Breaking research out of Spain shows that the polyphenol content of the fruit is actually far higher than scientists previously thought.
This reminds me of a conversation I had a few years ago with Dr. John Berardi, a renowned sports nutritionist out of Canada. We discussed the irony of the fact that the more we learn about nutrition, the more we realize how important it is to simply eat whole, natural foods as opposed to taking a million different supplements in hopes of attaining good nutritional status.
Once again, research supports our hunch…and step # 1 in my book Set Your Metabolism on Fire: Eat Natural Foods as Mother Nature intended.
Scientists have found that previous methods of extracting and evaluating polyphenol content it apparently grossly underestimated the actual polyphenol content of fruit. 
Note: polyphenols are compounds found in various fruits and vegetables as well as in green tea. They seem to hav
e a number of health benefits including antioxidant potential.
According to researcher Sara Arranz in Madrid, “These polyphenols need to be treated with acid to extract them from the cell walls of fruit in the lab. If non-extractable polyphenols are not considered, the levels of beneficial polyphenols such as proanthocyanidins, ellagic acid, and catechin are substantially underestimated.”
In fact, she recently discovered that the nonextractable polyphenols are up to five times higher than extractable polyphenols. She found this after analyzing apples, peaches, and nectarines.
As I was telling my uncle just a couple of days ago, the single best change you can make to your diet is to eat more natural foods and less processed foods.
Speaking of which, I’ve got to run and finish eating my egg whites, quinoa, and blueberries.
Yours in health,
Dr Clay
Dr. Clay,
Was that quality combo of foods at the end a post training meal for you?