While many people dislike green vegetables because of their bitter taste, a new type of green is now becoming popular that is definitely not bitter.
They are tender, mild-tasting, and lack most of the bitterness of green plants, and most taste nothing like what you’d expect.
Recently, scientists from the Department of Nutrition and Food Science at the University of Maryland published a study showing how powerful these tasty greens are – especially for your cholesterol level – and the best time to eat them.
The study, published in the Journal of Agricultural and Food Chemistry, that compared nutrients called microgreens with mature greens. Microgreens are green vegetables or herbs that are harvested just a week or two after they start growing. As such, they are even smaller than baby greens.
The scientists found microgreens to be a whopping five times higher in vitamins and carotenoids than their more mature versions.
Now, if leafy green vegetables are healthy, just imagine how much better microgreens are with their superior nutritional profiles.
After eight weeks on a diet of microgreens, the scientists observed microgreen-eating rats gained less weight on high-fat diets than their non-microgreen counterparts.
In addition, their LDL (bad) cholesterol and the cholesterol in their livers were lower and there were fewer inflammatory cytokines in their livers.
If you want to harvest them at home, Start with red cabbage, and harvest when they have only one stem, one or more cotyledon leaves, and just one or two pairs of real leaves.
Not into farming? That’s okay. I’m not either and I STILL managed to normalize my cholesterol and unblock my arteries in less than a month – even at 93% blockage. All by cutting out just one ingredient. Find out how I did it here…