Coming home from the hospital and not necessarily remembering how life went on before simply left me like a 25-year-old, six-foot-four-inch baby. That’s a big baby, not saying I was big boned, muscular, or anything of that sort before the accident. Prior to the drugs, I guess I had somewhat of a figure, as a jib a fellow used to call me slender. Being a fellow who has been to more than one doctor for far more than one problem, every solution that can be fixed without the “system” is far better than bad.
First and foremost they have anticancer properties, research says so, so I say so. On top of their anticancer properties, they are overflowing with antioxidant and lower cholesterol levels. The incredibly healthy leafy green vegetable is rich in K, A, and B vitamins, dietary fiber and naturally occurring sulfur compounds, all of which contribute to strong bones, good eyesight, good immunity and boasts cholesterol-lowering and anticancer properties. The study asserts that steaming is the best way to enhance the cholesterol-lowering abilities to collards.
Collards, commonly used as a side dish, are a beloved American leafy green which are often cooked together with other green vegetables such as mustard greens, kale, spinach, turnip greens or stuffed with rice or meat. You will find that similar to Brussels sprouts collards have a distinctly bitter taste. Picking the leaves hours after the frost makes them more palatable as the bitter compounds react to the low temperatures in an attempt to protect the plant. This gives them a sweeter taste.
Anticancer properties. Research on the collard greens contain glucosinolates have shown that cancer-preventive properties of cruciferous vegetables, naturals sulfur-containing compounds. Both digest track and the lung cancer have both been found to be prevented by glucosinolates which apparently is released. Most notably collard greens contain the antioxidant mineral manganese, the powerful isothiocyanates, not to mention the flavonoids kaempferol and quercetin.
Research tells us that collards are one of the several vegetables to bind bile acids encouraging their elimination thereby helping lower cholesterol levels. Other words for bile acid are fat or cholesterol which means food such as collard greens is bile acids’ worst enemy. They support the elimination of bile acid and in the blood actually lower cholesterol. (Steam cooking significantly improves in vitro bile acid binding of collard greens.)
“Calcification is the accumulation of calcium salts in a body tissue. It normally occurs in the formation of bone, but calcium can be deposited abnormally in soft tissue, causing it to harden.” 100 g of collard greens provide about four times the RDA of vitamin K which is essential for preventing this calcification of blood vessels and thus maintaining cardiovascular health. If you are taking anticoagulant medications it is imperative that you wash your vitamin K and leafy greens intake very carefully.
By God’s grace and thanks to the greens practically eaten daily, I no longer need store stuff or any other of the doctor’s concoctions.