Food Diet Remedy

Kale is a member of the brassica family. The brasicca family is vegetable royalty that counts cabbage and broccoli among its relatives. It’s rich in potent cancer-fighting substances called indoles, and loaded with bone-building vitamin K. Kale has the highest antioxidant rating of any vegetable and is extremely low in calories. It is a very good source of iron, calcium, vitamin C, vitamin K and Carotenoids (which provide vitamin A).

Kale freezes well and actually tastes sweeter and more flavorful after being exposed to a frost. Tender kale greens are great additions to salads. Try it tossed with olive oil, a few dried cranberries and some pine nuts.

Kale is used in many traditional and national dishes. Many communities in the area in north western Germany have a yearly kale festival which includes the naming of a “kale king”.In Japan, kale juice (known as aojiru) is a popular dietary supplement.

Kale is often also used to make green vegetable drinks. Here is a recipe that can help brighten up your eyes: 6 carrots, 1 large handful collard greens, kale, mustard greens or parsley.

Kale can also be added to make a nutritious shake. Simply combine fruit juice with a banana and a bunch of kale leaves. Blend until smooth.

Here is a list of 3 superfoods that are rich in antioxidants:

* Beans. Beans that contain the most antioxidants
are small red beans, red kidney beans, black beans, and pinto beans. Small red beans were actually found to be the best antioxidant source of any food!

* Fresh fruits. Apples are rich in antioxidants but so are blueberries, cranberries, blackberries, raspberries, strawberries, cherries, and plums. These are all tasty ways to get your antioxidants. For apples, choose red delicious, granny smith, and gala apples. They have more antioxidants than other varieties.

* Artichoke. While some people cringe at the thought of eating an artichoke heart, they might be more inclined to chow down when they find out they’re one of the top ten best sources of antioxidants.

If you don’t eat enough of these foods, then consider getting antioxidants from supplements. Look at the bottle labels before you buy; supplements need to come from natural sources, not be artificially manufactured. That way you’ll get the best benefit for your money. The best supplements for antioxidant properties are: Vitamin C, Vitamin E, selenium, carotenes, copper, and zinc.

Instead of buying 6 different individual supplements, you can consider looking for a multivitamin that contains all these vitamins and minerals. Some studies also show that a combination pill is a safer and more effective delivery system for antioxidants.

If there is one vegetable item I never fail to get in my weekly grocery shopping trip is a few bunches of cruciferous vegetables. I’ve always known that cruciferous vegetables can help fight cancer. If you have no idea what these vegetables are, they include cabbage, broccoli, cauliflower, brussel sporuts, curly kale, turnip and mustard greens. Crucifiers are named after the cross shape of their 4 petalled flowers.

Large scale studies have shown that when you eat cruciferous vegetables, you can cut cancer risks by as much as half. Cancers that are known to be helped by eating these vegetables are several, notably lung and colon. However, sufferers of cancers of the breast, uterus and ovary do not seem to benefit as much.

Cruciferous vegetables have been found to be rich in antioxidants, Vitamin C, Vitamin E, folate, iron and cartotenes. Hence it is not just cancer risks that they can help to reduce, but also the risk of heart disease, stroke and cataracts.

Cruciferous vegetables are best eaten raw or lightly cooked. Including them in your meals 2-3 times a week is highly recommended. Adults, kids and pregnant women can benefit a lot from eating this type of vegetables. They can be cooked in a variety of ways, thus making them a great pleasure to eat!