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Leafy Vegetables

Top five health benefits of bitter leaf

Posted December 26, 2013

Studies conducted at the University of Texas have concluded that incorporating bitter leaf into your routine diet could reduce risk factors for such health conditions as breast cancer and type II diabetes. It is normal for African cuisine to contain bitter leaf as an ingredient. Even though it is called bitter, the taste is actually described as having a mild flavor. Bitter leaf carries several health benefits for many people around the globe who consume it regularly.

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Stop sun induced skin aging: Eat these 6 green leafy vegetables

Posted June 18, 2013

A simple way to stop skin aging and wrinkles is by eating green leafy vegetables. Rather than spend money on costly cosmetic procedures, consider adding these six anti-aging vegetables to your diet to keep skin wrinkle-free and youthful.

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Leafy greens may boost gut immunity: Study

Posted April 27, 2013

Immune cells that play an essential role in protecting intestinal health and could be boosted by consuming leafy greens, say researchers.

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A New, Very Important Reason to Eat Leafy Green Vegetables

Posted March 5, 2013

Leafy greens are excellent sources of many vitamins and minerals, but researchers have found a new reason to eat these healthy vegetables every day. Certain cells within the digestive system which play a role in many health conditions can be controlled by these nutritious foods.

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Health Benefits of Black Beans

Posted April 30, 2012

In other parts of the world, beans are a staple item. In fact, the Brazilian Food Pyramid actually has a section devoted to beans. Why are beans consumed all over the world? Basically, they are really good for you; and they are cheap. The Black bean, or black turtle bean, is a variety of the common Phaseolus vulgaris.

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Novel Iron Source: Newly Identified Iron Absorption Mechanism Suggests That Legumes Could Provide Key to Treating Iron Deficiency Worldwide

Posted April 30, 2012

A groundbreaking study conducted by Children’s Hospital Oakland Research Institute (CHORI) Senior Scientist Elizabeth Theil, PhD, is the first to reveal the existence of at least two independent mechanisms for iron absorption from non-meat sources-and a potential treatment for iron deficiency, the most common nutrient deficiency worldwide.

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Beans, pulses and legumes have important role in nutrition

Posted April 30, 2012

Beans, pulses and legumes can be classified as either vegetables or proteins under the new USDA dietary guidelines, giving them an important role in a person’s daily diet, an expert panel said at the Institute of Food Technologists’ Wellness 12 meeting.

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