Common foods producing the (PPO - “polyphenol oxidase”) enzyme include mushrooms, apples (likely non-peel portions), avocados, and lettuce.
Added to banana and beet greens, as PPOs, from the story.
Flavanol sources (from the write up): Apples (likely peel), pears, blueberries, blackberries, grapes, cocoa, and tea.
The key to not losing 84% of your key flavanol antioxidants in your meal is to ingest PPOs and flavanols in separate meals or occasions.
I have a tablespoon of Hersheys Cocoa unsweetened in my first morning coffee almost everyday. I add about 10 little dark chocolate chips 72% to give a bit of sweetness. Theobromine is my blood pressure friend, takes 2 hours to kick in.
Good to know! I always add beet greens because they come free with the beets.
I’m about 90% carnivore. Guess I’ll have to live my life without flavonoids. Of course, with almost all diet research, the problem is association doesn’t mean squat.
Bananas in smoothies are a big part of how my wife got fat. She’s loosing weight now that she has cut out her smoothies. A fruit smoothie can be a sugar bomb pretending to be healthy...
This really sucks to know, but know I guess I must.
I really love bananas in my smoothie.
I love bananas. I guess I can’t put them in smoothies, though. Darn.