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3 reasons to love the bitter herbs
Bashny.Net
Bitter herbs – this is a dark-green herbaceous plants, a typical example being the dandelion and arugula. Besides the fact that they are rich in vitamins, like any other greens, bitter herbs have unique nutrients that are particularly beneficial effect on the digestive process.
Bitter greens have a specific distinct taste and may take some time to get used to it, but the health benefits certainly justify the effort!
According to Ayurveda, bitter is light, cooling and dry by nature. Bitter herbs is a helpful and healing way to create a more alkaline environment in the body and to add bitter taste to a well balanced diet.
The most useful properties of bitter трав1) Dietary super food
Bitter herbs are filled with vitamins A, C and K and minerals such as calcium, potassium and magnesium. Rich in folic acid and fiber, low in fat and sodium (salt), these green plants are a storehouse of nutrients!
They contribute to the excellent condition of the skin (beta-carotene), strengthening of the nervous system (folic acid), healthy blood clotting (vitamin K), and also contain herbal components that support healthy vision.
2) a Miracle for digestion
Eating bitter food stimulates the taste buds, while simultaneously stimulating the production of digestive enzymes and bile production, which in turn promotes healthy digestion. And the better digested your food, the more nutrients your body can absorb from food eaten. If your body cannot absorb any nutrients, whatever you eat won't do you any good.
The high content of coarse fibers in the bitter herbs also helps to remove waste from the body through the gastrointestinal tract.
Moreover, bitter herbs aid in detoxification of the liver, which regulates cholesterol, balances hormones, cleanses toxins from the blood and metaboliziruet fats. Given that now on all sides advertise the so-called paleo diet with high fat intake, we need bitter herbs, which helps digest fats more efficiently.
3) the Balance of flavor and decrease bias
Ayurveda recommends that for optimal health to eat all possible tastes: sweet, salty, sour, bitter, pungent and astringent. We will do only good to eat food that activates all of our taste buds, and start we can add to our diet incredibly useful bitter greens!
There is also evidence that the use of bitter herbs reduce the addiction to unhealthy food and thus helps to reduce weight!
So how do we include in the diet of these remarkable herbs to and the benefit and taste to enjoy? In fact it is not so difficult.When buying, choose organic greens with fresh leaves and one that at this point in the season. Kale “collards” and “Kale”, turnip tops and mustard are in season from October to early spring. Chard and beet greens are available from spring to autumn. Dandelion leaves are better to use in spring and summer.
Greens can be stored in the refrigerator for 2-3 days, but it is better to eat it immediately. To prepare leafy vegetables for food, clean or “wash” them in the sink with water and then remove the hard stalks or stems.
To slightly smooth out the bitter taste, try versatile recipe: lightly salt and simmered in the pan leafy vegetables with a small amount of fat. The addition of salt and high-quality vegetable oil when cooking reduces bitterness, enhances digestibility, and even releases nutrients for easy absorption.
Here is a list of bitter herbs and leafy vegetables, which are definitely worth a try :
Author Nadya Andreeva
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook and in Vkontakte, and we're Classmates
Source: www.spinachandyoga.com/ru/3-%D0%BF%D1%80%D0%B8%D1%87%D0%B8%D0%BD%D1%8B-%D0%BF%D0%BE%D0%BB%D1%8E%D0%B1%D0%B8%D1%82%D1%8C-%D0%B3%D0%BE%D1%80%D1%8C%D0%BA%D0%B8%D0%B5-%D1%82%D1%80%D0%B0%D0%B2%D1%8B/
Bitter greens have a specific distinct taste and may take some time to get used to it, but the health benefits certainly justify the effort!
According to Ayurveda, bitter is light, cooling and dry by nature. Bitter herbs is a helpful and healing way to create a more alkaline environment in the body and to add bitter taste to a well balanced diet.
The most useful properties of bitter трав1) Dietary super food
Bitter herbs are filled with vitamins A, C and K and minerals such as calcium, potassium and magnesium. Rich in folic acid and fiber, low in fat and sodium (salt), these green plants are a storehouse of nutrients!
They contribute to the excellent condition of the skin (beta-carotene), strengthening of the nervous system (folic acid), healthy blood clotting (vitamin K), and also contain herbal components that support healthy vision.
2) a Miracle for digestion
Eating bitter food stimulates the taste buds, while simultaneously stimulating the production of digestive enzymes and bile production, which in turn promotes healthy digestion. And the better digested your food, the more nutrients your body can absorb from food eaten. If your body cannot absorb any nutrients, whatever you eat won't do you any good.
The high content of coarse fibers in the bitter herbs also helps to remove waste from the body through the gastrointestinal tract.
Moreover, bitter herbs aid in detoxification of the liver, which regulates cholesterol, balances hormones, cleanses toxins from the blood and metaboliziruet fats. Given that now on all sides advertise the so-called paleo diet with high fat intake, we need bitter herbs, which helps digest fats more efficiently.
3) the Balance of flavor and decrease bias
Ayurveda recommends that for optimal health to eat all possible tastes: sweet, salty, sour, bitter, pungent and astringent. We will do only good to eat food that activates all of our taste buds, and start we can add to our diet incredibly useful bitter greens!
There is also evidence that the use of bitter herbs reduce the addiction to unhealthy food and thus helps to reduce weight!
So how do we include in the diet of these remarkable herbs to and the benefit and taste to enjoy? In fact it is not so difficult.When buying, choose organic greens with fresh leaves and one that at this point in the season. Kale “collards” and “Kale”, turnip tops and mustard are in season from October to early spring. Chard and beet greens are available from spring to autumn. Dandelion leaves are better to use in spring and summer.
Greens can be stored in the refrigerator for 2-3 days, but it is better to eat it immediately. To prepare leafy vegetables for food, clean or “wash” them in the sink with water and then remove the hard stalks or stems.
To slightly smooth out the bitter taste, try versatile recipe: lightly salt and simmered in the pan leafy vegetables with a small amount of fat. The addition of salt and high-quality vegetable oil when cooking reduces bitterness, enhances digestibility, and even releases nutrients for easy absorption.
Here is a list of bitter herbs and leafy vegetables, which are definitely worth a try :
- amaranth
- arugula
- endive
- Broccoli Raab
- dandelion leaves
- escarole
- a salad of frisee
- Kale Kale
- mizuna
- mustard greens
- nettle
- salad radicchio (or radichio)
- rapini
- salad tatsoi
- the turnip tops
- watercress
Author Nadya Andreeva
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook and in Vkontakte, and we're Classmates
Source: www.spinachandyoga.com/ru/3-%D0%BF%D1%80%D0%B8%D1%87%D0%B8%D0%BD%D1%8B-%D0%BF%D0%BE%D0%BB%D1%8E%D0%B1%D0%B8%D1%82%D1%8C-%D0%B3%D0%BE%D1%80%D1%8C%D0%BA%D0%B8%D0%B5-%D1%82%D1%80%D0%B0%D0%B2%D1%8B/
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