Do you eat your greens?
Superfoods (Super Heroes of the Food World)
Yes you’ve heard it before…..there is such things as super foods and didn’t your mum always say “Eat your Greens”….
Watercress, Broccoli, Spinach, Sprouts, Parsley and Kale will help lower Estrogen Levels (want to get rid of that Bum & Thigh FAT?….then these are the Super foods you need….they are like the SuperHeroes of Bum Fat assassination)
Green Leafy Veggies are the dogs wassits…..here is why:
Reduce risk of Heart Disease and Cancer
Contain easily digestible proteins, enzymes and vitamins.
They act as transfusions for Blood Health
They act as a tonic for the Brain and Immune System and a cleanser for the Kidneys (like Clearasil for the Kidneys)
Good sources of Fibre and Iron
GREAT for helping estrogen balance in hip, bum an thigh fat
Helps reduce FAT from those stubborn areas
Help regulate bodys PH Levels
Helps eye sight
Increases the Livers ability to detoxify
Contains LOTS of Vitamins and Minerals that are ESSENTIAL for the Body
Improve the functioning of the Immune System
Support the Cardiovascular System
Green plant foods balance your pH. Many modern foods are acidic in nature and can lead to health issues, so balancing your body with neutralizing foods like greens keeps your body’s pH at a healthier level.
Some dark greens include omega-3 essential fatty acids, which are important to many of the body’s functions, especially for brain function.
Chlorophyl in green plants acts as a blood detoxifier.
They are high in nutrients and enzymes necessary for your body to function, such as iron, calcium, potassium, and magnesium and vitamins, including vitamins K, C, E, and many of the B vitamins. (Dead foods like white bread, refined sugar, cookies and the like rob you of health and vitality.)
In greens, you’ll find a variety of phytonutrients including beta-carotene, lutein, and zeaxanthin, which protect your cells from damage and your eyes from age-related problems.
Greens are powerful antioxidants, and they support the immune system.
And these are just some of the benefits of eating greens. Living a longer more productive life is the best one!
Kale: This nutrition powerhouse “offers everything you want in a leafy green,” says Nussinow, who gave it her first-place ranking. It’s an excellent source of vitamins A C, and K, has a good amount of calcium for a vegetable, and also supplies folate and potassium. Kale’s ruffle-edged leaves may range in color from cream to purple to black depending on the variety.
Spinach: Popeye’s favorite vegetable has 20 calories per serving, plus it’s packed with vitamins A and C, as well as folate. And because heat reduces the green’s oxalate content, freeing up its dietary calcium. Spinach leaves can be cooked quickly in the water that remains on them after rinsing, or they can be eaten raw in salads. This mild-flavored vegetable can be added to soups, pasta dishes, and casseroles.
Broccoli: Rich in vitamin C and is also a good source of vitamin A, potassium, and folate. Americans eat about 6 pounds of it a year. Its stalks and florets add both crunch and color to stir-fries. While some kids may call this veggie “trees,” they often like it best raw or steamed with a yogurt-based dip.
Cabbage: Although paler in color than other leafy greens, this cruciferous vegetable is a great source of cancer-fighting compounds and vitamin C. Available in red and green varieties, cabbage can be cooked, added raw to salads or stir fries, shredded into a slaw, or made into sauerkraut.
Watercress is a leafy green vegetable with a peppery flavor and is often added to salads or used on top of sandwiches. It is a good source of beta-carotene, lutein, and zeaxanthin, antioxidants that may prevent and manage arthritis, cataracts, and macular degeneration, as well as maintain healthy hair and skin. Watercress is also a good source of vitamin K, which may prevent bone fractures.
There are various types of lettuce, but all of them are leafy green vegetables and are low in calories, making them a terrific addition to any weight-loss plan. Some types of lettuce, such as romaine, green leaf, red leaf, bibb, and butterhead, are good sources of antioxidants, including beta-carotene, lutein, zeaxanthin, and quercetin, which help prevent arthritis, cataracts, and macular degeneration, as well as maintain healthy hair and skin. Lettuce is also a good source of potassium, a mineral involved in managing blood pressure and preventing osteoporosis. In addition, all lettuce varieties contain vitamin K, which may prevent bone fractures.
Arugula (also known as rucola and rocket) is a cruciferous and leafy green vegetable with a peppery taste and is often used in salads. It is a good source of potassium, a mineral involved in managing blood pressure and preventing osteoporosis. Arugula may help boost memory due to phytochemicals — antioxidants found in all cruciferous vegetables. Like other salad greens, arugula is very low in calories, which makes it a great addition to any weight-loss plan.
Dark green leafy vegetables are, calorie for calorie, probably the most concentrated source of nutrition of any food. They are a rich source of minerals (including iron, calcium, potassium, and magnesium) and vitamins, including vitamins K, C, E, and many of the B vitamins. They also provide a variety of phytonutrients including beta-carotene, lutein, and zeaxanthin, which protect our cells from damage and our eyes from age-related problems, among many other effects. Dark green leaves even contain small amounts of Omega-3 fats.
Perhaps the star of these nutrients is Vitamin K. A cup of most cooked greens provides at least nine times the minimum recommended intake of Vitamin K, and even a couple of cups of dark salad greens usually provide the minimum all on their own. Recent research has provided evidence that this vitamin may be even more important than we once thought (the current minimum may not be optimal), and many people do not get enough of it.
Regulates blood clotting
Helps protect bones from osteoporosis
May help prevent and possibly even reduce atherosclerosis by reducing calcium in arterial plaques
May be a key regulator of inflammation, and may help protect us from inflammatory diseases including arthitis
May help prevent diabetes
Vitamin K is a fat-soluble vitamin, so make sure to put dressing on your salad, or cook your greens with oil.
As a general rule, you should aim to eat at least five servings of vegetables daily (that’s about 2 ½ cups of cooked vegetables), and that includes leafy greens. As long as they’re prepared in a healthy way, leafy greens, like other nonstarchy vegetables, are a great addition to your diet and offer countless health benefits.
Leafy greens are full of vitamins, minerals, and disease-fighting phytochemicals. They are 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 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 cataractsand 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.
Greens have very little carbohydrate in them, and the carbs that are there are packed in layers of fiber, which make them very slow to digest. That is why, in general, greens have very little impact on blood glucose. In some systems greens are even treated as a “freebie” carb-wise (meaning the carbohydrate doesn’t have to be counted at all).
Struggle to get them into your diet? Maybe these ideas will help
Add your greens to Smoothies…yes I know it sounds crazy BUT I add Spinach to nearly every Smoothie I make and all it does it turn the actual drink green…you cannot taste it at all and its a GREAT way to get your daily intake….
Make a stir fry and throw all diff veggies in, mix with meat and rice/cous cous and then it wont seem too much
LOVE a roast? substitute a few potatoes for some veggies
Make a Salad….pack it with all ur fav veggies and enjoy
Experiment…you never know you might surprise yourself
With all the benefits mentioned above, you would be crazy not to get more greens into your diet!!!!
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