Health benefit of okra

Okra is a southern favorite vegetable eaten in the dish called gumbo and is frequently eaten as a favorite vegetable. Either you love okra or you hate it. It can be tough, slimy, or have an unusual sour taste. Perhaps that is why it hides inside this aromatic dish.

Okra’s reputation is about to change. In a study from Emory University in Atlanta, researchers found that okra contains a powerful compound that shows promise in fighting cancer and heart disease. Okra has added benefits with a variety of healthy nutrients like vitamin C, calcium, and potassium. And best of all, it is very low in calories.

How it protects

The key ingredient in gumbo contains a compound that researchers say shows promise in fighting cancer. This compound is known as glutathione. It attacks cancer in two ways. First, as an antioxidant it prevents the effects of free radicals, the unstable oxygen that can damage healthy cells and cause them to turn cancerous. Second, glutathione prevents other cancer-causing chemical carcinogens from damaging DNA, the chemical blueprint that gives cells information about how to function. It does this by escorting chemicals from cells into the urine that eventually leaves the body.

The researchers studied more than 1,800 people and found that those with the highest glutathione intake were 50 percent less likely to develop oral and throat cancers than those with low levels of the compound. Other foods that have glutathione like okra are watermelons, avocados, and grapefruit. Okra is not the highest source of glutathione, but it is not the lowest. When measured, it fell in the mid-range.

Researchers are not sure how much glutathione we should take to stay healthy. But they know that “it is better to have more than less. If you keep your glutathione high, you reduce the risk of serious disease,” says Dr. Lang.

An important multi-nutrient pod

Okra contains many additional nutrients. At the top of the list is vitamin C. A half cup of cooked okra contains more than 13 milligrams, 22 percent of the daily value (DV).

As you know, vitamin C is a powerful antioxidant. It is shown to help fight cancer, prevent heart disease, and even help the common cold.

Okra also provides a good amount of magnesium. One-half cup of cooked okra has about 46 milligrams, 11 percent of the DV. This mineral can help you avoid heart disease, fight chronic fatigue syndrome, lower blood pressure, keep diabetes at bay, and slow bone loss.

Another good benefit of eating okra is that it is a great source of fiber. Whether frozen or cooked, a half-cup serving of okra has about 2 grams of fiber, 8 percent of the DV. That’s the same amount as half a cup or raw carrots or apples.

The two types of fiber in okra help in different ways. Soluble fiber lowers cholesterol and helps control diabetes symptoms. Also, it can help with weight management by building bulk in your stomach, making you feel full. Insoluble fiber (formerly called fiber) has been shown to help prevent colon cancer and digestive disorders like constipation.

Tips on how to earn with Okra

In my home we love okra. Here are some tips to master your goodness and enjoy your goodness.

Cook it fast. Steaming will prevent the juices from thickening and will reduce the amount of slime.

Don’t overcook the okra. When overcooked, the juices turn like glue. So cook it long enough until tender but a little al dente. Remove from heat. Serve immediately. (If you’re using it in a recipe, at this stage, put it in a colander and rinse under cold water with a few ice cubes to cool it.)

Cut it. When preparing gumbo, soup or stew that contains okra, cut the stems or cut the pod into chunks to thicken the dish. To reduce thickening, put the whole pod in during the last 10 minutes of cooking.

Buy it fresh. Old okra is tough and stringy, look for okra that has a slight sheen on it and test it with your nails by pressing the outside of the pod to see if it will dent the outer layer. If you encounter resistance when piercing the pod, it may be too difficult to eat.

When to buy: Fresh okra is available in the south throughout the year. However, for the rest of the country the best time to buy it is from May to October.

Resume

Evidence-based scientific information is before you on how eating okra can positively affect your health, such as helping prevent cancer, heart disease, and managing your weight. It even helps soothe the common cold, as well as the other added nutrients it possesses. The question for you is this, would you reconsider choosing okra as one of the vegetables to add to your list? Does this information help change and clarify (in your mind) the importance of eating a wide variety of foods, especially vegetables and fruits? As you think about it, remember that we become what we eat. So let’s make our food choices count by eating a variety of healthy, natural, and nutrient-dense foods to prevent disease, stay fit, and stay healthy for a lifetime.

For recipes on how to make okra, visit my website: http://www.hopenutriservices.com

Related Post

Leave a Reply

Your email address will not be published. Required fields are marked *