December 9, 2021

Dubai Week

Complete Dubai News World

3 أصناف من الخضار تعد صحية وتقلل من مخاطر الإصابة بأمراض القلب والسرطان

3 types of vegetables are healthy and reduce the risk of heart disease and cancer

Vegetables are one of the healthiest foods on the planet, boasting of many known benefits for our health and longevity.

If so, what are the best vegetables for our health?

Fermented vegetables

Growing research suggests that microbial diversity is a key factor in longevity and healthy aging, which is where fermented vegetables come into play.

Findings show that these fermented foods can alter the composition of trillions of bacteria in the gut.

As these microbes have been shown to prolong their lifespan, it has great promise for those who want to extend their lifespan.

– Beetroot

Adding more beetroot to your diet can help improve longevity, from helping you lose weight to preventing chronic diseases such as cancer.

Beetroot has a rich nutritional profile, which provides a large number of health benefits.

Beetroot, also known as bloody turnip, is an excellent source of fiber, vitamin C, magnesium and folic acid.

read more

Beetroot root is included in the diet of vegetables, which continue to appear in the diets of communities known to have above average lifespan.

Dr. According to Sarah Brewer and dietitian Juliet Kelow, eating beetroot will extend your life.

This is what Brewer and Kellogg explain in their book Eat Better Live Longer.

– Leafy vegetables

Vegetables like broccoli and gale are rich in nutrients and help protect against heart disease and cancer.

Leafy greens contain unique compounds called glucosinolates, which are carcinogenic compounds and are rich in anti-cancer flavonoids and carotenoids.

According to several studies, green leafy vegetables are rich in beta carotene, which has a huge impact on health.

See also  Will Saudi Arabia be stoned again? Ministry of Health spokesman responds

Leafy green vegetables have been linked to a lower risk of heart attack, stroke, diabetes and many other types of cancer.

According to a new study by US scientists, eating dark leafy vegetables such as cabbage, lettuce and chard can lead to changes in DNA that can cause aging up to two years.

Researchers have found that age-related biological processes – a person’s genetic clock – are slowed down by green leafy vegetables.

This type of vegetable is rich in essential B vitamins, lutein, zeaxanthin and carotenoids, which protect the eyes and keep them healthy in old age.

Source: Express