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THE MIRACLES OF GREEN VEGGIES

Green vegetables are the most commonly missing element in modern diets. Learning to incorporate dark green vegetables in the diet is essential for a healthy body and a robust immune system. When you nourish yourself with green vegetables, your body will naturally filer aside meals that hurt you. Green vegetables help you build your inner jungle and strengthen your blood and respiratory system.

Green-vegetables

Green vegetables are also highly alkaline food, which are beneficial for the people who live exposed to high levels of pollution in urban areas. The alkaline minerals in our bodies are used to neutralize the acidic conditions caused by the environment around us. Green vegetables help to replenish our reserves of alkaline minerals and continue filtering pollutants. The color green is associated with spring, the time of renewal, refreshment and vital energy. In Traditional Chinese Medicine, the green color is related to the liver, emotional stability and creativity.

From a nutritional point of view, green vegetables are high in calcium, magnesium, iron, potassium, phosphorus, zinc and vitamins A, C, E and K. They are loaded with fiber, folic acid, chlorophyll and many other micro-nutrients and phytochemicals . Though organic vegetables are recommended; eating non-organic vegetables is much better than not eating any at all! Some of the proven and potential benefits of eating leafy greens include:

  • Purifies Blood
  • Prevents cancer
  • Improves circulation
  • Strengthens the immune system
  • Help maintain a healthy intestinal flow
  • Promotes constant subtle energy through the day
  • Improves the function of the liver, gallbladder and kidneys
  • Eliminates congestion, especially in the lungs to reduce mucus

There are a variety of green vegetables to choose from, so find the ones you like and eat them often. If you get bored of your favorite, be adventurous and explore new plants that you’ve never tasted. Broccoli is an option that is very popular with adults and children. Also bok choy, collard greens, kale, cabbage, watercress, mustard greens, broccoli rabe, dandelion and other dark green leaves. Green cabbage is very good, raw or cooked, or in the form of sauerkraut. Arugula, endive, radicchio, lettuce, mesclun and wild herbs are eaten, usually raw; but they can be consumed in any creative way that you like.Spinach, chard and beet greens are best if eaten in moderation as having a high content of oxalic acid, which inhibits calcium absorption in these foods. However, rotating among a variety of green vegetables should not cause any nutritional consequence relative to calcium.

Cooking green vegetables

It deals with different methods, such as steamed, boiled, sautéed in oil, stir in water, cooked with very little water or lightly pickled (as in a pressed salad) Boiling the plants puts them chubby and relaxed. Boil them for less than a minute, so the nutrients in vegetables are not lost in the water. You can also take the water in which you cooked as a healthy broth or tea if you are using organic vegetables. Steam cooking makes them more fibrous and hard, which help you feel fuller for longer. This a good way to help control the appetite of those trying to lose weight raw salads are also an excellent way of preparing green vegetables. They are refreshing, cool the body and provide live enzymes.