Artichoke
Elegant and delicious, these vegetables have been eaten since the Roman times and helps with digestion since 16th century. Artichokes are helpful for the liver, kidneys, and gallbladder. They are not botanically related to the Jerusalem Artichoke.
- Artichokes are eaten to help with digestion, the liver, and the gallbladder. They increase bile production, and relieve liver or gallbladder-related discomfort.
- These vegetables can reduce fat and cholesterol levels by eating them alone
- They can also increase the flow of urine and relieve fluid retention
- Artichokes contain insulin, a necessary hormone for digestion, so it is highly recommended to diabetics. They may also limit the rise of sugar levels in the blood after eating.
- You can eat large or small artichokes, raw or lightly cooked, when there is any opportunity for them. Canned or bottled baby artichokes and heart artichokes are good alternatives.
Broccoli
Broccoli has a buttery and tender tasting that prevents cancer and increases health. As part of the cabbage family, broccoli is rich in many nutrients and also contains chemicals that helps to prevent cancer.
- People who eat broccoli daily have a lower risk of attaining lung cancer. People who eat more cruciferous vegetables, just like the broccoli, will have a lower chance of colon cancer.
- Since broccoli has high amounts of antioxidants, broccoli can decrease heart disease, stroke, cataracts, a cancer of the retina, and cancer
- Folic acid prevents a baby from having spina bifida, mainly found in purple sprouting broccoli. The iron found in broccoli, and folic acid, can either correct or prevent anemia.
- It has very high amounts of B vitamins, calcium, iron, and zinc
- Purple sprouting and green broccoli contain more calcium and folic acid than other varieties of broccoli. About 1-3 6 oz. (170g) servings of broccoli a week lowers the risk of cancer.
Carrot
Carrots are the richest common source of beta-carotene, which gives the vegetables their orange color. They are useful for the body to convert vitamin A. They also have many other health benefits.
- People who eat carrots regularly, even smokers, are far less likely to suffer from lung cancer. Carrots have high amounts of beta-carotene, but the pills do not have the same results as the vegetable has.
- Carrots can reduce the cancers of bladder, cervix, colon, prostate, larynx, and esophagus by 50%, and 20% less risk of breast cancer
- If you eat 7 oz. (200g) of raw carrots a day for three weeks, then your cholesterol levels will be reduced by 11%. If you stop eating carrots, then the cholesterol levels will rise again.
Lettuce and Salad Greens
There are more than one hundred types of lettuce and salad greens. Although many people consider them as only being water, the leafy salad greens contain nutritious amounts of vitamins, minerals, and antioxidants. They have an important advantage, because they are almost always edible when raw.
- Lettuce guards against stomach cancer
- The amounts of carotene and vitamin C in the outer level of leaves are 50 times higher than the pale inner leaves. This high intake of antioxidants lower the rates of cancer, heart disease, stroke, and cataracts.
- They contain adequate amounts of folic acid and iron. Pale lettuce has the same amount of folic acid as green lettuce; endives and chards are good sources of the acid. Endive is the richest source of iron, with 2.8mg per 3½ oz. (100g) serving, while Boston lettuce has 1.5mg per 3½ oz. (100g).
- Radicchio, Belgian endive, curly endive, escarole, and other bitter salad greens helps with the function of the liver and stimulate digestive fluids, in which traditional medicines were used to help treat gout and rheumatism
- The white “milk” that leaks from a cut lettuce has been used to calm nerves and help with sleep since Roman times
- It is best to eat lettuce freely, preferably organic, because the large surface area of the leaves are exposed to many pesticides. If you eat dressing in most of your salad meals, use low-fat dressings for a healthier diet.
Onion
Many people already eat onions often. Their volatile smell, when a fresh onion is cut, is linked to their health benefits, so you may want to consider fresh onions rather than commercial onion products.
- If you add some onion, preferably raw, in a high-fat meal, then you are less likely to have a rise in cholesterol, which promotes blood clotting in your body. Onions also reduce total blood cholesterol and raise “good” cholesterol.
- Onions help fight off infectious illnesses, such as colds, coughs, bronchitis, and gastric infections
- Freshly cut onions discourage asthma
- Flavonoids and allium compounds in onions reduce the risk of cancer
- Freshly cut raw onions have more health benefits than cooked onions, so eating 2 oz. (60g) of onion a day can give you good health benefits to your body.
