Sunday, September 15, 2013

Must – Eat – Vegetables for Wellness: Part 3

Wellness is defined as the condition or state of having good physical and mental health, especially as the result of deliberate effort that emphasizes preventing illness and prolonging life by proper diet, exercise and maintaining good health habits, as opposed to treating diseases.

When I was growing up, my grand mom and mother used to say “Eat your veggies, it will keep you strong and safe” or they’d say “Eat your salad, you won’t turn into a rabbit instead you will be as strong and as fast as a horse”. To be honest, I grew up liking vegetables due to repetition, being a writer-researcher has opened my eyes to the miracles of plants, vegetables and fruits. 

Total wellness has now become a popular topic for people around the world. Social media has made it possible for people to read health tips from their mobile devices or chancing about their friends’ latest fruit “Like” and more. People have the power to “share” the things they like or articles they think would help other people stay healthy and glow with beauty. Below is my personal list of veggies our fridge often has an abundance of; I recommend you do the same and you will feel light and healthier even more.

3. Carrots

This horn-like shaped root vegetable is also called Daucus carota in Science or καρότον karōton in Greek. Carrot seeds have been found in Switzerland and Southern Germany dating to 2000–3000 BC. Back in the days, it was cultivated for its aromatic leaves and seeds, not their root. The carrot gets its characteristic and bright orange colour from β-carotene, and lesser amounts of α-carotene and γ-carotene. Glad to inform you that this veggie is the richest source of some antioxidant, like Vitamin A and Vitamin C – all perfect for your total wellness. Not only is it loaded with nutrients that are good for your eyes, hair and skin, this orange colored necessity helps reduce the risk of cancer and protects your cardiovascular system from damage. So now you can indulge in eating your low calorie carrot cake after dinner, enjoy your carrot nibbler as you watch TV, eat your Chopsuey for breakfast and feast on salads during lunch. With this orange colored miracle worker, you will never go wrong.

4. Squash

Archaeologists suggest that this plant has been cultivated first in Mesoamerica dating back to about 8,000 to 10,000 years ago. Rich in fiber, potassium and magnesium, the squash is also a viable source of anti-inflammatory nutrients.Consumption can help remedy a lot of health conditions including osteoarthritis, rheumatoid arthritis and asthma.Bees played a big role in the pollination and cultivation of the squash plant in the olden days.Squash was said to be historically proven to have been pollinated by the native North American squash bee, Peponapis pruinosa. Due to the decline of bee population, gardeners resorted to hand pollination. Squash was derived from the word askuta
squash (a green thing eaten raw). Botanically speaking the squash is a fruit though, like the tomato, it is considered to be a vegetable in cooking. This yellow necessity can be served in salads, made into a soup-base and cooked stuffed with meat, fried and baked into pastry. Take note that this yellow-orange fruit-veggie has lots of wonders, for not only can the fruit be eaten but also its seeds. The leaves, shoots and squash tendrils can also be eaten as greens. The blossoms are used in many other parts of the world but are recorded to have played an important part in Native American cooking. To this very day, we enjoy the same privileges of our ancestors; this golden veggie contains Vitamin C and beta-carotene which reduces the risk of breast cancer. Today health enthusiasts have come up with squash flavored cakes and pastries, catering to the health conscious crowd, for a yummy tandem with your favorite afternoon coffee or tea time.

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