‘Green’ Your Blood

by HealthyFood 1 views0

Kale, Swiss chard, collards, bok choy, cabbage, watercress, spinach, arugula, and lettuce are some of the most nutritionally packed foods we know. They are brimming with fiber along with vitamins (including vitamin A, B, K, B9 or folate and C), minerals like calcium, zinc and magnesium, as well as omega-3s, amino acids, and many antioxidants that may help to protect you from heart disease, diabetes, and perhaps even cancer.

Eat Your Greens

Scientists from the Universities of Southampton and Cambridge have identified how a simple chemical called nitrate, found in leafy green vegetables, can reduce the thickness of blood, decrease instances of dangerous clots forming, help a diseased heart to function more efficiently, help produce more of a compound that widens and opens blood vessels and help change bad white fat cells into good brown, fat-burning cells, which combat obesity and reduce risk of type 2 diabetes.

Leafy greens are also rich in fiber, an important nutrient for weight loss and maintenance because it keeps you feeling full and helps control your hunger. Fiber can also lower cholesterol and blood pressure, and help to temper blood-sugar swings by slowing the absorption of carbohydrates into your bloodstream after meals. This too lowers your risk of cardiovascular disease and type 2 diabetes. Leafy greens also contain a lot of water, which helps keep you hydrated and contributes to beautiful skin and hair.

Some leafy greens, like collards and kale, are particularly rich in calcium, which helps keep your teeth and bones strong and reduces your overall risk for osteoporosis. Calcium also contributes to muscle function and blood-pressure management. Leafy greens contain potassium as well, which further protects against osteoporosis and helps manage blood-pressure levels.

The antioxidants like vitamin C, lutein, and zeaxanthin that are contained in leafy greens may help reduce your risk of cataracts and macular degeneration. Vitamin C helps the body make collagen too; collagen is a major component of cartilage that aids in joint flexibility, may reduce your risk of arthritis, and keeps your skin and hair healthy and beautiful. Research shows vitamin C may also slow bone loss and decrease the risk of fractures.

Leafy greens that contain beta-carotene, such as collard greens, spinach, and Swiss chard, contribute to the growth and repair of the body’s tissues. Beta-carotene may also protect your skin against sun damage. Beta-carotene is converted to vitamin A in the body, and food sources of beta-carotene are the best way to get your vitamin A fix, since extremely high doses of vitamin A in supplements can be toxic and lead to bone, liver, and neural disorders as well as birth defects. Food sources of beta-carotene are entirely safe, though, since the body regulates how much beta-carotene is converted into vitamin A.

Leafy greens are an excellent source of folate, which can reduce your risk of cardiovascular disease and memory loss. And since folate contributes to the production of serotonin, it may help ward off depression and improve mood.

The vitamin E found in green leafy vegetables works with vitamin C to keep skin healthy as you age. This vitamin also helps protect your skin from the sun’s damaging rays and may help reduce your risk of cataracts and macular degeneration.

Finally, you have an abundance of options how to consume these leafy greens as they are some of the most versatile vegetables on the planet. They can be used as the main ingredients in salads, as decorations on gourmet dishes, and as wrap substitutes for burger buns and tortillas. They can be blended with fruits for smoothies or juiced with other vegetables. They’re even sold in powdered form and liquid extracts.