Is Unexplained Weight Loss Dangerous For Diabetics?

Top 10 foods you should eat and healthiest fruits and vegetables to juice

The vegetables listed below are considered to be some of the healthiest vegetables around.

They are packed with antioxidants, vitamins, and minerals that are essential for optimal health.

Eating these vegetables regularly can help reduce your risk of chronic diseases, including heart disease and cancer.

Top 10 Healthiest Vegetables You Must Eat

Avocado

• The avocado may be the most perfect plant creation ever. It has two percent net carbs so even though it lists nine percent carbohydrate seven percent out of that is fiber so most of it you don't digest and it's a really healthy fiber that goes on to feed the good gut bacteria.

• It has tons of potassium 500 milligrams per 100 grams so if you eat two or three of these you get most of the potassium that you need in a day and avocado is even filling it may be the only non-starchy water-rich plant food that is filling because it also comes with a lot of healthy fats and there are so many ways to use it you could have it virtually every meal I slice avocado on top of omelets I slice it and put it on top of chili you can take out the seed or the pit you just drizzle a little dressing in there and you can scoop it out and eat it the way it is.

Lettuce

• Lettuce and there are tons of different kinds of lettuce we have all these different ones I don't even know what they're called but the ones I use on a regular basis are romaine and also some green leaf and some red leaf and also what they sell as a spring mix I love all of them they have plenty of nutrients and fiber you can fill up.

• you can make a huge bowl that is very filling but it doesn't have a lot of carbs or a lot of calories it's a great filler I love salads I have salads several times a week you can use them as a snack you can roll up little slices of cheese, you can also use it for bundles burgers that's what I do a lot I just put a layer of lettuce on the plate I put my burgers on and I load them the way that I would any other hamburger with lots of good stuff but of course, don't have the bread.

Broccoli

• Broccoli has tons of nutrients it has only four percent net carbohydrate and I love it because it's so easy it's so tasty you steam it you grill it one of my pet peeves though is if you go and you look up the benefits of broccoli or the benefits of lots and lots of these different plant foods are that they're presented wrong they're saying that you can use it to treat things now treat is a medical word let's say you can treat cancer. 

• In the medical world they treat things by giving medication and what that does is suppresses and interfere. It acts by stopping physiology; it works by getting in the way of what the body is trying to do.

Cauliflower

• Cauliflower has tons of vitamins and minerals and lots of potassium it is part of the cruciferous group it's going to help the liver and it only has about three percent net carbs and this is one of the reasons it's become so popular with the low-carb community.

• that it has tons of potassium but is so low in carbs and you can turn it into sort of mashed cauliflower as a substitute for potatoes riced cauliflower you can steam it you can bake it in the oven and it's easy to eat a good bit you could easily eat three to four a hundred grams and there you probably get almost half of the potassium that you need in a day.

Capsicum

• Capsicum and again a lot of vitamin C is much better than orange juice and a little bit of sugar, it has about three to four percent net carbs so you can eat a lot of paprika and what I love is that you can eat it raw or cooked one of my favorite things Probably take it every day.

• You can put it in salads, you can saute it with onions to make fajitas, you can even eat it as a snack, you can take a small piece of ham or a chicken wing or a hard-boiled egg with a little paprika with it.

Cabbage

• Cabbage and it's so useful in many ways and what I like is it's cheap cheap cheap. I don't know any food that is really cheaper than for a few cents you can get yourself a meal basically.

• so it does help the liver clean things out it's full of vitamins and minerals and especially vitamin C it's very very high so when people think that they have to eat fruit and oranges and drink orange juice in the morning to get their vitamin C you're much better off having some cabbage.

• And also there are so many ways of using cabbage you can eat it raw you can eat it cooked you can make coleslaw and of course, when you do the coleslaw you don't want to add a bunch of sugar. There are some super easy recipes where you just drizzle a tiny bit of olive oil, a little bit of vinegar, salt pepper, and some herbs like basil and you got yourself a fantastic salad.

• And of course, when we think about cabbage and other vegetables as well we want to think about the biome of the microflora the collection of 40 trillion life forms in your gut helps keep you healthy and part of what feeds them is fiber so when you eat things that have carbohydrates you subtract the fiber because you can't digest it.

• The fiber continues down to feed your bacteria and it's not an absolute rule but pretty much the fiber feeds the bacteria that you want to keep in there and the sugar feeds the bacteria that you don't want so when you eat a lot of sugar and not so much fiber that's one of the main things that create dysbiosis or an imbalance in your flora and now if you ferment these vegetables not only do they provide the fiber but they also come preloaded with some bacteria some probiotics if you will and of course, cabbage is one of the most popular things to ferment and turn into sauerkraut but there are all kinds of different vegetables that you can ferment and basically the more of the fermented you eat the better you're going to be able to support that biome.

• Now one of the most common questions I get is about probiotics. Do I need probiotics? A lot of people need them but I'm still not a huge fan of the way they're being used. I use a lot of probiotics in my office but here's how we need to think about them. Probiotics are seeds when you buy that little capsule with 20 billion units then those are seeds but the seeds need a place to grow. If you put flower seeds into the best soil it's going to make flowers.

• If you throw those flower seeds on the concrete in the parking lot there's not going to be much growth and that's how it is with probiotics that a lot of people's gastrointestinal tracts are so messed up there's nothing that can grow there and that's the problem they have in the first place that's the reason they have a problem in the first place is that there is imbalance and if you throw seeds into that it's not going to do much so we need to look at the bigger picture and we need to eat whole food we need to cut out the sugar increase fiber eat fermented food and now you're well on your way to creating some healthy soil and now those probiotics can be used and now they're going to actually work.

Tomatoes

• Tomatoes I love tomatoes you can cook with them you can eat them raw you can eat them as a snack you can slice them on things that contain vitamins minerals and a couple of antioxidants called lycopene and lutein that have been very studied in terms of helping health and reversing disease and all that but I'll come back to this I don't want to focus too much on all these specific chemicals, it's great that they researches and figure it out but don't complicate things too much. Get the broad picture, know what good vegetables are, and then just eat a variety of those.

• But there are a few more reasons I picked these particular ones I looked at the availability can you buy them in most places are they affordable can you get them around the year and so forth also I included my taste preference what do I personally like and what do I know what to do with them which ones do I know how to cook but also something called the dirty dozen and the clean 15.

• So from time to time, they measure the dirty dozen and the clean 15 which means they measure how many chemicals, and how many pesticides they find on the finished product. Now here's one of my pet peeve terms: organic versus conventional because that makes it sound like there's been the conventional way of doing this for the longest time. This is how we do things and then it makes it sound like organic is the exception.

• Well, that's not how it works. Organic is how the planet has been for as long as it's been around we haven't added pesticides and poison whereas conventional is what we've done for a few decades by spraying poison on the food so when I see this in a store organic versus conventional I'm thinking they should call it conventional and poison that's more true to what's actually going on but anyway, the clean 15 are the ones that they find the least pesticides on and that would be avocado, onion, eggplant, and asparagus.

• So it's good to know that if it's a money matter if you're holding back on vegetables because you feel like organic is too much money, then these would be the perfect ones that you can buy that don't necessarily have to be organic.

• Also cabbage cauliflower broccoli and mushrooms they barely found any or very little pesticides compared to the dirty dozen and those included spinach, kale, tomatoes, celery, and potatoes so to the extent that you eat these you want to be really sure this is where it's worth spending a little extra money on getting organic.

Brussels sprouts

Brussels sprouts so they'll help the liver they contain one more specific compound that they're known for called Kaempferol which has been studied in detail and is known to be an antioxidant, anti-inflammatory, and even have some positive impact on getting rid of cancer.

Garlic

• Garlic has been in use for thousands of years due to its very extensive medicinal properties and to this day many people will eat extra garlic whenever they need an immune boost, I definitely eat a lot of garlic not necessarily for these reasons but because I just love garlic. A compound in garlic called allicin gives garlic its smell and taste, but also many of its health benefits.

• But allicin is only one of the 33 sulfur-containing compounds in garlic, many plant foods, and many vegetables that are known to provide health benefits. People reverse diseases like multiple sclerosis because they choose vegetables that are often high in these sulfur compounds and another compound called cysteine. And if you've heard of Acetylcysteine ​​or NAC which is a very popular supplement because this cysteine ​​converts to glutathione which is the body's number one antioxidant and one of the main ways to detoxify and cleanse the body.

• Of course, garlic also has a bunch of vitamins and minerals but again you wouldn't eat pounds of the stuff so you probably wouldn't rely on garlic for that as I mentioned the biggest reason to eat it is that it's delicious I put garlic in almost everything you can eat raw or cooked.

• Now many people will prefer it cooked because they can eat more and it is milder but the allicin is more active when the garlic is fresh, unpeeled, and raw, so it may be a good idea to eat some raw and some cooked. Of course, there are some side effects of garlic which as body odor but it is also known to keep away mosquitoes.

Onion

• Onion is in the same family as garlic. They contain sulfur, and cysteine that gets converted to glutathione.

• They both have lots of vitamins and minerals and that's one of the main reasons we want to eat plenty of vegetables is vitamins and minerals especially minerals we get primarily from large amounts of vegetables.

• Onion has about seven and a half grams of carbohydrate, net carbs per hundred, so that's the highest amount of carbs of any vegetable I've included on the top ten and why do we want to limit carbohydrates?

• It depends on how sensitive you are how carbohydrates sensitive most people today especially if you're overweight have a carbohydrate intolerance have poor metabolic health they've overdone carbohydrates so their bodies don't handle them anymore and the solution to a lot of people's problems is a low-carb diet and therefore you want to limit the amount so seven and a half is sort of borderline you can still have some I would say you can certainly have like 100 grams which would be like your average medium onion in a day but you don't want to go unlimited you want to be aware of that.

• Another thing to keep in mind with both onion and garlic is if you have SIBO which stands for small intestine bacterial overgrowth and a lot of people are getting more and more of that it's when the bacteria grow in the wrong place you're supposed to have them in the large intestine, not the small intestine and if you have them in the small intestine and you feed them the wrong things, and we'll talk about fodmap in a second, then you get lots of gas lots of bloating and lots of digestive problems so fodmap stands for fructooligosaccharides, disaccharides monosaccharides, and polyols.

• So they're different forms of carbohydrates like short to medium-sized carbohydrates and polyols which are sugar alcohols and onion and garlic have a lot of fructooligosaccharides and the body doesn't absorb those very much and if you don't absorb them then they go down and they become food for the bacteria in the small intestine so if you think that might be an issue read up a little bit on SIBO and you can look for FODMAP and they list out the things that have high amounts of these carbohydrates that you don't do so well.

• If that is a problem then you can also soak the garlic and the onions and that's going to help pull out some of these fructooligosaccharides. Now, why did I pick these specific vegetables that we're going to talk about today well because they're low in carbs and sugar you get tons and tons of nutrients but you don't want to load up on sugar in order to get those nutrients and the ones we're looking for specifically are potassium and magnesium there are lots and lots of other micronutrients and the other big one is going to be sodium which we get from adding salt to our food?

• We also want to consider serving size because I love parsley for example but there's only so much parsley you can eat I make a salad called Tabbouleh and when I make that for two people I use a little over an ounce about 35 grams of parsley so it's like 17 grams per person and it gives us some good nutrients I love the flavor that's why I eat it but you can't eat as much parsley as you could eat cauliflower or broccoli for example so just keep the serving size in mind as well most of the vegetables I'm talking about are going to be liver cleansing for two reasons either they contain these organo-sulfur compounds that help the body detox and make glutathione or they're part of the cruciferous family and that means they contain a lot of phytonutrients and certain chemicals that assist the liver in detoxifying and getting junk out of the body.

Important notes

1. That's not what food does, food does not treat conditions, food does not treat symptoms or disease.
2. Food supports the body by providing what it needs so when they say it treats cancer it treats osteoporosis treats diabetes treats aging which is not what it does.
3. The proper food provides something that the body needs and when the body can return to balance then all of these things get better. That's how it works.
4. So we're getting the wrong idea and when we pinpoint and we micro analyze and take things apart this whole food business just becomes too confusing.
5. It is all about health when everything works when the body is allowed to return to balance.
6. When it has what it needs when we give, are the things it has to have that move us toward health when we provide too much of the things that interfere or an imbalance of things that moves us away from health.
7. But we're not treating anything with food that's the wrong way of seeing and it gets us confused and on the wrong track.

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