Okra

Okra

Prevent cancer, Reduce the risk of heart disease

Okra isn’t everyone’s favorite vegetable. It can be tough, it has an unusual, tart taste, but okra’s status is just about to change. A study from Emory University in Atlanta found that it contains a powerful compound that fighting cancer and heart disease. In addition, okra contains very large variety of healthy nutrients like vitamin C, calcium, and potassium.

Okra contains a compound called glutathione that attacks cancer in two ways. It’s an antioxidant, and its protects healthy cells from cancerous damage. In addition, glutathione prevents cancer causing chemicals from damaging DNA, the chemical blueprint that tells cells how to function. It does this by moving chemicals away from cells, into the urine, and out of the body.

In a recent study of more than 2,500 people, researchers discovered that those who had the highest intake of glutathione were 80% less likely to develop oral and throat cancers than those with lower levels of the compound.

Presently researchers not sure how much glutatione people need to stay healthy, but the message is that if you keep its high, you will lower risk of a serious illness.

Okra provides good amount of magnesium as well. A half-cup of cooked okra has about 46 milligrams, or 11 % of the Daily Value. This mineral helps to avoid heart disease, fight chronic fatigue syndrome, lower blood pressure, ward off diabetes, and slow bone loss.

Interestingly, okra seeds contain trace amount of gossypol, a compound that effects sperm and can act as a male contraceptive – its been used by men in Indonesia and Pacific islands for centuries as a form of family planning. More research is needed into okra’s healing properties to discover its full contribution to our health.

When cooked, okra releases a thick, slimy fluid that’s a rich source of nutrients. Rather than discarding the juice, you can use it as a natural thickening ingredient for gumbos, stews, and soups.