5 foods that heal

July 16, 2013, 1:41 pm IST in One Healthy Day @ A Time | Lifestyle | TOI

We all know about the healing properties of food (and the damaging ones too!). So how do foods heal, exactly? Here are 5 foods that are easily accessible to us, but we may not be including them. Get to know their properties, and include these in everyday recipes to get the max benefits!

Oats: Just two servings can lower LDL (bad) cholesterol by more than 5% in just six weeks. The key to this cholesterol buster is beta-glucan, a substance in oats that absorbs LDL, which your body then excretes. Best had as oats khichdi (make in the pressure cooker with veggies to retain the vitamins and minerals that get destroyed while open cooking), oats make you feel full for much longer too due to their high fibre content.

Mushrooms: A fat fighter and immunity booster, mushrooms can increase the production and activity of white blood cells. These are also know to kill cancer cells in the body. Stir fry with onions and garlic, or add to pasta sauce and eggs for a yummy treat.

Asparagus: This versatile veggie supplies inulin, a special fiber that helps the “good” bacteria in your digestive tract. Which means good digestion, and higher immunity! And the key to good health is high immunity. Simply stir fry and add to salads or make a mixed veggie delight combining it with onions and bell peppers.

Bananas: A medium banana provides a mild blood sugar boost and has 30% of the day’s vitamin B6, which helps the brain produce mellowing serotonin. The more serontonin you have, the less likely you are to fall to stress and anxiety. Plus, there’s it’s initial claim to fruit fame: muscle-toning potassium. So a banana day, is as good as an apple a day!

Onions: In some cultures, onions are considered cure-alls, having been prescribed for everything from diabetes to improving athletic performance. Research even shows their thiosulfinates (sulfur compounds responsible for their smell) protect against cardiovascular disease. And they also have cancer fighting properties. Eat them raw (don’t forget the mint later), in salads, or as a base for veggies and gravies.

DISCLAIMER : Views expressed above are the author's own.
Comments on this post are closed now
Be the first one to review.