The 7 healthiest leafy greens for your skin and body

Eat your greens”: it’s a phrase everyone has heard repeated since childhood, first from parents and grandparents and later from doctors and nutritionists. The advice to eat leafy green vegetables is truly a cornerstone of healthy eating across the globe. These plant-based foods are a veritable treasure trove of nutrients—vitamins, minerals, antioxidants and fibre—that not only protect us from many diseases but also support the heart, brain and immune system, promote healthy skin, boost vitality and help us maintain a healthy weight. It’s therefore essential to eat them regularly and rotate your choices to enjoy the benefits of each individual plant. Some of the healthiest leafy greens can also be enjoyed raw, ensuring that the nutrients aren’t compromised by cooking. This time of the year, supermarket aisles and local markets are overflowing with bright, vibrant green vegetables: to help you choose, we’ve selected eight of the healthiest leafy greens that are most beneficial for our health (and beauty). What’s more, when prepared creatively, they’re a delight for our palates as well.

Watercress

It has been repeatedly named the healthiest vegetable in the world. The humble watercress is truly an exceptional source of nutrients: one serving provides 100% of the recommended daily intake of vitamin K (which protects against osteoporosis); vitamin A, which plumps the skin; vitamin C, which contributes to collagen production; lutein and zeaxanthin, which protect the eyes; calcium, essential for healthy bones and antioxidants that defend against various diseases (including chronic ones). Add a handful of leaves from this detoxifying vegetable to your salad, cold soups like gazpacho or your smoothie. You can also use watercress to make a delicious pesto.

Kale

A long-standing obsession among wellness enthusiasts and celebrities, like Gwyneth Paltrow, Miranda Kerr, Beyoncé and Jennifer Aniston, kale is a legendary leafy green that epitomises health. It’s packed with antioxidants like polyphenols, flavonoids, vitamin C and beta-carotene, which not only protect against many diseases but also have anti-ageing effects and make your skin glow. Chop the kale leaves to make them easier to digest and let your creativity run wild in making imaginative salads with cottage chesse and raisins, for example, or with mung beans and cashews—and dress them with tahini sauce and toasted pumpkin seeds.

Spinach

Light, crisp (when consumed raw as baby spinach), low in calories and nutrient-rich, spinach is a winning choice, especially during the summer. These antioxidant and anti-inflammatory vegetables provide a cocktail of nutrients beneficial for skin, eye and heart health: vitamins A, E, C and K, beta-carotene, chlorophyll, lutein, zeaxanthin and minerals such as potassium, calcium, iron and magnesium. Enjoy them raw to preserve all their nutritional properties. And always get creative with new salads, pairing them with avocado, chopped walnuts and strips of tempeh, for example.

Seaweed

Technically marine organisms, seaweed (which also have green leaves) are considered as superfoods with a taste of the sea and an extraordinary source of nutrients. They are wrapped around maki sushi and used in soups and salads. These marine vegetables are rich in vitamins, minerals and antioxidants, as well as collagen (which supports the skin), stress-relieving magnesium and brain-boosting omega-3s. In addition, they stimulate hair growth and support thyroid and intestinal function. Sprinkle nori flakes over your salads, rice, spelt and quinoa or add a piece of wakame or kombu seaweed to your summer soups and pureéd soups (served slightly chilled), such as pea and sweet potato soup.

 

Arugula

A star ingredient in iconic Mediterranean salads, this pick has a legion of fans who love its distinctive flavour, which makes every dish unique and special. What’s more, it contains powerful anti-ageing antioxidants, vitamins such as vitamin A, vitamin C and vitamin K, minerals like calcium, potassium and iron and B vitamins such as folic acid (essential during pregnancy). It also aids digestion and helps replenish minerals. Don’t just eat it in salads: add it to smoothies, chop it up and sprinkle it over ceviche and carpaccio or toss a handful of raw arugula into dishes made with quinoa, barley, spelt or brown rice.

Swiss chard

Who would have thought? The humble Swiss chard (or beet greens) is a prime candidate for “beauty food,” providing the entire recommended daily intake of vitamin A (which promotes healthy skin) and even double the recommended daily intake of vitamin K, which is vital for strong bones. In addition, it provides vitamin C, which stimulates collagen production; biotin, which strengthens hair; potassium, which promotes diuresis and detoxification; lutein and zeaxanthin, which protect the eyes and magnesium, which helps reduce stress. Choose Swiss chard with thin ribs and tender leaves and enjoy it in salads, seasoned with crumbled feta and buckwheat croutons, for example.

Pak choi (or bok choi)

This vegetable (also known as Chinese cabbage), which originates from Asia and is now increasingly common globally, is an excellent addition to our arsenal of health-promoting vegetables, thanks to its numerous nutritional benefits. This plant with large green leaves provides beta-carotene, which protects the skin from the sun; antioxidant vitamin C; bone-strengthening vitamin K; as well as folate and minerals such as calcium, magnesium and potassium. To eat pak choi raw, choose the most tender bunches, cut them into thin strips and dress them with olive oil, lemon juice and soy sauce, along with pan-seared tofu cubes. Or cut the head in half, quickly sear it on the grill, season it with a few drops of soy sauce and lemon juice and sprinkle it with chopped parsley and slivered almonds.

 

 

 

This is only for your information, kindly take the advice of your doctor for food, medicines, exercises and so on.   

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https://gseasyrecipes.blogspot.com. feel free to view for easy, simple and healthy recipes    

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10 Reasons You Should Eat Eggs Daily!

Besides being an incredibly versatile ingredient that can be used in most dishes - savory or sweet - eggs are exceptionally nutritious. Their goodness can be found in the yolk, which contains over 90 percent of an egg's calcium and iron, while the white part contains almost half of the egg's protein. 

So, if you're not eating eggs regularly, here are 10 reasons you ought to.

1. They are among the most nutritious food on the planet. Eggs contain a little bit of almost every nutrient we need, making them the perfect food. In fact, a single boiled egg contains: 

• Vitamin A (6% of the RDA*)

• Folate (5% of the RDA) 

• Vitamin B5 (7% of the RDA) 

• Vitamin B12 (9% of the RDA) 

• Vitamin B2 (15% of the RDA) 

• Phosphorus (9% of the RDA) 

• Selenium (22% of the RDA) 

• Eggs also contain decent amounts of vitamin D, vitamin E, vitamin K, vitamin B6, calcium and zinc.

In total, eggs equate to 77 calories, 6 grams of protein and 5 grams of healthy fats. 

*RDA - Recommended Daily Allowance

2. While eggs may be high in cholesterol, they don't adversely affect blood cholesterol. 

True, eggs are high in cholesterol. In fact, a single egg contains 212mg, which is over half of the recommended daily intake of 300mg. However, while it may seem counter-productive to eat eggs, the cholesterol in eggs does not necessarily raise cholesterol in the blood. Of course, it is important to note that the response of egg consumption varies from one individual to another. But overall, studies have shown that in 70 percent of people, eggs did not raise cholesterol at all. However, in the other 30 percent (termed hyper responders) eggs mildly raised total and LDL cholesterol.

3. For the most part, eggs actually raise HDL (healthy) cholesterol. 

Often termed the good cholesterol, consuming eggs are a great way to increase HDL. In one study, it was found that those who consumed two eggs per day for six weeks, saw their HDL increased by 10 percent. It has also been shown that people with higher levels of HDL, usually have a lower risk of heart disease, stroke, and various health problems.

4. Eggs contain choline - an important nutrient that most people do not get enough of. 

This important nutrient is grouped within the B vitamins. It is used to build cell membranes and plays a role in the production of signaling molecules in the brain. However, according to dietary surveys, 90 percent of the U.S population is getting less than they ought to. Whole eggs are therefore an excellent source of choline, as a single egg contains more than 100mg. 

5. Eggs convert LDL cholesterol particles from small and dense to large. 

This change in particles has been linked to a reduced risk of heart disease. It is a well-known fact that having high levels of LDL (bad cholesterol) is linked to an increased risk of heart disease. However, what is not well known is that there are subtypes of LDL. See, there are small, dense LDL particles, and there are also large LDL particles. Studies have shown that people who predominantly have small, dense LDL particles also have a higher risk of heart disease than those with large LDL particles. 

 So, as I pointed out in the third fact, while eggs may mildly raise LDL cholesterol in some individuals, studies have shown that eggs may potentially change LDL particles from small and dense to large.

6. Two of the antioxidants found in eggs (lutein and zeaxanthin) are beneficial for eye health. 

Aging usually brings with it the onset of poorer eyesight. Thankfully though, several nutrients can help counteract some of the degenerative processes which can affect our eyes. Lutein and zeaxanthin are two such powerful antioxidants which tend to build up in the retina of the eye. In a controlled trial, it was found that eating 1.3 egg yolks per day for 4.5 weeks increases blood levels of lutein (by 28 to 50 percent) and zeaxanthin (by 114-142 percent). 

Furthermore, studies have shown that consuming adequate amounts of these nutrients can significantly reduce the risk of cataracts and macular degeneration - two very common eye disorders. Eggs also contain substantial amounts of vitamin A, which can reduce blindness.

7. Eggs rich in Omega-3, lower triglycerides (a risk factor for heart disease). 

Not all eggs are created equal. Their nutrient composition varies depending on what the hens were fed and how they were raised. Hens that were raised on pasture and/or fed Omega-3 enriched foods tend to lay eggs that have a much higher Omega-3 fatty acids content - a nutrient that is known to reduce blood levels of triglycerides (a risk factor for heart disease).

8. Eggs are a great source of protein - the main building blocks of the human body. 

Ensuring that you get enough protein in your diet is important - in fact, it has been suggested that the Recommended Daily Amounts (RDAs) may be too low. But, seeing that eggs contain all the essential amino acids in the right ratios, our bodies are easily able to absorb the protein found in eggs. Eating adequate amounts of protein may also help with weight loss, increasing muscle mass, lowering blood pressure and optimizing bone health. One single, large egg contains 6 grams of protein. 

9. Eggs may actually reduce the risk of a stroke. 

Eggs have been unfairly demonized for decades, due to the levels of cholesterol found in them. However, many studies have examined the relationship between egg consumption and the risk of heart disease. In one meta-review of 17 studies, with a total of 263,938 participants, no association was found between egg consumption and heart disease or stroke. 

However, some studies have found that people with diabetes who ate eggs can have an increased risk of heart disease. Nevertheless, whether the eggs are actually causing the increased risk is not known. 

10. Eggs score high on the Satiety Index, inducing feelings of fullness and reducing subsequent calorie intake. 

Eggs are high in protein, which is one of the most fulfilling macronutrients. In one study of 30 overweight women, it was found that eating eggs instead of bagels for breakfast, increased feelings of fullness, making them automatically eat fewer calories during the following 36 hours. It was also found that eating an egg for breakfast caused significant weight loss over a period of 8 weeks.

This is only for your information, kindly take the advice of your doctor for food, medicines, exercises and so on.   

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://gseasyrecipes.blogspot.com. feel free to view for easy, simple and healthy recipes    

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs