Healthy Life With Vegetables

We all might already heard about how vegetable is a healthier choice than meat. And here are some facts about how those kinds of vegetables really work for our health.

• When meat is processed, smoked, grilled, fried or cooked well done, it can lead to the formation of carcinogens that can damage DNA and begin the process of cancer development. Several types of compounds in vegetables (and fruits) stimulate enzymes that convert such carcinogens to inactive forms, which are then excreted from the body. Cruciferous vegetables such as broccoli, cauliflower and cabbage are especially known for compounds called isothiocyanates. These compounds take aim at meat-formed carcinogens. Garlic and onions contain sulfide compounds that can also inactivate meat-formed carcinogens.
• Vegetables provide antioxidant vitamins and protective compounds that prevent and possibly repair DNA damage from free radicals. A high diet in vegetables can decrease the inflamation - throughout - the body. Inflammation can cause an increase in free radicals, which can damage DNA. It can also lead to cells reproducing too quickly, leaving less time to repair possible DNA damage that can lead to cancer.
• Vegetables are low in fat and calories, a good source of dietary fiber and provide us with extra energy. Vegetables are also low in sodium so they help reduce water weight portion in our body.  All these features help control weight effectively. A proper weight means a heathier life.
• The presence of many vitamins and other chemicals in vegetables supply the body with nutrients necessary to boost energy production within the muscle cells. This give us a natural feeling of vitality and the energy to become more active helping to burn more energy each day.
• Five servings a day of vegetables (and fruits) will provide a greater drop in the cholesterol count. That’s because this category of food is a source of soluble fiber. Soluble fiber lowers the LDL or “bad” cholesterol. The specific foods that are particularly high in soluble fiber are carrots, prunes, cabbage, sweet potatoes and Brussels sprouts, apples, citrus fruit, berries, apricots.