5 Reasons to Eat More Greens

Collard greens

With St. Patrick’s Day just behind us and spring knocking at the door, I can’t think of a better time to talk about greens than right now. As the world comes to life again (or at least my corner of the world here in Wisconsin) after an eternally cold winter, the spring season offers up some of nature’s most nutritious and attractive foods: colorful, vibrant greens.

I’m in love with them. And for good reason. Green produce is packed with nutritional benefits, cancer-fighting compounds, vitamin and mineral rich chlorophyll, and fiber. More and more health experts, natural doctors, nutritionists, and even celebrities are waving the “eat your greens” banner. But if you’re still not convinced, here are five more reasons I’ve pulled from various sources to get you piling greens on your dinner plate:

1. “Fruits and vegetables have yet another disease-fighting weapon to offer you: Lutein. Studies show this carotenoid prevents and, to some extent, reverses vision loss, immune system problems, cancer and cardiovascular disease. With that in mind, load up your plate with foods high in lutein — carrots, corn, kale, spinach, Swiss chard, collards, mustard greens, red peppers, dill, parsley, romaine lettuce, tomatoes, potatoes and red, blue and purple fruits.” Read the rest of the article on lutein’s benefits here at Natural News. 
2. Love your liver and feed it greens! They are especially helpful in the body’s detoxification process. Ali over at
   

   Kale (lacinato variety)

   The Whole Life Nutrition Kitchen posted a great summary of liver supportive nutrition here. There’s also a wonderful green smoothie recipe to help you use up all of spring’s abundant greens!

3. Kale has long been considered a “power food” because of it’s rich source of vitamins A and K, carotenoids, sulforaphanes (antimicrobial substances that can combat tumor growth), iron, and calcium. For a comprehensive guide on kale’s nutritional breakdown, how to buy and cook it, and some wholesome recipes, click here.  
4. Spinach “tops the list, along with other green leafy vegetables, as a food most eaten by people who don’t get cancer,” writes Dr. Ed Bauman in the the book Recipes and Remedies for Rejuvenation. Spinach is “a super source of antioxidants and cancer antagonists, containing about four times more beta-carotene and three times more lutein than broccoli.” High in fiber, spinach also helps lower blood cholesterol, Bauman says. To preserve the most nutrients, eat spinach raw or lightly cooked.
5. Pack a nutritional punch with parsley. Loaded with vitamin C, iron, copper, and manganese, parsley is an excellent blood purifier. It also is high in antioxidants and may help stimulate brain cell activity. “While parsley is a wonderfully nutritious and
   

   Baby spinach and parsley

   healing food, it is often under-appreciated. Most people do not realize that this vegetable has more uses than just being a decorative garnish that accompanies restaurant meals. They do not know that parsley is actually a storehouse of nutrients and that it features a delicious green and vibrant taste.” Read more about parsley here at WH Foods.

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As a greater variety of greens becomes available with the new season, I’ll be testing and tasting plenty of recipes in the coming weeks. Keep your eyes peeled as I may post a few of my favorite green recipes here soon!

This post is linked up to Fight Back Friday over at Food Renegade.

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