EAT YOURSELF BETTER
Jul 03, 2019
2 minutes
WITH DALE PINNOCK
Increase orange foods
oods such as carrots, mangoes, sweet potatoes, orange melons, etc, are all rich in a compound called beta-carotene, which is responsible for the orange-coloured pigment. This is a type of antioxidant that has a natural affinity for fatty tissues as it is a fat-soluble nutrient, so won’t stay in systemic circulation for very long. It naturally migrates into our fatty tissues.
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