What to eat this summer

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Along with being one of the most fun seasons of the year for outdoor activity, summer can also be one of the most dangerous for the body, due to exhaustion, dehydration, and sun damage. It is often said that you are what you eat, so this summer, make these summer superfoods (and drinks) a mainstay in your kitchen.

 

Berries

Blueberries help fight muscle fatigue by mopping up free radicals released into your body after gruelling summer activity; meanwhile, raspberries contain pectin, said to help lower cholesterol. Tart cherries contain anthocyanins thought to help with fat burning. 


Chicken Salads

Protein is the key to any diet, and summer is no exception. Since it tastes just as good seasoned and chilled as it does in a hot meal, chicken is a great way to get protein out of a light and cooling summer salad. It is also low in fat, so it will help keep you trim and beach-ready at all times.


Gazpacho

Packed with the cooling goodness of cucumbers and the added sun-protecting benefit of tomatoes (lycopene, the same chemical that makes tomatoes red, helps your sunscreen protect you against skin reddening from the sun’s UV rays), 
this Latin soup is also low in sodium so it won’t dehydrate or bloat you. 


Corn

Loaded with lutein and zeaxanthin, corn acts as nature’s sunglasses, helping to create the macular pigment that filters out some of the sun’s harmful rays.  


Hydration

Juices

Although it may sound like a good idea to sip a soda on the beach, these will actually make you thirstier. Instead, opt for the goodness of juices such as pineapple (which contains tons of vitamins and bromelain, said to help fight inflammation) and watermelon (a real thirst quencher that helps keep memory sharp and mood stable, and carries important vitamins such as A and C).
 


Citrus Iced Tea

Tea is chock-full of antioxidants such as flavonoids, which are proven to help with anything from asthma to inflammation in the body. The citrus adds an extra punch of vitamin C and will act as a preservative to the precious flavonoids, and the flavonoids will in turn enhance the impact of vitamin C.

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