PC. Luis Quiroz Ravines
Research conducted over the past 20 years has shown that fruits and vegetables not only prevent malnutrition but also help maintain optimal health through a series of chemical components such as vitamins, minerals, flavonoids – saponins, phenols, isothiocyanates and various types of dietary fiber.
There is a growing consensus among doctors, nutritionists and researchers in the world of conventional medicine to finally accept that what you eat is directly related to their welfare and health. It begin to understand after much time, that vegetables and fruits contain elements that can fight disease and improve our health in many ways. For example, chemicals called phytochemicals from plants can reduce inflammation and eliminate carcinogens, while others can regulate the rate of cell reproduction.
Although recent research has found that fruits and vegetables do not provide much protection against cancer as believed, the body still needs some of its 25,000 phytochemicals to stay healthy.
Diets rich in vegetables can improve your health and reduce or prevent some diseases. The following are some of the combinations of nutrients and foods with potential benefits. Consuming vitamin C and carotenoids through fruit and vegetables seniors reach higher levels of reasoning and mental performance. Other foods rich in folic acid like spinach and broccoli cognositivas improve skills. The high potassium content of fruits and vegetables can help control high blood pressure. Phytochemicals found in cabbage activate enzymes that destroy carcinogens. Vitamin B6 bananas and folic acid, green vegetables can eliminate homocysteine which has been linked to heart attacks, hardening of arteries, stroke and dementia.
One of the biggest benefits of vegetables is that they provide bioenergetic fields and normalize pH levels that are generally acidic because foods high in fat and carbohydrates we eat daily. On the other hand eat more vegetables and fruits can protect from stomach cancer as reveals a study of 40,000 Japanese. Those who consumed more fruits and vegetables had a 25% lower risk of developing stomach cancer. However certain types were more beneficial than others. For example those who consumed white vegetables like cucumber and Chinese cabbage, were 52% lower risk of cancer and those who ate yellow vegetables like carrots lower risk to 36%. The fruit consumed only once a week, reduced the risk by about 30%.
It has also been shown that women who consume high amounts of vegetable protein are less exposed to the formation of gallstones. According to these results, the researchers recommended that women increase their intake of vegetable protein to avoid the likelihood of a cholecystectomy.
Fruits and vegetables also reduce the risk of lung cancer. The protective effect apparently arises from the content of flavonoid antioxidants effectively produced by the metabolism of plants. It is an established fact that eating fruits and vegetables is associated with a lower risk of lung cancer and some other melanomas, including skin and colon cancer.
But not any flavonoid makes a big difference. The quericetín, a flavonoid found abundantly in apples provided 95% of total flavonoids ingested in certain population studied. The researchers found 58% lower levels of lung cancer among those who consumed more apples. Since mold attacking the metal, oxidative stress caused by free radicals attack the molecular tissue body during oxygenation and antioxidants of fruits and vegetables eliminate these harmful free molecules. So eat more fruits and vegetables is a good a alternative for your welfare and health.
NOTE: Luis Quiroz Ravines is a Peruvian journalist specializing in Natural Health, author of an effective treatment to stop hair loss naturally. Learn MORE at: HairLossNaturalSolution.com