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  • Penny Murphy

    The Oranges Curcumin: Good Source: turmeric Benefits: An added perk to take-out curry: The antioxidant properties of curcumin may help counter the body’s negative responses to high-fat foods. Cooking Tip: Mix the spice into salad dressings or sprinkle it on cooked vegetables such as kale and cauliflower. Beta-Cryptoxanthin: Good Sources: Papaya, tangerines Benefits: This carotenoid plays an important role in vision and in bone and cell growth. Alpha-Carotene: Good Sources: sweet potatoes, carrots, winter squash, cantaloupe Benefits: This mighty antiager, which converts to vitamin A in the body, bolsters immunity. Cooking Tip: Like other carotenoids, it's best absorbed with fat: Roast vegetables with oil; pair cantaloupe with avocado. Hesperidin and Naringenin: Good Sources: Citrus Benefits: The powerful flavonoids stave off inflammation and blood vessel damage caused by poor diets. Cooking Tip: Broil citrus slices sprinkled with a pinch of raw sugar and serve over oatmeal.

  • The Micro Gardener

    Eating a Rainbow of Colours has so many health benefits. Orange citrus contain powerful flavonoids that stave off inflammation and blood vessel damage caused by poor diets. Sweet potatoes, carrots, winter squash & melons are rich in Alpha-Carotene (powerful anti-ager) that converts to vitamin A in the body + bolsters immunity. Good reasons to grow + eat these amazing orange foods. Check out other colours to eat @ http://www.wholeliving.com/173430/eat-rainbow#/156414. | The Micro Gardener

  • Rebecca Goodwin

    Orange - The 2nd Chakra - Eat all the colors of the #Fresh Fruit| http://freshfruitdelbert.blogspot.com

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