Learn about the top three types of vegetables that reduce the risk of heart disease and cancer

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Vegetables are one of the healthiest foods on the planet, with a range of benefits known to our health and lifespan; According to what was reported by “Russia Today” on “Express”.
So what are the best vegetables for our health?
Fermented vegetables
A growing line of research claims that microbial diversity is a key factor in longevity and healthy aging, which is where fermented vegetables come in.
The findings highlight that these fermented foods may alter the composition of trillions of bacteria in the gut.
This holds great promise for those seeking to extend their life, as these microbes have been shown to extend their lifespan.
– beetroot
Adding more beetroot to your diet can help promote longevity, from aiding weight loss to preventing chronic diseases, such as cancer.
Beetroot has a rich nutritional profile that provides a large number of health benefits.
Also known as bloody turnip, beetroot is an excellent source of fiber, vitamin C, magnesium and folic acid.
Beetroot falls into the food category of root vegetables, which regularly appear in the diets of societies known to have above-average life expectancy.
According to Dr. Sarah Brewer, and dietitian Juliette Kelow, eating beetroot can extend your life.
This is what Brewer and Kelo explain in their book Eat Better Live Longer.
– leafy vegetables
Vegetables like broccoli and kale are full of nutrients and help protect against heart disease and cancer.
Leafy greens are rich in unique compounds called glucosinolates, which break down to form cancer-killing compounds, and are full of anti-cancer flavonoids and carotenoids.
Green leafy vegetables are also rich in beta-carotene, which appears to have the greatest impact on health, according to numerous studies.
Leafy green vegetables are linked to a lower risk of heart attack, stroke, diabetes, and many types of cancer.
And a new study conducted by American scientists reported that eating dark leafy vegetables such as kale, spinach and chard can lead to changes in DNA that can reverse aging for up to two years.
The researchers also found that age-related biological processes – an individual’s genetic clock – were slowed down by diets rich in green leafy vegetables.
These types of vegetables are also rich in essential B vitamins, as well as lutein, zeaxanthin and carotenoids that protect the eyes and keep them healthy even in old age.



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