Jolly Good, Jolly Green Superfood!

Green superfoods are a great way to good health!

Throughout life we’ve heard these words �Eat all your vegetables!� Our parents have told us. We tell our kids. And most times, we need to tell ourselves!

So tell me again? What could possibly make eating green vegetables a GOOD thing? Things like spinach, broccoli, avocado, green peppers, romaine lettuce? Give me ten good reasons you say? I will. Get ready!

Here’s the first all-encompassing reason. Dark green vegetables have a high density of nutrition and have the least calorie content. Leafy green vegetables are:

• low in calories
• low in fat
• high in protein per calorie
• high in dietary fiber
• high in iron and calcium
• and contain high amount of phytochemicals particularly beta-cryptoxanthin, zeaxanthin, and beta-carotene
• Contain carotenoids, flavonoids and other powerful antioxidants that have cancer protective vitamin A, vitamin C, lutein and folic acid
• Good source of enzymes

The second important reason? The average American diet is severely lacking in green vegetables. The U.S. government’s Dietary Guidelines for Americans recommends eating one cup of raw, green leafy vegetables a day. The Centers for Disease Control and Prevention (CDC) reported that the average American eats less than one-third of the recommended allowance of dark green and orange vegetables. Instead of the recommended one cup a day, that’s just about 2 cups a week!

Good Green Superfood

These are the main reasons you should be eating green superfoods but there are more great reasons that explain why green superfoods can be essential to good health.

Low in Calories: Green veggies make great food when you’re on a diet. Green beans, cabbage, leafy greens are low starch and low in calories and can help fill your stomach with nutrition, but not calories.

High Protein: Vegetables like broccoli and romaine lettuce have high protein content. It is interesting to note that plant protein is superior to protein that you get from meat sources because it is much easier to digest. A half cup of broccoli contains 3 grams of protein. Certain blue-green algae like spirulina and chlorella contain a protein content which is higher than any meat, soy and wheat. Spirulina consists of 65-70% protein and does not contain any fat.

Phytochemicals: Green vegetables are rich in phytochemicals, particularly romaine lettuce � and darker green leafy vegetables like spinach, zucchini, brussels sprouts, garden peas, Swiss chard, kale, collard greens, mustard greens and turnip greens. These green vegetables contain the powerful antioxidants beta-carotene, lutein and zeaxanthin.

Dark, leafy green vegetable a day may keep the ophthalmologist away! Zeaxanthin and lutein are two carotenoids that are found within the retina of the eye. A six-year research study at the National Eye Institute, Maryland found that lutein and zeaxanthin may nutritionally help to protect against blindness (macular degeneration). It was found that lutein and zeaxanthin can help to reduce the risk of AMD.1 Macular degeneration affects 1.2 million Americans.

High Fiber: A diet high in fiber content helps prevent constipation, and also aids in lowering cholesterol and weight loss management. Green vegetables are rich in fiber content particularly broccoli, spinach, swiss chard, mustard greens, green peas, kale and other dark green leafy vegetables

High in Calcium: Calcium is important for strong bones and teeth. Calcium in the blood helps regulating the functions of muscles and nerves. It is important for clotting of blood. The outer leaves of cabbage, broccoli leaves, turnip greens, mustard greens, collards, and kale are especially rich in calcium.

High in Iron: Iron is found in hemoglobin, the red pigment in blood, which is essential for transporting oxygen in the blood to all parts of the body. Iron is also required for many metabolic reactions. Iron is needed in cellular reproduction, which is an ongoing process in the body. The extra iron is stored in the liver, bone marrow, and the spleen. From here it is converted into hemoglobin as and when the body requires it. Green vegetables are especially rich in iron, especially avocado, asparagus, and broccoli.

Potassium and Magnesium: The American diet is said to be low in potassium and magnesium. These minerals are present in high amounts in dark green vegetables. Potassium and magnesium can be linked to healthy levels of blood pressure and blood sugar.

Folate: Folate is a B vitamin. Folate promotes heart health and is said to help prevent certain birth defects. Folate is necessary for DNA duplication and repair.

Vitamin K: Just one of cup cooked deep green vegetables supplies nine times the minimum recommended intake of Vitamin K. Vitamin K is essential for the clotting of blood.

Normalizes pH level: Too acidic a pH level is caused by a diet high in sugar, starch and fats. Green vegetables can nutritionally help your body normalize its pH level.

Enzymes: Enzymes support a healthy digestive system. When eaten raw, green vegetables are a good source of enzymes. Enzymes help to break down food, into smaller substances so that the nutrients can be absorbed by the body. Enzymes also help to eliminate parts of foods that are not useful to our bodies.

Remember, generally the greener the food the higher in nutritive content.

Are you ready now? No? Still don’t think you can like it or lump it? Try putting some green vegetables in a blender�"a bit of spinach, cucumber, and a dash of lime along with other fruits and vegetables you like. Concoct your own green superfoods health drink.

If the health drink doesn’t work for you, don’t miss out on the benefits of green vegetables. Supplement your diet by taking a green superfood supplement like Royal Greens Ultra. It contains actual food from natural sources combined with other fruits and vegetables for just the right flavor and good wholesome nutrition.

References:

1. Age-Related Eye Disease Study Research Group, SanGiovanni JP, Chew EY, et al. The relationship of dietary carotenoid and vitamin A, E, and C intake with age-related macular degeneration in a case-control study: AREDS Report No. 22. (2007) Arch Ophthalmol 125:1225-1232. PMID 17846363