Let's talk Cruciferous vegetables.  Some of which include (bok choy, broccoli, Brussels sprouts, cabbage, cauliflower) and dark, leafy greens in this category  (collard greens, kale, spinach, Swiss chard)  Raw or cooked these vegetables are rich sources of antioxidant compounds like vitamins A and C and flavonoids that help reduce inflammation which as we know is the root cause of most problems in our body.  

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