In the “at least things haven’t gotten worse” department, the price of food and other essentials stabilized somewhat but remains well above what it was pre-pandemic. Factors maintaining high prices include the continuing effects of the pandemic on the food chain and the impact of the Russia/Ukraine war.

Meanwhile, climate chaos (a phrase that’s much more accurate than the anodyne “climate change” or “global warming”) is already causing havoc, contributing to higher food prices by bringing droughts to some places and floods to others, leading to crop failures and economic hardship.

In many parts of the world, climate chaos will continue to hamper food production, particularly in areas suffering from prolonged drought and relying more and more on groundwater — leading to accelerated aquifer depletion. This threatens to create massive disruptions when wells run dry — something that’s already happening in many places and is likely to intensify dramatically in the years ahead.

I was stunned by a recent opinion piece in the New York Times about Uzbekistan’s disappearing Aral Sea. A photo accompanying the article shows rusted boats stranded in a lifeless desert that used to be a thriving port — now 75 miles from the nearest body of water.

All these developments highlight the critical importance of eating lower on the food chain. Doing so can save massive amounts of land, water, and other natural resources — and can significantly reduce the food system’s contribution to climate chaos.

And, as we frequently discuss on this site, eating more plants, fewer animals, and less processed food can also be a great move for your health.

In short, the mission of the Food Revolution Network is more important than ever.

A Couple of the Many Lives Changed by the Food Revolution

At FRN, we’re privileged to hear, almost every day, from people whose lives have been touched by our message. Some of the stories we hear make us cry! And all of them fill us with determination to carry on and to spread the word.

Here are just a few of the memorable member stories from 2023:

WHOLE Life Club member Diane M. from Saugerties, NY, USA, wrote:

“With WHOLE Life Club, I sought support and information to help me on my journey to a…  whole food, plant-based diet. It has done that and a whole lot more! I have lost over 120 pounds since September 2022. My A1c dropped from 10.4 to 4.5, my triglycerides are now in a normal range, my LDL cholesterol has dropped tremendously, and my HDL cholesterol is in a healthy range and creeping higher. I feel so much better, with more energy, motivation, and a healthier mindset. Thank you to WLC and all its members! I enjoy how positive everyone is, and the nonjudgmental way the leaders include everyone as they teach, no matter what phase students are in on their journey.”

Plant-Based Coaching Certification graduate Terry Baker from Oro Valley, AZ, USA, wrote:

“Food Revolution Network’s Plant-Based Coaching Certification was truly the answer to my prayers, and I am so eternally grateful. I value the PBCC so highly because not only did I learn about the vast intricacies of the human body and exactly what it needs to be truly healthy at any age, but also I gained the knowledge and confidence to successfully share this vital information with others, hoping to end unnecessary suffering and disease. Do not hesitate in taking this course! You have no idea what a beautiful, powerful, and positive impact you could have in this world! Thank you to EVERYBODY in the Food Revolution Network for making this course possible.”

The Future of Plant-Based Eating

More and more people around the world are showing an interest in moving toward a more plant-based diet, and the number of people who make the shift is also increasing.

Veganuary — a fun portmanteau of vegan and January — broke all previous records with more registered participants than ever, from nearly every country in the world. And many of those folks maintained a more plant-based diet after the 31 days of the event.

More and more restaurants, businesses, and other organizations are responding to an increased demand for plant-based options — and sometimes leading it — by cutting down on animal products or eliminating them altogether. NYC Health + Hospitals, which operates 11 public hospitals in New York City, now serves plant-based meals to inpatients by default. Not only are the meals healthier than before, but they’re also changing perceptions of how “hospital food” tastes — with chefs creating dishes inspired by Latin American, Asian, and other cuisines representing the populations served by these institutions.

In a move that might have seemed unbelievable just a few years ago, the US Conference of Mayors (a nonpartisan organization that includes the mayors of all 1,400 US cities with populations of 30,000 or more) ratified a resolution supporting a plant-based approach to fighting the epidemic of chronic disease, mitigating climate chaos, and saving money desperately needed by the municipalities.

The number of restaurants offering plant-based menu options is also increasing. According to research by the Plant Based Foods Association, 95% of restaurants that offer plant-based selections expect sales of those items to remain steady or increase. And four times as many foodservice operators were planning to add plant-based options as the number that were planning to remove them.

A student-led campaign in the UK, Plant-Based Universities, is working to get all university catering facilities to transition 100% of their menus to plant-based. Begun in late 2021, the campaign has given a voice to students who are voting to remove animal products from university food halls specifically to address the climate crisis.

And in the US, Representative Jim McGovern of Massachusetts won our “best acronym” award by introducing the Peas, Legumes, and Nuts Today (PLANT) Act in the House of Representatives on July 28, 2023. If passed, the act would establish an Office of Plant-Based Foods and Innovative Production at the United States Department of Agriculture (USDA), and help fund farmers who produce ingredients specifically for plant-based foods, like legumes and mushrooms. It would also create a research program to further the development of plant-based proteins that could replace meat and offer technical and financial assistance to businesses that move the food industry in a more plant-forward direction.

Plant-Based Diets Continue to be Better for Your Wallet, Health, and the Planet

One of the nice things about advocating for more plant-based eating is that it tends to make people’s lives better right away — starting with their wallets. A study by the Physicians Committee for Responsible Medicine found that adopting a low-fat vegan diet led to a 16% reduction in grocery bills, for an average savings of $500 per person per year.

If you’d like to avail yourself of the economic advantages of a plant-based diet, a good place to start is our article 7 Healthy Recipes for Eating Plant-Based on a Budget.

While the benefits of a whole foods, plant-based diet to your pocketbook can be felt immediately, it might take a few days, weeks, or months to notice health improvements. But scientific research continues to find more and more evidence that such improvements are likely.

A 2023 study published in the American Journal of Lifestyle Medicine followed 59 patients with type 2 diabetes as they were placed on a low-fat, plant-predominant diet for six months, along with receiving standard medical treatment. By the end of the study, 37% of the patients, whose average age was 71, had their diabetes in remission.

A 2023 study published in the journal Nutrients looked at how diet, genes, and lifestyle factors contribute to obesity by analyzing body fat in adults. Researchers discovered that a plant-based diet helped reduce the risk of obesity, even for those with a genetic predisposition to higher body fat.

Another article published in the past year collected data from 55 recent human trials on the effects of a plant-based diet on cardiovascular disease. The authors wrote that the preponderance of evidence showed that incorporating more plant foods into the diet can protect against heart disease and may also help prevent other chronic conditions.

Plant-based eating, especially a diet rich in whole foods, was also found to be predictive of mental health. A 2023 study found that a high-quality plant-based diet may offer protection against depressive symptoms and should be considered as a lifestyle-based treatment for people suffering from the condition.

And in November 2023, the results of a carefully conceived and remarkable randomized controlled trial involving 22 pairs of identical twins were published in JAMA (Journal of the American Medical Association) Network Open. The study authors concluded: “The findings from this trial suggest that a healthy plant-based diet offers a significant protective cardiometabolic advantage compared with a healthy omnivorous diet.”

What About the Earth?

One of the major drivers of the trend toward more plant-based eating is increased awareness of the scope of the chaos wrought by human-made climate change. While switching to electric vehicles and replacing energy-guzzling appliances with more efficient ones are steps in the right direction, the impact of these actions pales in comparison with the effects of adopting a plant-based diet.

Research published in the prestigious journal Nature in 2023 found that, on average, vegans produce 75% fewer food-related greenhouse gas emissions than meat-eaters. And plant-based dietary patterns also reduce harm to land, water, and biodiversity.

Becoming a B Corp

Speaking of impacts on the world around us, we wanted to share some exciting company news about FRN. In 2023, FRN submitted an application for B Corp status with high hopes that the submission will be approved in 2024 (our Owners and Board members are Ocean Robbins and John Robbins, as you might guess).

A B Corp, or benefit corporation, is a type of company that’s recognized for meeting higher standards of social and environmental performance, accountability, and transparency. B Corps are committed to generating positive impacts on society and the environment.

The application process includes an extensive review of the company’s mission and where its impact is and is not aligned with that mission. The review looks at things like donation of money, products, or services to social causes and at-risk communities; decreasing pollution, greenhouse gas emissions, and production of waste; use of renewable energy and resources; support of tree planting and other forms of carbon sequestration; equitable compensation of team members; integration of mission-related responsibilities into employee performance evaluations and job descriptions; and providing employment and advancement opportunities for women, people of color, and other traditionally marginalized groups.

Since we started FRN in 2012, our mission has been front and center. We’re committed to healthy, ethical, sustainable food for all! So becoming a certified B Corp seems to be a natural next step to formalize our values.

Our 2023 Contributions to the Food Revolution

In 2023, thanks to you, our million+ community members, and 25+ FRN staff, we accomplished an amazing amount.

• We published 106 articles on nutrition, health, and sustainability topics and more than 148 new plant-based recipes. Our content reached more than six million unique readers, and our website was accessed over 13 million times.
• Through customer purchases of our digital products, we supported the planting of over 75,000 organic fruit or nut trees that will sequester more than 6,000 tons of carbon dioxide while providing food to low-income communities with Trees for the Future.
• In terms of non-digital products, Food Revolution Network put out its first physical cookbook this year. Real Superfoods: Everyday Ingredients to Elevate Your Health was published by Hay House on October 31, 2023. Over 9,800 people took part in the Real Superfoods Challenge leading up to its publication. And the book was an Amazon bestseller in its first week!
• Ocean delivered a captivating and inspiring TEDx Talk at the prestigious TEDx Alexander Park this year, and the excitement is contagious! His presentation, entitled “Eating Your Way to Happiness,” has already racked up more than a million views.
• Ocean was a featured speaker at Holistic Holiday at Sea, a plant-based cruise to the Caribbean, where he presented two keynotes. More than 150 FRN members and hundreds of other wellness enthusiasts participated in the cruise. To find out more about the cruise and get a $50 onboard credit for the next one, visit the Holistic Holiday at Sea website.
• Across our social media pages, Food Revolution Network had a combined reach of 5.6 million people, over 6.2 million impressions, and over 560,000 followers. Video content was the preferred medium on Facebook, YouTube, and Instagram.
• The 2023 Food Revolution Summit was a special one, debuting as a full docuseries for the very first time. This year’s Summit reached 437,302 participants who viewed over 209,800 hours of empowering and groundbreaking content.
• We debuted FRN’s first foray into the coaching world with our Plant-Based Coaching Certification (PBCC). New and experienced coaches learned unique skills to help them empower their clients to transform their lives through a plant-based lifestyle. In the first cohort, PBCC welcomed 244 students. Graduation timing is flexible, but by the end of 2023, more than half of the inaugural cohort had already graduated. After completing a brief exam administered by the Lifestyle Prescriptions University in partnership with the nonprofit Lifestyle Medicine University Foundation, graduates received 24 CE/CPD credits from the National Board for Health and Wellness Coaching and 24 CE/CPD credits from the CPD Standards Office. Additionally, for RDs/RDNs, all activities offered by the Food Revolution Network’s Plant-Based Coaching Certification were eligible to receive CPEUs by the Commission on Dietetic Registration.
• FRN helped over 10,468 people improve their blood sugar balance and metabolic health with our Tackling Type 2 Masterclass and course with Brenda Davis, RD.
• Over 46,990 people received transformative guidance on implementing a healthy diet with our Food for Health Masterclass, and nearly 2,900 went on to enroll in the Plant-Powered & Thriving course it introduces.
• We shared The Need To GROW — an award-winning, solutions-based environmental documentary — with more than 181,300 audience members.
• We gave an awe-inspiring look into the mushroom kingdom to more than 61,600 people with the film Fantastic Fungi.
• The groundbreaking health film From Food to Freedom debuted to over 81,300 viewers.
• Our Healthy Heart Masterclass reached over 23,500 people, with 1,500 enrollments in the Healthy Heart course with holistic integrative cardiologist Mimi Guarneri, MD.
• FRN relaunched our Brain Breakthroughs Masterclass, taught by husband and wife neurologist team Drs. Dean and Ayesha Sherzai, to over 31,700 people, and shared their Healthy Brain course with over 1,750 people.
• More than 19,850 people participated in our first-ever Eat the Rainbow Challenge with the reopening of WHOLE Life Club registration.
• We helped over 3,300 people take small steps every day for two weeks with our 14-Day Plant-Powered Accelerator. Participants received healthy eating secrets straight to their inboxes to support lasting changes to their diets.
• And within WHOLE Life Club, we provided 53 Action of the Week videos, 12 expert interviews, 312 recipes, and monthly live member events (In the Kitchen Live Calls, Culinary and Coaching Q&As, and Community Connection Calls) with our WLC community, which has grown to more than 10,000 active members.

The Most Popular Food Revolution Network Blog Posts Published in 2023

These were FRN’s most popular new posts of 2023.

• Is Bone Broth Good for You? (88,432 views)
• Plant-Based Lysine: Do You Need Meat To Get Enough Lysine? (87, 715 views)
• The Importance of Fiber in Gut Health and Hormonal Balance (64,881 views)
• Goitrogens: Should You Worry About Their Effect on Your Thyroid? (58,403 views)
• The Zesty Truth About Limes: Exploring Their Health Benefits and Potential Risks (50,054 views)

The Most Popular Food Revolution Network Recipes of 2023

Snacks dominated the top-viewed recipes list this year, along with a couple of tasty and legume-filled curries. Unsurprisingly, our Super Simple Homemade Date Paste made the top ten again but has been dethroned as the most popular recipe.

Our most popular recipes for 2023 were:

• Easy Cheesy Herbed Crackers (18, 474 views)
• The Best Creamy and Crunchy Snack! (14,486 views)
• Thai Almond Chickpea Curry (13,409 views)
• Super Simple Homemade Date Paste (13,403 views)
• Sweet Red Lentil Curry (13,214 views)
• Creamy Vanilla Cinnamon Chia Pudding (13,206 views)
• Cherry Cheesecake Smoothie (12,376 views)
• Super Seedy Granola (9,794 views)
• Oatmeal Banana Bites (9,393 views)
• Sheet Pan Strawberry Rhubarb Crisp (9,139 views)

On a Personal Note

In 2023, my dad, colleague, and dear friend — and FRN cofounder — John Robbins, experienced the progression of a health condition, post-polio syndrome, that has had a significant impact on his life and on our family. He is working with it in a profound way, and we shared about it in this video. We have received nearly a thousand deeply moving responses to this sharing, and they have lifted our family’s spirits. The way my dad is working with this condition is profoundly moving to me — and to many other people, too.

My dad and I are profoundly privileged to work with an amazing team of 25+ at FRN. This is, without a doubt, the most friendly, cooperative, dedicated, accountable, and effective team either of us has ever been a part of. The FRN team works virtually, and as much as digital tools like Zoom and Slack allow us to collaborate and be in each others’ lives, they aren’t a perfect substitute for in-the-flesh human interaction. So I’m delighted to share that in October 2023, we hosted our first in-person team retreat since 2019.

Thank You for All that YOU Do

We work hard at FRN, and sometimes the mission that we’ve staked out, along with the tasks and deadlines that bring that mission to life, can feel daunting. So it’s important for us to constantly remind ourselves that the food revolution movement is a mission much bigger than my dad, much bigger than me, much bigger than any one person, and much bigger than the FRN staff. It’s a movement that is growing and gaining traction, saving lives and bringing healing to our world.

And that movement includes you, about whom I’ve saved the last word.

FRN has a voice and influence because of you. When famous and influential people and brands consider whether to partner with us, one of the things they look at is our “reach.” Because we’re over a million members strong, we can work with the folks who gave the world movies like Fantastic Fungi and The Need to GROW. We can interest a book publisher like Hay House in publishing our cookbooks (with another coming back for final editing next week for publication in 2024).

We can attract an all-star lineup to share their ideas in our annual Food Revolution Summit because they know that a huge audience is there to “eat up” their wisdom — and use it to improve the lives of themselves and their loved ones, their communities, and the entire world.

There’s a video that was published in 2009 on YouTube that went viral and has now amassed over 24 million views. Titled “Sasquatch Music Festival 2009 — Guy Starts Dance Party,” it’s a 3-minute clip showing a lone dancer doing a series of pretty goofy moves. After a while, he’s joined by his first follower and then a second. A little over one minute into the video, it suddenly turns into a dance party — a mass movement. The energy grows and becomes contagious. When I first watched it, I wanted to jump through my laptop screen and join in.

Without you, dear reader, my dad, our staff at FRN, and I would still be the first three dancers, enjoying ourselves but lacking impact at scale. Your willingness to embrace the mission and the frequent calls to action — and to share and amplify the messages and make them your own — is what allows us to make the contributions highlighted above.

So please know how absolutely grateful we are to you for all the ways you generously support our work and provide loving and helpful feedback to help us improve. And for all the ways you assume leadership in your families and communities, day in and day out.

Like: Moving toward a plant-based diet. Choosing organic produce when you can. Buying local, from farm stands and farmers markets. Buying less and loving more. Donating to worthy causes. Loving the people you love with your whole heart. Trying new healthy recipes from our blog articles. Sharing articles, films, and healthy food with friends and loved ones.

Thank you, thank you, thank you!

Thank you for caring about the food that you eat and the food you share with others. Thank you for caring about the well-being of the people who produce that food.

Thank you for aligning your actions and purchases with your values, and for being willing to look at inconvenient truths and adapt your behavior accordingly.

Thank you for all the ways in which you strive to be the change we all wish to see, and to manifest, in the world.

Here’s to all we accomplished together in 2023, and to the healing, compassion, and beauty we’re creating, one meal at a time.

May all be fed. May all be healed. May all be loved.

Ocean Robbins and John Robbins

Cofounders, Food Revolution Network

Tell us in the comments:

• How has the food revolution impacted your life in 2023?
• What was your favorite Food Revolution Network article from this past year? What made it special for you?
• What are you looking forward to in 2024?

Featured Image: iStock.com/Irina_Strelnikova

Read Next:

• Food Revolution Network’s End of Year Review: Looking Back on What We Accomplished in 2022
• Why the Global Rise in Vegan and Plant-Based Eating is No Fad (30x Increase in US Vegans + Other Astounding Vegan Stats)

The post Looking Back: Food Revolution Network’s 2023 Year in Review appeared first on Food Revolution Network.

The collapse didn’t happen, thanks to, depending on what you believe, the hundreds of millions of dollars spent upgrading code in the late 90s (whoops, 1990s) or because there was never any real risk of calamity.

But the hype — some would say hysteria — that gripped many as January 1, 2000, was approaching forced the world to consider what would happen if our information networks shut down. Now, imagine if those information networks were inside your body instead.

Your nervous system is kind of like a miniature version of the internet. Your bodily tissue (or fascia) contains approximately 250 million nerve endings, all of which are continuously gathering and sharing electrical impulses back and forth between your brain and the rest of your body. When everything works well, you can just go about your day without giving your nerves a second thought.

But when even a few of those quarter billion nerve endings are damaged or otherwise dysfunctional, you may experience a cascade of calamities throughout your body. Damaged nerves can’t deliver electrical signals optimally, or in some cases at all. This dysfunction can cause pain and a number of other symptoms, including the sensation of pins and needles, muscle problems, and even loss of normal bodily functions like digestion and breathing.

The word for this kind of nerve damage is neuropathy.

Many neurologists recommend surgery or medications as first-line treatments for neuropathy, and in fact, many advanced cases can benefit from this approach. But there’s evidence that some neuropathies, especially in their early stages, could benefit more from what’s in your pantry than what’s in your medicine cabinet.

In this article, we’ll look at neuropathy nutrition and the relationship between what we eat and nerve health.

What Is Neuropathy?

Neuropathy is the medical term for damage to nerves outside of the brain and spinal cord. This damage can cause pain, numbness, weakness, and other uncomfortable and sometimes dangerous symptoms. It’s also called peripheral neuropathy, as it disproportionately affects nerve endings that are located closer to the body’s extremities than the core.

Neuropathy can mess up nerve signals in three ways. It can lead to complete loss of signaling, inappropriate signaling, or distortion of the messages that are sent.

If only one nerve is affected, that’s called mononeuropathy. A common mononeuropathy is carpal tunnel syndrome, which is often caused by repetitive use damage to the median nerve of the arm. Polyneuropathy, which involves multiple nerves (and not talking parrots), is the more common condition.

Types of Neuropathy

There are also subcategories of neuropathy, named for the nerve function they affect.

Motor Neuropathy

Motor neuropathy interferes with the movement of the muscles typically under conscious control, such as those used for walking, grasping things, or talking. Examples include muscle weakness or shrinking, or uncontrollable muscle twitching (which is also called fasciculation).

Sensory Neuropathy

Sensory neuropathy interferes with the transmission of sensory data from the extremities to the brain, such as temperature, the pain from a paper cut (ouch!), the feeling of a light touch, or information about the location of limbs in relation to one another. This can lead to loss of reflexes, coordination, or balance; burns or infections because there’s no impulse to pull away from a hot stove or clean a wound; and feeling pain from stimuli that aren’t actually harmful, such as the weight of a blanket on the feet.

Autonomic Neuropathy

Autonomic neuropathy impairs the brain’s ability to regulate activities that people do not control consciously, such as breathing, digesting food, and heart and gland functions. People who suffer from this type of neuropathy can experience heat intolerance and excessive sweating, light-headedness from low blood pressure, and vision problems, among other things.

Proximal Neuropathy

Proximal neuropathy is a type of nerve damage centered in the hip, buttock, or thigh. It usually causes pain in just one side of the body.

Focal Nerve Neuropathy

Focal nerve neuropathy affects a single nerve and may cause symptoms such as double vision, weakness on one side of the body, or partial paralysis, and associated pain. This type most often targets nerve endings in the legs, hands, head, or torso.

What Causes Neuropathy?

There are more than 100 different conditions, both inherited and developed, that can lead to neuropathy. But a few of them cause the vast majority of cases.

Neuropathy and Diabetes

Diabetes, both types 1  and 2, commonly causes neuropathy. That’s because high glucose levels can damage the small blood vessels that supply your nerves. As those nerves cannot access the nutrients they need, their fibers suffer damage and they may eventually die. At this writing, there’s no known way to reverse the damage once the nerves have atrophied. But there are many ways to prevent and reverse prediabetes and type 2 diabetes. (I hosted a whole masterclass on the topic with diabetes expert Brenda Davis, RD — to watch it for free click here.)

Neuropathy and Autoimmune Diseases

Autoimmune diseases cause harm by attacking the body’s own cells and tissues as if they belonged to a foreign invader. Two autoimmune conditions that target the nerves include Guillain-Barré syndrome and celiac disease.

Guillain-Barré syndrome typically presents after a gastrointestinal or respiratory infection, or following a vaccination. For some reason, the immune system responds to these challenges by starting to destroy the myelin sheath that surrounds the axons of many nerve cells. It can then progress to damaging the axons themselves.

Most people recover fully, a process that can last from a few weeks to a few years. But in some cases, the neuropathy progresses to paralysis that can threaten the ability to breathe.

The most common form of neuropathy that accompanies celiac disease involves both motor and sensory nerves. Other autoimmune diseases, including autoimmune thyroid disease, rheumatoid arthritis, systemic lupus erythematosus, and Sjögren’s syndrome, are linked to both neuropathy and celiac disease. Because the nerve damage appears to be triggered by exposure to gluten, symptoms may improve or even resolve on a gluten-free diet.

Neuropathy and Alcoholism

Neuropathy is among the most common negative side effects of chronic alcohol overconsumption. It typically shows up as pain, pins and needles, and lack of muscle control in the lower extremities. Alcohol, it turns out, directly poisons nerves. And the poor nutrition that often accompanies alcoholism is a separate risk factor for neuropathy. Patients who abuse alcohol also tend to consume fewer other calories, and their gastrointestinal tracts struggle to absorb the nutrients they do encounter.

Because alcoholism is a chronic condition, the neuropathy it causes may become permanent. But in cases that are caught early enough, stopping alcohol consumption may help improve neuropathy.

Other Causes of Neuropathy

Toxins other than alcohol can also cause neuropathy, among them mercury, certain types of toxic mold, and chemotherapy drugs. Injury and trauma can also induce neuropathy if it involves compression or crushing of a nerve, as can happen in automobile accidents, falls, sports, and even some medical procedures.

What Vitamins and Minerals Help with Neuropathy?

We know that certain vitamins and minerals are essential for healthy nerve function. And a lot of studies have looked at specific nutrients focused on supplemental forms and doses, but very few have looked at the impact of dietary nutrients on neuropathy. So it makes sense that one of the best ways to reduce your odds of developing neuropathy is to eat a diet rich in the nutrients known to nourish your nerves. But unfortunately, the evidence for this statement is a bit indirect and circumstantial. Therefore, let’s look at the specific nutrients that have been studied, remembering that all of these nutrients are available in foods as well as in supplements.

Vitamin B12

Vitamin B12 helps your body produce a substance called myelin that shields some nerves and helps them transmit information and sensations faster and more efficiently. You can think of them as the insulation on electrical cables and wires. Getting enough B12 is essential for your health, and specifically for the prevention of neuropathy, which is the most common symptom of B12 deficiency.

Supplementing with B12 (especially in plant-based eaters who have a harder time getting this nutrient from food) can improve peripheral neuropathy, including the forms that are primarily caused by diabetes.

For more on B12, including how to ensure that you’re getting enough along with the best plant-based sources, check out our comprehensive article: Vitamin B12: Why it’s Important and How to Avoid B12 Deficiency.

Vitamin B1

Vitamin B1, also known as thiamine, is also a critical nutrient for your nerves. Peripheral neuropathy can be caused by a B1 deficiency, something that’s seen as part of the cluster of symptoms associated with beriberi. That’s because B1 plays a key role as a coenzyme in carbohydrate metabolism, which is the main energy supply for nerve fibers. It also protects nerves from oxidative damage.

Supplementing (with food-based thiamine or with a synthetic analogue, benfotiamine) or eating foods rich in B1 can help prevent or treat deficiency and neuropathy. In severe cases, patients may need intravenous thiamine to relieve symptoms.

Vitamin B3

Another neurological superhero from the B-Vitamin Cinematic Universe is vitamin B3, aka niacin. B3 plays a key role in the development and survival of nerve cells. Studies of rats have shown that supplementation with this family of vitamins can protect against nerve pain and injury, preserve muscle function and vision, and lessen pain and discomfort. (Our view on the use of animals in medical research is here.)

For people who are dealing with ongoing neuropathy, B3 supplementation appears to help only when done in combination with other B vitamins. When neuropathy is associated with cardiovascular disease, there’s research indicating that B3 may work better in conjunction with statins.

For more on the B vitamin family, check out our article: What B Vitamins Do You Need — And What Are The Best Vegan Sources of B Vitamins?

Vitamin E

Your central and peripheral nervous systems are both big fans (and avid users) of vitamin E. Deficiency of this nutrient negatively affects both systems and can lead to peripheral neuropathy. That’s because not having enough vitamin E can cause changes in peripheral nerves and hasten the loss of a type of neuron known as a DRG cell. DRG — dorsal root ganglia — cells are of particular importance because they are afferent neurons, conveying information inward from the body to the brain and spinal cord.

A 2014 study found that vitamin E supplementation reduced neuropathic pain in patients with diabetes. And a 2021 study of people with peripheral neuropathy caused by chemotherapy also found that vitamin E supplementation was an effective treatment.

For more on vitamin E, including its health benefits and some possible risks of supplementation (spoiler alert: it’s probably better to get it from food than from pills!), read our article on Vitamin E Benefits: Why it Matters & the Best Places to Find It.

Magnesium

Magnesium is important for the nerves to transmit messages optimally, as well as for neuromuscular coordination. Magnesium plays a bunch of roles in the nervous system, including keeping overexcited nerve cells from self-destructing. In blocking a nerve receptor called N-methyl-d-aspartate (NMDA), magnesium both calms the nervous system and prevents pain hypersensitivity.

Patients with diabetic neuropathy also tend to have lower levels of magnesium in their blood. And a 2015 study of rats showed improved neurological function recovery and enhanced nerve regeneration with a high-magnesium diet.

Find out more about magnesium in our article: All About Magnesium: Health Benefits, Risks, & Magnesium-Rich Foods You Should Know About.

Omega-3s

Omega-3s are another nutrient group that’s essential for the development and maintenance of healthy nerves. They can help prevent the death of nerve cells and improve their function by chilling out pro-inflammatory and oxidative stress pathways.

A 2017 study that gave supplements of the omega-3 fatty acids EPA and DHA to mice showed that the supplementation sped up their nerve regeneration and, based on observations of a reduction of pain behaviors, reduced their pain as well.

A 2021 study of humans with diabetic neuropathy also found that the lower the plasma DHA levels, the more prevalent multiple neuropathies were. Giving the subjects omega-3 therapy led to greater nerve regeneration.

Find out more about omega-3s in our comprehensive article: Omega-3s: Why Are They Important — And What Are the Best Sources for Your Health?

Alpha-Lipoic Acid

Alpha-lipoic acid is an antioxidant that your body manufactures in the mitochondria (or energy center) of your cells. It works to eliminate reactive oxygen species (ROS), and helps with neuropathy by improving circulation and enhancing the dilation of blood vessels. It also helps suppress a cytokine called prostaglandin E2, which is a key compound involved in inflammation. By affecting several different pathways of oxidative stress, alpha-lipoic acid may reduce sensory neuropathy pain.

Foods That May Help with Neuropathy

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What to Avoid with Neuropathy

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Recipes That May Help with Neuropathy

Increasing consumption of healing plant-based foods could be a wonderful and gentle support to anyone who is suffering from (or wants to avoid) nerve pain. With these tasty plant-based recipes, incorporating foods that contain supportive nutrients necessary for your nervous system can be enjoyable, simple, and nourishing for your nerves and your entire body.

1. Matcha Muffins

Whether enjoyed with your morning tea or as an afternoon pick-me-up, our Matcha Muffins are a testament to the idea that wholesome ingredients can be both delicious and supportive of your well-being. Made with oats, which contain a type of soluble fiber called beta-glucans, these muffins may aid in reducing inflammation and supporting overall nerve health. Their subtle sweetness and earthy undertones create a harmonious flavor blend that will satisfy your sweet cravings without the refined sugar.

2. Kale Caesar with Tofu Croutons

Kale Caesar with Tofu Croutons has many vital nutrients that can positively influence the health of your nerves. Kale contains sulforaphane, which may go a long way in reducing oxidative stress and inflammation, providing relief to those experiencing nerve damage and discomfort. The creamy Caesar dressing, nutty walnut parmesan, and crunchy tofu croutons are also brimming with nutrients such as B12, omega-3s, and magnesium — all essential for proper nerve functioning. This wholesome salad is a great go-to meal when you are looking for something consistent to enjoy in your journey toward improved nerve health.

3. Saffron Cauliflower and Chickpeas

Saffron may not be the first thing you think of when you consider natural remedies to help with pain relief, but it has actually been shown to have therapeutic effects for those living with neuropathy thanks to its anti-inflammatory properties. When combined with sulforaphane-rich cauliflower, this wholesome side dish will not only be a savory delight for you to enjoy but a nourishing experience for your nervous system as well.

Consider Your Diet When Dealing with Neuropathy

Healthy nerves require good nutrition. And without some specific nutrients, neuropathy can develop or become worse. For people with diabetes, it’s particularly important to eat a diet rich in nutrients, like fruits, vegetables, and whole grains, all of which contain compounds that act like superheroes for our nerves.

On the other hand, some foods, especially those high in sugar and saturated fats, act a bit like neuropathy villains, worsening the problem and causing additional suffering. Once you understand the connection between what’s on your plate and how your nerves feel and function, you can make choices to support your health and quality of life.

Tell us in the comments:

• Have you or anyone you love ever experienced neuropathy?
• What are your favorite foods for neuropathy?
• Which neuropathy-busting recipe will you try next?

Featured Image: iStock.com/Sorapop

Read Next:

• The Best Foods (and Diet) to Help You Tackle Type 2 Diabetes
• How Diet and Good Gut Health Can Help Manage Pain & Inflammation in Rheumatoid Arthritis

The post Neuropathy and Diet: How Nutrition Impacts Nerve Damage appeared first on Food Revolution Network.

The principles of eating so-called alkaline-producing foods were first made clear by French biologist Claude Bernard, a giant of science who made many important discoveries, including that the liver stores and releases glycogen and the pancreas releases digestive juices.

It was Bernard’s word on what was later called “homeostasis” that led to the evolution of the alkaline diet. Bernard believed that among the factors that promoted or disturbed a healthy internal environment was the pH of the body and blood. He theorized that an acidic environment, in particular, is a breeding ground for chronic disease — and that what you eat can impact your bodily pH.

Variations of this acid-alkaline dietary pattern have existed since the beginning of the 20th century. But its popularity skyrocketed again in the last few decades via early health influencers like Robert Young, author of The pH Miracle, and the Honduran herbalist Dr. Sebi (who inspired many people to adopt a vegan alkaline diet).

But is there any truth to these theories that the pH of food impacts blood pH, and, therefore, susceptibility to disease? And is the alkaline diet inherently a healthy dietary pattern?

In this article, we’ll take a look at the alkaline diet, comparing its claims to the available scientific evidence.

Understanding pH

In order to understand the alkaline diet and its claims, we need to at least have a basic understanding of pH. Potential of hydrogen or pH is a measurement of the acidity or alkalinity of a liquid. The pH scale goes from 0.0 (highly acidic) to 14.0 (highly alkaline or “basic”) with a neutral point of 7.0.

Our stomachs are very acidic environments with a normal pH of 1.5–3.5. We secrete hydrochloric acid to help us digest our food, activate enzymes, and break down proteins into amino acids. Maintaining those stomach acids also helps protect us from pathogens in the digestive system.

On the other hand, blood is slightly basic or alkaline, with a pH of 7.35–7.45. The body’s acid-base balance is mainly controlled by the respiratory system and the renal system (kidneys). Maintaining this equilibrium is important for the functioning of basic bodily systems, and any disturbance in this pH can be a serious (and even life-threatening) problem.

So What Does the Alkaline Diet Claim?

The central claim of the alkaline diet is that what you eat can alter the pH level of your blood and cells. And that a more alkaline body pH (achieved from the food you eat) can prevent many diseases, including cancer and osteoporosis, while also providing increased energy and well-being.

When it comes to cancer, the theory is that cancer cells thrive in an acidic environment, so ingesting more alkalizing foods will create a more alkaline and anticancer environment. In this view, eating too many acid-forming foods can put your body into a state of acidosis and result in a decrease in blood pH, with serious metabolic and respiratory consequences in the body.

The bone health theory goes like this: Your body works diligently to keep your blood pH at a healthy level in your arteries and slightly lower in your veins. If you acidify your blood (by eating acid-forming foods, among other things), your body will do whatever it can to achieve equilibrium, including pulling calcium, an alkalizing mineral, from your bones.

To sum it up, the standard Western diet, according to this theory, degrades health and increases the risk of chronic diseases because it promotes an acidic body environment. And an alkaline diet alkalizes the body and blood, staving off chronic disease.

The Alkaline Diet: Foods to Eat vs Avoid

So what foods are supposed to contribute to this alkalizing effect in the body, and which foods don’t?

Most alkaline diet protocols encourage you to eat more alkaline foods that, when metabolized, also leave an alkaline “residue” in your body. Eating this way doesn’t necessarily mean removing all acidic foods from your diet, but instead prioritizing alkaline foods (75–80% of your diet) over acidic ones (20–25% of your diet).

Alkaline foods include many, but not all, vegetables, as well as some fruits, legumes, whole grains, nuts, seeds, herbs and spices, and cold-pressed oils. Neutral and low-acidic foods are also okay in moderation, the majority of which are fruit. Most of the high-alkaline foods are green in color, with leafy greens, green vegetables, and sprouts topping the list.

On the other hand, the foods to avoid on an alkaline diet are those believed to produce an acidic effect. Meat and poultry, dairy, eggs, bread, sweets, and condiments; processed, canned, and fast foods; and beverages like coffee, alcohol, and tea are all off-limits on an alkaline diet.

What the Alkaline Diet Gets Right

Ultimately, there’s a lot of focus on the consumption of whole, plant-based foods and the elimination of most animal products and processed foods on the alkaline diet. So whether or not the underlying theory of the alkaline diet is accurate, there’s no question that eating the preferred foods — whole plants — confers many nutritional benefits.

Conventional Western-style diets are notoriously low in fiber, which is one of the most severely lacking nutrients in industrialized societies. But because the alkaline diet prioritizes whole, plant-based foods, it can make it much more likely you’ll achieve the 25–35 grams of recommended fiber per day.

Eating more fruits and vegetables also means that you’ll be ingesting lots of vitamins, minerals, and antioxidants. And choosing whole foods over processed or fast foods improves your sodium-to-potassium ratio, which can benefit bone health, reduce muscle wasting, and mitigate other chronic diseases such as hypertension and strokes.

The diet may also be helpful for people with chronic kidney disease because it tends to be relatively low in protein. One systematic review showed evidence that the inclusion of alkaline-producing fruits and vegetables or a vegetarian diet low in acid-producing protein (animal products) can slow kidney disease by reducing metabolic acidosis.

In effect, the alkaline diet can be a perfectly healthy eating pattern for many people because it’s predominantly a plant-based one.

What the Alkaline Diet Gets Wrong

Food Affecting Blood pH

The big problem with the claims made by alkaline diet proponents is that they’re based on a misunderstanding of pH and how the body regulates blood pH. The relative alkalinity of the foods you eat doesn’t generally affect the alkalinity or acidity of your blood.

Acids are continuously being produced in the body during normal metabolic processes, but they don’t influence overall bodily pH in healthy individuals. Your body works hard to keep that 7.35–7.45 blood pH range, which is slightly on the alkaline side. If there’s too much acid or base in your system, built-in physiological buffers get rid of it through your urine.

Changing your diet might change the pH of your saliva or urine, but it’s practically impossible to affect the pH of your blood by what you eat. The only times that blood pH is affected is in the case of an acid-base disorder such as advanced stages of shock, diabetic ketoacidosis, or kidney failure — all of which are medical emergencies and not the result of not eating enough alkaline foods.

Focusing on the Wrong Benefits

Not only does the alkaline diet theory misunderstand the mechanisms through which your body regulates its pH, but the narrow focus on this one attribute of plant-based foods ignores the many benefits of plant-based eating that are actually backed up by science. A whole food, plant-based diet supplies an abundance of powerful antioxidants, fiber, and a rainbow of health-promoting phytochemicals. In short, the alkaline diet’s health benefits are real, but they likely have little to do with pH.

Confusing and Restrictive

With a focus mostly on pH and choosing the most alkaline foods, there’s a risk of dietary restriction to the point of nutrient deficiency. It’s easy to get confused about what you are and aren’t supposed to eat, as there’s a lack of consistency in the recommendations, which vary widely. Some lists, for example, say that mushrooms are highly acidic, while others tell us that they are alkalizing.

Little to No Scientific Backing

And most problematic of all, there’s minimal scientific evidence to support the alkaline diet’s biggest claims around diet alkalinity protecting against chronic disease or affecting blood pH.

One 2010 study found that low urine pH predicted neither low bone density nor bone fractures, while another from the same year discovered no correlation between dietary acid load and bone mineral density in older women. A 2011 study found no correlation between dietary acid load and lower bone density, except possibly in older men.

And a 2016 review of over 8,000 published articles relating to dietary pH and cancer found a single clinical trial on the topic. This trial found no relationship between the acid load of the diet and bladder cancer. The researchers concluded, “Despite the promotion of the alkaline diet and alkaline water by the media and salespeople, there is almost no actual research to either support or disprove these ideas.”

The Bottom Line

The alkaline diet, which focuses on pH balance, is a popular diet with many adherents and proponents. It is inherently whole food, plant-based, which can be great, and it’s been shown to be helpful for chronic kidney disease. But beyond that, there’s little to no scientific evidence to support its other health claims. In fact, it’s likely that its benefits have more to do with all of the known advantages that come with a whole food, plant-based diet that steers clear of added sugars, highly processed foods, and animal products.

Tell us in the comments:

• Were you already familiar with the alkaline diet? Have you ever tried it?
• What do you think of the alkaline diet approach?
• What other dietary patterns do you have questions about?

Featured Image: iStock.com/vaaseenaa

Read Next:

• Does Science Support the Blood Type Diet?
• A Guide to Going Plant-Based: What to Eat, Benefits, and How to Succeed

The post The Alkaline Diet: Separating Fact from Fiction appeared first on Food Revolution Network.

The doctrine of signatures says that plants that resemble a condition or body part can in some way treat or alleviate related illnesses. Following that thinking, walnuts, which look like brains, were thought to ease headaches and mental health issues. Similarly, the scarlet roots of bloodroot were thought to treat diseases of the circulatory system. And since ginseng root looks like a human being, it was thought to aid and strengthen all parts of the human body. Indeed, the very word “ginseng” comes from the Chinese word for “man-root.”

But the doctrine of signatures is controversial and based on theory over scientific fact. So is it true that walnuts are actually good for brain health? What other walnut health benefits are there? And are walnuts good for the environment?

What Are Walnuts?

If you’re a word lover, you might enjoy adding “juglandaceous” to your vocabulary, in case you were missing a word for “of or pertaining to walnuts.” Walnuts are proud members of the Juglans genus, along with about 20 other tree species, including hickories and pecans.

Technically, walnuts can be classified as nuts or dry drupes, which is science’s alliterative way of talking about fruits with a single seed and a dry husk. Walnuts grow in groups of two or three and range between 1.5 and 2 inches in circumference.

The nut of the walnut forms inside a soft green outer husk and a hard shell. Crack that shell open carefully enough, and you’ll behold a whole walnut that resembles a human brain — including wrinkles, folds, and ridges.

Types of Walnuts

There are two main types of walnuts that you’re likely to encounter in your culinary adventures: English walnuts (also known as Persian), and black walnuts.

English or Persian Walnuts

English walnuts are the kind most walnut-eaters are familiar with, as they’re the type you’re likely to see in grocery stores. They have a sweet, mild flavor, and feature prominently in desserts, salads, and many savory dishes.

Although Persian walnuts originated in what is now Iran, they’re often referred to as English walnuts because they were brought to England by the Romans and traded throughout Europe. Since then, their popularity has led to them being grown commercially worldwide.

In the US, English walnut trees grow best in USDA Zones 4–8 (a classification system that tells farmers and gardeners which plants are hardy enough to thrive in various locations). More than 99% of US commercially grown English walnuts come from California, which supplies about half of the world’s walnut trade. Romania has become the main producer and exporter of walnuts in Europe.

Black Walnuts

Black walnuts are native to North America, and almost all of them come from trees growing in the wild rather than in commercial orchards. Since black walnut trees don’t grow in neat, evenly-spaced rows, they’re harvested by hand rather than by machine. The largest black walnut processor is Hammons Black Walnuts in Missouri.

Black walnuts are bolder and sweeter than English walnuts, with a distinctive earthy or musky flavor.

These nuts were and are an important part of Indigenous diets in the regions where they grow. It takes a lot of effort to harvest and remove their tough green husks and then crack open their extremely hard, black-ridged shells. There are even specialty nutcrackers made just for black walnuts.

In addition to eating black walnuts, you can use them for their oil, and for making deep black or brown dyes.

Walnut Nutrition

Like other tree nuts, walnuts have been an important source of plant-based fat and protein throughout much of recorded human history. They contain polyunsaturated fat in the form of omega-3 and omega-6 fatty acids, including roughly 2.5 grams per ounce of alpha-linolenic acid (ALA). Omega-3s can also reduce the risk of heart disease and contribute to brain and immune health, as well as bringing anti-inflammatory benefits to the body.

Walnuts are high in B vitamins and are a rich source of minerals, including magnesium, phosphorus, manganese, and copper. Of all the tree nuts, walnuts are antioxidant champs, with higher concentrations than any other commonly consumed tree nut. As a whole plant food, they’re also a solid source of fiber.

Black walnuts may pack an even more potent nutritional punch. They’re higher in zinc and selenium than English walnuts and contain more antioxidants and polyunsaturated fatty acids.

The Health Benefits of Walnuts

Measuring the amounts of nutrients found in walnuts is all well and good, but what’s the effect of all that nutritional goodness on human health? There’s some powerful evidence showing that eating walnuts can benefit your heart, digestive system, and, yes, your brain. They may also be able to fight cancer and decrease chronic inflammation.

Walnuts and Heart Health

A 2013 clinical trial found that people who added walnuts to their diet improved the health of their blood vessels. The addition also improved their cholesterol efflux, a process by which the body removes excess cholesterol from blood vessels. Both of these outcomes are beneficial for heart health.

A large study published in 2018 looked at health and dietary outcomes for over 200,000 participants, none of whom had heart disease at the start of the study. After following them for 25 years, about 14,000 of the participants experienced coronary events (heart attacks and strokes). But those who ate at least one serving of walnuts per week had a 13–26% lower risk of heart disease.

Since walnuts are high in calories, some people worry that they might contribute to weight gain and thus increase the risk of heart disease. A 2018 meta-analysis addressed that very concern.

Researchers looked at 26 studies that included over 1,000 participants, to see the effect that walnuts had on lipid levels, weight, and other heart disease risk factors. Their analysis showed that, on average, walnuts actually lowered total and LDL (“bad”) cholesterol, and didn’t impact weight one way or the other.

Walnuts and Digestion

Walnuts can help to improve your gut health by promoting the growth of beneficial bacteria.

A 2018 study found that when healthy people started eating just 43 grams of walnuts a day, after eight weeks, their gut microbiomes became healthier and more diverse.

Another 2018 study found that eating walnuts increased concentrations of beneficial bacteria that produce a substance called butyrate, which is good for intestinal health. Additionally, walnuts can reduce the number of harmful substances produced by certain bacteria that can cause inflammation and increase “bad” LDL cholesterol.

Walnuts and Brain Health

Now we get to the brain. Are walnuts good for cognitive health?

A 2014 review article concluded that walnuts should be included in prevention strategies against the epidemic of cognitive decline and dementia. The phytochemical substances present in walnuts not only decrease oxidative stress and inflammation in brain cells but also boost communication between neurons, stimulate the formation of new neurons, and assist in the removal of harmful proteins associated with the development of dementia.

While human studies have repeatedly shown that diets that include walnuts are associated with improved cognitive performance and better memory, a 2020 mouse study explored the possible mechanisms for this. The study found that walnuts’ antioxidant and anti-inflammatory properties suppressed the production of free radicals and enhanced antioxidant protection, consequently lowering the risk of brain degeneration. (Our view on the use of animals in medical research is here.)

A 2022 article also reviewed some of the ways walnuts are known to combat neuroinflammation, a major contributor both to aging in general and to neurodegenerative diseases like Alzheimer’s in particular. It quickly got technical on me, with phrases such as “inhibition of peripheral inflammation mediated by macrophages.” But the bottom line is that walnuts appear to reduce neuroinflammation through a number of synergistic biochemical mechanisms.

Walnuts and Cancer

A 2019 clinical trial studied the impact of walnut consumption on breast cancer growth and survival. Women with confirmed breast cancer cases were divided into two groups, one whose members began eating two ounces of walnuts daily after their initial biopsy, and a control group that did not change their diet.

After about two weeks, further samples were taken from the tumors. In the walnut-consuming group, the expression of 456 specific genes in the tumor was significantly altered to encourage cancer cell death and suppress cell growth and migration processes. This supports the idea that eating walnuts could potentially slow the growth of cancer cells and increase breast cancer survival rates.

A 2020 study found that black walnuts also demonstrate impressive anticancer activity, thanks to compounds such as penta-O-galloyl-β-d-glucose and quercetin 3-β-d-glucoside. I tried to remember the names of these compounds by putting them to the tune of “Supercalifragilisticexpialidocious,” but I couldn’t get the syllables to match.

Walnuts and Inflammation

Black walnuts, in particular, show amazing anti-inflammatory powers. Two cultivars, named Surprise and Sparrow, demonstrated the ability to suppress inflammatory human white blood cells in a 2019 test-tube study.

But common English walnuts are no slouches in the anti-inflammatory department, either. In 2020, researchers published the results of a two-year trial in which one group of older adults consumed roughly 15% of their daily calories from walnuts, while others ate a similar but walnut-free diet. They found that the walnuts had a health-promoting effect on several inflammatory molecules implicated in cardiovascular disease.

Walnuts may battle inflammation through a compound known as ellagitannins, which can do some very cool anti-inflammatory things. It breaks down in your body to release another compound called ellagic acid. And your gut bacteria then transform this into substances called urolithins, which may have strong anti-inflammatory properties.

Are Walnuts Sustainable?

In general, nuts and other plant-based protein sources produce far fewer greenhouse gas emissions than animal-based food products. The main issue for walnuts is their need for water since half the English walnuts consumed in the world are grown in California — a state perennially vulnerable to drought.

Each pound of walnuts takes about 1,260 gallons of water, which is less than a pound of almonds or beef (which is kind of in a class by itself, requiring 2,400 gallons of water per pound), but still quite a bit — especially in a water-poor region.

However, walnut trees can also benefit the environment in some important ways. Walnut plantations studied in China increased soil carbon and promoted microbial growth and activities.

And black walnuts are potentially even more sustainable, at least on a small scale, since they are wild-grown and harvested by hand. They require no pesticides and don’t need fossil-fuel-driven machines for harvesting.

Walnut shells also have many industrial uses, some of which are being explored to replace less environmentally friendly alternatives. For example, the shells are being added to substances called geopolymers that can make highly effective insulation.

Walnut shells also have uses as gardening mulch and ground cover, animal bedding, ingredients in the manufacture of activated carbon, abrasive elements in cleaning products, and an energy source for bioethanol production.

Walnuts for the Win

Walnuts are an important tree nut and have been for thousands of years. And while they do use a lot of water, walnuts can also be good for the environment by pulling carbon into the soil. Their impressive nutritional profile makes them a standout for both culinary purposes and medicinal uses. Walnuts are a rich source of healthy fats and protein. And they’ve been found to have benefits for heart, brain, and digestive health, as well as in fighting cancer and inflammation.

For more on how to choose, store, and use walnuts in recipes, check out our article here.

Tell us in the comments:

• How often do you eat walnuts?
• What are your favorite ways to enjoy them?
• What surprised you the most about the health benefits of walnuts?

Featured Image: iStock.com/aslanyus

Read Next:

• You Won’t Believe How Healthy Nuts Are for You
• Are Hazelnuts Good for You? How & Why to Use Hazelnuts

The post Walnuts: Understanding Their Benefits, Nutrition, and Sustainability appeared first on Food Revolution Network.

Before long my fever was raging at 104 degrees, and I was so weak I was unable to muster a cry.

I’m grateful that my parents took me to a doctor, who put me on antibiotics. Within hours, my fever was down, and my sickness had reversed.

That antibiotic prescription may have saved my life.

What Exactly Are Antibiotics?

Alexander Fleming, a professor of bacteriology at St. Mary’s Hospital in London, discovered penicillin — the first antibiotic — in 1928.

He’d been experimenting with colonies of Staphylococcus bacteria growing in Petri dishes. And he noticed that one dish had a spot of mold with a clear ring around it. This ring was a secretion from the mold that prevented further bacterial growth. It turned out to be penicillin.

Fleming and his colleagues worked to isolate penicillin, discovering its ability to attack other bacteria, like streptococcus, meningococcus, and diphtheria bacillus.

In later years, researchers developed new antibiotics that were effective in killing different classes of bacteria.

Altogether, antibiotics have saved millions of lives worldwide — overpowering such potentially lethal diseases as meningitis, tuberculosis, and cholera.

When used appropriately, antibiotics are a blessing and a welcome arrow in humanity’s medical quiver. But the reality is that they’re vastly overprescribed.

According to the CDC, in 2021, health care professionals prescribed 211.1 million antibiotic prescriptions — and many of these prescriptions are unnecessary.

Many health care professionals prescribe antibiotics at an alarming rate. Sometimes they prescribe them without making sure the drug will effectively attack whatever germ is involved — or without confirming that it is a bacteria and not a virus. (Antibiotics are completely ineffective against viral infections.)

And this lax approach doesn’t come without consequences.

The Dark Side of Antibiotic Use

Antibiotics don’t just target harmful bacteria in your body. They’re destructive to all microbes, which can leave your body’s natural microbiome unbalanced and damaged.

And this ecosystem won’t always go back to normal unless you consciously make an effort to make it so. Odds are, if your microbiome is currently out of balance, past antibiotic use has significantly contributed to your condition.

It’s also likely that the health care professionals who prescribed those antibiotics to you didn’t discuss how to counteract the collateral destruction of good bacteria in your body.

A couple of years ago, I was considering taking antibiotics to fight a strep infection. I asked my doctor if he could recommend any protocol for repopulating my body with healthy bacteria.

He replied that he didn’t learn anything about that in medical school, so he couldn’t offer me any advice. “My wife took a nutrition class online,” he told me, “so she’d be a better person to ask.”

It’s pretty crazy, if you think about it, that our medical system is so good at destroying a bacterial ecosystem but so ineffective at rebuilding it.

For more on the importance of gut health, and the use of prebiotics, probiotics, and postbiotics, read our in-depth article here.

How Antibiotic Overuse Is Creating “Superbugs”

Not only do antibiotics damage good bacteria, but their overuse encourages the widespread development of “superbugs,” or bacteria that display antibiotic resistance.

Bacteria, you see, are very much like accountants. No matter how much you change the tax laws, there will always be wily accountants who will find a way around them to escape taxes. Similarly, when you increase the dose of antibiotics or engineer new ones, some bacteria will find a way to mutate and resist them.

As a consequence of antibiotic overuse, we’ve had to start turning to “last-line” antibiotics, or medications typically only used as a last resort when the usual medications no longer work.

These drugs are meant to be used sparingly in human medicine to limit bacterial exposure to them, in the hope of preventing the development of antibiotic resistance. Unfortunately, because antibiotic resistance has increased, the prescription of last-resort antibiotics has also increased.

Antibiotic Resistance Can Be Deadly

Antibiotic resistance is leading to more and more deaths that were once preventable. That doesn’t sound like the kind of progress we’ve come to expect from the field of medicine.

In the United States, nearly three million people contract an antibiotic-resistant infection each year — with more than 35,000 people dying. Worldwide, antibiotic-resistant microbes are estimated to cause nearly five million deaths per year. And these numbers are rising.

Superbugs now threaten to make many common infections, such as urinary tract infections and pneumonia, lethal once again.

Many public health authorities fear that we could be on the verge of entering into a “post-antibiotic world” that threatens to kill millions of people annually by 2050. Antibiotic resistance already costs over $55 billion in medical treatment and hospitalizations just in the US. And this number is expected to rise dramatically in the coming decades.

It shouldn’t come as a surprise, then, that the World Health Organization has declared antibiotic resistance to be one of our greatest global threats to health, security, and development.

But is the medical overuse of antibiotics really the primary cause of the rise of the phenomenon of antibiotic resistance?

Antibiotics in the Livestock Industry

Factory farms, also known as Concentrated Animal Feeding Operations (CAFOs), were created as a way to keep up with an enormous demand for animal products that’s emerged in the last century.

Modern farms look far different from farms of the past. The images that leap to mind when many of us think of a farm — the iconic red barn or a green pasture full of animals happily grazing in the sun — no longer represent how most farm animals spend their lives.

To say that animals in CAFOs endure close quarters and overpopulation would be an understatement. The average chicken raised for meat has less than one square foot of space per bird. And modern broiler operations have bred birds to grow so quickly that they often become unable to walk. As a result, these birds spend their lives sitting in feces. Animals regularly get sick, injured, and even die as a result of these miserable conditions.

So how do modern CAFOs cope with the threat of disease wiping out their livestock? Antibiotics to the rescue! Antibiotics are routinely administered (through injections or medicated feed) not just to livestock who have become sick, but rather to every single animal housed in these filthy and brutally inhumane conditions.

In addition to helping keep animals alive in an unsanitary environment, antibiotics serve another purpose, too. It turns out that antibiotics make animals gain weight faster — which increases producer profits.

How Do Bacteria Become Antibiotic-Resistant in CAFOs?

When bacteria have continual exposure to low doses of an antibiotic, any of the microbes that are resistant to the drug will survive and reproduce. The rest die off, resulting in a new bacteria population resistant to the antibiotic.

Modern factory farms provide continuous low doses of antibiotics to billions of livestock — thus creating the perfect conditions for breeding antibiotic-resistant bacteria.

If, for some diabolical reason, someone wanted to create conditions that would breed antibiotic-resistant bacteria, they would be hard-pressed to do better than the conditions prevalent in industrial meat production today.

The Truth About Food Recalls

Already, the breeding of bacteria that are resistant to antibiotics in modern meat production is hurting human health in many ways.

Have you ever gotten sick after eating at a restaurant? It’s an experience that’s not easy to forget. You just ate the most delicious meal, yet hours later, you’re regretting ever leaving the house that day.

Foodborne illnesses — such as salmonella, listeria, and E. coli — affect one in six Americans every year. That’s more than 55 million people annually. About 128,000 of them have to be hospitalized for their symptoms. And 3,000 of these people end up dying.

Two of the most common foodborne pathogens, Salmonella and Campylobacter, cause a combined 660,900 antibiotic-resistant infections in the United States each year.

Where do these bacteria come from? The truth is most pathogens that cause food poisoning originate with the intensive, confinement-based livestock production methods used in factory farming.

The US federal government tests supermarket meats to track trends in bacteria and resistance. Recent findings show that 73% of bacteria that FDA testing found on ground turkey were resistant to tetracyclines, the most widely used antibiotic in farm animals and a critical medicine to treat serious bacterial infections in humans.

Additionally, one in five strains of Salmonella in chicken meat were resistant to amoxicillin — the second most frequently used antibiotic on farms and the number one medication prescribed to children. And 1 in every 25 packages of raw chicken is said to have Salmonella contamination, according to the CDC.

E. coli has also been found to contaminate 40% of raw chicken samples tested. But beef is the most common source of E. coli exposure for humans. This bacteria is thought to cause up to 85% of urinary tract infections each year. It’s also a major part of the Salmonella risk.

What About Food Recalls from Vegetables?

“But, wait!” you say. “What about the E. coli that have been found in plant foods, like romaine lettuce or tomatoes? Aren’t vegetables as risky as animal foods?”

It’s a reasonable question to ask, given the media coverage of E. coli outbreaks. But the truth is, E. coli lives in the intestines of animals.

Last I checked, romaine lettuce and tomatoes don’t have intestines. The only way any vegetable can be linked to E. coli is to be contaminated by the feces of animals.

Usually, this contamination happens because there’s a factory farm upstream (or up-manure) from a vegetable farm. It’s remarkable how often these plain facts are not conveyed in media coverage of E. coli scares.

Pathogens, like E. coli and Salmonella, are abundant in animal waste, which can run downhill during a rainstorm or seep into underground aquifers, ultimately getting into nearby water systems that spread the pathogens elsewhere.

These hardy pathogens can spread not only to raw meat products but also to produce (through water or soil contamination) and to cooking surfaces where food is prepared. When you consume this contaminated food, that’s when you may get sick.

The largest multistate E. coli outbreak in over a decade, related to romaine lettuce, occurred in the spring of 2018. It ended up affecting people in 36 states, resulting in 210 illnesses, 96 hospitalizations, and 5 deaths. What caused it? All evidence points to a large industrial cattle farm near the affected romaine crop in Yuma, Arizona.

How Factory Farming Drives the Problem with Antibiotics

It’s true that antibiotics are overprescribed to people, and that is a problem. But antibiotics are used and abused even more egregiously in animal agriculture.

According to a study in the Proceedings of the National Academy of Sciences in 2015, the world uses about 63,000 tons of antibiotics each year to raise cows, chickens, and pigs. That’s roughly twice as much as the volume of all antibiotics prescribed by doctors globally to humans.

In fact, 80% of the antibiotics used in the United States are not given to sick humans, but to animals on CAFOs.

And antibiotics are typically NOT used to cure disease on CAFOs. Rather, they’re used to promote growth or prevent diseases from keeping animals in unsanitary conditions.

What’s worse, last-resort antibiotics for humans are commonly used in CAFOs. So it’s no wonder that resistant bacteria are rampant in industrial meat products.

Regulatory Efforts Have Been Botched

Attempts have been made to better regulate antibiotic use in CAFOs.

In January 2012, the FDA prohibited the use of cephalosporins in food animals. This didn’t make much difference, though, because this class of antibiotics makes up less than 1% of the antibiotics used in the United States on food animals every year.

A study published by researchers at Ohio State University in 2016 warned of the very real potential of a post-antibiotic age. The study was sparked when bacteria that was resistant to last-line antibiotics was found on a Midwestern hog farm.

The FDA eventually took action in 2017, stating that farmers were no longer allowed to give antibiotics to animals for the purposes of weight gain, nor could they buy antibiotics without the oversight of a veterinarian.

But even after the 2017 attempt to crack down on CAFO antibiotic use, government records show that things haven’t changed as much as many had hoped. While sales of antibiotics for agricultural purposes dropped right after the 2017 ban on use for growth promotion, they’ve somewhat leveled out since then. Officially, there’s no ban on using antibiotics to prevent or treat diseases in animals — and so many animals in CAFOs are unhealthy, that this could potentially allow for very widespread use. The fact is that many companies that pledged to reduce antibiotics in their food supply haven’t followed through.

Beef suppliers for some of the largest fast-food corporations, like McDonald’s and Taco Bell, are still using the highest priority, critically important antibiotics (HP-CIAs) on farm animals, despite the risks to human health. USDA testing shows that between 2017 and 2022, all 10 of the biggest meat packers in the US were using at least one HP-CIA on livestock. And according to reporting by The Guardian, the dosages used are identical to the ones used previously to fatten up cattle.

Because there’s no universal ban on antibiotics in the food supply, companies seem likely to continue finding ways to exploit regulatory loopholes.

Antibiotics Aren’t Only Used for Land Animals

Just as we’ve industrialized agriculture for land animals, we’ve done the same to aquatic animals. And although fish aren’t what typically comes to mind when we envision factory farms, that doesn’t mean that farmed fish are living in better conditions. Antibiotic use runs deep in the aquatic environment, too — and so does antibiotic resistance.

Farmed fish are often packed tightly together in huge, unsanitary pools. Just as happens in the factory farming of land animals, the fish are given antibiotics (and other drugs, like pesticides) to prevent the spread of disease.

A 2015 study published in the Journal of Hazardous Materials sheds light on this hidden problem. Researchers looked at 27 fish from 11 countries. The researchers found residues of five antibiotics — including tetracycline and other drugs used to treat human infections.

Remarkably enough, they even found residues in farmed fish with an antibiotic-free label. It turns out that farmed fish don’t have to be given antibiotics directly to carry them because many are eating antibiotic-contaminated fish meal.

Levels of antibiotic-resistant bacteria in seafood have exploded in the past 30 years.

For more on the true cost of farmed fish, see this article.

What Can You Do About Antibiotic Resistance?

The hope, of course, is that one day, governments will take stronger action against antibiotic use on factory farms.

Some countries have done so already, including Denmark, Sweden, Germany, and the Netherlands. And they are seeing significant reductions in antibiotic overuse.

Whether or not government policy grows more enlightened, we can all take positive actions now to help preserve the efficacy of antibiotics and to support better industrial food practices.

The most significant contribution we can each make is to transition to a plant-powered diet. And for those who opt to consume animal products, it’s best to go organic since the use of antibiotics is not permitted under organic certification. If enough of us make these changes, we’ll drastically reduce consumer support for industrialized animal agriculture — the inhumane industry that’s fueling this public health crisis.

The American Society for the Prevention of Cruelty to Animals (ASPCA) has made avoiding factory-farmed animal products easier than ever with this handy Shop With Your Heart Grocery List.

How to Change the Future Right Now

Antibiotics are a miracle of medicine. But now, thanks to factory farming, antibiotic overuse has become a driver of what could become one of the most terrifying public health emergencies in history.

Unless we take action to preserve the viability of antibiotics for future generations, millions of lives will be lost.

The problem of antibiotic-resistant bacteria isn’t one that any of us can solve all by ourselves. Slowing its spread is going to take collective action from governments, farmers, corporations, and concerned citizens around the world. It’s also going to take reducing the frequency with which doctors prescribe antibiotics to humans.

But just because you and I can’t solve it all by ourselves doesn’t mean we should refuse to do what we can.

As a concerned citizen who wants a safe future for humanity, the number one step you can take is to boycott factory-farmed animal products. You can also go a step further and urge restaurants and supermarkets to do the same.

We should ensure a future in which, if a crisis arises, every baby’s life can be saved by these miracle drugs the way mine was when I was three months old.

Tell us in the comments below:

• Have you ever encountered antibiotic-resistant bacteria?
• Does this help you understand antibiotic resistance and how antibiotic use on factory farms affects humans?
• What did you find useful, interesting, or surprising in this article?

Featured Image: iStock.com/branex

Read Next:

• Unhealthy Conditions for Farm Animals are — No Surprise — Bad for Humans, Too

The post The Surprising Truth About Antibiotics, Factory Farms, and Food Recalls appeared first on Food Revolution Network.

Plants communicate with us and the world using the language of color as well. While they don’t share romantic sentiments (as far as we know — although I’ve known some blackberry brambles that could get quite handsy), they do give us clues as to their healing powers.

The compounds in plants that enable them to send such signals are called polyphenols. There are over 8,000 of them (at least that we know of), and they belong to a few distinct families. The largest of these families, with over 6,000 compounds (and counting), is flavonoids.

(If you’re eager to read a big honking article all about flavonoids and why they’re so good for you, click here.)

One of the most commonly consumed flavonoids is called quercetin. It’s also one of the most studied. And it’s often touted as a nutrient that can play a big role in the prevention and treatment of heart disease. But what does science say about quercetin? How does it work in the body? Does it have other health benefits aside from cardiovascular? What foods are the best sources? And do you need to supplement to get enough?

Let’s explore the mysterious world of quercetin, and find out all the ways this powerhouse compound is trying to express its love.

What Is Quercetin?

Quercetin is a proud member of the flavonoid family of polyphenols — a class of phytonutrients produced by plants to help them resist fungi, bacteria, and other infections, as well as deter consumption by insects and animals. Quercetin comes in several forms, and one of the most famous among them is rutin.

Rutin has antioxidant and anti-inflammatory effects, and provides some protection against cancer and other diseases. It’s found in high concentrations in buckwheat, and in ginkgo, apples, and other fruits and vegetables.

Rutin, like almost all forms of quercetin, acts as an antioxidant in the body, helping protect you from disease, much like it protects plants from bugs and harmful bacteria. In your body, antioxidants help regulate oxidative stress pathways, preventing and repairing cellular and DNA damage.

Quercetin Health Benefits

Quercetin works on so many systems in the body that it’s no surprise it appears useful in preventing and treating a wide range of conditions. It’s usually easiest for researchers to study a compound when given as a supplement because food comes with a myriad of synergistic variables (such as antioxidants, fiber, calories, and other nutrients) that can impact results. So, most of the research on quercetin has involved supplemental forms. However, keep in mind that, as with most nutrients, food forms are probably best. Here are a few health benefits of quercetin that have been solidly backed up by scientific research (many involving supplementation, for the purposes of the studies).

Quercetin and Heart Health

Quercetin has shown impressive cardiovascular effects in animal and test-tube studies. It lowers blood pressure, reduces cholesterol levels, improves glucose control, prevents the buildup of plaque in arteries, and protects the heart from damage. Clinical trials in humans have found that quercetin can contribute to healthier cholesterol numbers.

A 2016 meta-analysis of seven small controlled clinical trials (with a total of under 600 participants) found a reduction of both systolic and diastolic blood pressure with quercetin supplementation of more than 500 milligrams per day.

One way quercetin can support your heart is by protecting one of the cardiovascular system’s “weakest links:” the endothelial lining of your blood vessels. The endothelium performs a host of essential functions, including helping control the width of your blood vessels and playing a role in blood clotting, inflammation, and immune responses. As it ages, it tends to wear out, and modern drugs and surgical techniques haven’t been able to extend its working life.

Quercetin, on the other hand, appears to protect the endothelium from damage, and in doing so, could help to prevent certain types of heart disease.

Quercetin for COVID-19

Quercetin is known for its antimicrobial, antiviral, anti-inflammatory, antioxidant, and other beneficial effects in the fight against SARS, a coronavirus in the same family as COVID-19.  That’s why scientists have had high hopes for the flavonoid as a means of preventing and treating COVID-19.

Researchers in 2022 found that quercetin did indeed inhibit three parts of the coronavirus cycle of infection: entry, absorption, and penetration. They suggested that it might work synergistically with vitamins C, D, and E as well as other polyphenols as a first-line prevention and treatment protocol for the novel coronavirus.

This was put to the test in a study published in early 2023, in which 50 patients with COVID-19 were given either standard of care or standard of care plus 500 milligrams of quercetin per day. The quercetin group had fewer symptoms than the control group, recovered faster, and tested negative sooner as well.

Some researchers and clinicians are starting to include quercetin in “inventive” drug compositions designed to treat COVID-19, pairing it with vitamins, other phytonutrients, and mainstream pharmaceuticals like Paxlovid.

Quercetin and Cancer

Quercetin appears to disrupt the progression of some cancers, particularly those of the gastrointestinal system, by pushing cancerous cells to self-destruct (a process known as apoptosis). It can also arrest the cycle through which the cancer cells divide and proliferate, as well as inhibit angiogenesis, which is the creation of new blood vessels in a growing tumor.

And that’s just scratching the surface of the ways quercetin appears to mess with cancer. Recently, researchers have been exploring the use of quercetin as an ingredient in “chemoprevention” cocktails that aim to stop cancer before it turns into a clinically significant disease. Preliminary studies have shown that quercetin is lethal to ovarian cancer cells at doses well within the range considered to be safe for daily consumption.

Quercetin for Inflammation

One of the most significant risk factors in the development of cardiovascular disease and type 2 diabetes is obesity. But why? What’s the connection?

Some researchers point to the fact that obesity causes chronic inflammation, particularly in the liver, fat cells, skeletal muscles, and circulatory system. Quercetin’s anti-inflammatory power can lessen insulin resistance (a key driver of type 2 diabetes) and combat atherosclerosis (a big component of heart disease). Also, quercetin helps gut microbiota stay healthy even when dealing with obesity-related inflammation.

A 2020 study found that treating skin cells with quercetin protected them against damage from the inflammation that accompanies skin conditions like atopic dermatitis. Quercetin increased levels of protective compounds (occludin and E-cadherin, if you’re into the details here) and reduced levels of harmful ones (matrix metalloproteinases, to be precise). What’s more, wounds treated with quercetin healed faster, due partly to an increased production of skin proteins and inhibition of the release of enzymes that can degrade skin tissue.

Quercetin’s anti-inflammatory properties suggest that it may also be a powerful booster of the immune system. But as careful scientists love to say, “More research is needed.”

Quercetin and Brain Health

Scientists are also hopeful about quercetin’s potential as a therapy to prevent the progression of neurodegenerative conditions such as Alzheimer’s. It may shield your brain cells from harmful effects caused by unstable molecules (there’s that antioxidant superpower again) while also reducing the breakdown of fats in the brain.

Quercetin also stops the buildup of specific harmful proteins, preventing cell destruction and what’s ominously known as inflammatory cascade pathways.

In addition to Alzheimer’s, other neurodegenerative diseases that are fueled by inflammation include Parkinson’s disease, multiple sclerosis, and amyotrophic lateral sclerosis (ALS). The inflammation in the brain among these disorders can lead to neuronal cell death, with devastating consequences for health, life span, and quality of life.

Recent research has uncovered a possible mechanism by which quercetin can put a stop to this inflammation — by influencing the expression of microRNA. MicroRNA is a small noncoding RNA molecule involved in various biological processes, including development, cell differentiation, and proliferation. Some researchers believe that quercetin’s ability to influence microRNA could be a powerful tool in preventing the damage that accompanies inflammation, and they’re exploring methods of delivering the nutrient in ways that increase its efficacy.

Quercetin Bioavailability

Your body can’t make its own quercetin, so the only way to take advantage of this amazing compound is to get it from food or supplements. If you’re eating a nutritionally excellent diet with a variety of whole plant foods, the good news is that you can expect to consume up to 13 milligrams of quercetin per day.

The less good news is that quercetin bioavailability is generally low. Or at least, humans don’t appear to be very good at absorbing it. All is not lost, though. It turns out that some of your gut microbes are very good at metabolizing quercetin into forms your body can use and benefit from.

There are several ways to increase the bioavailability of quercetin. A 2005 study measured the amount of quercetin in several onion cultivars that were either baked, sautéed, or boiled. Researchers found that baking and sautéing increased quercetin concentrations while boiling decreased them.

You can also absorb more quercetin if you pair quercetin-containing foods with a fat source. That’s because quercetin dissolves in fat, which is why it’s known as lipophilic. And having those foods along with sources of water-soluble fiber, such as pectin and soybeans, may also improve quercetin bioavailability.

Finally, quercetin is more bioavailable when consumed as part of a whole food. That is to say, your body appears to recognize it and know what to do with it when it is delivered in a familiar package, together with all the other phytonutrients contained in that food.

Food Sources of Quercetin

Should You Take Quercetin Supplements?

Since quercetin is in so many different plant foods, for most people, supplements are probably not necessary — especially since whole-food sources appear to be more bioavailable.

There might be some instances, however, in which quercetin supplements could be beneficial. For someone suffering from chronic inflammation, supplemental quercetin may help. And studies have shown that it can inhibit histamine production and pro-inflammatory mediators, which could help allergy sufferers.

A 2016 study of rats who had had noxious chemicals sprayed into their nostrils found that supplementing at 25 milligrams per kilogram of body weight for at least five days reduced nasal rubbing and sneezing. (Our view on the use of animals in medical research is here.)

As we’ve seen, quercetin supplementation can reduce the length and seriousness of COVID-19, especially if administered at an early stage. It may also be able to improve performance and recovery in athletes, who seem to need more antioxidants than other people to counter the oxidative damage brought on by intense physical exertion.

In terms of safety, clinical trials of supplemental quercetin have shown no significant side effects with doses of up to 1,000 milligrams per day for up to 12 weeks. As quercetin isn’t very bioavailable to begin with, supplements often include another bioactive compound that can help with absorbability. Quercetin may be absorbed more effectively when combined with bromelain, zinc, and/or vitamin C.

Side Effects of Quercetin Supplements

The most common side effects of quercetin supplements are headache and upset stomach.

In terms of drug interactions — quercetin can impact how the body responds to certain medications, including blood thinners, antibiotics, and other drugs with a similar chemical structure. Quercetin may also interact with chemotherapy drugs used to treat cancer. Whether it improves their effectiveness or gets in their way is still up for debate.

And in female rats with estrogen-induced breast cancer, even dietary quercetin was problematic, as it increased tumor severity. However, it remains to be seen whether the same can be said for humans.

Since studies show that quercetin can significantly lower blood pressure and may protect cardiovascular health, it may enhance the effects of blood pressure and blood-thinning medications. Therefore, it’s probably best to talk with your health care provider before starting quercetin supplementation if you’re taking these types of medications.

Recipes with Quercetin

From delightful salads featuring quercetin-packed blueberries to a hearty dish that incorporates quercetin-rich artichokes, these recipes provide delicious ideas for how to enjoy everyday quercetin-filled foods. Enjoy the healing benefits of quercetin to help nourish your heart health, immune system, brain function, and more — all while indulging in plenty of delicious whole food, plant-based ingredients!

1. Cinnamon Apple Breakfast Smoothie

Indulge in our Cinnamon Apple Breakfast Smoothie, a delightful morning treat that not only tantalizes your taste buds but will also boost your day with quercetin and other vital nutrients. At the heart of this smoothie lies the unassuming apple, packed with quercetin, a potent flavonoid renowned for its antioxidant prowess. By including an apple in your smoothie, you’re also inviting the goodness of quercetin to join the party, enhancing both flavor and nutrition.

2. The Shine Brightly Salad

We just love how The Shine Brightly Salad can’t help but put a smile on people’s faces. The addition of sweet and juicy blueberries is one big reason why! Blueberries are bursting with quercetin, which is your ally in the fight against oxidative stress and inflammation. Plus, when combined with fresh leafy greens and toasty sunflower seeds, you’ll enjoy a fresh and vibrant salad that will help you shine from the inside out!

3. Cheesy Artichoke and Asparagus Penne

Artichokes are among the top quercetin-rich veggies — and boy, oh boy, do we love them (and hope you do, too!). This Cheesy Artichoke and Asparagus Penne is loaded with powerful antioxidants, phytochemicals, and essential minerals like magnesium, potassium, niacin, and folate. Adding artichokes to your diet regularly is a great way to lower inflammation and increase healing through plant power. What’s more, this colorful pasta has tons of fiber from the veggies, whole grains, and lentils, as well as protein from the lentils — so you’ve got the complete package when it comes to this meal.

Embrace the Power of Quercetin

Quercetin, a compound found in some of our most popular fruits and vegetables, is a powerhouse of nutritional goodness. Thanks to its antioxidant, anti-inflammatory, and immune-boosting abilities, it appears to be something of a dietary medicine cabinet in a single nutrient.

Some people, such as athletes and those suffering from respiratory illnesses like COVID-19, may benefit from supplementation. But for most people, eating a varied and balanced diet will allow you to get the quercetin (and other phytonutrients and antioxidants) you need to optimize your health.

Tell us in the comments:

• Which colors of the “food rainbow” do you want to eat more often?
• What are your favorite quercetin-containing foods?
• Which quercetin-rich recipe will you try next?

Featured Image: iStock.com/Marko Jan

Read Next:

• What Are Flavonoids? And How Are They Good for Your Health?
• Eat the Rainbow: Why Is it Important to Eat a Colorful Variety of Fruits and Vegetables?

The post Quercetin: Health Benefits, Risks, and Sources Compared appeared first on Food Revolution Network.

According to economists (who, it seems to me, are a lot better at explaining the past than predicting the future), this massive food inflation is actually caused by a perfect storm of rising demand and lower supply — both intensified by several calamities (like droughts, floods, wars, and knock-on effects of the COVID-19 pandemic) — as well as rising costs for fuel and fertilizer.

For perspective, food prices have typically been rising by about 2% a year for a long time. But from 2021 to 2022, they went up by an average of 11%. And while things seem to have calmed down a bit since then, it’s still easy to get sticker shock any time you visit a cash register.

Even if you’re not paying more outright, you might be paying more in subtle ways. The food industry has recently implemented a tactic known as “shrinkflation,” whereby they offer the same product for the same price — in a smaller quantity, thus avoiding the appearance of higher prices. (“Hey, this is one expensive cornflake!”)

So why exactly have food prices gone up so much? Why do some foods always seem to cost more (or less) than others? And what can you, as a consumer, do about it?

What Influences Food Prices

Did I mention that I’m not an economist? That might be good news here because I’m going to try to simplify the issue of food pricing. There are a few major factors that always influence food pricing. These include how much it costs to produce the food (including the cost of labor for everyone involved in growing and processing it), the cost of transportation and distribution, good old supply and demand, and global trade policies.

Why have food prices gone up so much in the last few years? Three factors stand out, in particular: the lingering effects of the COVID-19 pandemic, the war in Ukraine, and the intensifying climate crisis.

The COVID-19 Pandemic

Starting in 2020, the pandemic disrupted nearly every link in the food supply chain. The food processing sector was hit particularly hard, with COVID-19 outbreaks racing through the workforce, due to many people working in close, inadequately ventilated quarters. And the increase in worker turnover, in addition to new COVID protocols, further increased food production costs.

The same labor shortages affected the shipping industry, causing delays and increasing competition for limited shipping space. This led to rising transportation costs. It also increased the price of labor: In order to attract workers, companies had to increase wages, a cost they largely passed directly on to consumers.

As many people shifted their food spending from restaurants to grocery stores, suppliers could not keep up with the change in demand, resulting in massive food waste that effectively decreased supply.

And while 2020 is in the rearview mirror, there’s a funny thing about economics. When prices go up, they rarely come down again. So in some ways, we’re still feeling the effects of the price increases that started in 2020. And now, some additional factors have intensified the situation.

The War in Ukraine

Before the war, Russia and Ukraine were among the largest wheat producers in the world, together accounting for 30% of all exports — and a staggering 12% of all agricultural calories traded on earth. Both production and export have dropped dramatically due to the war.

Russia set up blockades of Ukrainian food exports in the Black Sea, stranding food in ports and creating global shortages. Western countries responded with sanctions against Russian grain exports, intensifying those shortages.

In addition to embargoes on food, the West has also implemented partial bans on Russian exports. These have included oil and gas, which have increased the energy costs associated with food production around the world.

Another blockaded product is fertilizer. As Russia is a major exporter of synthetic fertilizers, accounting for almost 30% of all exports globally, fertilizer prices have also been soaring — impacting farmers and, therefore, food prices.

Increasing Climate Chaos and Disasters

As temperatures continue to rise, crops are sustaining damage from excess heat. And as precipitation patterns change, droughts and flooding (sometimes alternating in the same place) also prevent crops from thriving. This can harm crops by eroding soil, depleting soil nutrients, and increasing runoff.

No farmer wants to try to coax crops out of the ground in conditions of extreme and prolonged drought. As more and more of the arable land on Earth suffers under multiyear drought, farmers are increasingly relying on groundwater, which they’re depleting at an alarming rate.

Additionally, rising temperatures increase pest populations and sometimes allow new pests to take up residence in regions that had previously been inhospitable for them. Temperature shifts can also cause a mismatch in pollination cycles, so the “good” bugs can’t do their jobs — leading to low pollination rates or delayed pollination.

One more disastrous effect of a warming planet is the danger to agricultural workers. More and more of them are suffering from the effects of extreme heat as they toil in parched fields. The National Institutes of Health tells us that farmworkers are 35 times more likely to die of heat exposure than workers in other industries. As conditions become less hospitable, it can be harder for farm owners to find the skilled laborers they need to get their fields planted and harvested. And dynamics in US immigration policy have contributed to a shortage of these workers.

As the planet continues to overheat, and as groundwater gets depleted and droughts and floods intensify, food prices are expected to continue to increase in the coming decades.

Why Do Some Foods Always Cost More (or Less)?

Governmental policies cause some foods to be more expensive than they would be otherwise — while others are made artificially cheaper. To see this in action, let’s look at a category of foods whose price is inflated (organic foods) and another whose price is deflated (grains and the products derived from grains).

Organic and Healthy Food Costs

Organic foods are more expensive than their “conventional” counterparts for several reasons. For one, organic food typically costs more to produce because the process is more labor-intensive than large-scale industrial agricultural methods.

Supply and demand play a role here as well. There’s a much smaller supply of organic food than nonorganic, even though demand for organic foods has more than doubled in the past 10 years. While this demand has caught the attention of some farmers who have decided to convert part or all of their operations to organic methods, this process takes time. In the meanwhile, prices continue to rise as demand grows, but supply lags.

There’s also a policy choice that makes organic food more expensive, which is that organic certification is costly, and getting that certification can be time-consuming. Organic farmers must keep extensive records and pay for organic certification, while farms that use synthetic pesticides don’t have to do either.

Another reason for organic’s higher prices has to do with the concept of “externalities” — that is, costs that arguably should be included in the market price but aren’t.

For example, what are the true costs of topsoil erosion, pesticide exposure for farmworkers and consumers, water and air pollution, or of the routine use of antibiotics in modern factory farms? If these were factored in, we might find that organic food would cost less, not more, than its conventional counterparts.

The fact is that organically grown foods tend to be better for environmental protection and carbon sequestration, deliver higher standards for animal welfare, and contribute to a safer and healthier food supply.

But consumers still have to pay more, and sometimes a lot more, to purchase foods that are grown organically.

Despite this, there are still some compelling advantages to go organic if you can afford to do so. And if you can’t, then you might want to soak your produce in a dab of baking soda to help rid it of pesticide exposure (for our article on what works best, click here).

Government Subsidies

The US government provides agricultural subsidies — monetary payments and other types of support — to farmers or agribusinesses. This ensures that farmers receive a minimum price for their crops while also incentivizing overproduction and inflated production costs. That way, subsidized foods and products made from them appear cheaper than nonsubsidized foods.

Generally, only the largest producers can take advantage of farm subsidies. According to a report from the Environmental Working Group, between 1995 and 2021, the top 10% of all US farm subsidy recipients received almost 80% of all subsidies, while the bottom 80% got less than 10%.

The five major “program” commodities are corn, soybeans, wheat, cotton, and rice.

Most soybeans and corn are produced by massive monocrop farms rather than small family enterprises. A lot of this subsidized corn and soy is fed to livestock, which artificially lowers the price of animal-derived foods produced on factory farms. All told, the US federal government spends $38 billion every year subsidizing the meat and dairy industries. Without these subsidies, a pound of hamburger meat could cost $30, rather than the $5 price seen today. But the true cost plays out in its impact on our health, animals, and the environment — and in the form of taxes and expansion of the national debt.

Is it better in Europe? Well, in many ways, it’s not. According to a 2019 report from Greenpeace, nearly one-fifth of the EU’s entire budget goes to subsidizing the livestock industry.

In effect, these subsidies consistently decrease the price of things like factory-farmed meat, high-fructose corn syrup, white bread, and many of the additives in our food supply — creating a marketplace distortion that makes fruits, vegetables, nuts, seeds, and other healthy staples more expensive in comparison.

To my eyes, it’s a bit like we’re all being fined for wearing our seatbelts. If we want to do the safer and more responsible thing, we have to pay extra.

What You Can Do About Rising Food Prices

If you’re feeling the pinch of rising food prices yourself, there are several strategies that can help you stay within your budget without sacrificing your family’s health.

Make a budget and shop from a list to avoid making impulse purchases while at the store. Prioritize nutrient-dense foods over calorie-dense ones. The latter may seem cheaper by the pound or the calorie, but in terms of what foods can do for you (or to you), good nutrition is more economical than impaired functioning or chronic disease. And buy and cook in bulk to save money and time.

Try to shop locally if you can to avoid incentivizing costly supply chains. If you’re in the US and use SNAP benefits, keep in mind that you can use them to shop for fresh produce at many farmers markets.

Also, buy organic when you can. If you are in a position financially where you can afford to spend more, you can “vote with your dollars” (or euros or pounds or rupees) to make the system fairer and more accessible to everyone. But if you can’t afford the organic price premium, then aim for non-GMO produce items and wash them thoroughly to reduce your pesticide exposure as much as possible.

If you have to choose which fruits and veggies to buy organic, check out the Environmental Working Group’s Dirty Dozen and Clean 15. Choose organic members of the Dirty Dozen club, and don’t sweat nonorganic Clean 15 items.

Frozen fruits and vegetables can sometimes be more affordable than fresh ones, and they contain abundant nutrition.

And reducing your consumption of animal products can not only help feed the world’s population because we aren’t cycling our crops through animals (a process that wastes at least 9 out of every 10 calories, depending on the crop and the animal eating it), but it can also lead to reductions in costly greenhouse gas emissions, too. Plus, beans tend to be a lot less costly than beef (to animals, the environment, and your wallet, too).

Food Pricing Is Complex, But Healthy Eating Shouldn’t Be

The recent surge in food prices has highlighted the intricate web of factors influencing the cost of our food. From labor shortages and technology costs to climate change and war, the forces at play are vast and interconnected.

But there are ways to navigate these challenging times. By adopting conscious strategies, we can mitigate the impact of rising food prices on our wallets and well-being. Through awareness and mindful decision-making, we can not only do right for our health, but we can also contribute to a more healthy, sustainable, and equitable food system.

Tell us in the comments:

• What foods that you buy frequently have gone up the most in price recently?
• Have you made any changes or substitutions because of food price inflation?
• Which cost-saving strategies could you try?

Featured Image: iStock.com/Ilija Erceg

Read Next:

• A Guide to Going Plant-Based: What to Eat, Benefits, and How to Succeed
• 7 Healthy Recipes for Eating Plant-Based on a Budget

The post The Price of Food: What’s Making Food So Expensive & What You Can Do About It appeared first on Food Revolution Network.

What do you do to stay alive and thrive in the face of all these challenges? If you answered “synthesize polyphenols,” then congratulations! You’ve just won this round of “Are You as Smart as a Plant?”

Polyphenols are a class of compounds (a huge class, actually, made up of at least 8,000 different ones that we know of) that are in a wide variety of plant foods. You may have heard of some of them, like resveratrol (found in grapes and red wine) and EGCG (featured in green tea).

Plants produce them as protection from various threats, including disease and sun damage. And animals who consume those plants can also benefit from polyphenols in similar ways.

As industrialized societies struggle to contain multiple epidemics of chronic disease, many medical experts and researchers are now pointing to polyphenols (and other nutrients found in whole, minimally processed plant foods) as powerful allies in preventing and treating a variety of chronic conditions.

So in this article, we’ll explore the world of polyphenols, including how they work in your body, their health benefits, and whether you should get them from food or supplements.

What Are Polyphenols?

Polyphenols are natural compounds found in various plants. Researchers consider polyphenols to be kind of “bonus” compounds, or in their jargon, “secondary metabolites.” This means they’re not directly involved in the growth, development, or reproduction of a plant.

Plants produce polyphenols as a defense mechanism against ultraviolet radiation and aggression from pathogens. But they aren’t purely defensive; they’re also deployed to attract pollinators.

From our perspective, polyphenols play a significant role in the flavors and health benefits that many plant foods offer. They can change the way plants taste, and determine their colors and aromas.

Polyphenols are also antioxidants, so their presence can keep plant foods from rotting (a trick known as “oxidative stability”). They also can help prevent oxidative stress in your body after you consume them, which can help stave off many types of disease.

There are several subfamilies of polyphenols, including flavonoids, phenolic acids, and lignans. In addition to resveratrol and EGCG mentioned above, another well-studied polyphenol is curcumin, found in turmeric root and powder.

What Are the Health Benefits of Polyphenols?

The “poly” in polyphenol means that all compounds in this family have multiple phenolic hydroxyl groups — but could just as easily refer to their ability to prevent and treat multiple health conditions.

Polyphenols and Cancer Prevention

Both test-tube and animal studies suggest that polyphenols can help prevent the initiation and progression of several cancers. They do this via a number of mechanisms, including inhibiting the proliferation and spread of cancer cells, suppressing tumor growth, preventing the formation of new blood vessels, and fighting inflammation.

Different classes of polyphenols exhibit different anticancer properties. For example, flavonoids, including quercetin and kaempferol, can inhibit cancer cell growth and induce cancer cell death. Resveratrol suppresses tumor growth, inhibiting metastasis and reducing angiogenesis. And curcumin, derived from turmeric, is multitalented; it’s anti-inflammatory, antioxidant, apoptotic, antiangiogenic — and a bunch of other words that don’t begin with A.

Many forms of polyphenols are also known to influence critical signaling pathways that are integral to the initiation, advancement, and spread of cancer.

And polyphenols aren’t just cancer fighters on their own; they’re also team players. Researchers have found that polyphenol combinations are more powerful than the effects of each one individually. For example, a mixture containing quercetin, curcumin, green tea, Cruciferex (a proprietary blend of polyphenols found in cruciferous vegetables), and resveratrol significantly inhibited the growth of a particular cancer of the head and neck.

Polyphenols and Heart Health

Polyphenols can also protect your heart in a bunch of different ways. They reduce cardiac inflammation and oxidative stress, support cell mitochondria in doing their job properly, and increase survival signaling (the ways cells talk to each other when they encounter a potential threat).

Some polyphenols have also been found to reduce the formation of blood clots, which decreases the risk of heart attacks and strokes. And the flavonoid family of polyphenols promotes the dilation of blood vessels, which helps lower blood pressure and improve blood flow — both of which help with cardiovascular health.

Polyphenols can also improve your cholesterol profile — specifically, lowering LDL and increasing HDL cholesterol levels, thereby reducing the risk of atherosclerosis.

Some polyphenols are not easily absorbed by your small intestine, but it turns out that these polyphenols can be metabolized by the microbes in your gut into compounds that contribute to cardiovascular health.

Impressed by these myriad beneficial mechanisms, some researchers are now studying therapeutic protocols for using polyphenols in medicine to prevent and treat cardiovascular disease.

Polyphenols and Diabetes

One of the most dangerous consequences of diabetes can be vascular disorders, where persistent high blood sugar levels cause damage to blood vessels through inflammation, oxidation, and cell death. Polyphenols can combat all three mechanisms. And scientists are exploring how to use them to modulate the expression of the genes involved in the development of vascular conditions.

Human and animal studies (our views on the use of animals in medical research can be found here) show that polyphenols can lower high blood sugar levels and enhance the body’s ability to secrete insulin quickly and respond to it effectively.

It appears polyphenols accomplish this via several mechanisms. They slow down how quickly your body absorbs sugar from the food you eat. And they encourage your pancreas to produce more insulin in response to carbohydrate consumption. They also regulate how much glycogen the liver releases into your blood in the form of sugar.

If all that wasn’t enough, polyphenols also help insulin receptors work more efficiently and help tissues absorb more sugar than they would otherwise.

Polyphenols also fight diabetes by helping to protect pancreas cells that produce insulin from damage due to high glucose levels. They also promote the growth of these cells and slow down their death.

Polyphenols and Osteoporosis Benefits

As you age, you lose bone mass — that’s natural. But your diet and lifestyle can significantly influence the rate at which that happens. In some people, the process accelerates due to oxidative stress messing with the living tissues in bone: the osteoblasts and osteoclasts that build and break down bone, respectively.

Since polyphenols are such powerful antioxidants, researchers theorized that eating berries (one of the richest food sources of the compounds) could help reduce bone loss due to stress and aging. And they might have been on to something because several studies have now shown that people who eat a lot of berries also have higher bone mass. Since the standard pharmaceutical treatments for osteoporosis have a high rate of serious side effects, there’s a lot to be gained by exploring how eating polyphenol-rich foods can help prevent or slow bone loss.

In addition to oxidative damage, it appears that bone loss can also be caused by inflammation. A 2019 literature review found evidence that polyphenol-containing foods like fruits, vegetables, tea, and soy may combat osteoporosis by reducing inflammation, thus allowing the body’s bone remodeling process to proceed without hindrance.

A 2023 study out of Korea also found concrete evidence for the link between high polyphenol intake and protection from osteoporosis. Researchers gave bone density tests and food intake questionnaires to 4,600 women and followed up with them for an average of five years. They found that the postmenopausal women who reported eating the most phytochemical-rich foods (i.e., those high in polyphenols) had a 16% lower risk of developing osteoporosis than those who ate the least.

Polyphenols and Brain Health

One of your body’s most important functions goes by the strange name autophagy, which literally means “eating oneself.” Instead of visualizing someone chomping on their own arm, however, think of your tissues constantly absorbing and discarding malfunctioning cells, proteins, and other bits and bobs that are no longer doing their jobs. This process in the brain is key in protecting you from neurodegenerative diseases such as Parkinson’s, MS, ALS, Huntington’s, Alzheimer’s, and other types of dementia.

Research shows that polyphenols support the brain’s clean-up process by removing misfolded proteins. They also reduce brain inflammation and stress, helping protect the brain from damage that can lead to neurodegenerative conditions.

Polyphenols are especially suited to supporting your cognitive health for several reasons. First, unlike many other nutrients, they can easily pass into your brain from your bloodstream (crossing that very finicky blood-brain barrier). Second, they help to remove harmful substances known as reactive oxygen species that can damage your brain cells. Third, they can capture and neutralize certain metal ions, such as copper and iron, that could be harmful to your brain in high concentrations.

But wait — there’s more! Polyphenols have another special brain ability: They can increase the amount of neurotrophic factors in your brain that promote the health and growth of your nerve cells. By attaching themselves to the receptors of these neurotrophic factors on the surface of nerve cells, polyphenols enhance the cells’ abilities to adapt, survive, multiply, and grow. It appears, in fact, that polyphenols can not only protect your brain from degeneration but may even support learning, memory, and other cognitive abilities.

Is There an RDA for Polyphenols?

Given how awesome polyphenols are, you might think that government bodies tasked with setting nutritional standards would have come up with a recommended daily allowance (RDA). But no such standard exists in the US because the compounds aren’t considered “essential” nutrients — that is, there aren’t any diseases specifically caused by a deficit, the way insufficient vitamin C leads to scurvy and not enough B1 inevitably produces beriberi.

Instead, not getting enough polyphenols can shorten a lifespan by making a person more likely to develop one of the chronic diseases mentioned above. For example, a 2013 study found that people who consumed more than 650 milligrams of polyphenols per day had a 30% lower chance of dying in any given year compared with people who got less than 500 milligrams per day.

So instead of a numerical RDA, the quasi-governmental Food and Nutrition Board of the Institute of Medicine recommends five fruits and/or vegetables a day, which theoretically would give you a significant amount of polyphenols. And if you “eat the rainbow” pretty much every day — that is, consume foods of many different colors (and no, Skittles don’t count) — you’ll also therefore get a wide range of polyphenols.

What Foods Are Rich in Polyphenols?

What Influences Polyphenol Amounts?

Unfortunately, you can’t simply look up a food’s polyphenol content in an online database and know exactly how much you’ll get when you eat that food. And even if you could, there are various factors that can influence how much you actually absorb.

Polyphenol Bioavailability

On the whole, polyphenols tend to have low bioavailability, which means your body can absorb and use only a small percentage of what you swallow.

The exact conversion ratio is based on many factors, including the health and makeup of your gut microflora. Since your microbiome can change on a constant basis, depending on what you feed it, how much of the polyphenols in your food you can actually get into your cells may also vary widely from day to day.

Also, the different polyphenols differ greatly in how bioavailable they are. The most abundant dietary polyphenols typically have lower absorption rates than less common ones.

Food Handling Impact

How plant-based foods are processed, stored, and cooked also strongly influences their polyphenol content.

If you remove the peels and hulls of certain foods, you can lower their polyphenol content. On the other hand, macerating (such as in a blender or food processor) some foods can increase their polyphenol content.

When it comes to food storage, the cold storage of apples, pears, and onions appears to maintain high polyphenol levels. But when cut fruits turn brown, which tends to happen if they are exposed to air, they begin to lose polyphenols.

Many foods lose polyphenol levels with time. For example, in wheat flour, concentrations of polyphenols drop by about 70% after six months. But black tea actually increases its polyphenol content after some oxidation.

Some polyphenol levels also increase with cooking, while others decrease — it depends on the food, the particular polyphenolic compound, and the cooking method. For example, onions and tomatoes lose between 75% and 80% of their initial quercetin content after boiling for 15 min, and 65% after cooking in a microwave oven.

So Should You Take Polyphenol Supplements?

A limited amount of research has indicated that people may possibly see benefits from polyphenol supplements. For example, athletes who were experiencing physiological stress were given polyphenol supplements, and they experienced some benefits in performance and recovery.

But the evidence is a bit murky: Many researchers don’t use pure polyphenols or mixtures, but add in other antioxidants — so it’s hard to know how much of the benefit is coming from the polyphenols, the other active ingredients, or some synergistic interaction of multiple elements.

There’s also not a lot of safety data available about these supplements. And as polyphenol marketing gives these compounds their place in the sun, some manufacturers are taking advantage of their popularity to create mega-dose formulations that have never been tested for safety or efficacy.

Because research on the benefits of polyphenols typically uses amounts much higher than those commonly found in human diets, we just don’t know the levels at which they are safe and beneficial for human consumption.

Some supplements (including those containing polyphenols) could cause liver damage in high doses, and may also block the absorption of nonheme iron, which is an essential nutrient.

Perhaps the best argument against supplementation is that it’s probably completely unnecessary for most people, as polyphenols are abundantly available in a wide variety of fresh and healthful foods.

Plus, just like every other plant-based antioxidant and phytonutrient, polyphenols work better in harmony with other nutrients that naturally occur in food. And when you consume whole plant-based foods, you also get the benefit of fiber and other health-promoting micronutrients.

In general, most people are better off getting their nutrition from food rather than from supplements, and there’s no reason to think that polyphenols are an exception.

Polyphenol Recipes

From bitter to salty, from sweet to tart, polyphenols are in abundance in many of your favorite plant-based foods. These delicious and nourishing polyphenol recipes are a great way to experiment with and incorporate them into your daily meal routine.

1. Banana Tahini Coffee Smoothie

Coffee is a plentiful source of polyphenols as it contains chlorogenic acids, which fight free radicals and prevent oxidative stress damage, making it a potent antioxidant-rich ingredient. Not only does it give you a burst of energy — you get a powerful health boost, too! Together with creamy banana, nutty tahini, nutrient-rich cauliflower, and sweet spices, this Banana Tahini Coffee Smoothie is an easy-peasy and ultra-creamy way to enjoy polyphenols.

2. Apple Walnut Sage Dressing

Apples have an abundance of polyphenols, more specifically anthocyanins, flavanols (catechins), flavonols (quercetin, rutin), chlorogenic and caffeic acids, and dihydrochalcones, which can help to reduce inflammation, support your immune system, and even help with seasonal allergies! We don’t think you’ll need any more convincing, but this creamy Apple Walnut Sage Dressing is an inflammation-fighting, health-promoting, and deliciously sweet and savory sauce that is the perfect polyphenol-rich addition to your favorite summer or fall salad.

3. The Shine Brightly Salad

We love The Shine Brightly Salad for many reasons. And the addition of sweet and juicy blueberries is a major factor! Blueberries are loaded with anthocyanins, resveratrol, and flavonols (quercetin), which are all under the umbrella of polyphenols. You’ll also get a hefty dose of health-promoting spinach, red onion, sunflower seeds, and lemon juice. With so many colorful plant foods combined, you know you’ll be getting a wide variety of phytochemicals, antioxidants, and other polyphenols that will keep your body in tip-top shape — and shining brightly from the inside out!

Eat More Plants to Reap the Benefits of Polyphenols

From fending off cancer and heart disease to supporting healthy blood sugar levels and bone density, polyphenols are like real superheroes of our dietary choices, working tirelessly to safeguard our well-being. These compounds are readily available in a wide array of whole foods.

While some individuals may find benefit from polyphenol supplements, on the whole, the safety and efficacy of high-dose polyphenol supplements remain unclear. So it’s probably best to get your polyphenols from food. And let your plate be a canvas of color and flavor, celebrating the goodness that polyphenols have to offer.

Tell us in the comments:

• What are your favorite foods from each color of the rainbow?
• Are there polyphenol-rich foods that you’d like to add to your diet?
• Which recipe will you try next?

Featured Image: iStock.com/Aiselin82

Read Next:

• What Are Antioxidants? And What Are the Most Antioxidant-Rich Foods?
• Quercetin: Health Benefits, Risks, and Sources Compared

The post Polyphenols: Nature’s Prescription for a Healthier You appeared first on Food Revolution Network.

Prices for copper rose in the 1970s largely due to the electronics revolution. Copper is a great conductor of electricity. So as the need for wiring and components increased, global demand did, too.

Copper’s properties also make it not just valuable but indispensable for human health. It doesn’t get the same press as other minerals, such as calcium and iron. But it serves many crucial functions in the body.

In this article, we’ll explore why copper is necessary for bodily functions ranging from immune support to antiaging properties to brain protection. We’ll discuss the potential risks of not getting enough copper, and whether that’s a concern (especially for plant-based eaters), as well as the very real dangers of getting too much copper.

What Is Copper?

Copper is an essential trace mineral found in every tissue of your body. Like other minerals, your body doesn’t make its own; you need to get it from food. But compared to many other essential minerals, you don’t need a lot for optimal functioning.

Copper is a very busy do-gooder in your body, lending a hand all over the place. It’s a cofactor (a nonprotein molecule that supports a biochemical reaction) for several enzymes known as cuproenzymes (“kupros” is Greek for copper, so named because the island of Cyprus was famous for its rich copper deposits). These enzymes are involved in the production of energy, neurological signaling, and the making of connective tissue.

Copper helps your body form collagen and assists in iron absorption. It also acts as an antioxidant. The main defense against oxidative stress actually involves copper-based compounds called superoxide dismutases (SODs for short). SODs help convert superoxide radicals into less harmful molecules like oxygen and hydrogen peroxide.

Copper is also involved in the formation of new blood vessels. Plus, it helps balance various neurohormones, regulates gene expression, supports brain development, influences skin pigmentation, and maintains the functioning of the immune system. That’s one busy mineral!

How the Right Amount of Copper Benefits Your Health

Copper is essential for many bodily processes but harmful in both deficiency and excess. (Or as Goldilocks might say, “Not too little and not too much, but just right.”) Maintaining appropriate copper levels is important for overall well-being. And it’s particularly important for the health and functioning of your brain, bones and joints, heart, arteries, skin, and immune system.

Let’s look at some of the ways that researchers study copper in regard to health.

Copper and Heart Health

Proteins containing copper are essential for protecting your cardiovascular system from stroke and the damage it can cause. When the body doesn’t manage copper levels properly, it can lead to heart problems, including enlargement, heart failure, coronary artery disease, and a type of heart disease related to diabetes.

But for most people, too much copper is a more likely problem than not getting enough. A 2015 study compared copper levels in 334 people, some of whom had healthy arterial function and some with varying degrees of atherosclerosis (arterial hardening and blockages). Researchers found higher blood levels of copper in the patients with atherosclerosis. And the more severe the condition, the higher the levels of copper.

Because of the study design, we can’t say whether the high copper levels caused the atherosclerosis or if it was the other way around. (Or, for that matter, if both stem from something else.)

Copper and Brain Health

The right amount of copper is also necessary for brain development and function. Diseases that affect brain copper levels, such as Menkes disease (not enough copper) and Wilson disease (too much copper), affect the functioning of neurotransmitters called catecholamines. They play a role in various brain functions, such as regulating mood, motivation, attention, and stress response. And they’re involved in transmitting signals between neurons and can affect cognition and behavior.

Elevated copper levels may also play a role in the development of Alzheimer’s disease. Studies have shown high levels of copper can affect the functioning of neurons in important areas of the brain, such as the hippocampus and cerebral cortex. This can lead to problems with memory, critical thinking, and motor skills.

Researchers have also discovered a connection between copper and the formation of amyloid beta plaques, which are a hallmark of Alzheimer’s disease. As copper levels increase, it can speed up the formation of these plaques, contributing to further damage in the brain.

Copper and Bone Health

Too much or too little copper is also a problem for your bones and joints. Copper compounds are important cofactors for an enzyme that makes bone matrix (basically, the stuff that makes up your bones). And nearly two-thirds of the copper in your body is stored in muscles and bones.

In 2014, researchers looked at 50 adults who had severe tooth wear (that means their teeth were worn down, not that their teeth wore high-necked cardigans and ankle-length skirts). They found lower copper levels in their tooth enamel, as well as lower bone mineral density in the spine, which is a predictor of osteoporosis.

A 2018 study measured copper levels in participants’ blood and also looked at several aspects of bone health, including bone mineral density and whether they had fractured any bones. Researchers found that people with lower levels of copper had lower bone mineral density in certain areas of the hip compared to those with slightly higher levels of copper.

They also found that those with very high levels of copper in their blood had a higher risk of experiencing fractures compared to those with slightly lower levels. So again, copper adheres to the Goldilocks principle.

Copper and Skin Health

It’s time to introduce you to a very special substance in your blood: glycyl-L-histidyl-L-lysine. That’s a mouthful, so we’ll follow the scientists in calling it GHK.

GHK levels are highest when you’re young, around 20 years old, but decrease as you get older. By the time you’re 60 years old, the levels drop significantly.

GHK has a special attraction to copper, and when they come together, they form something called GHK-Cu. GHK-Cu can help rejuvenate your skin by promoting the growth of new skin cells and speeding up the healing process. It has powerful antioxidant properties, which means it helps protect your skin from the sun and other oxidative damage. And it can also reduce inflammation in the skin, which can help prevent and smooth out wrinkles.

Did you know your skin can absorb copper? Studies show that there’s a low risk of adverse reactions from skin absorption of copper. And several placebo-controlled clinical trials have shown that sleeping on pillowcases impregnated with copper oxide can actually reduce the depth of facial wrinkles and improve overall skin health.

A 2020 study took small skin grafts and exposed them to these fabrics. The researchers found that they continuously released copper ions that were absorbed through the skin, which increased the production of some skin proteins, stabilized the dermal layer, and reduced aging and damage.

Copper and the Immune System

Copper is also required for the formation and activity of neutrophils, a type of white blood cell that’s a key component of the immune system. Their main role is to defend the body against infections caused by bacteria and fungi.

But there’s a downside to copper’s ability to support immunity: There’s an association between excess copper levels and increased immunity of cancerous tumors to treatment. So how difficult is it to get the right amount of copper for good health?

How Much Copper Do You Need?

Since copper is a trace nutrient, only a small amount is necessary daily. And only a small amount is stored in the body. Whereas iron or calcium requirements are in milligrams per day (mg/day), copper needs are in micrograms per day (mcg/day). A microgram is one-millionth of a gram, which is a very, very tiny amount indeed.

The following are the United State’s RDAs (Recommended Daily Allowances) for copper at different stages of life.

So those are the recommended minimum levels. What about maximums? Officially, the upper limit of copper for adults is 10,000 mcg per day. But it may also be the case that the official maximum levels should be lower. As many scientists are fond of saying, “More research is needed.”

Dietary Copper Sources

Copper is in a variety of foods. And the foods highest in copper are animal-derived products such as organ meats, oysters and other seafood, poultry, and red meat. Meat products are the only foods that will put you anywhere near the upper limit of 10,000 mcg per day. For example, three ounces of pan-seared beef liver has over 12,000 mcg of copper.

But you don’t have to eat animal products to meet your RDA of copper. Many plant-based foods are good sources of copper, too.

Here are some of the top plant-based sources of copper:

Copper Deficiency

If clinical copper deficiency is present, symptoms can include anemia (not enough red blood cells and/or not enough hemoglobin in the blood), bone and connective tissue abnormalities, and neurological problems.

But since so many foods contain copper, deficiency is generally less about intake and more frequently due to intestinal problems (such as Celiac disease) or genetic conditions. Maintaining adequate copper levels in the body is mostly dependent on absorption from the intestines. As a result, copper deficiency is relatively uncommon among the general population.

Your body also has the ability to modulate its copper absorption rate based on availability. It generally increases the absorption rate if your diet contains less copper.

However, copper levels are not typically assessed in routine testing as there isn’t a reliable biomarker for copper status. Blood levels of copper and ceruloplasmin (CP) concentrations are sometimes used in people with a known deficiency (such as with Menkes disease). But factors such as infection, pregnancy, and even some cancers can affect the accuracy of these levels.

Zinc Supplementation and Copper

However, there’s a cause of copper deficiency that is in your control and has been seen more frequently since the start of the COVID-19 pandemic: zinc supplementation. Zinc was one of many dietary supplements recommended during the height of the pandemic as a means to bolster immune defense.

While zinc can help prevent and fight infections, there is the issue of too much of a good thing. Excessive zinc intake (more than 50 mg a day) has been shown to interfere with the body’s absorption of available copper. As a result, copper levels in the body can drop to dangerous levels and cause symptoms of deficiency.

High doses of vitamin C (over 1,500 mg a day) or supplemental iron may also induce copper deficiency by competing with copper for absorption in the intestine. This is one reason to be cautious about taking large amounts of supplements on an ongoing basis.

Copper Toxicity

There are also a few ways to have dangerously high levels of copper in your body. That condition is most frequently associated with Wilson disease, a rare inborn error of metabolism that starts by overloading the liver with copper, and then moves on to the brain and other tissues.

People can also get acute copper poisoning from drinking beverages stored in copper-containing containers, as well as from contaminated water supplies. The US Environmental Protection Agency has set upper limits on copper in drinking water at 1.3 milligrams per liter, while the World Health Organization is okay with the slightly more lenient 2 milligrams per liter.

Copper can enter your drinking water through corroded copper pipes, so if you live in an old house or have well water, you may want to get your water tested.

Excessive amounts of copper can cause abdominal pain, nausea, vomiting, and diarrhea in the short term. Long-term copper overexposure can cause liver damage and kidney failure.

You can also get copper poisoning by cooking food, especially acidic food like tomato sauce, in uncoated copper cookware. (Many chefs love this cookware because copper is an excellent conductor of heat.) The good news is, most copper cookware is lined with a nonreactive metal, such as nickel, tin, or stainless steel. As long as you take care of the lining by cleaning it with nonabrasive materials, and stop using it if the lining starts to crack or flake, copper cookware can be perfectly safe.

Toxicity from Copper Supplementation

Another cause of copper toxicity is taking copper-containing supplements. Some of the most commonly found multivitamins contain copper. And some even contain over double the RDA for copper. But copper supplementation is not generally recommended.

Health care professionals like Dr. Neal Barnard actually advise against the inclusion of both iron and copper in multivitamins. Too much of either can negatively impact brain health, possibly even contributing to the development of neurological disorders like Alzheimer’s and Parkinson’s. One 2022 study based on the Atherosclerosis Risk in Communities (ARIC) cohort found that “Copper intake from supplements was associated with greater 20-year decline in global cognition overall.”

However, the amount of copper in multivitamins and other supplements isn’t the only reason there’s a risk of toxicity. It’s also because the average copper intake among US adults already exceeds the recommended amounts. With so many foods providing an abundance of copper, especially animal products that are commonly consumed as part of the modern industrialized diet, there’s no need for added copper supplementation.

In fact, getting copper from animal products may be just as bad or even worse than getting it from supplements. That same 2022 study found that dietary copper, especially when consumed with saturated fat, increased the risk of incident dementia. And since plant-based foods have lower copper bioavailability and saturated fat, there’s no known neurodegenerative effects (and less risk of copper toxicity).

Copper-Rich (But Not Copper-Excessive) Plant-Based Recipes

Goldilocks would be happy with these tasty (and simple to prepare) plant-based recipes. From savory breakfast wraps to naturally sweet chocolate chip muffins, meeting your copper needs (without risking exceeding them) on a plant-based diet can be easy (and delicious)!

1. Tofu Scramble Breakfast Wrap

Tofu Scramble Breakfast Wrap is a delicious morning meal that not only satisfies your taste buds but also prioritizes your nutritional well-being. You’ll get your daily copper needs met from the tofu, spinach, and avocado in this wrap. Plus, you also get the added benefits of fiber, plant-based protein, healthy fats, and plenty of other essential nutrients. This wrap is a hearty and savory way to start your day the plant-based way!

2. Green Goodness Sandwich

Green Goodness Sandwich practically overflows with fresh, colorful, and nutrient-rich veggies. The green veggies — leafy greens, cruciferous vegetables, and avocados — are all great sources of plant-based copper. And this sandwich is also piled high with other colors (which means lots of phytochemicals!) — from red tomatoes to purple onion to orange turmeric to white seeds. This nourishing meal is bursting with so much wholesome goodness, you may want to add it to your regular recipe rotation.

3. Banana Chocolate Chip Millet Muffins

Dark chocolate and millet are the copper-rich, plant-based stars of these Banana Chocolate Chip Millet Muffins. Whether you enjoy the muffins as a wholesome breakfast or an afternoon pick-me-up, you can take pleasure in knowing that you’re getting the nutrients your body needs. Indulge in the delightful flavor and nutritional benefits of Banana Chocolate Chip Millet Muffins — because a little copper can go a long way toward a healthier you!

Getting the Right Amount of Copper is Key

Although it doesn’t get the same attention as many other nutrients, copper is essential to health and vitality. It works as an antioxidant — combatting oxidative stress throughout your body. And it has research-backed benefits for your heart, brain, bones, skin, and immune system.

But too much copper can be a problem, and this may be more of a concern for people who eat large amounts of animal products that are especially high in it, take supplements with copper, or whose drinking water is contaminated with copper from pipes. The good news is that it seems most people who eat a plant-based diet will do just fine with their copper consumption. And that should please Goldilocks very much.

Tell us in the comments:

• Penny for your thoughts! What did you find surprising about copper and nutrition in this article?

• What’s your favorite copper-containing plant-based food?

• Which recipe will you try next?

Featured Image: iStock.com/ratmaner

Read Next:

• Zinc: Benefits, Risks, & How Much You Need

The post Dietary Copper: How Much Copper Should You Get and the Best Sources of Copper appeared first on Food Revolution Network.

In this article, we’ll embark on a journey to demystify the realm of antioxidants, delving into what they are, the types of antioxidants, and why they’re essential for our well-being.

Join us as we uncover the vibrant world of antioxidants and unveil the top foods and beverages that deliver a potent dose of these health-enhancing compounds.

Oxidation and Free Radicals

“Antioxidant” is a scientific term that literally means “substance that inhibits oxidization.” So in order to understand antioxidants, it helps to first understand oxidation and what happens during this process.

Oxidation happens naturally as your cells process the oxygen you breathe and convert it into energy. During this process, electrons pass along a series of molecules in something called cellular respiration. However, some electrons break free and become unpaired, damaging cells and DNA in their search for other electrons.

Molecules with one or more electrons are called free radicals.

Some free radicals form during natural processes like inflammation from an acute injury. But others develop in response to external factors like fried foods, alcohol, tobacco smoke, pesticides, pollutants in the air, and eating an unhealthy diet.

While free radicals aren’t inherently bad (your body uses them for certain processes, like fighting off problematic bacteria), they are highly unstable and can cause damage to your DNA, proteins, and cell membranes. The key is to have a balance — enough free radicals for their useful functions but not so many as to cause damage. When there are too many free radicals, they overwhelm the body’s natural repair processes and cause health problems.

Oxidative Stress and Antioxidants

A buildup of too many free radicals in the body is known as oxidative stress.

Oxidative stress is thought to be a leading cause of age-related and non-age-related deterioration and disease, including memory loss, the breakdown of organs, autoimmune disorders, heart disease, type 2 diabetes, cancer, and even wrinkles.

And that’s where antioxidants come into play. They are the good guys in the fight against excessive free radicals and subsequent oxidative stress. Antioxidants neutralize free radicals from oxidation by giving them the electrons they need to stabilize.

This is not just a one-and-done situation, however. Every day, your body is creating free radicals. So you need to consume antioxidants daily in order to keep your cells healthy and in balance. Without antioxidants, free radicals would build up and create significant oxidative stress, putting you at higher risk for a number of chronic diseases and other health issues. This is called oxidative debt.

What’s the Solution to Oxidative Debt?

It’s estimated that we need between 8,000 and 11,000 antioxidant units per day to avoid a deficit. But the average American doesn’t even get half the minimum recommended amount of antioxidants.

This deficiency may be part of the reason why oxidative stress-related diseases, such as heart disease, type 2 diabetes, and certain types of cancer, are so prevalent in industrialized countries.

The solution? We need to consume more antioxidants.

What Are the Different Kinds of Antioxidants?

There are thousands of substances that act as antioxidants in the body. However, not all antioxidants are interchangeable or operate exactly the same way. Some antioxidants excel at fighting certain types of reactive oxygen species (ROS), such as free radicals, while others are effective only in specific parts of your cells.

Your body naturally produces some antioxidants, but most of them have to come from your diet.

While most foods contain some antioxidants, plant foods are the primary source. On average, plant-based foods contain 64 times more antioxidants than animal-based foods.

So what are the most important antioxidants to pay attention to?

Vitamin E

While there are eight forms of fat-soluble vitamin E, α-tocopherol is the most bioactive form of this antioxidant in humans. Vitamin E supports cardiovascular health and immune function, and is good for your eyes, skin, and brain. But it’s necessary to get it from food rather than supplements to reap its benefits. Top food sources include nuts, seeds, avocado, bell peppers, and mango.

For more on vitamin E, including the best sources, see our article, here.

Vitamin C

This crucial water-soluble antioxidant has actually been shown to regenerate other antioxidants. While it’s best known for preventing scurvy and maybe the common cold, vitamin C is also necessary for collagen production and can protect your skin from the sun. Top food sources include citrus fruits, bell peppers, broccoli, papaya, and brussels sprouts.

To find out more about the benefits of vitamin C, see our article, here.

Vitamin A

Technically, vitamin A is a group of compounds known as fat-soluble retinoids, rather than a single vitamin. Together, these compounds make up vitamin A, which is an important antioxidant for eye health specifically, as well as immune support and reproductive health. There are both active forms and precursors available in food, the former mainly being in animal products while the latter are found in plants.

Plant-based vitamin A compounds are called carotenoids and include beta-carotene and lycopene, as well as lutein and zeaxanthin. While not all of these carotenoids convert to vitamin A, they are all important antioxidants for good health.

For more on vitamin A and carotenoids, see our article, here.

• Beta-carotene — This red/orange plant pigment combines with other elements to form vitamin A in your body. Top food sources include carrots, sweet potatoes, winter squash, spinach, kale, cantaloupe, and apricots.
• Lycopene — This fat-soluble antioxidant can mostly be found in red- and pink-hued foods. The most famous source is tomatoes, but it’s also found in watermelon, pink grapefruit, pink guava, papaya, and goji berries.
• Lutein and Zeaxanthin — These carotenoids are vital for good vision and work together to protect your eyes from oxidative stress. Top sources of lutein and zeaxanthin are cantaloupe, corn, carrots, and red and yellow bell peppers.

Selenium

This important antioxidant is actually a mineral and originates in soil, where it’s soaked up by growing plants. Selenium is crucial for reproductive hormones as well as thyroid health. Top food sources include Brazil nuts, brown rice, mushrooms, oatmeal, and spinach.

Zinc

The mineral zinc can work as an antioxidant in the body. However, it also works synergistically with other antioxidants to increase their impact. Zinc is essential for DNA protection, wound healing, and the health and functioning of your immune system. For some people, leading sources of zinc are seafood like oysters, crab, and lobster. But good plant-based sources include nuts, seeds, whole grains, and legumes.

For more on the benefits and risks of zinc, and how much you need, see our article, here.

Polyphenols

Polyphenols are a category of pigments, of which the largest group is called flavonoids. They include subgroups like flavones (luteolin and apigenin), anthocyanidins (malvidin, pelargonidin, peonidin, and cyanidin), flavanones (hesperetin, eriodictyol, and naringenin), and isoflavones (genistein, glycitein, and daidzein). Best known for their disease-protective effects, polyphenols can be found in many different types of plant foods, including fruits, vegetables, whole grains, and legumes. Coffee, tea, and dark chocolate are also popular sources of polyphenols.

Omega-3 Fatty Acids

These polyunsaturated fatty acids come in three main forms: eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and alpha-linolenic acid (ALA). Some plant foods have ALA, but EPA and DHA are found mainly in fish, certain sea vegetables, and algae. The human body can convert ALA to EPA and DHA, though the efficiency of conversion varies from person to person.

Some people are efficient converters and may do just fine if they eat plenty of ALA. Others benefit from a direct form of DHA and EPA — whether from fish, fish oil, or from an algae-based supplement. Popular foods highest in ALA are flax seeds and chia seeds, with moderate amounts in hemp seeds and walnuts.

Omega-3s are beneficial for brain and heart health along with possessing anti-inflammatory and immune-supporting qualities.

For more on omega-3 fatty acids, including the best sources and how much you need, see our article, here.

Are Antioxidant Supplements Worthwhile?

Many antioxidants are available as highly concentrated supplements. So how does that compare to eating them in food directly?

In a 2004 study published in the American Journal of Clinical Nutrition, researchers put some participants on a fruit- and vegetable-heavy diet while giving others a supplement containing the same antioxidant nutrients.

The study leaders concluded that dietary intervention was better than the supplements at combating oxidative stress.

Foods contain a variety of antioxidants that work synergistically, so they tend to be more effective than supplements, which offer nutrients in isolation.

In fact, the majority of studies on antioxidant supplements have concluded that they provide few, if any, significant health benefits.

Risks of Antioxidant Supplements

While I’m not aware of any research that shows problems ensuing from overconsumption of antioxidants from food, it does seem that some antioxidants can be harmful when taken excessively in supplement form. For example:

• Beta-carotene: A 1996 study published in The FASEB Journal found that beta-carotene supplements may actually increase lung cancer incidence in smokers. This conclusion was also confirmed again in a 2019 randomized, double-blind trial among Finnish men.
• Vitamin E: A 2005 meta-analysis published in the journal Annals of Internal Medicine found that taking a daily dose of 200 IU of vitamin E per day did not raise the risk of death and had possible health benefits. However, the researchers found that for those taking daily doses of 400 IU or more, the risk of death was about 10% higher than among those taking placebos.
• Selenium: High levels of selenium supplementation have been linked to type 2 diabetes, high triglycerides, prostate cancer, heart disease, and issues with immune and thyroid function.

Top Antioxidant-Rich Foods

In a 2010 study published in Nutrition Journal, researchers measured the antioxidant concentration of more than 3,100 foods, including everything from nuts and seeds to breakfast cereals and grilled chicken.

Their conclusion? “Antioxidant-rich foods originate from the plant kingdom while meat, fish, and other foods from the animal kingdom are low in antioxidants.”

Here are 12 of the top antioxidant-rich foods and spices; and remember, it’s important to eat organic as much as possible because pesticides can also create free radicals in our bodies:

1. Clove

The study mentioned above ranks clove as one of the foods with the highest antioxidant capacities thanks to its high levels of phenolic compounds. Clove is also known for its antimicrobial and anti-inflammatory capabilities, making it an important food for immunity. While often associated with the holidays, ground clove has a sweet-meets-savory flavor and can be used in desserts, mocktails, soups, and many other flavorful dishes.

2. Pomegranate

Both pomegranate arils and juice have a high antioxidant content due to their flavonols, vitamin C, and the anthocyanins that give them their color. The compounds in pomegranates make for effective free radical scavengers and can reduce oxidative stress. Use the arils in salads and desserts, and the juice in dressings, marinades, and beverages.

For more on pomegranates and their benefits, check out our in-depth article on them.

3. Artichokes

According to the aforementioned Nutrition Journal study, artichokes are among the top antioxidant-rich veggies. But don’t just eat the hearts — the leaves contain a lot of the good stuff, including phytochemicals and flavonols! If you’ve never cooked whole artichokes, it’s easier than it appears. Find out more in our article, Artichokes: Nutrition, Benefits, & How to Cook and Eat Them.

4. Oregano

A great addition to plant-based pizza or almost any savory dish, oregano is big on taste and nutrient density. Research has found it to be a strong antioxidant due to the phenols carvacrol and thymol.

You can easily grow oregano at home in an indoor or outdoor garden, along with other antioxidant-rich herbs, such as rosemary, thyme, and sage. We use it in our Vegan Feta, and it is absolutely delicious!

For more on oregano, see our article, here.

5. Allspice

This versatile spice contains vitamin A, vitamin C, eugenol, quercetin, and tannins. Often used as a folk remedy, allspice has antioxidant properties that are protective against cardiovascular disease, digestive disorders, and obesity. It’s commonly added to sweet dishes and baked goods, or for a more robust flavor, try adding it to stews, curries, and soups. Some people even like it in lasagna sauce!

6. Cinnamon

While not quite as potent as clove, cinnamon is another fragrant spice commonly used in baked goods and other sweets that’s a powerful antioxidant. It’s also known for its specific ability to relax blood vessels, making it a valuable functional food for metabolic disorders. To reap its full benefits, use it with other nutrient-dense foods like oats or legumes.

7. Moringa

While you might expect to see other leafy greens on this list such as kale or collard greens, moringa packs an even more powerful punch. Although not as common as these other leafy greens, moringa is becoming more available either fresh or powdered. It’s a good thing, too, because it’s loaded with polyphenols, carotenoids, and vitamin C. And its capability to fight cell damage also gives it antitumor potential in fighting multiple types of cancer. Include it in smoothies and other beverages, along with soups, stews, and curries.

For more on moringa, read our in-depth article, Meet Moringa: What Is This Transformative Superfood Good For?

8. Blackberries

A 2023 study on blackberries showed they have powerful antioxidant, antimicrobial, and anti-inflammatory activity. It also found they could have applications in both the prevention and treatment of various diseases linked to oxidative stress due to their high levels of anthocyanins, as well as vitamins A and C, carotenoids, and other phytochemicals. You can use blackberries however you use other berries, such as in smoothies and smoothie bowls, salads (including fruit salads), baked goods and other desserts, and mocktails.

If you’re interested in creative ways to enjoy berries, check out our article, 5 Healthy Berry Recipes & How to Use Berries.

9. Sunflower Seeds

Of all the most eaten seeds, sunflower seeds rule them all in terms of antioxidant capacity. Sunflower seeds are high in vitamin E and also contain omega-3 fatty acids, polyphenols, and flavonoids. Although they’re plenty healthy on their own, sprouting the seeds may increase their antioxidant content. You can use sunflower seeds or sprouts in salads, granola, homemade crackers and other snack foods, and in veggie burgers.

10. Dark Chocolate

Chocolate may be responsible for up to 20% of antioxidant consumption in the US and Europe. But when it comes to chocolate, the higher the percentage of cocoa, the better. Dark chocolate has a wealth of antioxidant compounds including polyphenols, flavanols, and catechins. However, if you’re going to eat dark chocolate, you may want to find out the lead and cadmium content as heavy metals have become a concern. You can use chocolate in desserts like nice cream and baked goods, smoothies, overnight oats, or granola.

11. Walnuts

Of all the commonly eaten nuts, when it comes to antioxidants, walnuts reign supreme. In fact, walnuts are one of the plant foods consistently ranked high in terms of antioxidant capacity. They had the highest level of polyphenols out of nine different nuts in one study, and showed potential for inhibiting atherosclerosis and preventing heart disease. Walnuts go well in baked goods, granola, oatmeal; sweet or savory side dishes; and in salads, sauces, and dressings.

12. Coffee

This popular beverage turns out to have loads of antioxidants such as flavonoids and quercetin. In fact, in many different countries, including the US, coffee is the #1 source of antioxidants — by a wide margin. Some researchers even consider caffeine to be an antioxidant, of which coffee also has plenty. Drink coffee straight to get the most bang for your buck. What you put in your coffee matters, as sugar and dairy can have harmful effects on your health and can decrease the coffee’s antioxidant effects.

For more on coffee, check out our in-depth article, here.

Antioxidant Recipes

The healing benefits of antioxidants never cease to amaze us, and what’s even more amazing are all the tasty ways you can consume them daily! Antioxidants are found in both sweet and savory plant-based foods, so no matter which tastes you prefer, we’ve got something for everyone with these antioxidant-rich recipes!

1. Morning Mocha Smoothie

Coffee and chocolate may be two of the most soul-satisfying antioxidant-rich foods on the planet. Featuring them together creates a flavor combination that is simply blissful! Because you get two superfood stars in one scrumptious smoothie, you get tremendous amounts of polyphenols (a potent type of antioxidant). With the addition of bananas, dates, walnuts (which are also rich in antioxidants), and hemp seeds, you get a nutrient-powered smoothie that will surely give you a boost of energy to start the day!

2. Grilled Romaine, Sunflower, and Pomegranate Salad

Nutty sunflower seeds and tart pomegranate are the antioxidant duo you didn’t see coming! Grilled romaine not only puts a new spin on salad, but this recipe also provides an explosion of plant-based antioxidants like vitamin E, omega-3 fatty acids, and polyphenols from the sunflower seeds as well as vitamin C, flavonols, and anthocyanins from the pomegranate. With so many antioxidant-rich ingredients in this simple yet delicious salad, it’s a winner both in nutrition and presentation!

3. Cheesy Artichoke and Asparagus Penne

Artichokes are among the top antioxidant-rich veggies — and boy, oh boy do we love them (and hope you do, too!) in this Cheesy Artichoke and Asparagus Penne! Full of powerful antioxidant properties, phytochemicals, and essential minerals like magnesium, potassium, niacin, and folate, adding artichokes to your diet regularly is a great way to turn down inflammation and turn up healing plant power. What’s more, this colorful pasta is packed with fiber from the veggies, whole grains, and lentils as well as protein from the lentils — so you’ve got the complete package when it comes to this meal.

Here’s What You Can Take Away from This Article

Now that we’ve taken a look at antioxidants, it’s time to eat the rainbow and spice up your daily diet with as many antioxidant foods as you can. They can help protect you from heart disease, cancer, type 2 diabetes, vision loss, and many other health challenges. And they can even help you to feel and look younger!

When it comes to antioxidants, the whole really is greater than the sum of its parts. So feast on a variety of whole plant foods, and your body will thank you for the rest of your life.

Tell us in the comments:

• How does this article change how you think about antioxidants?

• What types of antioxidants do you need more of in your diet?

• What are your favorite antioxidant-rich foods?

Featured Image: iStock.com/YelenaYemchuk

Read Next:

• What Are Flavonoids? And How Are They Good for Your Health?

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