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Spinach contains two phytochemicals, lutein and zeaxanthin that protect the eye, preserve vision, stop tunnel vision, and prevent cataracts and macular degeneration, the leading cause of blindness. These phytochemicals act as internal sunglasses to protect damaging blue rays from destroying the eye’s macula. For full protection, enjoy spinach and other richly-coloured greens three or four times a week. Consumption of lutein rich foods is especially crucial for women, those with blue eyes and those with a family history of macular degeneration. Green spinach leaves contain a gold mine of other nutrients, including beta-carotene, potassium and vitamin C. Spinach gets its dark green colour from the chlorophyll pigments that appear to inhibit the growth of cancer. Research has also identified a number of cancer fighting flavonoid unique to spinach. In addition, its folate content helps to prevent birth defects and prevents against heart disease by lowering homocysteine levels. Spinach is also one of the leading sources of vitamin K, which is essential for blot clotting and supports healthy bones. Spinach also contains two of the body’s most important antioxidants, glutathione and alpha-lipoic acid. Glutathione plays many crucial roles in the body to maintain good health and fight against aging. Alpha-lipoic acid increases the production of glutathione, guards against heart attack, stroke and cataracts, strengthens memory, reduces cancer growth and helps to break down sugar for energy. One cup of spinach provides just 41 calories and no fat supporting weight loss and the prevention of obesity. Action Tip: Enjoy spinach raw in salads and on sandwiches or burgers. Eat it cooked in stir-fries, casseroles, pasta sauces, or on pizza. To avoid losing folate and vitamin C, lightly steam or sauté spinach leaves. |
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