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How to Beat Heart Disease With Vegetables

An interesting Finnish study has found more evidence a diet rich in carotenoids -- the group of more than 700 compounds that produce the red, yellow and orange colors found in many fruits and vegetables -- contributes to a lower risk of cardiovascular disease.

The difference-maker here from past studies: Most have centered on beta-carotene, whereas observational research has discovered the consumption of single or multiple carotenoids is associated with reducing the risk of heart disease.

Scientists appear to be getting the point, albeit way too slowly, eating whole foods rich in antioxidants is far better for your health than taking supplements.

These synthetic substances don't hold a candle to the highly complex variety of enzymes, coenzymes, antioxidants, trace elements and activators, among others, working synergistically and naturally in whole foods.

American Journal of Clinical Nutrition, Vol. 83, No. 6, June 2006: 1265-1271

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