Transcript: A Better Breakfast
According to this study, by far the most comprehensive of its kind in history, there are only three whole foods on the planet that have more antioxidant power than cloves. One of them is amla: dried Indian gooseberries. Now, not only is it more powerful, but also more palatable. You could add a whole teaspoon of amla to a smoothie and you probably wouldn’t even taste it. Try doing that with a teaspoon of powdered cloves. One sip and you’d be on the floor!
Let’s look at the antioxidant content of some typical American breakfast foods: bacon  and eggs [+8], for example. A bowl of corn flakes  with milk [+9]. Egg McMuffin . Pancakes with maple syrup [+9]. Bagel  with cream cheese [+2].
Compare those to the smoothie I had this morning. A cup of unsweetened soy milk , a half a cup of frozen blueberries [+535]. Whoa! Already, I’ve got to shrink the scale way down. The pulp of a nice ripe Mexican mango [+124]. Note the mango alone has more antioxidants than the other breakfasts. A tablespoon of ground flax seeds, and my previous secret ingredient, a palmful of bulk white tea leaves [+101]– just thrown them in there and blend them in.
Now that used to be my smoothie, but now: a teaspoon of that gooseberry powder [+782], and we’re off the charts again. That’s about four cents’ worth of amla — four pennies — and look what it does to my smoothie. Fifteen hundred units of antioxidant power, and I haven’t even fully woken up yet! Way more than the five other meals combined. In fact, more than the average person gets in an entire week.
I could drink my smoothie and eat nothing but donuts for the rest of the week and most people still wouldn’t catch up. Notice, though, that even though I packed the blender with amazing stuff: blueberries, tea leaves, fully half the antioxidant power came from that single teaspoon — that four cents’ worth of powdered gooseberries.
To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring, watch the above video. This is transcript contributed by Bruce A. Hamilton.
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