A healthy kitchen promotes variety, especially when it comes to vegetables. Keep your kitchen stocked with produce that covers the whole spectrum of colors, including the following:
Onions: This must-have vegetable adds flavor to meals. Allicin, a phytochemical found in most varieties of onions, may be responsible for its health benefits, including lowering cholesterol and blood pressure.
Garlic: This fragrant bulb should be a staple in every kitchen. It contains many of the same phytochemicals as onions, as well as antibiotic and antiviral properties. It may help boost the immune system, prevent colds, lower blood pressure and cholesterol, and fight fungal or yeast infections.
Spinach: This dark leafy green (and others like it, such as kale and collards) contains lutein and zeaxanthin; antioxidant carotenoids that may help prevent cataracts and macular degeneration. Spinach is also a source of calcium and folate, a B vitamin that helps to prevent birth defects. Buy organic spinach, since pesticides are commonly used on conventionally grown varieties.
Cabbage: This low-cost yet highly nutritious cruciferous vegetable contains nutrients called indoles, which may protect against both breast and prostate cancer. It also provides significant amounts of fiber and vitamin C.
Sweet potatoes: Rich in beta carotene, these vegetables may help boost the immune system, deliver vitamin C and folate (which may reduce the risk of heart disease and prevent certain birth defects), and are low on the glycemic index and glycemic load charts. Plus, their naturally sweet, delicious taste could easily substitute for a dessert!
.
..............from Dr. Weil website, May 29, 2006.
posted by Alan J.H. Newberry at
9:02 a.m.
