Green leafy vegetables are highly recommended in the health world for their "life-saving" properties. With the prevalence of food contamination from hormones, additives, and pesticides, long-term consumption of these foods can lead to a buildup of toxins in our bodies. Eating these "life-saving vegetables" can help expel these toxins and nourish our internal organs.
Three Inexpensive "Life-Saving" Vegetables for Your Table
Bok Choy
Bok choy, also known as Shanghai green or oil cabbage, is an excellent source of potassium, which helps with muscle growth and maintaining normal blood pressure. It is also rich in various vitamins that can boost immune system function, increase white blood cell activity, and improve the body's response to toxins.
How to eat: Chop the white base of the bok choy stems and braise them in chicken or vegetable broth with sesame oil for 2 minutes. Then, add the bok choy leaves and cook for another 2 minutes before serving.
Kale
Kale contains compounds (glucosinolates and kaempferol) that have been shown to help control cancer. Researchers believe these compounds can help protect against cancer, protect the heart, lower blood pressure, strengthen bones, and reduce inflammation in the body. Kale is also rich in lutein and zeaxanthin, two antioxidants that help prevent eye diseases and age-related vision loss.
How to eat: Sauté kale and chopped onions over high heat for a short time.
Watercress
Watercress, also known as cress or water mustard, can provide the recommended daily intake of vitamin K in just one serving. If consumed daily for two months, it can reduce damage to white blood cells, lower the risk of cancer, and decrease triglyceride levels by 10%.
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