5 Best Leafy Green Vegetables For Fighting Inflammation

  • August 27, 2014
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5 Best Leafy Green Vegetables For Fighting Inflammation

There are a variety of foods that can fight inflammation, but few are as healthy and readily available as dark, leafy green vegetables.

The rich supply of vitamin E in dark leafy greens are believed to protect against inflammatory molecules such as cytokines.

Additionally, they are rich in various other vitamins and nutrients with anti-inflammatory properties.

When incorporated into your diet correctly, they offer a number of health benefits – from lowering cholesterol and blood pressure to relieving inflammation.

Let’s take a look at five leafy green inflammation fighters you should incorporate into your daily diet:

 

Kale

Kale is rich in anti-inflammatory and anti-cancer nutrients, as well as antioxidants.  In addition to vitamin E, Kale is rich in vitamin K and Omega 3 fatty acids – both of which are powerful anti-inflammatories.

In addition to containing powerful anti-inflammatory vitamins and nutrients, kale is packed other nutritionally rich vitamins and minerals.  Combine all that nutrition with its low calories – about 33 calories per one cup of chopped Kale – and you’ve got yourself one healthy snack.

 

Spinach

SpinachSpinach contains over a dozen different anti-inflammatory phytonutrients.

With two different categories of phytonutrients that fight inflammation – flavonoids, and carotenoids – spinach stands out against other leafy vegetables.

These natural chemicals give spinach powerful anti-inflammatory and pain-relieving properties.  

 

Broccoli

In addition to its anti-inflammatory properties, broccoli has the potential to help recover from vitamin D deficiency – a common deficiency in the U.S. affecting 13% of Americans.

An additional 30% of Americans are on the verge of vitamin D deficiency – whose symptoms range from increased levels of pain and soreness to increased risk of cardiovascular diseases and cancer.

Broccoli is rich in vitamins K and A, both of which are necessary to help keep vitamin D metabolism in equilibrium.

 

Cauliflower

Cauliflower is rich in antioxidants and anti-inflammatory nutrients.

In addition to the powerful antioxidants vitamin C and manganese, cauliflower contains phytonutrients, which have a wide variety of antioxidants to fight harmful free radicals that damage and kill cells.

Cauliflowers vitamin K content makes it a powerful anti-inflammatory food.  By fighting chronic inflammation and oxidative stress – cauliflower significantly decreases our risk of cancers and chronic diseases. 

 

Brussel Sprouts

Like many green vegetables, Brussel sprouts are a great source of fiber, which is important for lowering cholesterol.

In addition to lowering cholesterol, Brussel sprouts contain powerful anti-inflammatory properties such as glucobrassicin and vitamin K.

Glucobrassicin helps inhibit the inflammatory response in its early stages.  Vitamin K helps regulate and protect against excessive and chronic inflammation.

Dark, leafy green vegetables are a fantastic source of many of the crucial vitamins and nutrients your body needs to stay healthy.

 

If you’re not already incorporating them into your daily diet – you should start today!  Not only will it help reduce your risk of cancer or chronic diseases, but it will also help provide relief from inflammation and pain.

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