There’s a new green in town that is gaining popularity.
Scientists from the Department of Nutrition and Food Science at the University of Maryland recently published a study showing how powerful these tasty greens are—especially for your cholesterol level—and, interestingly, the best time to eat them.
Microgreens are green vegetables or herbs harvested just a week or two after they start growing, making them even smaller than baby greens.
Scientists have found microgreens to be five times higher in vitamins and carotenoids than their more mature versions.
The scientists observed that after rats were on a diet of microgreens for eight weeks, the rats gained less weight on high-fat diets than rats who were not fed microgreens.
In addition, the LDL (bad) cholesterol levels in the livers of the rats who ate microgreens were lower, and they had fewer inflammatory cytokines.
If you want to harvest microgreens at home, start with red cabbage and harvest it when it has 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. All you have to do is cut out this one ingredient you didn’t know you were consuming to start seeing results in 21 days or less…
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