1. Broccoli-Sprouts This is a member of the cruciferous family and vegetables such as cauliflower and Brussel sprouts are all known for their cancer-fighting properties. In addition, the scientists at Johns Hopkins have found a new and highly concentrated source of sulforaphane, a compound they identified in 1992 that helps mobilize the body’s natural cancer-fighting resources and reduces risk of developing cancer. “Three-day-old broccoli sprouts consistently contain 20 to 50 times the amount of chemo-protective compounds found in mature broccoli heads, and may offer a simple, dietary means of chemically reducing cancer risk,” says Paul Talalay, M.D., J.J. Abel Distinguished Service Professor of Pharmacology.

2. Chlorella
There has been no other food source that has been investigated to such a degree, and today we are finally beginning to understand that chlorella contains more value than ever before. In close proximity to a perfect food, chlorella has an impressive list of benefits that go well beyond what most foods can do.

3. Cayenne This augments blood circulation, accelerates the digestive system and guards the body from the effects of harmful chemicals through its antioxidants. It is one of the highest botanic sources of vitamin C.

4. Quinoa My family and I love quinoa. We especially like using it for breakfast with some fruits and topped with some agave sweetener. This is the only grain that is a complete protein and is high in calcium and lysine.

5. Turmeric
This is an Indian spice that has important healing properties. Curcumin, the primary ingredient, which gives it its yellow color, has anti-inflammatory and antioxidant qualities and protects the liver from toxins. It also lowers cholesterol and improved flexibility and reduces joint swelling. It is considered warming and bitter and is used to improve protein digestion, decongest the liver, help to dissolve gallstones and reduce menstrual pain.

Ginger is also well-known for its anti-inflammatory properties. Indian and Scandinavian studies have consistently shown that ginger (and closely related turmeric) is useful for treating most kinds of arthritis. It also contains more than 12 antioxidants, which help neutralize the highly reactive molecules—free radicals—that play a role in causing inflammation. Aspirin and other NSAIDs are hard on the stomach, and long-term use can lead to ulcers. Ginger does not cause stomach problems.

7. Garlic
Besides being a powerful antibiotic and antiviral herb, garlic reduces high cholesterol levels and lowers high blood pressure.

8. Nori Seaweed
This is a very cooling food and has a sweet-and-salty flavor. It has a very high protein content (48% of dry weight) and most easily digested of all seaweeds. It is rich in vitamins A, B1, and niacin; decreases cholesterol; treats painful and difficult urination, goiter, edema, high blood pressure, cough with yellow mucus, fatty cysts under the skin, warts, and aids in digestion.

9. Almonds and Sunflower Seeds These are nutrient-rich live forms of nature and contain most vitamins and minerals as well as the vital essential fatty acids (EFAs). They are a compact essence of nutrition with many B-vitamins, minerals such as zinc and selenium, and tissue-feeding essential oils. Try and find the organic, low-salt samples of these health-giving foods.

10. Miso
Miso is a soy paste that is created by innoculating trays of rice with the vitamin B-12 synthesizing bacteria, Aspergillus oryzae, then mixing in a ground preparation of cooked soybeans and salt, and letting the mixture ferment for several days before grinding it into a paste with a nut butter consistency. Because it is fermented with a B12 synthesizing bacteria, miso has been commonly recommended as a B12 source for vegans. Miso is quite high in sodium (1 ounce contains 52% of the recommended daily value for sodium), but a little miso goes a long way towards providing your daily needs for the trace minerals zinc, manganese, and copper. In addition, a single tablespoon of miso contains 2 grams of protein for just 25 calories. An impressive nutrient profile for a flavoring agent! If one mineral were awarded first prize for its beneficial effects on immune function, it would be zinc. A cofactor in a wide variety of enzymatic reactions, zinc is critial to immune function and wound healing.

Copper and manganese, two other enzyme cofactors, are essential components of the enzyme, superoxide dismutase, which is important in energy production and antioxidant defenses. Copper is also necessary for the activity of lysyl oxidase, an enzyme involved in cross-linking collagen and elastin, both of which provide the ground substance and flexibility in blood vessels, bones and joints.

Iron is primarily used as part of hemoglobin, the molecule responsible for transporting and releasing oxygen throughout the body. But hemoglobin synthesis also relies on copper. Without copper, iron cannot be properly utilized in red blood cells. Fortunately, Mother Nature supplies both minerals in miso.