A guest post by Joe Krawetz, West 7th Produce Manager
Studies come and go, the benefits of this or that food are confirmed, negated, and confirmed again, but one thing remains constant: People who eat more fruits and vegetables tend to have lower rates of heart disease.
Now, I’ve never been a proponent of “magic bullet” type diets, and that’s not likely to change anytime soon. There’s no single plant in this world that you could eat every day to guarantee a life free from malady. That being said, the more deeply colored fruits and vegetables tend to have higher vitamin C content which, among other benefits, may help to prevent hardening of the arteries.
It’s a large group: Broccoli, kale, sweet potatoes, oranges, grapefruit and pomelo, bell peppers, and strawberries are just the tip of the iceberg. We know that foods high in monounsaturated fats, such as avocados, are linked to lowered levels of LDL cholesterol, another benefit to heart health. If dips and spreads are on the menu, make sure to include some freshly made guacamole. Phytochemicals, which may help to decrease your risk of cardiovascular disease, also abound in fresh produce. Raspberries, kale, mustard greens and carrots have all been shown to help your body absorb phytochemicals, and while fresh berries aren’t always a seasonal option, carrots and greens are available year round.
Food trends will change, breakthrough research will point to new superfoods each and every year, and keeping up with all of this information can be exhausting. Thankfully, eating a varied diet tilted toward heavy consumption of plant based foods remains the surest way to a healthy heart, mind and body.