Vegetables

It is recommended by www.gofor2and5.com.au that 5 serves of vegetables are to be eaten every day. However, similar to the fruit recommendations, this is the minimum amount and recent studies have indicated that this isn’t enough. Eating 7-8 serves a day is now recommended (1 cup equals a serve).

Sadly, many sicknesses, diseases and cancers are diet related and greatly contributed by a lack of fresh vegetable consumption. Our country is in a bit of a sad state at the moment with 61.4% of Australians being overweight or obese (Healthy Active) and the leading cause of death being Cardiovascular Disease (Heart Foundation).

When a person eats dead foods on a regular basis, this deprives the body of vital nutrients and without these it cannot absorb, assimilate or remove waste from the body. When this happens the body gets clogged up which is called “feeling sick” (Flu/Cold) which if not treated can stem into the development of a disease or worse, cancer.

Benefits of Vegetables

Its well publicised that vegetables are known to “reduce the risk of” many cancers and diseases. If a person is eating the right amount of vegetables these “risks” wouldn’t exist. It’s important to eat vegetables because of the health benefits they provide vs. “to reduce the risk of ….” as that doesn’t motivate a person. What motivates a person is the benefits they personally receive, such as:

Feeling fantastic
Having loads of energy
Being more motivated
Feeling happy and mentally balanced
Having more clarity
Stronger immune system
Dramatic slowing of aging
Being at a healthy weight

Raw Vegetables

Vegetables also contain Enzymes, however when vegetables are cooked they are no longer available. Eating a salad at lunch or some vegetable sticks for afternoon tea is a great way to get a boost of enzymes.

They are needed for:

The general delivery of nutrients
Carrying away toxic waste
Purifying the blood
Delivering hormones
Balancing cholesterol and triglyceride levels
Feeding the brain
Strengthening the immune system

The Importance of Green Vegetables

Green Vegetables are key as they contain good quantities of Chlorophyll which:

Acts as a blood detoxifier
Aids in growth and repair of tissue
Neutralises pollution in the body
Helps in stimulating red blood cells to improve oxygen supply
Neutralises free radicals
Reduces the ability of carcinogens to bind with the DNA in different major organs in the body
Has antimutagenic and anti-carcinogenic properties which protect your body from toxins

As you can see it's important to eat green vegetables. Without the Chlorophyll properties in vegetables it is easy for the body to become sick. It's important to make 3/4 of your vegetable intake green. Below is a table of Green vegetables and salad varieties:

 

For the other 1/4 eat colourful vegetables. These contain phytonutrients (meaning "Plant Chemicals"). Phytonutrients are a group plant substances such as: flavonoids, isoflavonoids, lignans, carotenoids, phytosterols etc...These protect us against many chronic diseases and even claim to reverse the process of ageing. Colourful fruits and vegetables are rich in phytonutrients.

Below is a selection of colourful vegetables:

To find out more about each fruit or vegetable including the nutritional values click here to go to the "Go for 2 and 5" website.