Bright Colored Fruits and Vegetables Lowered Risk of Developing Lou Gehrig’s Disease

According to a new study, consuming bright orange, red and yellow fruits, as well as dark-green vegetables may help prevent or delay amyotrophic lateral sclerosis, also known as ALS or Lou Gehrig's disease. ALS is a progressive disease that usually sets in between the ages of 40 and 70, typically developing in more men than women, which causes the muscles to waste away and eventually results in paralysis. Researchers found that an increase in carotenoids, specifically beta-carotene and lutein, might reduce the risk for this neurological illness that attacks nerve cells in the brain and spinal cord. Carrots, yams and mangoes are rich in the antioxidant beta-carotenes, and spinach, collard greens and egg yolks are good sources of lutein. The study also discovered that diets high in the antioxidants lycopene, beta-cryptoxanthin and vitamin C have not been shown to reduce the risk for ALS.