michael s
(Michael S)
#1
CELERY
What’s inside: Luteolin, a flavonoid linked to reduced brain inflammation,
a risk factor for Alzheimer’s.
Look for: Solid, tight stalks with only a few, if any, cracks, and vivid
green, not yellowing, leaves. The darker the celery, the stronger the
flavor.
How to store: Sturdy celery can be stored in the fridge in a plastic bag for 2
weeks.
EGGPLANT
What’s inside: Chlorogenic acid, a phenol antioxidant that scavenges
disease causing free radicals.
Look for: Good weight to them with tight, shiny, wrinkle-free skin. When
they’re pressed, look for them to be springy, not spongy. The stem and
cap should be forest green, not browning.
How to store: Store eggplants in a cool location (not the fridge) for 3 to 5
days. Eggplants are quite sensitive to the cold.
FIGS
What’s inside: Phytosterols, which help keep cholesterol levels in check.
Look for: Plump with deeply rich color; soft but not mushy to the touch.
Avoid those with bruises or a sour odor.
How to store: Place fresh figs on a plate lined with a paper towel and eat
them as they ripen. They bruise easily, so gentle handling is prudent.
They also ripen quickly, so eat within a few days of purchasing. If
overripe, simmer with a bit of water, sugar, and balsamic vinegar for a
fig jam or sauce.
GARLIC
What’s inside: The cancer-fighting compound allicin, that can also cut
down Helicobacter pylori—bacteria responsible for the development of
