• adamholt

    Thanks for all the videos- in a quick search, there’s one thing that I haven’t seen so far, and that’s a general anti-oxidant video. In other words, it’s one thing to inhibit oxidation in a lab and another to demonstrate value in people. If you have any great insights into that more basic topic, I’d very much appreciate it. Thanks again!

    • Michael Greger M.D.

      That is an excellent point! These videos are taken from my Latest in Clinical Nutrition DVD series, and as such talk more about the cutting-edge work and may neglect some of the basics. I do cover antioxidant fundamentals in my Stopping Cancer DVD. May be too large to upload for this site, but I’ll try to get it up on youtube.

  • myjolina

    what happened to the red cabbage that was rated as number one, in a previous video?
    Where does red cabbage stand now?

    • Sean MacLeod

      Purple cabbage has the highest antioxidant level per dollar, acai berries have the highest per serving. We need 15,000 micromoles per day. A half cup of acai berries has that plus WAY MORE. I don’t know how much they have per dollar and I don’t know how many antioxidants are in purple cabbage per serving. I just make sure I eat both every day.

  • evanbrand

    What is the optimal way to get acai in the US?

    is monavie (see monavie.com juice) and other acai juieces denatured and therefore unhelpful for getting the maximum/optimal ORAC/antioxidants?

    Is frozen acai (like sambozan) ineffective (freezing fruit compromises the cell wall, etc)? If so, what is currently on the market for acai (bioavailable, etc)

    • Toxins

      Hello evan,

      Check out Genesis Today Acai juice from your local whole foods or other health store. Or, buy online! They use the entire acai fruit rather then just squeezing out its juice. I have used it in the past and its good quality.

      Its important that the whole fruit is used because juicing is not nearly as beneficial: http://nutritionfacts.org/videos/fruit-juice-fail/

  • evanbrand

    hit the ‘return” key too quickly on previous post. please pardon…

    What acai option in the market/grocery offers optimal antioxidants/ORAC?

    Are acai juices effective?

    Are acai frozen packs effective?

  • Anne30

    Hi Dr. Greger,
    I would love to get a sample of the daily meal plans that you have. This would be helpful in guiding us in maximizing the nutrients and anti-oxidants that we consume. Have you ever published such samples?
    Thanks,
    Anne

    • Sean MacLeod

      I have a sample. I called it “The Cure.” Shoot me your address and I’ll mail you a copy.

  • Michael Greger M.D.
  • DarkRyder

    my blood sugar is 80 and i think my blood pressure Was 120 over 48 i think just by EEating Super,Ultra,Alkaline Organic Plus HIGH AntiOxidant Foods & Water ONLY and i just came from my doctors like Novemeber 21 2012 On A Wednesday And My Weight is DOWN Frommm 291 Pounds To 271 Pounds and I Just Lost 20lbs In A MONTH DOCC :)

  • DarkRyder

    if you eat Organic chava dark chocolate plus Antioxidant And each Pieace of dark Chocolate has 37,100 Per Choclate AntiOxidant And If You Eat 3 Of Them 37,100 X 3= 111,300 HIGH AntiOxidants Chava Dark Chocolate…I Mite Be Wrong Doc….

  • http://www.facebook.com/zzgorme Greg Orme

    It reminds me of the old joke about a newspaper headline, Someone thought it was a killer rampaging at the supermarket. “Artichokes two for a dollar at the supermarket”. (Arty chokes)

  • lovestobevegan

    The perfect recipe to incorporate the number one anticancer vegetable
    (http://nutritionfacts.org/video/1-anticancer-vegetable/), and two of the top dozen antioxidant rich foods into your diet. Enjoy antioxidant-rich pears and cinnamon (ranked 4th place) in this delicious soup.

    Butternut Squash, Parsnip, and Pear Soup

    -1 large butternut squash, ½ inch dice
    -2 cups parsnip, ½ inch dice
    -1 medium red onion, diced
    -1 bunch green onions, sliced
    -2 cloves garlic, minced
    -½ cup red lentils
    -2 large pears, ½ inch dice
    -½ tsp paprika
    -1 tsp Ceylon cinnamon (http://nutritionfacts.org/video/the-safer-cinnamon/)
    -6 cups water/home-made vegetable stock
    -sea salt

    Roast diced butternut squash dry (without oil) at 400°F until tender and slightly browned, about 45 minutes. Meanwhile, bring water/stock to a boil and add all other ingredients except pears, and salt. Lower heat and simmer until parsnips, onions, and lentils are cooked, about 30 minutes. Add pear and continue cooking until pear has softened. Add roasted squash and cooked 5 minutes longer. Season to taste with sea salt.

    • http://nutritionfacts.org/ Michael Greger M.D.

      Sounds delicious! Thank you for sharing. Anyone else have any recipes to share?

      • rady

        Where does clove rank in this top antioxidants chart base by per servings..? Can it budge to the top 3 spot?

      • Sean MacLeod

        White kidney beans, blended, with garlic, red onion and dates. Heat on stove with turmeric and black pepper. My italian wife makes this as an Alfredo sauce. TO DIE FOR.

        • Thea

          Sean: You are making me drool! Is your wife willing to share the recipe? Or does she just guage all the amounts by eye?

          Either way, thanks for sharing.

          • Sean MacLeod

            We’re really busy so we don’t mess with measurements. I buy the groceries and she cooks a few times per week. Our list is basically bananas, dates, mangoes, goji berries, gooseberries, blackeyed peas, white kidney beans, olives, purple cabbage, kale, broccoli, spinach, tomatoes, date sugar, garlic, onions. Just to give you an idea of what kinds of freaks we really are. I will say we use soy milk with the white kidney beans in the blender and we tend to keep the onions and garlic whole and wait to add them in when the mixture is on the stove. We go super super super heavy on the garlic. I was deprived of garlic as a kid and my wife loves it. Just mix it up with proportions that suit your personal taste buds. Don’t forget to add turmeric and black pepper for brain health. Kill it in the kitchen. There’s no reason not to. I love you!

          • Thea

            Sean: I want to come live with you guys for a while. Sounds not only healthy, but so, so good. I’ll have to work up my courage some time and see if I can make one that at least rates a “good”, if not all the way up to “to die for”. ;-)

            Thanks for the encouraging reply!

          • Sean MacLeod

            Anytime! For the last nine months my wife and I have been eating nothing but fruits vegetables and we cannot get enough of it. The trick for us has been to dive in headfirst and not look back. The supersecret for me, however, has been to eat as much as I can. I eat at least 5000 cal every single day and I don’t work out that much and I haven’t gained a pound. The cool thing is I haven’t lost any weight either but I am definitely dropping body fat at a very constant and reasonable rate. I am proud of you and I admire your willingness to change the world. You are amazing. It’s amazing what a couple of idiots can do it we set our mind to it. I’ve been so surprised by my “skills” in the kitchen. Trust me, if we can do it, you can do it with great aplum. :)

  • Harvey Mitchell

    How does the Chilean Maqui berry stack up?

  • Gwendelyn

    For those looking to buy Acai or Ceylon cinnamon, I just found this site that looks very promising: https://www.mountainroseherbs.com
    Primarily organic, lots of great products, and great bulk discounting.
    I just purchased >13 lbs of herbs, spices, berries, and the like from them which will save me big time at the local stores (whole foods and the like)

    I’d really like to know how Bilberry, Barberry, and Maqui berry stack up compared to the others!

  • Ken

    I’d like to plant a “black plum” in my yard, but I’m having trouble finding any cultivars with such a name. Any info on back plum varieties?

  • brux

    Dr. Greger, thank you so much for these excellent and informative videos.

    I now understand that anti-oxidants counteract the effects of free radicals in the body … what I am curious about is if there is some kind of balance … that is, can you tip the scale too far the other way by eating too many anti-oxidants and could that be a problem? Could too many or too much concentration of anti-oxidants cause a problem?

    Also, apples, pears and plums are good anti-oxidants, but can you get those anti-oxidant by juicing fresh fruit in a juicer, or blending in a blender. Would you get more anti-oxidant density by juicing just the skins of the apple for example instead of the insides which is just mostly sugar. I saw one health fanatic in a documentary who just ate apples skins … would that work and would it work by juicing … by blending or both?

  • Jesse Manderson

    doesn’t raw cacao pretty much blow all of these away?

  • Swedish wife

    My husband has a diagnosed Pylycytemia Vera. He takes a cytostaticum “Hydrea”. Is it true that an antiocidant, Q10, makes the cytostatikum less effektive? He would benefit taking Q10 for his heart. He is 76 years old and really in “good shape” after all.

  • His Swedish wife

    My husband has a diagnosed Polycytemia Vera. Is it true that an antioxidant Q10 could make his treatment with the cytostaticum “Hydrea” less effective? How would you have treated him? Otherwise he is in “good shape” Kindest regards! / His Swedish wife

  • Grandma

    Thanks so much for this website. We love all of your information.

    Just a quick concern that I don’t think has been asked before, at least not that I have seen.

    As a daily recommendation is it better to eat lots of small servings of a variety of super healthy foods? Or better to eat larger servings of fewer foods and rotate often to get variety?

    We like to blend up a variety of super healthy foods (heavy on veggies, light on fruit). We like a variety but maybe we should be doing larger portions but smaller variety.

    Thanks!

    • Thea

      Grandma: Correct me if I’m wrong, but I kind of see two different questions in your post – one about frequency of eating “..better to eat lots of small servings…”. And one about the importance of variety. Dr. Greger addresses frequency of eating here:

      “A review of the best available science examining the impact of eating frequency on both weight and health.”:
      http://nutritionfacts.org/video/to-snack-or-not-to-snack/

      As for variety, Dr. Greger seems to favor lots of variety. It would take more time than I have right now to find, but I remember several videos where Dr. Greger would show that say something to this effect:, “This plant worked on this problem (say stomach cancer), but did nothing for this problem (say brain cancer). But this other food did help with the other problem (brain cancer)… And hence eating a variety of foods is a good idea.”

      I’m not sure this response answers your full question, but I think it at least partially addresses what you are trying to ask. Yes?