Making the Most of Eating Green Food
Eating green is easier and tastier than you may think
By Star Lawrence
Reviewed By Brunilda Nazario, MD
With spring upon us, it's time to think green. Researchers credit green veggies with promoting colon and heart health, as well as providing folic acid to pregnant women to prevent birth defects. And guess what? Greens in the kale family also contain as much calcium as milk. And they help balance all the sodium in our diets with healthy potassium.
Leafy green vegetables and fruits are loaded with antioxidants, minerals, folate, and flavonoids. These all work to prevent unstable molecules called free radicals from damaging cells.
Melissa Diane Smith, nutritionist and author of Going Against the Grain: How Reducing and Avoiding Grains Can Revitalize Your Health, tells WebMD that most Americans don't even come close to the recent revised dietary recommendations of eating five to nine servings of fruits and vegetables a day. "Eat vegetables in place of grains," she urges.
Even salad-phobes can easily get more green in their diets.
Tips for Greening Up Your Plate
Unfortunately, eating vegetables is not an automatic choice for humans. Therefore, it's a challenge to present green foods in enough different ways to titillate the jaded palate. Some ideas:
- Allergic Skin Disorders
- Bacterial Skin Diseases
- Bites and Infestations
- Diseases of Pigment
- Fungal Skin Diseases
- Medical Anatomy and Illustrations
- Noncancerous, Precancerous & Cancerous Tumors
- Oral Health Conditions
- Papules, Scales, Plaques and Eruptions
- Scalp, Hair and Nails
- Sexually Transmitted Diseases (STDs)
- Vascular, Lymphatic and Systemic Conditions
- Viral Skin Diseases
- Additional Skin Conditions