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Eat vegetables regularly body will reap 7 major benefits!

8 kinds of vegetables are not recommended to eat regularly

By CustoPublished 2 years ago 6 min read
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As the old saying goes, eating more vegetables helps the body replenish nutrients and promotes healthy physical and mental development. Vegetables are also an important source of vitamins, minerals, trace elements, calcium, and antioxidants for the body.

According to relevant surveys, people who consume more vegetables have a lower risk of cancer, cardiovascular diseases, diabetes, osteoporosis, and other diseases. Eating vegetables brings benefits to the body that are difficult to replace with vitamin tablets and antioxidant supplements.

But did you know? Some vegetables in life are not recommended for long-term consumption, long-term consumption not only can not bring the body some benefits but will increase the burden on the body.

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Eat vegetables often the body will reap 7 major benefits!

1. assist in lowering blood pressure

Vegetables with a sodium content are less, even if you eat more, generally will not cause excessive accumulation of sodium. Eating more vegetables at the same time generally will correspondingly reduce the intake of other foods.

The body will excrete a certain amount of sodium every day, so the process may lower the sodium level in the body, which is conducive to assisting in lowering blood pressure. However, vegetables cannot replace drugs to lower blood pressure, and it is recommended to take regular treatment.

2. Cancer prevention

The vitamins contained in vegetables can inhibit the growth of cancer cells and prevent the synthesis of carcinogenic substances in the body.

Vegetables also contain chlorophyll, which can enhance the vitality of human cells and the body's ability to repair itself, thus achieving the effect of anti-cancer.

Vegetables rich in selenium also have a certain effect on anti-cancer. So no matter what green vegetables are, they have a certain effect on anti-cancer.

3. Beauty and skin care

Vegetables are rich in water and vitamins, and they can promote metabolism and detoxification through metabolism to achieve the effect of beauty and beauty.

4. Calcium supplement

The phosphorus content in milk is quite high, so the calcium-phosphorus ratio is not appropriate. The inappropriate ratio of calcium to phosphorus will affect the absorption of calcium in the body.

Although the calcium in vegetables is not as high as in milk and is susceptible to the effects of phytic or oxalic acid to reduce the absorption rate in the intestine, the body's calcium absorption of some vegetables is even higher than that of milk, such as mustard, soybean sprouts, etc.

Therefore, for some people who are not used to drinking milk, their bodies need calcium can also be supplemented by vegetables.

5. Eye safety guards

With the development of technology now, cell phones and computers are a few months to change, and young people for these technological products dependence becomes greater, resulting in a vision that is usually not very good.

So for people with poor eyesight, green leafy vegetables are a boon. Because it contains a lot of beneficial elements, all of which can play a role in protecting the health of the eyes as well as alleviating vision problems. If you have poor eyesight, you can eat more vegetables to regulate it.

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8 kinds of vegetables are not recommended to eat often, see if you love to eat. Remember to tell the people around you

1. zucchini

Zucchini is eaten more, which may appear to cause cancer because the zucchini contains a substance called acrylamide.

This is an industrial chemical, and this substance can cause cancer and damage to the human nervous system, if eaten too much will lead to depression and hallucinations.

But be careful when eating zucchini, if you eat too much is bound to indigestion, increasing the burden on the stomach and intestines, causing bloating and diarrhea.

Even if zucchini is easy to digest, if a meal eats too much then the stomach and intestines are not able to withstand it, so be sure to keep the amount of zucchini consumption, once the zucchini eat too much.

2. not ripe green tomatoes

Tomatoes are a vegetable that many people love to eat, but we go to the market to buy, them and can often find some tomatoes that are still green in color, which also means that the tomatoes are not fully mature.

When eating such tomatoes, you will find that the tomatoes do not taste good and do not have much juice. Not fully ripe tomatoes also contain a lot of lobotomies, eating too much can easily lead to their symptoms of nausea and vomiting.

3. sprouted potatoes

The nutritional value of potatoes is relatively high, and there are more ways to cook them. But potatoes are not easy to store, as long as the temperature and humidity reached the easy sprouting.

When potatoes are sprouted, they produce a neurotoxin called lobotoxin, which can reach 200 mg in about 25 grams of sprouted and rotten potatoes.

If more than 200 mg of lobeline is used at one time, it can lead to nausea and vomiting, diarrhea, and abdominal pain due to paralysis of the respiratory muscles. Therefore, potatoes sprouted must be thrown away quickly, do not eat again.

sprouted potatoes

4. Kidney beans

Kidney beans are also a common summer vegetable, crisp and juicy, but if not handled properly can easily lead to some chronic food poisoning. The food poisoning that occurs in kidney beans is not due to decay but is undercooked.

Uncooked kidney beans are rich in toxins, which can irritate gastrointestinal health and cause discomfort when eaten. Therefore, kidney beans can only be eaten when they are fully cooked, and it is recommended that you blanch them with hot water before frying them in a pan.

5. formaldehyde cabbage

There are many businesses to maintain the freshness of the cabbage, will be sprayed on the surface the cabbage a layer of formaldehyde, formaldehyde cabbage will have a pungent smell, and after ingestion will cause damage to the respiratory tract and internal organs, especially to the respiratory tract damage to be greater.

Formaldehyde cabbage is very easy to identify, smell it can smell a very big pungent smell, this cabbage should not be purchased.

6. too long storage time pumpkin

The pumpkin storage period is generally longer, there are some families in the pumpkin cheap like to put a few more pumpkins. But placed for a long time, pumpkins are also prone to bacteria mold and other violations, resulting in pumpkin mold.

After the moldy pumpkin is easy to produce aflatoxin, the toxicity is very strong. If you continue to eat, it is easy lead to food poisoning will also aggravate the damage to the liver, and even induce liver cancer.

7. Sweet potatoes with black spots

Sweet potatoes attacked by black spot disease have brown or black spots on the skin or dried up and more concave, and the heart of the potatoes becomes hard and bitter. Sweet potatoes contain toxins heat-resistant, so eating raw or cooked sweet potatoes with black spots can cause poisoning.

People consume more in twenty-four hours after nausea, vomiting, diarrhea, and other gastrointestinal symptoms. Severe cases also have a high fever, headache, shortness of breath, confusion, sowing, vomiting blood, coma, and even death.

8. Cracked carrots

Carrots are rich in vitamins and a lot of dietary fiber and other nutrients, so it is often good for your body to eat carrots in your daily life.

However, carrots are a kind of underground vegetable, and when they are cracked, a large number of bacteria and viruses will enter them. If you consume too much of them, it will be very bad for your health, so when you choose, you should look for carrots that are not cracked to buy.

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Extension: How to preserve fresh vegetables?

Fresh vegetables in the refrigerator to preserve, first of all, clean the surface soil, and impurities, drain the water and then wrapped them in a plastic bag, and then put the vegetables into the refrigerator can be stored cold.

Need to pay attention to the preservation of tomatoes, onions, and other vegetables, it is best not to put them in the refrigerator, because these vegetables do not tolerate low temperatures.

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About the Creator

Custo

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