Scientists Offer Tips on How to Eat Fruits and Vegetables
Choose Vegetables Grown Ample Sunlight
Scientists once conducted an experiment: they kept a test rabbit in a dark room, feeding it green vegetables that had received ample sunlight every day for three consecutive years. The rabbit continued to grow throughout this period.
This is because although the sunlight did not directly shine on the rabbit, the rabbit "enjoyed" the sunlight indirectly by eating the green vegetables that had been fully exposed to it. Consequently, it received the special nutrients related to sunlight in its body and was able to grow normally.
It can be seen that the more sunlight a vegetable receives, the greater its health benefits, and it should be a top choice.
Eat Raw Whenever Possible
Some green vegetables can be eaten raw, such as parsley, bell peppers, cucumbers, and green onions. Eating them raw not only allows you to enjoy their natural flavor but also preserves anti-disease components like vitamins and interferon inducers that are easily destroyed by high temperatures, making them more nutritious and health-promoting.
The case of Ann Wigmore, a famous American raw food expert who cured multiple cancer patients, including herself, through a raw food diet, is the most persuasive proof.
Therefore, scientists recommend eating vegetables raw whenever possible.
Of course, eating raw vegetables requires attention. First, hygiene is crucial; vegetables that are contaminated should not be eaten raw. Additionally, for vegetables with a bitter taste (like spinach, which can be blanched in boiling water first), the bitterness should be removed. This bitterness is a sign of high magnesium content, and excessive magnesium can hinder calcium absorption.
Use Seasonings Sparingly
Green vegetables that cannot be eaten raw must be cooked, but they should not be cooked for too long. It is best to blanch them in boiling water for a minute or two, and without any seasonings. Salt should also be kept to a minimum. At first, you might notice a "watery" smell when eating these boiled vegetables, but if you chew them carefully, you will discover their natural flavor, making them a delight to eat again and again.
Try to Have a Wide Variety
Green vegetables should not be too monotonous; the more variety, the better. Nutritionists recommend at least five different types per day: at least one rich in vitamin C; at least one rich in vitamin A; at least one rich in folic acid; at least one rich in fiber; and leafy or root vegetables (like broccoli, carrots, etc.) several times a week.
A specific plan: For breakfast, drink orange juice or another fruit/vegetable beverage; for lunch, drink vegetable soup and eat some vegetables or a banana; for dinner, choose potatoes or other vegetables and fruits to cook with, and add vegetables when preparing pasta or grains.
Avoid Using a Juicer
The function of chewing is not just to break down food, but more importantly, to fully mix the digestive enzymes in saliva with the food to promote digestion and nutrient absorption, thereby maximizing its health benefits. When vegetables are juiced and consumed, this stimulation of digestive enzyme secretion is lost.