1. Are green vegetables as important as what nutritionists say?
Dark greens vegetables:
– are highly anticancer
– are high in chlorophyll (that’s why they are green)
– have minerals which alkalizes blood and generates Nitric Oxide
– have many nutrients which acts as antioxidants which fight free radicals (excessive free radicals cause cancer)
2. Why is chlorophyll good?
Chlorophyll is able to arrest DNA damage caused by free radicals.
3. What does Nitric Oxide do?
Nitric Oxide keeps artery walls healthy and prevents its damage. Damaged artery walls can lead to heart disease (including heart attacks) and strokes.
4. Are all greens the same?
Some greens have more of certain nutrients than others:
– brussel’s sprouts and broccoli are very high in isothiocynates (antioxidants)
– spinach is highly anticancer for most cancer types (watch video) but spinach is high in oxalates which should be avoided by people with kidney disease
– lighter colored veg have less chlorophyll, e.g. iceberg lettuce
5. Will blending spoil the fibre and other content of the vegetable?
Blending does not destroy fibre benefits (watch video). Blending makes nutrients (like beta carotene) much more absorbable.
6. What about pesticides?
1. Do your best to wash and soak away pesticides with a vegetable wash or salt water.
2. Buy organic food (more nutrient rich), support organic farming for our health & the planet.
3. There is clear consensus in the scientific community that the health benefits from consuming fruits and vegetables far outweigh any potential health risk from their pesticide residue.
7. How to make greens taste better?
– Combine with other fruits in a smoothie (Passion fruit, mango, pineapple)
– Use a tasty dressing in a salad
– Acquire the taste of fresh greens
The information shared here is for educational purposes only.
These opinions are not given as medical advice and not intended to replace or conflict with your decisions or healthcare providers’ advice.
1. Michael Greger “Eating Green to Prevent Cancer” NutritionFacts.org Oct 16, 2012 Volume 10
2. Michael Greger “The Downside of Green Smoothies” NutritionFacts.org Sep 11, 2015 Volume 26
3. Michael Greger “#1 Anticancer Vegetable” NutritionFacts.org Nov 9, 2009 Volume 3
4. Michael Greger “Are Green Smoothies Good for You?” NutritionFacts.org Sep 2, 2015 Volume 26
5. Tracy Russell “Does Blending Destroy Fiber In Fruits and Vegetables?” DavyandTracy.com
6. Michael Greger “How to Make Your Own Fruit & Vegetable Wash” NutritionFacts.org May 4, 2015 Volume 24
7. Jeffrey Harrison “Why organic food is better?” October 20, 2016