The Near Perfect Diet: Onions

The Near Perfect Diet is a series of blog posts, and eventually also a book, proposing a diet that is near perfect, based on current medical studies on nutrition and disease. Why onions should be a major component of a … Continue reading →

How Much Zeaxanthin is in Goji Berries?

The amount of zeaxanthin determined to be in goji berries varies from one study to another. A 2017 study published in Italian Journal of Food Science found 3,448 mcg of zeaxanthin per single gram of goji berries [1], as follows: … Continue reading →

Goji Berries Precautions: anticoagulants and allergic reactions

Separately, goji berries (wolf berries) are known to have two possible negative health effects. They interact (badly) with anticoagulant drugs (warfarin and others). The drugs are intended to decrease blood clotting. Goji berries can, at least in some patients, exaggerate … Continue reading →

The Most Carotenoids in the Least Food

* 30 g Carrots (cooked weight) 2,500 mcg beta-carotene 1,133 mcg alpha-carotene *30 g Butternut Squash (raw weight, cooked) 1,268 mcg beta-carotene 250 mcg alpha-carotene 1,041 mcg beta-cryptoxanthin * 45 g Tomato Paste 405 mcg beta-carotene 12,944 mcg lycopene * … Continue reading →

Toward A Better Diet: Carotenoid Salad

The 6 major carotenoids are: beta-carotene, alpha-carotene, beta-cryptoxanthin, lycopene, lutein, zeaxanthin. Studies show that high intake of these carotenoids reduces risk of disease and premature death [2]. The following ingredients list for a Salad contains all the carotenoids in good … Continue reading →

Proposal: a GMO crop providing Vitamin B-12

In general, I’m against the genetic modification of food crops. Corporations modify crops mainly for the benefit of the corporation, especially to make a larger profit. However, there are some legitimate uses for GMO (genetically modified organisms). A plant might … Continue reading →

Top Food Sources of Flavonoids

All flavonoid and food quantities are milligrams of flavonoid content per 100 grams of food (by fresh weight) or per 100 ml for fluids. Dried foods are also per 100 mg of fresh weight. Data sources are [1], if no … Continue reading →