h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

One reason to eat fresh food of any type is to maintain a high intake of antioxidants. Oxidative processes have been shown to contribute to many of humanity's ills, such as autoimmune diseases, cancer, arthritis, ageing ... etc etc.

In order to bind the oxidants, you need to provide yourself with a wide range of antioxidants. One simple way of doing this is to "eat by colours". For instance, if you usually use white onions, get some red onions for a change. Get a yellow capsicum and a red one. Grow that type of spinach that has multicoloured stems. Go for that cute little butter lettuce ...

The reason for this is that flavonoids, a class of chemicals in fruits and vegetables, that are responsible for colour and some flavour, are very powerful antioxidants. Flavonoids are synergistic with Vitamin C, and so are an important part of nutrition.

Oh yes. Another family of plants containing super antioxidants are the brassicas: Cabbage, Brussel Sprouts, Kale, Broccoli etc. The characteristic smell of cabbage cooking (overcooking if it's really smelly) is the isothyocyanates. Antioxidant and anticancer.

By the way, margarine is REALLY BAD STUFF. Canola is usually genetically modified. Polyunsaturated oils become saturated if heated.

If you want to use oils, use olive oil (stable and full of essential fatty acids), butter (organic if possible), avocado instead of butter, or even nut butters (preferably not made from toasted nuts). You have to eat some oil. Your nervous system is constructed from cholesterol, your hormone functions rely on a good supply of essential fatty acids and every cell in your body is surrounded by a 'phospholipid bilayer', i.e. a little droplet of oil with a phosphate tail. Apart from anything else, it's the quality of the oils you eat that is important to good nutrition.

"Make your food your medicine and your medicine your food"

Dioscorides (I think!!)