Mama Was Right
by Willie Victor
I’m wild about leafy green foods – they do wonders for the body, as they’re rich with nutrients that reverse and prevent disease. All will do you good, but in general, the darker the green, the more nutritious. For instance, romaine lettuce has eight times the vitamin A and six times the vitamin C as iceberg lettuce.
Spinach, broccoli, kale, collard greens, chicory, Swiss chard, okra, Brussels sprouts, and sea vegetables are all packed with:
Enzymes – Dark green foods have enzymes that are responsible for every chemical reaction in the human body.
Chlorophyll – Chlorophyll is identical to human blood except that the center of chlorophyll is magnesium and the center of blood is iron. Chlorophyll increases oxygen throughout the body and releases carbon dioxide, which helps prevent disease incubation.
Calcium – Calcium supports muscle, heart and digestive system health, the function of blood cells, and builds bone. Green foods have far more calcium than milk, and should be consumed even by those who don’t have a dairy intolerance.
Vitamin K – This vitamin helps bones absorb calcium, helps blood to clot, and regulates inflammation, protecting us from such diseases as arthritis, lupus, and multiple sclerosis.
Trace Minerals – Trace minerals are the raw materials that make our T-lymphocytes (T-cells), which play a central role in our immune systems. Up to 35% of the mass of many sea vegetables such as Nori and Kombu are just minerals, making them an excellent source of these nutrients. Trace minerals are often absent from processed foods, and while we can obtain them from synthetic sources, those can, unlike minerals from foods, build up in our bodies, creating toxicity.
The four major benefits eating green foods gives us are:
Aids Digestion – Processed foods, such as pizza, fries, and cake attach to the intestinal walls, where they putrefy and become toxic. Green foods have digestive and antioxidant enzymes that help slough off this accumulation, and fiber that shortens the time waste spends in the intestinal tract. Additionally, green foods contain potassium and cell salts. The potassium causes the bowels to contract and the sodium causes it to expand, squeezing waste down and out.
Increases Alkaline – Food digests either into an alkaline or acid ash; green foods digest in an alkaline. We want some acid in our system, but the average American has far too much. An overly acidic body is a perfect medium for cancer and disease. Alkalizing the body is one of the most powerful ways we can interrupt carcinogenic incubations. It also helps prevent osteoporosis, acid reflux, and indigestion.
Regulates Blood Sugar – If you’ve read my previous articles, you know how important such regulation is. Green foods alkalinize the small intestine, which steadies the rate of glucose passing through the intestinal barrier. This is why people who are hypoglycemic or diabetic should eat lots of green vegetables.
Reduces Cancer Risk – Researchers for the American Institute for Cancer Research found that carotenoids in dark green leafy vegetables can inhibit the growth of certain types of breast cancer cells, skin cancer cells, lung cancer and stomach cancer. Another study done by the American Cancer Society at the Fred Hutchinson Cancer Research Center stated that men who eat plenty of green vegetables in the cruciferous family can lower their risk of prostate cancer by 41%.
It’s amazing that something that holds such healing power can be found in our grocery stores. Eaten regularly, greens can have a profound impact on our well being.
Don’t like the green stuff? Check out Chef Tom’s recipes. You might be pleasantly surprised.
Great article Willie,
Thanks for all the info, which the article is packed with. Appreciate it.
ps. You hosted a wonderful networking event this week. Great job.