Anti-Oxidants: Foods from blueberries to chocolate are getting the healthy stamp because of their antioxidant content, but are antioxidants really that good for us? Much of what we are exposed to every day from pollution to smoke to healthy activities like exercise can produce free radicals that have the potential to injure the healthy cells in our body. Antioxidants can stabilize these free radicals, preventing them from causing damage. In healthy people, the free radicals and antioxidants are in a good balance. When this balance is upset, for example as we age, our healthy cells become exposed to the free radicals. The damage they cause is thought to play a role in many diseases including cancer, heart disease, Alzheimer’s and others.

Superfood - Leafy Greens

•The most common leafy greens are spinach, escarole, collards, bok choy, kale, turnip greens, arugula, mustard greens, watercress, beet greens and dark green lettuce.
•Greens are typically thought of in salads but they can also be steamedm roastedm grilled or baked! Look for the leafy greens on the salad bar, wild greens and entree stations.
•It is importatnt to follow basic food safety and sanitation habits when handling greens - wash your hands, clean the greens under running water just before eating, keep work surfaces clean and store them in the refrigerator.