Healing Properties Of Vegetables
Broccoli
Broccoli, "The
best prescription"
Broccoli is
bursting with the
cancer fighting fiber, beta
carotene
and vitamin C, plus folic
acid (which helps prevent neural tube
birth defects), bone building
calcium and boron.
There's more
potassium. (which helps
lower
blood sugar) Researchers have
also
found in broccoli a hidden cancer fighting chemical, sulforaphane, which
stimulates the activity of detoxifying
enzymes
in
the body.
Brown
Rice:
It contains
a substance called
oryzanol, which reduces LDL levels by as
much as 20 percent, (the high fiber rice bran found in brown rice may help lower cholesterol too) bonus, brown rice shines
in vitamin B6 and magnesium, while also providing
thiamine, (important for the
functioning
of nerves) niacin, copper and zinc.
And
it also has vitamin
E which, studies
show , strengthens the immune system and reduces
the risk of
heart disease and
cataracts.
Cabbage:
An
important member
of the cruciferous family of
cancer fighting vegetables.
It's anticancer key may be
the presence of a substance called indoles.
Scientists
think that one indole
in particular may help prevent breast cancer by decreasing
the
activity of
the
chemical
estradiol, which
is a precursor to the hormone estrogen.
(estrogen fuels the growth of certain tumors)
Carrots:
Best for their sky high beta
carotene
content.
A recent study of 87,000 female nurses found that those who
eat five
or more servings
a week were 68 percent less
likely to suffer a
stroke
than those eating one or fewer carrots
a month.
Other studies
have suggested that eating one carrot a
day may reduce the risk of
lung
cancer among
ex smokers.
Kale:
Another boon against
heart disease, this
under appreciated cruciferous
vegetable is especially rich
in beta carotene and vitamin C, both of which may reduce
the harmful effects of LDL cholesterol.
Kale is also packed with
fiber,
vitamin
B6. calcium, copper, manganese and potassium.
Pumpkin:
This fall favorite is very high in carotene content, just like its winter
squash cousins, butternut and hubbard.
All are fiber rich too.
Harvard researchers recently found
that women who ate of
fruits and vegetables
high in carotenes including beta
carotene
had a 39 percent lower risk of cataracts
requiring surgery than
women
who had the lowest carotene
intake.
Winter squash was
one of the strongest protectors.
Red Bell Peppers:
A better anticancer
pick than green peppers because
they contain extra
carotenes.
They also supply more potassium and vitamin C which, aside from
its antioxidant properties, also helps fight cancer by inhibiting the formation
in your body of carcinogenic nitrosamines. (nitrosamines form when you eat foods
containing
nitrites, such as bacon.)
Spinach:
A powerhouse
of antioxidants and virtually every nutrient
you can
think of.
It is a
particularly rich source of
folic acid, which may not only reduce
the risk of neural
tube birth defects but also protect against
cervical dysplasia, a
condition that precedes
cervical cancer.
Another benefit, the
Ongoing Harvard
Nurse's Health Study found
that women who ate spinach daily were 43 percent
less likely to suffer a stroke than
those
who
ate spinach once a month or
less.
Sweet Potatoes:
These pack almost twice
as much fiber
and significantly more beta carotene
than
white or red potatoes.
In the Harvard Nurse's Health
Study, women
who took 15
to
20 milligrams of beta carotene a day (1/2 cup
of mashed sweet potatoes has
13 milligrams) had a 39 percent
lower risk for heart attack than women who consumed less than 6 milligrams of
beta
carotene a day.
Tomatoes:
Contain lycopene, a
chemical also found in red grapefruit,
which is thought to help prevent some
cancers.
Tomatoes also supply respectable
amounts
of vitamin A and C, as well
as fiber and potassium.
