In the midst of all of the frenzy over women and multivitamins and vitamin E and prostate cancer, an important news release got lost in the shuffle.
Researchers reported in the journal Cell that green cruciferous vegetables (such as bok choy and broccoli) contain a chemical signal that ensures that the immune cells in the skin and gut are functioning properly. In fact, the study found that when healthy mice were fed a “vegetable-poor” diet for several weeks, 70 to 80 percent of these protective immune cells disappeared.
That’s just one more reason, among many, to eat your greens…
In a study published in the journal Neurology, researchers from Rush University in Chicago discovered that eating an average of 2.8 or more servings of vegetables a day over a six-year period slowed cognitive decline by 38 to 40 percent. Those that provided the most powerful protection were leafy greens.
Plus, we’ve long known that greens are overflowing with phytonutrients, fiber, enzymes, and antioxidants such as vitamin E. Not only do they lower the risk of cognitive decline, these vegetables help give you more energy, promote healthy digestion, and improve overall health.
That’s why I recommend that all my patients and readers center their meals around vegetables—especially greens. Eat salads with dark green lettuce. Sauté spinach with garlic for a gourmet side dish. Serve cooked collards, kale, and mustard greens with barbecued chicken for a down-home treat. The possibilities are endless.
Now it’s your turn: What’s your favorite way to eat green vegetables?
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