FOODS HIGH IN ANTIOXIDANTS
• The risk of heart disease is 3 times more in diabetics.
• Hence, they should be extra careful and eat foods rich in antioxidants, beta-carotene and Vitamin C and E.
• The LDL (bad cholesterol) is more susceptible to oxidation, can become toxic and clog arteries.
• High levels of sugar in the blood lead to dangerous oxidation.
• Oxygen free radicals are released (during metabolism of sugar) and make cholesterol toxic. The bad effects can be reduced by constant supply of antioxidants.
• Antioxidants or free radical scavengers clean up the destructive reaction.
• Antioxidants are the best bet against high blood cholesterol, heart disease and cancer.
Good sources of antioxidants are:
• Beta-carotene: Yellow and orange vegetables and fruits and dark green leafy vegetables, carrots, tomatoes, asparagus, sweet potatoes, mangoes, peaches, melons, apricot, cherries, peas, spinach and broccoli.
• Vitamin C: Citrus fruits, Indian gooseberries, tomatoes, green peppers, green leafy vegetables, raw cabbage, potatoes, strawberries, kiwi fruit, black currant.
• Vitamin E: Seeds, whole-grains, nuts, almonds, soybeans, green leafy vegetables, vegetable oils especially sunflower oil and fish liver oils.
