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The Most Important Food for Healthy Eyes (No, it's Not Carrots)

Article from Doctor Mercola
Do you have any idea what causes wild Pacific salmon to have its color?  It is one of the hottest new nutrient discoveries from a marine algae called astaxanthin, which is a far more powerful cousin of beta-carotene.
If farm raised salmon don't eat this or are not given artificial colors, they are a dark grey fish. Also, you might not know that baby flamingos are born white and they don't become pink until they start eating food with astaxanthin in it.
Astaxanthin belong to a class of naturally occurring pigments called carotenoids which have powerful antioxidant properties that are crucial for your health. Carotenoids are the compounds in your foods that give them that vibrant cornucopia of color,from green grasses to red beets, to the spectacular yellows and oranges of your bell peppers..
There are more than 700 naturally occurring carotenoids, but most people are familiar with only a few. Right now, you probably have about 10 different carotenoids circulating through your bloodstream.  Other carotenoids are easily obtainable through a good diet rich in fresh organic produce. However, astaxanthin is harder to come by.

Astaxanthin is produced only by the microalgae Haematoccous pluvialis when its water supply dries up, forcing it to protect itself from ultraviolet radiation. It's the algae's survival mechanism—Astaxanthin serves as a "force field" to protect the algae from lack of nutrition and/or intense sunlight.
There are only two main sources of astaxanthin: the microalgae that produce it, and the sea creatures that consume the algae (such as salmon, shellfish, and krill).
Astaxanthin is now thought to be the most powerful antioxidant found in nature.

1 comment :

Nigel said...

This is great information. Thanks for sharing--I'll share as well.