Food Antioxidants, Stroke, and Heart Disease

Food Antioxidants, Stroke, and Heart Disease

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DESCRIPTION: The oxidation of high-fat and cholesterol-rich foods in our stomachs may help explain why eating antioxidant packed foods appears to reduce heart attack and stroke risk.

What about antioxidants and cancer? That was the subject of my last video Food Antioxidants and Cancer (

Which foods have the highest antioxidant content? See:

• Anti-up on the Veggies (
• Antioxidants in a Pinch (
• Best Berries (
• Better Than Goji Berries (
• Better Than Green Tea? (
• The Best Apple (
• The Best Beans (
• The Best Nuts (
• The Fruit Whose Juice is Healthier (
• The Healthiest Herbal Tea (

It’s the heme iron in chicken blood that may be contributing to fat oxidation in the stomach. That’s one of the targets of the Meat Additives to Diminish Toxicity (

More on reducing stroke risk can be found in my videos Preventing Strokes with Diet ( and Whole Grains May Work As Well As Drugs (

I have more than 150 videos on heart disease ( Heart Disease Starts in Childhood ( and One in a Thousand Ending the Heart Disease Epidemic ( are among two of the most recent.

Have a question for Dr. Greger about this video? Leave it in the comment section at and he’ll try to answer it!

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