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Cauliflower

Cauliflower

Vitamins and mineral salts, anti-inflammatory substances that act against colitis and colds, antioxidants against free radicals, anti-cancer action, control of pressure and blood sugar, high satiating power and low calorie are features that make the cauliflower a valid element to be introduced in the diets of people who are overweight
Cauliflower is a winter vegetable of the Brassicaceae or Cruciferae family. It is rich in fibers and, due to its high satiating power combined with low calories intake, it is well suited to be introduced into the diet of those people who are overweight. In addition to this, the cauliflower contains minerals such as potassium, that results helpful to regulate blood pressure, calcium, magnesium, zinc, manganese, selenium, phosphorus, but also vitamins A, group B, C, E, K, J, antioxidants such as lutein and zeaxanthin and folic acid. It has purifying and mineralizing properties, it strengthens the immune system. Moreover, anti-inflammatory properties make this vegetable very useful against colitis. For those suffering from diabetes, cauliflower can be a very interesting choice because this vegetable helps to control blood sugar. Cauliflower has also an anti-cancer action especially for colon and prostate. About this statement, according to a research performed by the National Cancer Institute in Bethesda, Maryland, and published on the Journal of the National Cancer Institute, people who eat broccoli, cauliflower and cabbage have a lower risk of developing a prostate cancer than those who do not eat, thanks to the action of antioxidants contained in this plant. Sulforaphane, a substance present in cauliflower, has a role in protecting the skin from sun damage. Cauliflower can be eaten raw, cut into florets and added to salads in order to preserve the most of its properties, or cooked. In this case, steaming is the best choice to preserve the properties of the vegetable. Another consideration is that, in order to fully benefit from its properties, Cauliflower should be eaten at least 2-3 times a week. Finally, given the high concentration of anti-inflammatory substances, it is possible to use the cauliflower to counteract the early symptoms of colds and flu: centrifuge a part of cauliflower, mix 3 tablespoons of centrifuged cauliflower with honey and water and drink. Be careful if you suffer from hypothyroidism, do not exceed with the consumption of cauliflower because this may have effects on the thyroid. In general, it is better not to eat this vegetable in excessive amounts because it contains substances that counteract the absorption of iodine.
AUTHOR
She combines her passion for a natural lifestyle and her university studies, she has indeed a Master of Science degree in Physics and a PhD in Physics in the field of biophysics. Reading scientific articles, being updated with the latest scientific researches and testing new methods and recipes is since always her job that, we hope, has become useful to you.
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