Tuesday, September 11, 2007
Eat Your Veggies!
If you study nutritional typing, you will understand that each of us have different optimal foods based on our unique biochemistry and genetics.
Although vegetables are typically one of the healthiest foods you can eat, certain vegetables may cause your blood pH to become more alkaline, but cause someone else's blood pH to become more acidic. Optimization of your blood pH is an important aspect of staying healthy, so it is important to understand which vegetables are best for you.
Another way you can determine if a specific vegetable is good for you is to listen to what your body tells you. If you just simply can't stand the taste of a particular vegetable, then that is probably a clue telling you it’s not good for you and should be avoided.
Also, remember to get organic vegetables whenever possible. However, it’s still better to eat non-organic vegetables than no vegetables at all. Another option is to look for locally grown produce. For great tips on where to find locally grown, organic produce see my previous article, “How to Get Inexpensive, Organic, Locally-Grown Vegetables.”
In the same vein, it’s also better to eat regular fresh vegetables than organic vegetables that are wilted and clearly past their prime -- even if they are sitting in a health food store.
The problem with vegetables is that they are so perishable, which is why you have to be careful. One trick to increase your cold-storage capacity is by removing most of the air from the plastic bag you store them in, and tying the bag securely so it resembles a vacuum-pack look. This can increase the shelf life of the vegetables by 200-300 percent.
"Eat your fruits and vegetables" is one of the tried-and-true recommendations for a healthy diet -- and for good reason.
Although all fruits and vegetables likely contribute to this benefit, green leafy vegetables such as lettuce, spinach, Swiss chard, mustard greens, and cruciferous vegetables such as broccoli, cauliflower, cabbage, Brussels sprouts, bok choy, and kale, appear to be exceptionally healthy as long as they are appropriate for you nutritional type.
Although vegetables are typically one of the healthiest foods you can eat, certain vegetables may cause your blood pH to become more alkaline, but cause someone else's blood pH to become more acidic. Optimization of your blood pH is an important aspect of staying healthy, so it is important to understand which vegetables are best for you.
Another way you can determine if a specific vegetable is good for you is to listen to what your body tells you. If you just simply can't stand the taste of a particular vegetable, then that is probably a clue telling you it’s not good for you and should be avoided.
Also, remember to get organic vegetables whenever possible. However, it’s still better to eat non-organic vegetables than no vegetables at all. Another option is to look for locally grown produce. For great tips on where to find locally grown, organic produce see my previous article, “How to Get Inexpensive, Organic, Locally-Grown Vegetables.”
In the same vein, it’s also better to eat regular fresh vegetables than organic vegetables that are wilted and clearly past their prime -- even if they are sitting in a health food store.
The problem with vegetables is that they are so perishable, which is why you have to be careful. One trick to increase your cold-storage capacity is by removing most of the air from the plastic bag you store them in, and tying the bag securely so it resembles a vacuum-pack look. This can increase the shelf life of the vegetables by 200-300 percent.
"Eat your fruits and vegetables" is one of the tried-and-true recommendations for a healthy diet -- and for good reason.
Although all fruits and vegetables likely contribute to this benefit, green leafy vegetables such as lettuce, spinach, Swiss chard, mustard greens, and cruciferous vegetables such as broccoli, cauliflower, cabbage, Brussels sprouts, bok choy, and kale, appear to be exceptionally healthy as long as they are appropriate for you nutritional type.
Labels: healthy living, Mercola, organic, vegetables
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