Be Inspired By Nature

                                       “Let food be thy medicine and medicine be thy food”.

Nature has a vast array of foods that, through the ages, have proven to be medicine to our bodies. However, we seem to have forgotten this, and society has become increasingly more diseased and ill. So let us return to nature and see what she has to offer us as far as our food/ health is concerned.

Vegetables provide a wealth of nutrients that are critical for optimal health. They contain necessary essential fatty acids, vitamins, minerals, and trace minerals the body needs, as well as many unidentified nutrients. They are virtually fat-free, cholesterol-free, and a superior source of fiber. If weight control is a concern for you, you should be aware that vegetables offer the maximum amount of nutrition for the minimum amount of calories. In addition, the energy in most vegetables comes in the form of complex carbohydrates, which do not cause blood sugar highs and lows. Because of their healing properties, raw vegetables and juices made from them are used around the world as curatives for many illnesses.

Selecting vegetables:

Whenever possible, it is best to purchase organically grown vegetables. Commercial farmers’ routine use of pesticides, herbicides, and fungicides can leave toxic residues in vegetables. Choosing organic vegetables, when available, eliminates the potential risk posed by these chemicals; or grow your own vegetables. If this is not possible, try to eat a variety of vegetables to help prevent repeated exposure to any one pesticide. Eating produce during its peak growing season also minimizes exposure. Since vegetables in season usually do not have to be shipped long distances to local markets, they are less likely to be treated with irradiation or the chemicals or waxes necessary to retard spoilage.

Fresh vegetables versus frozen or canned:

Canned vegetables are the least desirable form of produce. The heating that is a part of the canning process destroys many vitamins. Furthermore, sodium is usually added during processing. The flavor is not “true to nature” and canned vegetables lack texture.

Vegetables that are “flash frozen” soon after harvesting retain most of their nutrients. Properly managed, frozen vegetables are a good alternative if fresh produce is not available or if you do not have enough time to prepare fresh vegetables. Some phyto-chemicals in vegetables are preserved by freezing, so frozen vegetables may actually be more nutritious than fresh ones that have been sitting in the refrigerator for too long.

Top Nutritious Vegetables:

These vegetables are particularly nutritious. They have high amounts of vitamins A and C, calcium, fiber, beta-carotene, folate, iron, potassium and copper:

Sweet potato, Carrot, Spinach, Collards Bell Pepper (red), Kale, Dandelion greens, Broccoli, Brussels sprouts, Peas, Winter squash, Swiss chard and All dark-green leafy vegetables.