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May 2016 Issue

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If you limit your produce intake to just a few popular types—apples, bananas, and iceberg lettuce, for example—you miss out on thousands of phytochemicals that are available in a range of colorful produce. Phytochemicals (plant chemicals) are what give fruits and vegetables their color, scent, and flavor. They also have antioxidant and anti-inflammatory action, which is behind their myriad health benefits. Research links fruit and vegetable consumption with many benefits, such as protection against cardiovascular and neurodegenerative diseases, cancer, diabetes, and osteoporosis.

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