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People who are ‘hateful’ with vegetables, deliberately eat them like ‘putting poison on people’

Vegetable There are many types, such as: broccoli, broccoli, cabbage, watercress, cabbage, chits, radish, chrysanthemum… In traditional medicine, all green plants have a purifying effect. heat, vegetables alone have a double heat-clearing effect.

People who are 'hateful' with vegetables, deliberately eat like 'putting poison on people' - Photo 1.

Some health benefits from cruciferous vegetables

Cancer Prevention

In some epidemiological studies, a high intake of cruciferous vegetables may reduce the risk of colon, lung, bladder, breast, prostate and other cancers.

Especially in the case of colon and lung cancer, cruciferous vegetables have been shown to have powerful cancer-preventing effects.

Brighten eyes

When it comes to carotenoids (pro-vitamin A), we usually think of foods like carrots and other orange vegetables and fruits.

However, there are also plenty of green vegetables, including cruciferous vegetables like kale, turnip greens, watercress, collard greens with nutrients for healthy eyes.

About 28g of cooked and drained kale provides a whopping 76% of vitamin A in the form of carotenoids.

Help strengthen bones

Many cruciferous vegetables contain significant amounts of calcium, a nutrient that is important for keeping bones strong.

In addition to providing plenty of calcium, cruciferous vegetables also contain vitamin K, a nutrient that helps keep bones strong.

Research shows that vitamin K can help increase bone mineral density as well as reduce fracture rates in people with osteoporosis.

Improve immune system

Vitamin C rich in vegetables helps strengthen the immune system, skin, bones and teeth.

Vitamin C may also act as a natural antihistamine (one of the biological substances that can cause allergic reactions) and thus may help alleviate allergy-related symptoms.

Protect the heart

A study published in the July 2011 issue of the journal Journal of Clinical Nutrition The United States found that consumption of fruits and vegetables is inversely related to the risk of death from cardiovascular disease, and is especially evident for cruciferous vegetables.

The heart-healthy benefits of cruciferous vegetables are due to the wide range of nutrients and phytochemicals found in this vegetable, including vitamin C, vitamin K, folate, fiber and flavonoids.

Although cruciferous vegetables have many health benefits, not everyone should eat them.

People who are 'hateful' with vegetables, deliberately eat like 'putting poison on people' - Photo 2.

People who absolutely should not eat vegetables

Stomach ache

For people with stomach pain, or bloating, should not eat a lot of vegetables. The reason is that when eating this vegetable, it is easy to produce a lot of gas, causing abdominal pain, especially when you eat it raw. Therefore, it is best to cook it before eating.

Constipation people

For people with constipation, little urine should not eat raw cabbage or sauerkraut but must be cooked.

People with kidney disease

People with severe kidney failure should not eat cabbage.

Pregnant women with reflux syndrome

Pregnant women with reflux syndrome or allergies, indigestion with cruciferous vegetables should be cautious with cabbage. You should also know that the indol component in cabbage can reduce the effectiveness of some pain relievers that contain acetaminophen.

Patients with hypothyroidism

Patients with hypothyroidism should not eat cruciferous vegetables in any form. Vegetables are rich in vitamins A and K, which play an important role in thyroid function.

People with gastrointestinal inflammation

For people with inflammatory bowel disease, they should not eat raw cabbage, even when salted such as kimchi, pickles, salad… to avoid irritating the ulcerative area.

People who are 'hateful' with vegetables, deliberately eat like 'putting poison on people' - Photo 3.

Note when processing vegetables

From vegetables, you can process them into many different dishes such as boiled vegetables, soup, and pickles. For cooked and boiled dishes, you should not cook for too long. During the cooking process, the lid should be covered so that the vitamins in the vegetables do not evaporate.

For pickled vegetables, you have to wait for the melon to turn yellow before eating. Do not eat pickles. Do not eat pickles on an empty stomach, eat too much or too often because it will accumulate a lot of sodium in the body, causing high blood pressure and kidney stones.

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