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You can fight disease effectively by changing your diet in a few small ways. Make sure it includes these nine foods, all of which have been found to have special health-enhancing properties.


Eating to age well means more than just eating nutrient-rich foods without excess calories. Some foods contain compounds that might slow the ageing process down. They are called phytochemicals or plant chemicals. They are the reason that fruits and vegetables are so good for your health.


Aloe Vera

Aloe vera is gel from the leaves of aloe plants. People have used it for thousands of years for healing and softening the skin. Aloe has also long been a folk treatment for many maladies, including constipation and skin disorders. The nutrients found in aloe vera juice can provide some health benefits. Beta-carotene is a yellow-red pigment that’s found in aloe vera plants. It acts as an antioxidant that can help support eye health, including retinal and corneal function.

Active components with its properties: Aloe vera contains 75 potentially active constituents: vitamins, enzymes, minerals, sugars, lignin, saponins, salicylic acids and amino acids.

  1. Vitamins: It contains vitamins A (beta-carotene), C and E, which are antioxidants. It also contains vitamin B12, folic acid, and choline. Antioxidant neutralizes free radicals.
  2. Enzymes: It contains 8 enzymes: aliiase, alkaline phosphatase, amylase, bradykinase, carboxypeptidase, catalase, cellulase, lipase, and peroxidase. Bradykinase helps to reduce excessive inflammation when applied to the skin topically, while others help in the breakdown of sugars and fats.
  3. Minerals: It provides calcium, chromium, copper, selenium, magnesium, manganese, potassium, sodium and zinc. They are essential for the proper functioning of various enzyme systems in different metabolic pathways and few are antioxidants.
  4. Sugars: It provides monosaccharides (glucose and fructose) and polysaccharides: (glucomannans/polymannose). These are derived from the mucilage layer of the plant and are known as mucopolysaccharides. The most prominent monosaccharide is mannose-6-phosphate, and the most common polysaccharides are called glucomannans [beta-(1,4)-acetylated mannan]. Acemannan, a prominent glucomannan has also been found. Recently, a glycoprotein with antiallergic properties, called alprogen and novel anti-inflammatory compound, C-glucosyl chromone, has been isolated from Aloe vera gel.
  5. Anthraquinones: It provides 12 anthraquinones, which are phenolic compounds traditionally known as laxatives. Aloin and emodin act as analgesics, antibacterials and antivirals.
  6. Fatty acids: It provides 4 plant steroids; cholesterol, campesterol, β-sisosterol and lupeol. All these have anti-inflammatory action and lupeol also possesses antiseptic and analgesic properties.
  7. Hormones: Auxins and gibberellins that help in wound healing and have anti-inflammatory action.
  8. Others: It provides 20 of the 22 human required amino acids and 7 of the 8 essential amino acids. It also contains salicylic acid that possesses anti-inflammatory and antibacterial properties. Lignin, an inert substance, when included in topical preparations, enhances penetrative effect of the other ingredients into the skin. Saponins that are the soapy substances form about 3% of the gel and have cleansing and antiseptic properties.



Like all beans, soya beans are rich in minerals (including iron) and trace elements. Many soya foods, including most tofu and soya milk, are processed with or enhanced with calcium, which is vital to both men and women as they age. Soya is also an excellent source of protein important if you cut back on meat.

But what really sets soya apart is that it contains plant ostrogens called isoflavones, which seem to offer unique health-protective properties. For instance, they may guard against osteoporosis by building bone, and some studies suggest that soya may help some of the symptoms of the menopause. Isoflavones are also being investigated for their potential to protect against certain cancers.

Soya lowers high cholesterol levels. It is claimed that 25g (loz) of soya protein can lower your total cholesterol by 5 to 10 per cent. You can get that much in 350g (12oz) of tofu, 1.2 litres (2 pints) of soya milk or four heaped tablespoons of soya protein isolate powder. Here’s how to get started:

  • Pour soya milk (made from crushed, cooked soya beans) onto your favourite cereal. (Look for a calcium-fortified brand.) You can also use soya milk instead of dairy milk in recipes for custards and baked desserts.
  • Use firm tofu in stir-fries and soft or silken tofu in dips and spreads. Try a toasted soya cheese sandwich.
  • Choose soya-based yoghurts, and eat them as a snack or use them in fruit smoothies.
  • Many ‘veggie’ burgers are soya-based. If you don’t like the taste of one brand, try another.
  • Soya ‘meats’ such as soya mince may not contain high levels of isoflavones (check the label), but they are good alternatives to meat. Select brands with a lower sodium and fat content.
  • Tempeh (pronounced TEMpeh), a fermented soya food, is firm and chewy – great for stir-fries. Or just braise some in soy sauce. Try smoked tempeh in split pea soup, as an alternative to pork,
  • Miso (pronounced MEE soh), fermented soya bean paste, can be used as a soup base or added, to chicken stock. A warning: miso can be high in sodium, so look for a brand that is not too high.



You probably know that oily fish is good for your heart. Ocean fish fat, rich in omega-3 fatty acids, protects against heart disease by lowering high triglyceride levels (a risk factor for diabetes, too) and reducing the tendency of blond to form artery clogging clots. Eating as little as one fish meal a week was linked to a 40 per cent reduction in heart disease in one study, and it may even help to prevent sudden death from heart attack. It also seems to help people who have had one heart attack to avoid a second. In a two- year study of heart attack survivors, those who ate fish at least twice weekly were 29 per cent less likely to have a second heart attack. A diet that includes seafood has also been linked with a lower risk of cancer, especially cancer of the oesophagus, stomach and colon. And it may even help to ward off depression by boosting the body’s production of serotonin, a key mood-affecting brain chemical. A recent Finnish study found that people who ate fish less than once a week were 31 percent more likely to suffer from mild to severe depression than those who ate fish more frequently. Some tips:

  • Aim for at least one seafood meal a week. Some good choices are bass, trout, herring, tuna, mackerel and salmon.
  • Don’t let fear of fat drive you away from oily fish. It’s often lower in fat and calories than the leanest of meats.
  • Shellfish is fine. Even prawns, relatively high in cholesterol, are low in saturated fat and contain some omega-3 fats, so they belong in a cholesterol-lowering diet.
  • Lean fish, such as flounder and cod, is a great source of protein with almost no saturated fat.
  • To keep calories low, choose fish that’s baked, poached, steamed or grilled instead of fried.



Cooking with garlic is a great way to add flavour without increasing fat, calories or sodium. And you may be getting additional health benefits. Several studies (though not all) find that a clove a day can lower high cholesterol, and there is evidence that garlic also reduces the tendency of the blood to clot, another potential heart benefit. People who eat a lot of garlic (and onions) also seem to be at lower risk of stomach cancer and possibly breast cancer. Eat garlic raw or, to maximize the active ingredient in garlic in cooked dishes, try this: cut, chop or crush the clove and let it sit for about 10 minutes before adding it to your dish to allow time for allicin, the sulphur compound from which all of garlic’s unique potential benefits derive, to form.



All green vegetables promote health, but broccoli and its cabbage-family cousins are special. Not only are they loaded with vitamins and fibre, but they also contain a class of phytochemicals called isothio- cyanates. Some studies suggest that these compounds protect against a wide range of cancers by stimulating the liver to boost production of cancer-fighting enzymes. The cabbage family of cruciferous vegetables is a big one, including Brussels sprouts, cabbage, cauliflower, kale, kohlrabi, mustard cress, radishes, rocket, spinach, swede, turnips and watercress.

Broccoli is rich in an isothiocyanate called sulphoraphane, one of the most powerful of these protective compounds yet discovered. Since sulforaphane will survive the heat of cooking, serve your broccoli any way from tender-crisp to well cooked; it is even delicious, raw, broken into tiny florets, in a salad.

New in the supermarkets is tenderstem broccoli, which looks like a cross between asparagus and broccoli. It is a powerful agent in the fight against cancer because it contains very high levels of glucosinolate, an isothiocyanate which scientists have identified as helpful against a whole range of cancers, including those of the lung, stomach, colon and rectum.

Tenderstem broccoli contains 45 per cent more glucosinolates than traditional broccoli, and as the entire vegetable is eaten, more benefit is derived and nothing is wasted.

Watercress contains a particular isothiocyanate that is easily destroyed by heat. Cooked watercress is still very nutritious, but eat some raw or just lightly steamed, too.


The substance that turns a tomato red may help to keep your body healthy. It is a plant pigment called lycopene, a powerful antioxidant. Several studies suggest that lycopene may reduce the risk of prostate cancer. A recent review concluded that on average, men who ate ten weekly servings of tomato products were 35 per cent less likely to develop the disease. There is also some evidence that lycopene may help to ward off cancers of the lung, pancreas and digestive tract. In addition, population studies suggest that people who eat more tomatoes are also less likely to develop heart disease. Here are some tomato tips:

  • Fresh tomatoes are delicious and rich in vitamin C, but cooking releases the lycopene from tomato cell walls so our bodies can best absorb it.
  • Commercial tomato sauces contain lycopene in a highly absorbable form, so go ahead and stock up with your favourite brand.
  • To spice up canned tomatoes, sauté a chopped onion in a little olive oil until soft, add the sauce and toss in a large chopped fresh tomato with a little freshly chopped garlic and some dried oregano. Eat it with fresh pasta.
  • For a super-healthy pizza, make it or order it with extra tomato sauce and vegetables and skip the cheese – or reduce it. Want to live to a ripe old age? Eat tomatoes. They contain a compound called lycopene that may help to fight cancer and boost the immune system.



Popeye had it wrong. Spinach won’t make you strong. But preliminary research suggests it may help you to keep your eyesight. It is thought to guard against macular degeneration, the most common cause of blindness in people over 65. In one study, people who ate spinach (and other dark green vegetables like spring greens and kale) two or four times a week were 46 per cent less likely to develop macular degeneration than people who eat these foods less than once a month. Scientists suspect the sight savers to be lutein and zeaxanthin, two phytochemicals in the carotenoid family; they may help the macula (a tiny spot in the centre of the retina) to screen out potentially damaging ultraviolet light. That’s not all: spinach is a good source of fibre, folic acid and vitamins A, C and E, too.

  • Always wash spinach carefully to remove any grit. Place the leaves in a large bowl filled with water, then lift them out; repeat with fresh water until no grit is left.
  • Try sizzled baby spinach. Place a drop of olive oil in a large non- stick pan and heat it until it is hot but not smoking. Toss the washed, drained fresh spinach into the pan and stir until the spinach wilts, about 2 minutes.
  • Don’t forget baby spinach salad.



Who would have guessed that tea is so healthy? It is rich in antioxidant compounds called catechins, which may protect you against heart disease, stroke and cancer. Green tea is the richest in catechins (27 per cent dry weight), with oolong a close second (23 per cent). But black tea (4 per cent) still has enough of these compounds to have an effect. So reach for a cup of tea when you feel like a hot drink.

Don’t worry too much about the caffeine content of tea. A cup of black tea has, on average, just 35mg of caffeine, less than even weak coffee. Green tea has, on average, only 25mg. (The longer you leave tea to steep, the more caffeine it yields.) Some ideas for tea time:

  • Try a high-quality green tea. It is a mild, refreshing drink and there’s no need for sugar or milk.
  • To make good tea, black or green, bring fresh cold water to the boil, warm the pot with boiling water, and then pour it over the tea leaves; let black tea steep 4 to 5 minutes, green tea 3 to 4 minutes.



Berries of all kinds – blueberries, strawberries, raspberries – are rich in vitamin C, fibre and antioxidants, which protect against heart disease and cancer. However, blueberries are extra special. Like cranberries, blueberries may guard against urinary tract infections by preventing the bacteria that cause them from attaching to cell walls. One animal study even suggests that berries may help to prevent age- related cognitive decline, and that blueberries help to improve balance, an important quality as the danger of a fall becomes greater with age. Some useful advice:

  • Wash all berries gently in cold water before eating them, to remove any dust or bacteria.
  • Add blueberries to your cereal or yoghurt for a burst of sweetness.
  • Stock up on frozen mixed berries. In many supermarkets they are now sold ‘individually quick frozen’, in bags, not solid blocks.
  • Heat a whole packet of mixed berries and pour them over low fat ice cream or add some to a muffin mixture.



High in fat and calories, nuts should be nutritional no-no’s. In fact, they are not. Population studies find that men and women who eat nuts several times a week are much less likely to die of heart disease than people who rarely eat nuts. In fact, eating a handful of nuts, such as walnuts, four to five times a week could lower your risk of heart attack by up to 40 per cent, according to some research. That’s most likely because the fat contained in nuts is unsaturated, with some omega-3 fatty acids (walnuts and pecans contain the most).

Nuts are also packed with vitamin E and magnesium, unique health- protecting phytochemicals and compounds, such as saponins, that may protect against cancer.

So toss some into your salad You can toast nuts for extra flavour. Toasting is easy: just add sliced or chopped nuts to a dry nonstick pan over medium heat for 2 or 3 minutes. Shake the pan often to prevent scorching. Then add the toasted nuts to your favourite salad or mix them into home-baked breads and desserts.

A tablespoon or two of nuts is plenty. But don’t binge or snack on them randomly as 50g (2oz) of peanuts, for example, contains 280 calories. It is better to include them in your diet instead of other high-fat foods, such as bacon or cheese.


One medium serving of broccoli contains almost 100 per cent of the recommended daily allowance of vitamin C.


Thanks to our happy customers for their great report below explaining the beneficial results our Aloe Vera Products 

The best aloe juice that one can get in Australia. Period. Highly beneficial to your gut. Results are astonishing and rejuvenating. It’s a bit expensive though. Otherwise it’s the best aloe juice one can get.

– Ravi

Amazing Product! Best Natural immune booster on the Market!
Diagnosed with several auto immune disorders in the past 40 yrs, Fatigue and inflammation have been a constant that has affected my wellbeing mentally, emotionally and physically.This Aloe Vera juice is an organic multivitamin fix, minus the additives that trigger “flares”

– Deb