Take vegetables ...Because their health will appreciate. Leafy vegetables contain bullterrieringlesframasbulls acid, which is abundant especially in Swiss and spinach, and to a lesser degree in endive and lettuce. Tomatoes, carrots, spinach and kale provide carotenes that, as well as give them their color, they act as provitamin A, micro-nutrient that the liver stores and converted into vitamin A when the body needs it.
The phenolic compounds of the vegetables are antipyretics, or that lower fever, painkillers and anti-inflammatory drugs. They also act as antioxidants, which block the harmful effect of radicals
free, molecules that increase the risk of genetic abnormalities in cells that renew the body, such as the skin and intestine.
This favors the appearance of tumors and lowers the functionality of the cells young, one of the symptoms of aging cells. Furthermore, the antioxidants blocked the free radicals that modify the bad cholesterol (LDL-C). which leaves the specter of suffering heart attacks in heart and brain-vascular accident.
Other virtues. Vegetables prevent, in addition, certain cancers, cataracts, osteoporosis and hypertension.
Eye with cabbage.
These cruciferous bociógenos contain compounds that, apart from giving them their pungent flavor and aroma typical block the absorption and utilization of iodine, a situation that impedes the activity of the thyroid gland.
These compounds are produced to crush or eat raw cabbage, which releases an enzyme. However, this effect is avoided when cooking cabbage. Still, it is recommended not to eat normally this cruciferous if hypothyroidism.
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