The sweet potato, this wonderful elongated orange vegetable, is such a treat to eat.  It is not necessary, as the custom dictates, to add even more sweet ingredients like marshmallows, maple syrup and brown sugar.

Sweet potatoes are a powerhouse of healthy eating just consumed on their own.  The orange color, of course, indicates that the sweet potato is full of beta-carotene.  This nutrient with its antioxidant properties is converted into vitamin A, so important in linking it to a lower risk of cancer, especially lung cancer.

Cardio-vascular disease is also improved when eating this food. The sweet potato is also beneficial for the eyes, helping to improve eye disease such as macular degeneration because of the lutin that it contains.  In addition, it is loaded with cholesterol-lowering fiber and has a lot of potassium as well, so necessary in lowering blood pressure.

Sweet potatoes are only distantly related to the white potato but they are just as easy to prepare and bring so much more to the body.

Add sweet potatoes around a roast to add taste and nutrition to your meal.  Use your imagination and prepare them in the same way as you would white potatoes. – Remembering that the health benefits are much greater.

Grandma Nature

We have been hearing much about beta-carotene these days.  What is it exactly?  No, it is not a carrot!  It is an antioxidant found in foods which seem to reduce cancer development and heart disease.  Carrots do contain a large quantity of beta-carotene as do other yellow, orange and red fruits and vegetables.  One thinks of orange when seeing the word carotene, and yet the antioxidant is found in great quantities in dark green vegetables such as broccoli, spinach and Swiss Chard as well.

Studies have shown that for the beta-carotene to be most effective it must be cooked or cut into small pieces.  Some fat should be added when preparing the food in order for the beta-carotene to be assimilated in the body.  Other foods with high amounts are carrot juice, pumpkin, sweet potato, kale, beet greens, cantaloupe and red peppers.

Beta-carotene is converted in the body into vitamin A, which is necessary for good vision and the immune system.  It has an important function in helping to prevent lung cancer.    Enjoying these vegetables and fruits will not only provide a delicious meal but will keep you fit and healthy.

Grandma Nature

Mother Nature entices us to try all of her fruits and vegetables with their bright and various colors when we see them displayed at outdoor markets and food shops. Their beautiful colors mingled together remind us of a secret garden, all in bloom.

Today it is known that these colors, phytonutrients, are beneficial in preventing heart disease and cancer, among other illnesses.  The darker the color the more important they are to the body. Yellow and orange vegetables are full of vitamin A and beta-carotene, a wonder drug in preventing cataracts and retina problems. Vitamin A is known to help control lung cancer.

What is even more important is to combine them together and eat various colors at the same time.  This is easily done, for example, with a mixed salad of dark red tomatoes, bright orange carrots and bell peppers, dark green lettuce and white onions and garlic which enhance the immune system and increase memory capacity.

Dark blueberries and blackberries are full of a nutrient effective in helping to offset the anti-aging process as well as circulatory problems.  And these precious little berries can be mixed with other fruits of a different color.

A couple of dishes consisting of several different colored vegetables are ratatouille and a tomato, mozzarella and basil salad. Just use your imagination when shopping and pick up whatever you find in season. Your body will then be filled with valuable nutrients to keep you fit.

Grandma Nature