Beauty Tips & Secrets of Eternal Beauty. Part 3
We continue to publish the book “Timeless beauty” of the talented model Christie Brinkley. With her help you will become more beautiful and confident. In the last part we talked about beauty tips for the conscious choice of food, and in this material, we publish those products, without which the star cannot live.
Researchers have identified forty-five different flavonoids in kale, which help account for its antioxidant and anti-inflammatory benefits. I was a fan of kale long before it became the trendy vegetable it is today! I mix it into salads, smoothies, and soups, use it as a pizza topping—it pretty much shows up in at least one meal a day at my house. And the more I hear about it, the more of it I want to eat (same goes for other dark, leafy greens like spinach, collard greens, and arugula).
I think I fed my kids broccoli nearly every day when they were growing up, and we all still love it. Like kale, it’s chock-full of antioxidants that help prevent cancer and fight inflammation.
These little blue powerhouses contain antioxidants that may help prevent cancer while improving memory and maintaining eye health.
FLAX AND CHIA SEEDS, WALNUTS, ALMONDS, BRAZIL NUTS
When I stopped eating fish, I increased my intake of these seeds and nuts in order to get a healthy dose of omega-3s—and extra protein—into my diet. I toss them into yogurt, cereal, or salads, or grind them up and mix them into smoothies.
Proper nutrition is one of the secrets of eternal beauty
They get a bad rap for being high in fat, but we need some fat in our diet—especially the healthy kind found in avocados. And if you regularly add them to your diet, they may even help eliminate love handles and muffin tops. They contain glutathione, monounsaturated fats, and fiber, which help block intestinal absorption of some types of bad fats (because the place is already taken by the good ones). And because of their high-fat content, they’re naturally creamy and filling when you blend them into smoothies, spreads, or soups. And of course the eternal favorite, guacamole! OLÉ!
I eat one every day. Fujis are my jam! Apples are packed with polyphenols that can help regulate blood sugar and lower cholesterol levels (which can reduce your risk of heart disease). There’s even some evidence that eating one before a workout can extend your endurance. No wonder doctors think they’re bad for business!
I cook with it, but I also drizzle it onto food after cooking (it adds great flavor). You get the most flavor—and most health benefits—by using darker green, cold-pressed, extra-virgin olive oil.
They have even more vitamin C than an orange and can protect your eyes from macular degeneration. The antioxidants in them are so powerful they may even prevent the DNA damage (and wrinkles) caused by free radicals!
RED & PURPLE GRAPES
Both contain the antioxidant resveratrol, which helps protect against heart disease. You’ll get some in wine too (which is more fun—cheers!).
She knows everything about healthy food
Part of the cruciferous family of vegetables, cabbage is packed with antioxidants called glucosinolates that have proven cancer-preventing benefits. Red, green, and savoy cabbages provide different patterns of glucosinolates, so eat a whole variety of this wonderfully crunchy vegetable.
Fermented foods are all the rage—pickles, pickled cabbage (like kimchi), fermented tea (kombucha). That’s because they are excellent sources of probiotics, the good bacteria that help keep your digestive system healthy and boost your immunity.
I love eating sautéed fennel or adding it raw to salad for a spicy crunch. And when I do, I’m getting a healthy dose of vitamin C, fiber, folate, and potassium.
This delicious herb adds such great flavor to everything—plus, it contains unique sulfur compounds that may help improve metabolism, reduce inflammation, and fight infections.
Yummy snacks are definitely not off-limits in my plan! (No “deny-iting,” remember?) In fact, I encourage you to use your snacks as yet another opportunity to choose powerful, good-for-you foods. The key to successful snacking (that doesn’t turn into overindulging) is portion control. Not an exciting concept, I know, but if you make a real effort to keep the size of your snacks in check, you can indulge daily, without guilt.
This incredibly nutrient-dense grain is a staple at my house—at lunch, dinner, even breakfast. It is a rich source of fiber, antioxidant phytonutrients, and heart-healthy fats (like oleic acid and omega-3s), but unlike other grains, it’s also packed with protein and all nine essential amino acids (great news for vegetarians).
They help lower cholesterol and keep your heart healthy. So I cook up three days’ worth at a time, keep them in the fridge, and reheat for a quick, healthy breakfast.
Christie Brinkley will change your approach to eating
DRIED TART CHERRIES
A handful of these is a yummy snack that’s also packed with health benefits. There’s evidence that they can help reduce belly fat, reduce muscle soreness after a workout, and even help you get a better night’s sleep (they contain the sleep-inducing hormone melatonin).
Raw or cooked, tomatoes are just packed with antioxidants. But their superstar nutrient, lycopene, is most plentiful in cooked red tomatoes. Lycopene has been linked to bone health and a reduced risk of prostate, breast, pancreatic, and lung cancers. And new research has found that a compound in green tomatoes can help you build more muscle.
The flavonols in dark chocolate can help lower blood pressure and improve blood flow to your brain and your heart. Plus, it’s the perfect way to satisfy a sweet tooth.
I love lentils, adzuki beans, garbanzo beans, and all sorts of other beans. They are low in fat and calories, but incredibly high in a variety of nutrients—including iron, protein, and fiber.
Continuation of the article you can read here