dementia and Alzheimers.

Walnuts benefit cholesterol levels

It is often forgotten that walnuts are a key part of the heart healthy Mediterranean diet.

Olive oil used to be seen as a key factor in the healthiness of the Meditteranean diet – increasingly research is focussing on the consumption of walnuts as even more important.

In recent studies it was shown that for high cholesterol patients one single walnut with a meal resulted in a 24% increase in blood flow.

Similar studies demonstrated that eating walnuts after a high fat meal can actually minimise the consequences and improve artery function.

Obviously no one food can be used to off set an unhealthy diet but if high cholesterol is a concern then walnuts are a great addition to your diet.

Walnuts may help reduce not only the risk of prostate cancer, but breast cancer as well. In one study, mice that ate the human equivalent of 2.4 ounces of whole walnuts for 18 weeks had significantly smaller and slower-growing prostate tumors compared to the control group that consumed the same amount of fat but from other sources.



Blueberries, as well as other foods containing antioxidants, have been eaten for many generations without the health benefits even being known on a scientific level. The benefits of blueberries and antioxidants in general are abundant and are also a serious threat to the medical establishment. If people were to consume healthy foods rich in antioxidants regularly, prescription and non-prescription drug use would plunder, leading to a serious decline in pharmaceutical sales. While antioxidants help almost every health condition, here are a few things they are helpful with:

  • Slow the aging process by reducing free radical damage
  • Fight cancer
  • Protect the heart and liver
  • Lower blood pressure
  • Prevent coronary artery disease

Olive oil


The phytonutrient in olive oil, oleocanthal, mimics the effect of ibuprofen in reducing inflammation, which can decrease the risk of breast cancer and its recurrence. Squalene and lignans are among the other olive oil components being studied for their possible effects on cancer. Olive oil lowers the levels of total blood cholesterol, LDL-cholesterol and triglycerides. At the same time it does not alter the levels of HDL-cholesterol (and may even raise them), which plays a protective role and prevents the formation of fatty patches, thus stimulating the elimination of the low-density lipoproteins.Olive oil is rich in antioxidants, especially vitamin E, long thought to minimize cancer risk. Among plant oils, olive oil is the highest in monounsaturated fat, which doesn’t oxidise in the body, and it’s low in polyunsaturated fat, the kind that does oxidise.



Lycopene has been linked with prostate cancer prevention in several studies.7 According to John Erdman, Ph.D., Professor Emeritus of the department of food science and human nutrition at the University of Illinois, “There’s very good, strong, epidemiological support for increased consumption of tomato products and lower incidence of prostate cancer.”7

Among younger men, diets rich in carotene may play a protective role against prostate cancer, according to a study conducted by the Harvard School of Public Health’s Department of Nutrition.

Colorectal Cancer: Beta-carotene consumption has been shown to have an inverse association with the development of  colon cancer in the Japanese population. High fiber intakes from fruits and vegetables are associated with a lowered risk of colorectal cancer.

According to the American cancer society, some studies have shown that people who have diets rich in tomatoes may have a lower risk of certain types of cancer, especially cancers of the prostate, lung, and stomach. Further human-based research is needed to find out what role lycopene might play in the prevention or treatment of cancer.

tomatoes may provide the best defence to keeping skin looking young and safe from sun damage, say scientists.

Tests show that eating tomato paste could help protect against sunburn and skin ageing caused by sunlight exposure.

The age-defying ingredient is lycopene – the natural pigment that makes tomatoes red – with highest levels found in processed or cooked tomatoes used in ketchup, paste, soup and juice.


A diet that contains plenty of garlic, especially raw garlic, can go a long way towards preventing pre-mature wrinkles and fine lines on aging skin. The wrinkle fighting properties associated with garlic use are primarily attributed to allicin, a natural compound that is produced when raw garlic is crushed or chopped. Allicin has been touted as one of the world’s most powerful antioxidants.Antioxidants such as allicin inhibit free radical activity, which in turn helps fight wrinkles and fine lines provoked by an overdose of skin-damaging UV radiation. When your skin is exposed to the sun’s UV rays, your body responds by forming enzymes called metalloproteinases. Some of these enzymes break down connective tissue — which can eventually lead to wrinkles and fine lines — and free radicals are known to boost production of harmful metalloproteinases. Garlic also contains trace amounts of various other nutrients. In fact, it contains a little bit of almost everything we need.

Dried prunes


Prunes — or dried plums — are considered one of the healthiest foods there is, but exactly why are prunes good for you? And why are prunes good for constipation? This article discusses the health benefits of eating prunes, including their ability to relieve constipation, provide antioxidant protection, prevent pre-mature ageing, promote cardiovascular health, and reduce the risk of cancer and osteoporosis.A study conducted by researchers from Tufts University in Boston ranked prunes, or dried plums, as #1 food in terms of antioxidant capacity. Using a laboratory analysis called ORAC (Oxygen Radical Absorbency Capacity), the researchers found that prunes had more than twice the antioxidant capacity of other high ranking foods such as blueberries and raisins. With a score of 5770 ORAC units per 100 grams, the antioxidant power of prunes also topped that of fresh plums, which scored 949 on the ORAC scale.



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