PREP SCHOOL
Make the most of skin-friendly foods: The antioxidants in tomatoes and
carrots—lycopene and beta-carotene—are more potent when you cook
them in a healthy fat, like olive oil. Foods with the antioxidant vitamin C
(peppers, broccoli, kale) are best eaten raw or stir-fried just enough to heat
them without sapping their colour or crunch. By the way, the average
American eats 10 kilos of tomatoes a year. A full 59 percent of those are
canned, and pizza is a major delivery system. Then there are the sugar-
laden ketchups and sauces—processed forms, rather than the real thing. Eat
them the way nature intended.I want to briefly look at two things that may seem like they don’t matter much
when compared to major diseases and conditions: your skin and hair. These are
important for two reasons. First, skin and hair problems may indicate other
systemic issues. Second, there’s a relationship between how you look and how
you function.
Outer appearance is a barometer of inner health. When we look strong and
vibrant, most likely, we feel that way, too. And what we do in the kitchen is as
important as what we do in front of the bathroom mirror. That’s because both
skin and hair are nourished by vitamins and nutrients that keep them strong and
vibrant. It’s no surprise that antioxidants and vitamins are key ingredients in
many topical skin and hair products, since these nutrients help feed the
supporting structures that build your hair and skin.
As you’ve probably figured out, I love stories about how ancient cultures used
food to improve their health. They also knew how food and appearance were