The nutritionist reveals the best way to consume vegetables to ensure maximum benefits for our body. Find it out!
Widely used in detox juices, cabbage It is part of the brassica group, which also includes broccoli, cauliflower, turnips and cabbage. Source of bioactive compounds, nutrients and antioxidants, this dark green vegetable guarantees numerous benefits for the health of our body. Subsequently, the Gisella Savioli, a clinical and functional nutritionist and herbalist, reveals five of them and explains the best way to consume kale. Watch!
Health Benefits of Kale
It has an anti-inflammatory and analgesic action
Kale tenders anti-inflammatory and analgesic actionas it is rich in magnesium, an important mineral for blood circulation, muscle contraction and relaxation.
According to Gisela, people suffering from physical pain or those who have difficulty relaxing can greatly benefit from consuming kale. “Include it in your menu every day,” she advises.
It benefits the intestine
Since it is rich in fiber, both soluble and insoluble, kale is a great ally for health. take care of intestinal functionhelping to prevent problems such as constipation.
Fights reflux and gastritis
Kale is stimulating mucus production AND improves stomach pHcounteracting symptoms such as reflux and burning.
Helps prevent cancer
A substance called Indole-3-Carbinol It is made by chewing cabbage and other foods from the cabbage family. “He acts like a chemoprotective agent, prevent the proliferation of tumor cells”, explains the nutritionist.
Stimulates detoxification
Hell yes phytochemicals and nutrients which stimulate the elimination of toxins from the body and fight the damage caused by free radicals.
How to consume kale?
To maximize the beneficial properties of kale, the best way is to consume it rawfor example in juices or salads.
If you are in the habit of removing the stems and throwing them away, be aware that this is not recommendedas they also contain nutrients that help our body.
The nutritionist recommends, whenever possible, to give preference to organic optionsas they are free of pesticides and other substances that can be harmful.
Oh, and when you notice that the cabbage has a yellowish color, you can rest assured: it is still suitable for consumption. “The greenness of the leaf is due to the richness of chlorophyll, but the yellowing process is also due to the fact that cabbage is very rich in carotenoids, such as lutein and beta-carotene, which are precursors of vitamin A”, guarantees Gisela.
Finally, the nutritionist remembers it carotenoids they bring even more health benefits, acting on ophthalmological and cardiovascular health.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
