Recent research by a team of university of the Zealand News in the cancer of the colonist discovered a very interesting phenomenon which throws the light on why the cancer of the colonist is almost non-existent in the race maorie. Naturally this fact created an additional advantage of the original study because if the reason for which the people indigenous maori avoided this disease could be found they would obtain invaluable information to help the constant combat to prevent the cancer of the colonist.

At the beginning they looked at the mode and discovered that the red bays and crimsons and the fruits formed more raised proportion of their mode than it made with the New Zealanders not-natives. Based on the common practice they realized of the value antioxydant of the fruit and supposed that the people non-Maories gained the same amount of antioxydants of other fruit and vegetables. This seemed to countermand any advantage outside that Maoris gained by having high mode out of red fruit and vegetables and crimsons. It was until they decided to check the antioxydant levels individually.

The results of controls independent of the antioxydant levels through a range of fruit and vegetables discovered that rather than these levels being the same ones, as generally thought of the beginning of the experiments, they vary considerably. For example the fruits with the red skins or crimsons like bays, plums, red apples and even the red peeled sweet potato have approximately four times the antioxydant levels of other fruit and vegetables. In this moment the whole project started to seem reasonable and the higher levels of ant-oxidants in a traditional mode maori indicated the reason of such bottom grades of cancer of the colonist in the race.

Research continues today but based on these results it rightly strong eating there more red strawberries, raspberries, currants, red cherries, plums, apples and of sweet potato in our daily modes. In fact any fruit or vegetable with a red skin or crimson contains approximately four times the antioxydant level of other fruit and vegetables and should thus be used in our modes for health reasons.

Somebody is dependent to raise the question of if frozen is as a good as a fresh fruit. I can only give one personal opinion and declare that all the times that we make cook, or freeze, of the food products changes us the chemical make-up of food and thus it is not very probable to be similar that it eating fresh and vintage. But, if frozen is very which is available then I guess his the best than anything.