Recharge with har­vest veg­gies

Feel your best with these in-sea­son picks

First For Women - - Contents -

DETOXIFIER

Cel­ery can help you stay fo­cused and en­er­gized even on your busiest days thanks to its rich stores of phe­no­lic

acids. Cana­dian re­searchers say these plant com­pounds switch on detox­i­fi­ca­tion path­ways in the liver, help­ing the body ex­crete en­ergy-sap­ping tox­ins.

STRESS BUSTER

Have a 1-cup serv­ing of cab­bage to­day and you’ll feel 45% calmer for up to six hours. That’s the word from Univer­sity of Con­necti­cut re­searchers, who ex­plain that vi­ta­mins C and K in cab­bage slow the body’s pro­duc­tion of the stress hor­mone cor­ti­sol.

ACHE ENDER

Arugula is rich in lutein and zeax­an­thin, nu­tri­ents that act as nat­u­ral painkillers to soothe achy mus­cle and joint tis­sue. UCLA re­searchers re­port that adding 3 cups to your weekly diet can cut your risk of aches and pains by 33%—plus trim three days off your re­cov­ery time if you’re al­ready feel­ing sore.

WRIN­KLE REDUCER

En­joy­ing 1⁄ cup of sweet po­ta­toes 2 daily can help re­verse signs of ag­ing. Ac­cord­ing to re­search at UCLA, the spuds’ beta carotene heals and pro­tects skin’s top lay­ers to re­duce fine lines by 33%. DE­LI­CIOUS IDEAS: For a side, toss 2 diced sweet po­ta­toes, 3 Tbs. of olive oil, 1⁄4 tsp. of cin­na­mon, 1⁄ tsp. 8 of cayenne and salt and pep­per to taste. Roast at 400°F for 30 min. For a sweet treat, boil 2 peeled sweet po­ta­toes, then mash with 1⁄ cup of 2 co­conut milk and 1⁄4 cup of honey.

EN­ER­GIZER

Power through the hol­i­days with 65% more pep just by adding 1⁄ cup of squash to 2 your daily diet. Bri­tish re­searchers say the gourd con­tains two phy­tonu­tri­ents (al­phac­arotene and beta-cryp­tox­an­thin) that steady carb ab­sorp­tion and im­prove in­sulin sen­si­tiv­ity, cut­ting your risk of fa­tigue-trig­ger­ing blood-sugar swings by up to 52%.

FAT BLASTER

A tasty way to avoid the “hiber­na­tion pounds” that hit 67% of us in the colder months: Reach for Brus­sels sprouts. They’re loaded with unique plant com­pounds (glu­cosi­no­lates) that help cells burn more fat for en­ergy. The ef­fect is so pow­er­ful that Yale re­searchers say eat­ing 1⁄ cup 3 daily halts win­ter weight gain— and 3 cups weekly can help you drop 8 pounds this win­ter!

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