Healthy Food

Every living cell in your body is made from the food you eat. If you consistently eat junk food then you’ll have a junk body. - Jeanette Jenkins

The benefits of consuming the following food/fruits. The information is taken from Facebook posts by ‘Food IQ’. 👉 HERE I do not know how true, or accurate they are. But I do know that consumed in moderation, they will not do you any harm.

Pistachios are the world's most concentrated food source of Melatonin. While most supplements provide 1-3mg of synthetic melatonin, a 2-ounce serving of pistachios provides a massive, bioavailable dose alongside Vitamin B6 and Magnesium, which help convert tryptophan into serotonin. Eating these 60 minutes before bed provides a "timed-release" effect that helps you fall asleep and stay asleep without the "hangover" of pills. – A Facebook post by ‘Fruit IQ’

Peppermint contains specific terpenes (like menthol) that act as "choleretics." When these hit your digestive system after a heavy meal, they signal the gallbladder to contract more forcefully. This floods the small intestine with bile, which emulsifies fats—breaking them down into tiny droplets that your body can process. This prevents the "heavy" feeling, bloating, and indigestion associated with high-fat foods. – A Facebook post by ‘Fruit IQ’

The active compound in olive leaves, Oleuropein, has been shown in 2026 trials to increase the expression of UCP1 (Uncoupling Protein 1). This protein is what makes "brown fat" special; it "uncouples" the calorie-burning process from energy production, meaning your mitochondria burn calories simply to generate heat. Taking this extract mimics the metabolic benefits of extreme cold exposure without you having to freeze. – A Facebook post by ‘Fruit IQ’

Rice is an incomplete protein because it is low in the amino acid lysine. Nutritional yeast is a "complete protein" and exceptionally high in B-vitamins. Just two tablespoons provide 5 to 8 grams of protein and over 300% of your daily Vitamin B12. When you mix the "cheesy" flakes into grains, you fill the amino acid gaps, turning a simple side dish into a high-performance muscle-recovery meal without the saturated fat of actual cheese. – A Facebook post by ‘Fruit IQ’

Black garlic is produced through a low-heat fermentation called the Maillard Reaction. This process converts the unstable "Allicin" into a much more stable and potent antioxidant called S-Allyl-Cysteine (SAC). SAC is nearly 100% bioavailable and is one of the few antioxidants that can easily cross the blood-brain barrier to protect neurons. Plus, the fermentation removes the "garlic breath" and the sharp bite. – A Facebook post by ‘Fruit IQ’

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