Decrease Cancer Risk By Eating Rainbow Of Fruits, Vegetables
Micronutrients in brightly-colored produce may help decrease cancer risk. As John Basedow reports, researchers from Harvard Medical School and Brigham & Women's Hospital believe carotenoids, the pigments that give fruits and vegetables vibrant colors, have anti-cancer effects. Carrots, spinach and kale are particularly high in carotenoids.
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San Francisco's Crissy Field hosts an art exhibition
If you’ve recently walked through San Francisco’s Crissy Field and wondered what those huge iron sculptures were, you’ll now find out.
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