The "Superfoods" Doctors Eat Every Day for Longevity

Lisette Marie

23. Red Cabbage: The Brain-Protecting Anthocyanin Source

Close-up of vibrant fresh vegetables on a cutting board, perfect for healthy recipes. Photo Credit: Pexels @Roman Pohorecki

Red cabbage is a simple, affordable food that doctors value for its concentrated anthocyanins, the pigments that give it its deep purple color. These antioxidants are potent protectors against age-related cognitive decline, as they readily cross the blood-brain barrier to reduce oxidative stress and inflammation in neurological tissue. Red cabbage is also rich in Vitamin K, crucial for brain and bone health, and its fibrous structure supports a healthy gut microbiome. Enjoy it shredded raw in salads or lightly fermented as a vibrant sauerkraut for a cost-effective, daily brain and gut boost.

24. Jicama: The Low-Starch, Resilience-Building Root

Mexican jicama and cucumber slices with chili powder and lime, served with sauces. Photo Credit: Pexels @Jonathan Reynaga

Jicama (pronounced HEE-kama) is a crisp, sweet root vegetable that doctors favor as a low-starch carbohydrate for longevity. Unlike potatoes, jicama is primarily composed of oligofructose inulin, a potent prebiotic fiber that feeds beneficial gut bacteria without significantly spiking blood sugar. Maintaining low, stable blood glucose is crucial for slowing metabolic aging. Jicama also contains significant amounts of Vitamin C and water, supporting hydration and collagen health. Enjoy this root raw, sliced into sticks for dipping, or added to salads for a refreshing, resilient-building crunch that nourishes the gut and protects metabolic function.

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23. Red Cabbage: The Brain-Protecting Anthocyanin Source

24. Jicama: The Low-Starch, Resilience-Building Root

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