I benefici di cavoli e cavoli per il colesterolo

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Pubblicato inbenefits , benefits of cabbage , Benefits of kale , diet for high cholesterol , dr greger , dr gregor , dr michael greger , foods to eat for high cholesterol , how not to die , kale , michael greger , nutrition facts , nutritionfacts.org , the , vegetables for cancer

Il cavolo riccio e il cavolo rosso sono messi alla prova.
Il cavolo riccio è il migliore di tutti cibo mondiale, a basso contenuto calorico e ricco di nutrienti – vitamine, minerali, composti antinfiammatori, fitonutrienti antiossidanti – lo chiami. Uno studio ha visto le persone mangiare un sacchetto di cavolo cappuccio e cavolo congelato al giorno per sole due settimane e ottenere “riduzioni significative” del colesterolo totale, del colesterolo LDL e persino dei livelli di zucchero nel sangue. E la capacità antiossidante del loro sangue è aumentata.

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Mi piace quando i video non solo trasmettono scienza interessante e rivoluzionaria, ma praticano consigli per cambiare la nostra quotidianità -abitudini alimentari giornaliere. Ne ho altri in arrivo in questo modo: restate sintonizzati!<br/>
Eccone alcuni da masticare nel frattempo:
• Best Cooking Metodo (https://nutritionfacts.org/video/best-cooking-method/)
• A volte il mito degli enzimi è vero (https://nutritionfacts.org/video/sometimes-the-enzyme-myth-is-true/)
• Il modo migliore per cucinare le patate dolci (https://nutritionfacts.org/video/the-best-way-to-cook -sweet-potatoes/)
• Seconda strategia per cucinare i broccoli (https://nutritionfacts .org/video/second-strategy-to-cooking-broccoli/)
• Inibizione dell'attivazione piastrinica con aglio e cipolle (https://nutritionfacts.org/video/hibition-platelet-activation-with-garlic-and-onions)
• Come cuocere il riso a livelli di arsenico più bassi (http://www.nutritionfacts.org/topics/how-to-cook-rice-to-lower- arsenic-levels)

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73 Risposte a “I benefici di cavoli e cavoli per il colesterolo”

  9. Raw, organic red kale, and red cabbage are two of my salad staples. I try my best to eat massive amounts of both every day. I love them both raw. 😍

  13. Kale, especially if it is full grown, doesn't hold a candle to sprouts or micro-greens. They got one thing right – cooking is harmful to our food and our health but it makes the food taste so good. It is a terrible trick. The entire restaurant industry and culinary arts is based on it.

  17. Red cabbage is great….. for the liver. A healthy liver means better function which means it will take up LDL before it becomes small dense LDL and before it oxidizes. sd LDL is the dangerous type of LDL. The other LDL is harmless, even if the levels are above recommended.

    Keep your liver healthy and cholesterol is never a problem. That means lots of vegetables and avoiding eating more than 3 times a day.

  20. I've had quite a few brothers and sisters asking for help with high Blood pressure, high Cholesterol, and Diabetes. The meds that are given for their treatment make them feel bad and can be harmful in and of themselves! Here is a cheap and Tasty alternative!

  21. The statins will kill you. Better to ignore the cholesterol myth. Kale has a toxin in it. I usually like the content you guys put out but this is misleading.

  22. Thanks Doctor. I wonder wether or not I could make smoothies from raw kale on my thermomix and the froze them or store them on the fridge and still keep all the fibre and nutrients? Thanks 💚

  23. I loooove kale both green and purple. I grow both in my garden but I just hate the taste of purple cabbage 😀 Is there any way of eating cabbage so it doesn't taste like sh.. ?

  27. Kale causes horrible pain in my stomach, some other foods as well, I had endoscopy and drs. found nothing 🙁 … I guess I can't eat kale ;(

  29. LDL is not all bad, sLDL is bad – when you test your cholesterol ask to have a clear stats on Small Dense LDL(sLDL), this is the real bad one along crystallized one ox-LDL on the arteries. sLDL is a subtype of LDL cholesterol. There are two main types of LDL which vary in size through genetic determination and dietary lipid intake, ranging from small and dense to large and buoyant LDL. All LDLs transport triglycerides and cholesterol to the tissues but their atherogenesis varies according to size. Smaller particles such as sLDL more readily permeate the inner arterial wall and are more susceptible to oxidation.

  32. Dr Greger
    You’re a life saver!!
    Thank you for all you do!
    I’m 74 and diabetic
    Total vegan for 3 years
    I work full time and hate kale, but I make a drink/soup at work with dried kale, spinach, turmeric, ginger, and saffron
    I love it!
    Please comment on my approach
    Kind regards
    Reg

  34. Even eating raw veggies depend on your individual gene mutations too. People w/ one or more CBS gene mutations need to caution eating too much Sufur foods. A mutated CBS gene cant process or eliminate sulfur well = accumulates as excess ammonia in body&brain. Learn more > #DrBenLynch, #DrAmyYasko, #MthfrSupport.

  35. Red cabbage sliced thinly with onions and raw tomatoes on top of a tostada and finished off with avocado and Mexican hot sauce or freshly squeezed lime juice is my favorite way of eating cabbage! Go veggies!

  36. Each time I've had kale and turmeric it was because I forced myself. Turmeric just tastes like medicine, which I never take, and kale… Oh, man!!

  37. Only 17 mg of oxalate in 100 g of kale compared to hundreds of mg in spinach/swiss chard. Juicing is fine as long as you're getting enough fiber in your diet.

  40. I'm making another attempt to eat plant based after previously failing. Anyways, I've only been doing it for a little less than three weeks, and I had a health screening today. My bad cholesterol went down 40 points from this time last year. I've been eating a ton of steamed cabbage, over a pound a day for the past several days. I also eat old fashioned oatmeal daily.

  47. How does one make themselves like vegetables when they are repulsed by most vegetables? When I say repulsed, I mean repulsed to the point of gagging, nausea, and a general feeling that if I eat it it will make me sick.

  49. I tried frozen chopped kale once, boiled it, and boiled it, and boiled it, and it was still hard as straw. What should I look for instead? Thx in advance for any advice.

  50. Here's my quick daily lazy get home from work home grown dino kale recipe: six or seven large leaves stemmed and chopped, one large onion chopped, a few splashes of soy sauce or Bragg's, a tiny bit of sesame oil, a little tahini and a squirt of Sriracha -all tossed in a large microwavable bowl. Nuke covered for seven minutes (silicone lids rock), let cool a bit and enjoy! Alternatively, add some chickpeas. It's so easy and really tasty. The kale doesn't get super cooked but it's more tender and much tastier IMO. I've been eating variations of this almost everyday. Don't knock it till ya try it :p

  53. You have a great site. Problem is, it seems you have a glaringly obvious vegan bias. If the literature showed that “x” meat had health benefits,…would you talk about it??

  54. I used press kale juice every day (mostly celery juice+ kale juice+.spinach juice). 1-2×0.5l every single day.
    It gives you super powers. People would ask me how many coffees I had when I had none.

  55. Awesome. I had 2 questions before wathing this video. 1 was about kale juice and 1 about sauerkraut. Both got covered. Thank You.

  61. Cool! I was very surprised to hear about fermented cabbage because I was under the impression that fermented cabbage actually increased the bioavailability of nutrients in the food! Looking for more videos you have on this topic.

  64. Wouldn’t eating that much cruciferous vegetables blow out your thyroid? Especially if you are already hypothyroid?

  66. Its not hard to eat kale. I was shocked how little 6 cups (then steaming it) was. Easy. I accodently eat more a day. My total cholesterol is 101. Ldl 43, hdl 42

  68. More LDL cholesterol means less risk of all cause death. Can you explain? Study: Lack of an association or an inverse association between low-density-lipoprotein cholesterol and mortality in the elderly: a systematic review.

  70. Typically I'll just slice such vegetables, like a chiffonade, and then steam them in my Instant Pot. Put them in a steam basket with a little water in the bottom, set it to steam for 0 minutes. As soon as it let's you know it's done, release the steam and good to go.

  71. What is the recommended amount of kale that you should get in dried form? As in, literally the plant itself (NOT a pill), but instead of fresh or frozen, in dried out and powdered form? Thanks.

  72. So here's my problem with kale (and I hope you are able to respond): I wish I could eat kale regularly-I do eat it once in a great while-but I have a history of PVD (blood clots in my legs)As well as a P.E. (pulmonary emboli back in 2011). It's a remote history and dietary changes have largely helped me to get off of Coumadin, for example, but kale has so much vitamin K, that when I was on Coumadin and getting my INRs checked, one day my INR was extremely low and not knowing why at first, I realized that I had eaten a lot of kale in previous days leading to my Coumadin Clinic day! My nurse compared the vitamin k level in kale as opposed to spinach and while spinach was on the high side, kale was through the roof! I preferred to make the dietary change rather than increasing the drug dose, so I've pretty much been a spinach adherent ever since. Now I take Marine DHA, Tumeric and vitamin E supplements daily and eat a very low fat and (hopefully) high N.O. diet to keep my blood vessels free of clots. It's been close to a year since I stopped Coumadin, so hopefully this is working, however, I still hesitate to eat kale, even though I would love to eat it for it's incredible nutrition profile! So wondering if you think it still wise of me to avoid kale and stick with spinach or do you think I could include kale safely into my diet? Thanks in advance for any response.

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