THE CUISINE IS A VARIATION OF KALE AND BELONGS TO CROSS-FLOWER VEGETABLES, RICH IN PROTEINS, FATS, CARBOHYDRATES, FOOD FIBRES, MULTIVITAMINS AND MINERALS, WHICH ARE FINE AND SWEET. IT IS OFTEN USED TO REDUCE WEIGHT AND WEIGHT, TO DECORUM, TO SLOW OLD AGE AND TO PREVENT CANCER. 1. DECREASING WEIGHTS: BECAUSE OF THE HIGH MOISTURE CONTENT OF THE CUISINE, LOW SUGAR, FAT AND HEAT, FREQUENT EATING OF THE CUISINE DOES NOT RESULT IN LARGE AMOUNTS OF FAT THE HIGH LEVEL OF DIETARY FIBRE IN THE CUISINE, WHICH ACCUMULATES IN THE BODY, ACCELERATES GASTROINTESTINAL CREEPING AND REDUCES INTESTINAL INTAKE OF FAT AND HAS THE EFFECT OF REDUCING WEIGHT AND WEIGHT. 2. BEAUTY SCABS: THE VEGETABLE IS RICH IN VITAMIN C, WHICH INHIBITS THE SYNTHESIS OF MELANOID CELLS AND ACTS AS A WHITE SCAB. 3. DELAYING AGEING: DUE TO THE HIGH LEVELS OF VITAMIN A AND VITAMIN E IN THE VIVENDI, THESE TWO NUTRIENTS ARE RESISTANT TO OXIDATION, FREE-BASES CAN BE REMOVED AND FREQUENT EATING CAN SLOW THE AGEING. NON-CANCER RESISTANCE: RESEARCH HAS FOUND THAT THE CUISINE IS VERY EFFECTIVE IN COMBATING CANCER AND THAT ITS FREQUENT CONSUMPTION REDUCES THE INCIDENCE OF CANCERS SUCH AS BREAST, RECTUM AND STOMACH CANCER。
