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A Southern Delicacy With A Nutritional Kick

July 24, 2012 by  

If you’ve never eaten collard greens (considered a Southern specialty), then you just might want to try them if you know what’s good for you. They are an all-around nutritional superstar, rich in lutein and zeaxanthin — antioxidants that studies show may reduce the risk of age-related macular degeneration, a common cause of blindness.

And according to published research, when you chop or chew greens such as collards, sulforaphane is formed, which alerts your liver to produce cancer-fighting enzymes. These enzymes appear to lessen the occurrence of many different types of cancers, including ovarian and breast cancers.

Dark and rich green, collards are also loaded with chlorophyll, calcium, iron, fiber, vitamin A (mostly in the form of beta-carotene) and vitamin C, as well as indol-3-carbinol, which may help protect against colon cancer. And if you’re watching your weight, collard greens contain very few calories, but fill your stomach with fiber and nutrients galore. You don’t have to live in the South to appreciate benefits like these.

Bob Livingston

is an ultra-conservative American who has been writing a newsletter since 1969. Bob has devoted much of his life to research and the quest for truth on a variety of subjects. Bob specializes in health issues such as nutritional supplements and alternatives to drugs, as well as issues of privacy (both personal and financial), asset protection and the preservation of freedom.

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  • independant thinker

    I don’t eat Collards (proably because I was never exposed to them growing up) but I love turnip greens and try to eat them a minimum of once a week.

    • independant thinker

      I should add I grow my own greens and I will mix in radish greens when I have them.

    • independant thinker

      I enjoy Spinich from my garden as well and also eat it frequently.

    • independent thinker

      Mr Livingston, it apears you and I are the only ones who appreciate a big pot of greens.

  • CHRISTOPHER ALLEN HORTON

    I KNOW NOTHING OF THE TECHNICAL HEALTH ASPECTS Bob Livingston DISCUSSED IN HIS ARTICLE. FOR ME, A GLARING ISSUE IS THE WAY COLLARD GREENS ARE PREPARED. SOUTHERNERS COOK GREENS WITH AN ABUNDANCE OF SALTED PORK. THEREFORE, I ASSUME THE HEALTH BENEFITS Mr. Livingston DISCUSSED WOULD BE GREATLY DIMINISHED. GREENS COOKED WITHOUT SALTED PORK ARE “BLAND” IN TASTE.

    I THINK PEOPLE LIKE VARIOUS FOODS FOR THEIR TASTY QUALITIES – NOT, HEALTH BENEFITS.

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