Vegetables cooked simply, without animal fats and spices, but with the addition of milk and cream, is the healthiest food. Such nutrition provides the body with useful substances, gives it endurance, promotes clear thinking, which cannot be achieved by eating sharp, exciting dishes. Speaking about the useful and medicinal properties of vegetables, we rather mean a warning and not just a cure.
It is believed that a diet with a huge amount of vegetable prevents the occurrence of serious illnesses. Omega-3 fatty acids are most likely the most valuable component of such a product. These acids are useful for many aspects of our health. However, the omega-3 acids are known for their ability to increase the function of immunity, heart health, and mental performance. They can reduce the risk of allergies in children, type 2 diabetes, arthritis, etc. Another advantage is that water inhabitants live in a wild environment, and they are not “fed” with antibiotics. In addition, the vegetable cannot be frozen, which means that you take only fresh food. Vegetable always contains few calories and fat. For example, green vegetables they are also rich in vitamin B 12 and zinc. And in the armor contains vitamin B 12, iron and important minerals. Here are more imperative health benefits of vegetables mentioned below:
Scientists have proved that the use of fresh vegetables and fruits is to reduce and normalize blood pressure. A special diet for hypertension was conducted. The main feature of this diet is the inclusion in the diet of a large number of fruits, vegetables, low-fat dairy products and at the same time a limited amount of saturated fat. The researchers found that hypertensive patients following the DASH diet reduced systolic blood pressure (upper) by 11 mm Hg, and diastolic blood pressure (lower) by 6 mm Hg, as well as if patients took medications.
Numerous studies prove the benefits of vegetables and fruits. There is a direct relationship between the consumption of these products and a reduction in the likelihood of developing cancer. For example, scientists from the World Cancer Foundation and the American Cancer Research Institute say that non-starchy vegetables such as lettuce, broccoli, cabbage, cabbage, garlic, onions and some fruits protect against the development of malignant tumors of the mouth, larynx, esophagus, and stomach.
The results of many studies also show that the use of tomatoes rich in carotenoid-lycopene, and other products that make up this component, can prevent the development of cancer of the throat, lungs, prostate and oral cavity.
A study was conducted based on the Nurses ‘Health Study, which involved 66,000 women, 85,104 representatives from Nurses’ Health Study II, and З6,17З men from the Health Professionals Follow-up study who did not have any serious chronic illnesses. Based on the information received, scientists concluded that the use of a large number of fresh fruits, and especially apples, grapes, blueberries, reduce the risk of type 2 diabetes.
Gastrointestinal vegetables in the diet support the health of the digestive tract. Due to the cellulose contained in them, the pressure in the sections of the gastrointestinal tract decreases and the development of diverticulosis is prevented. In addition, the use of these products can relieve irritable bowel symptoms, relieve or prevent constipation.
Fresh vegetables are good for the eyes inclusion in the diet of fruits and vegetables prevents the development of age-related diseases – cataracts and macular degeneration.
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