All about fruitarianism with a long-term fruitarian, Lena

Thousands of phytochemicals have been identified in the plant foods we eat. The more phytochemical-rich foods eaten, the lower the risk for diseases such as cancer and heart disease. One serving of fruit or vegetables may contain more than 100 different phytochemicals. It is important to eat a variety of raw and cooked vegetables to gain the most benefit from phytochemicals. 

Phytochemicals contribute to the pigments of fruits and vegetables:

  • Red - lycopene found in tomatoes, watermelon, & pink grapefruit, 
  • Orange - beta carotene found in carrots, mangoes, & cantaloupe, 
  • Yellow - beta cryptothanxin found in pineapple, oranges, & peaches, 
  • Green - indoles found in broccoli, cabbage, & kale, 
  • Purple - anthocyanins found in blueberries, grapes, eggplant & cherries,
  • White - allicin found in garlic, onions, & chives.

The most well known phytochemicals are the antioxidants. Colorful plant foods are loaded with antioxidants so eating a variety of fruits and vegetables is a great way to protect the body from oxidative damage, and therefore reduces the risk of numerous health conditions.

John Ruskin

I will not kill or hurt any living creature needlessly, nor destroy any beautiful thing, but will strive to save and comfort all gentle life, and guard and perfect all natural beauty upon the earth. 

Nitrogen Balance

Nitrogen balance is a measure of nitrogen input minus nitrogen output

Nitrogen Balance = Nitrogen intake - Nitrogen loss

Nitrogen is a fundamental component of amino acids, which are the molecular building blocks of protein. Measuring nitrogen inputs and losses can be used to study protein metabolism. 

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