“Research from Professor Douglas Kell, at the University of Manchester, has found that the majority of debilitating illnesses are in part caused by faulty compounds of iron which cause the production of dangerous toxins that damage the body.
These toxins, called hydroxyl radicals, cause degenerative diseases of many kinds in different parts of the body.
In order to protect the body from these dangerous varieties of poorly-bound iron, it is vital to take on nutrients, known as iron chelators, which can bind to the iron tightly and detoxify it.
Brightly-coloured fruits and vegetables are excellent sources of chelators, as is green tea, with purple fruits considered to have the best chance of binding the iron effectively.
However, despite conflicting reports, the widely-publicised benefits of red wine seem to work in a different way, and have no similar benefits, Professor Kell’s paper noted. “
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Seeing as a new year is right around the corner and we love purple stuff, it seems a great time to make a new year’s resolution to eat more purple fruit! Don’tcha think?
Have a GRAPE New Year!