From: Yulia Berry, Boston, USA
Date: Sunday January 17, 2016
oday the science behind the health benefits of vegetables is growing rapidly. Researchers have discovered that in addition to nutrients, vitamins and minerals, vegetables contain a various group of natural biologically active plant substances, so-called phytonutrients or phytochemicals, which plants produce to protect themselves against stress. Health experts believe these natural substances are also beneficial for human health.
Phytochemicals are natural bioactive compounds produced by plants that work with nutrients and dietary fiber to protect against disease. Currently, the term is being used only for those plant chemicals that may have health-related effects but are not considered essential nutrients (proteins, carbohydrates, fats, minerals, and vitamins).
Research suggests that phytochemicals, found in fruits, vegetables and nuts, may help slow the aging process and reduce the risk of many diseases, including cancer, heart disease, stroke, high blood pressure, cataracts,
osteoporosis, and urinary tract infections.
The natural pigments that give vegetables and fruits their characteristic colors is just one important group of phytochemicals. Some of the pigments in vegetables, for example beta carotene in carrots and sweet potatoes, lycopene in tomatoes and lutein in spinach, have antioxidant properties. Antioxidants have the ability to block or reduce damage of cell’s DNA from harmful free radicals produced in the body. Each color group has a unique combination of nutrients and phytochemicals that has been associated with specific health benefits, such as heart health, vision health, bone health, a healthy immune system, and risk reduction for different kinds of cancers.
Some phytochemicals, like Indoles, which are found in cabbages, stimulate enzymes that make the estrogen less effective and could reduce the risk for breast cancer. Allyl sulfides, another group of phytochemicals found in onion and garlic, stimulate enzymes that help the body get rid of harmful toxins and strengthen the immune system.
modulate hormone metabolism
stimulate the immune system
have antioxidant, antibacterial, anti-carcinogen, antiviral and anti-inflammatory properties.
The 1970’s saw a revolution happen within the food science community, when researchers began to see links between what people ate and their general health and longevity. Around this time, doctors began to become concerned about the supposed link between dietary cholesterol and heart disease and cancers. While this link turned out not as important as scientists once figured (eating cholesterol does not necessarily lead to dangerously high cholesterol levels in the blood) it did mark the beginning of a trend. Doctors, researchers and people themselves began to shift their focus from merely treating an ailment, to actually trying to prevent it.
Studies surrounding folic acid and its role in the health of pregnant women and their children also helped spur on the phytochemical revolution. Studies done on pregnant women showed that a diet lacking in sufficient amounts of folic acid led to higher rates of neural tube defects such as spina bifida. Other studies found that a diet deficient in Folic Acid (B-9) along with B6 and B12, led to higher level of homocysteine (an amino acid linked to fat build up in the arteries) in the blood stream and greater incidences of heart attack and stroke.
Since then, population studies were conducted which examined the link between people’s diets and their general health and well being. In one epidemiological study the health of Japanese Americans who ate a typical American diet was compared to Japanese people who ate a more traditional diet. Another such study focused on the diet of the French population as compared to the standard American diet. Hundreds of these population studies were done and researchers soon started seeing a link between diets high in plant based foods and lower rates of cancer, diabetes and heart disease.
Another study involved senior citizens who ate a diet rich in fish, grains and vegetable compared to those who were more particular in what they ate. In this study, those that ate more veggies had the tendency to lead more active lives thus showing a link between health and diet. Other studies showed a link between whole grains and vegetables and a 40 percent drop in colon cancer. A study on women found that those who ate a diet rich in fruits and vegetable had a 25 percent lower risk of getting breast cancer.
Why Fruits and Vegetables are Better Than Supplements
In contrast, supplements or pills contain large doses of only one or two phytochemicals. These isolated supplements have not proven to be effective or even safe.
You can prevent many disorders and delay aging by just following the simple guide line:
every time you eat, fruits and vegetables should be half of what you eat.
Scientists are learning more about the role that diet plays in disease prevention, the interactions among foods and their elements, such as fiber, nutrients, and phytonutrients that strengthen their health-promoting abilities and continue to discover other benefits as well, which makes vegetable and fruit research a very active and exciting field.
Based on scientific evidence, it is clear that the safest and most effective treatment for various diseases are right in our households. A mixture of natural fruits, vegetables and herbs are some of things needed to prevent or cure disease.
Folk Medicine has collected home remedies using vegetables for many centuries. Every vegetable has a unique well-balanced chemical composition. The newest research just acknowledges the folk wisdom in the ability to prevent and cure diseases and improve overall health by combining the right natural ingredients in right proportions.
The other ingredients used in these home remedies besides vegetables are natural honey, alcohol and some herbs. That’s it.
No chemicals, no side effects.
All home remedies in this book have been tested by generations and gave great results!