Vegetables

Artichokes, Jerusalem

Sunchokes are an excellent source of iron, potassium and vitamin C. A good substitute for diabetics who cannot eat potatoes, the Jerusalem Artichokes store their carbohydrates in the form of inulin, a polysaccharide or starch that improves intestinal health but is not utilized by the body for energy metabolism, rather than sugar. While inulin may help diabetics control blood sugar, it can sometimes lead to flatulence. Sunchokes provide an excellent supply of iron, comparable to meat, while still maintaining minimal fat content

Asparagus

Originally used centuries ago by the Greeks and Romans for medicinal purposes, the Asparagus is a natural diaphoretic (increases perspiration), diuretic, and laxative. The high water content and roughage in the asparagus aids bowel elimination, while chlorophyll and other elements build the liver, kidneys, skin, ligaments and bones.
Asparagus contain asparagines, a substance which effectively breaks up the oxalic and uric acid crystals in the kidneys and muscles and eliminates them through the urine. This vegetable is also high in aspartic acid, which is useful in neutralizing the excess ammonia that leads to bodily fatigue. Another substance called rutin prevents the rupturing of small blood vessels.

Avocado

A masterpiece of nature, the avocado, with its mellow, nut-like flavor, contains elevated levels of fruit oil, making this vegetable high in food energy value. When included as regular part of your daily diet, the organic fat proteins in the avocado will add to skin and hair health while having a alleviating effect on the digestive tract. The perfectly balanced pH level allows for easy digestion while mineral elements regulate body functions and stimulate growth. The iron and copper content empowers red blood cell regeneration while preventing nutritional anemia.

Beet

As a highly efficient bodily cleanser, beets aid in the elimination of acid crystals from the kidneys as well as blood toxemia, the main cause of varicose veins. Beets also help alleviate constipation by lubricating the intestines. At the same time the beets enrich red corpuscles in the blood, detoxify the liver and gallbladder, and eliminate pocket acid material in the bowel. Although the beet greens are higher in nutritional value than the roots, the greens have a high content of oxalic acid, so moderation is advised.

Broccoli

Raw broccoli, containing almost as much calcium as whole milk, can be helpful in lowering the risk of cancer. Within the broccoli are dithiolthiones, a compound that contains anti-cancer and antioxidant properties; indoles, which may be useful in protecting against breast and colon cancer, and sulphur, which has antibiotic and antiviral characteristics. Also, if undercooked, the chlorophyll in the greens counteract the sulphur compounds that form gas. A member of the Brassica-genus, this vegetable can also be helpful in stimulating the liver and other tissues.

Brussels Sprouts

Research has suggested that diets high in Brussels sprouts may reduce damage to the DNA, thus decreasing the risk of cancer. As a member of the Brassica-genus, Brussels sprouts are also rich in cancer reducing compounds known as dithiolthiones, which have anti-cancer and antioxidant properties, indoles, which help protect against breast and colon cancer, and sulphur, which has antibiotic and antiviral characteristics. Brussels sprouts can also be helpful in stimulating the liver and other tissues.

Cabbage

Cabbage, both red and green, is one of the least expensive, while at the same time one of the most healthful of the vitamin-protective foods. Cabbage contains iodine and is a rich source of vitamin C; the outer leaves are concentrated in vitamin E and contain at least a third more calcium than the inner leaves. Cabbage’s sulphur and iron content will improve circulation. Raw cabbage improves the digestive process by detoxifying the stomach and upper bowels of putrefactive wastes. It also works to alkalinize the body, stimulate the immune system, kill harmful bacteria and viruses, soothe and heal ulcers, help prevent cancer, and clear up the complexion All Brassica-genus vegetables contain dithiolthiones, a group of compounds that have anti-cancer, antioxidant properties; indoles, substances that protective against breast and colon cancer; and sulphur, which has antibiotic and antiviral characteristics. This family of vegetables also mildly simulates the liver and other tissues out of stagnancy.

Carrot

When consumed in quantity, carrots and their juice efficiently alkalinize, cleanse, nourish and stimulate almost every system in the body. By delivering an abundant supply of vitamins, minerals, and enzymes to cells, carrots give them the fuel they require to slough off morbid wastes and rebuild healthy cells. One of the best foods for the liver and digestive tract, they help kidney function, help prevent and treat cancer, balance the endocrine and adrenal systems, depress blood cholesterol, and increase bulk elimination from the colon. They also contain an essential oil that kills parasites and unhealthy intestinal bacteria. Once used during wars to help aviators overcome night blindness, quality carrots are very rich in the antioxidant beta carotene, making them beneficial for the eyes and vision. They contain large amounts of silicon, which strengthens the connective tissues and aids calcium metabolism; as well, they contain an essential oil that kills parasites and unhealthy intestinal bacteria. Potassium salts in carrots account for the diuretic action, while the same time carrot soup makes an effective remedy for diarrhea and is easily digestible for those suffering from stomach and intestinal problems.

Cassava

Also called manioc or yuca, this starchy root vegetable is grown in South America, Africa, the Caribbean, the South Pacific, and Florida. Shaped like an elongated potato, Cassava’s soft flesh is similar to a potato when cooked, but much more sense. Cooking it not only makes it palatable, but also eliminates a toxic substance that can form in varying amounts in the raw vegetable. Although commonly peeled and cooked like potatoes, cassava can also be dried and ground into flour: Tapioca is a form of cassava flour.

Cauliflower

Cauliflower is not as nutrient-dense as many of the other cabbage family vegetables. The white color signifies its lack of carotenes and chlorophyll, but it is good source of boron. Cauliflower helps purify the blood, aids bleeding gums if eaten raw, and is helpful in cases of asthma, kidney and bladder disorders, high blood pressure and constipation. Because its high sulphur content may cause indigestion and hinder the assimilation of food, cauliflower should be used in moderation and not combined with other sulphur-rich foods. All Brassica-genus vegetables contain dithiolthiones, a group of compounds that have anti-cancer, antioxidant properties; indoles, substances that protect against breast and colon cancer; and sulphur, which has antibiotic and antiviral characteristics. This family of vegetables also mildly stimulates the liver and other tissues of stagnancy.

Celery

Its few calories and high water content make celery an ideal partner to foods more highly concentrated, particularly heavy starches. Celery contains the compounds known as coumarins, which may be helpful in the prevention of cancer and which enhance the activity of white blood cells, at the same time toning the vascular system and lowering blood pressure. Strongly alkaline, it counteracts acidosis, halts digestive fermentation of foods, purifies the bloodstream, aids digestion, and can help clear up skin problems. Celery’s rich organic sodium content removes calcium buildup and prevents stiffness, creaking or cracking in the joints while simultaneously providing organic calcium and silicon for the repair of damaged ligaments and bones. Celery may also promote the onset of menstruation; use it only in moderate amounts during pregnancy.

Chinese Cabbage

Chinese cabbage relieves constipation by moistening the intestines. It also contains just 20 percent of the sulphur of round-head cabbage. As a member of the Brassica-genus, Chinese cabbage contains dithiolthiones, a group of compounds that have anti-cancer, antioxidant properties; Indoles, substances that protect against breast and colon cancer; and sulphur, which has antibiotic and antiviral characteristics. This family of vegetables also mildly stimulates the liver and other tissues out of stagnancy.

Collard Greens

Collards contain high levels of the vitamins A and C, and are rich in phytochemicals and the anti-oxidant beta-carotene. They supply a good amount of folate (folic acid)--a impotant B vitamin--and a substantial amount of calcium. In addition, as a member of the Brassica-genus, Collards also contain dithiolthiones, a group of compounds that have anti-cancer, antioxidant properties; indoles, substances that protect against breast and colon cancer; and sulphur, which has antibiotic and antiviral characteristics. This family of vegetables also stimulates the liver and other tissues out of stagnancy.

Corn

Corn, technically a grain not a vegetable, has been an important nutritional resource for thousands of years. The corn of our ancestors was a starchier, less tender version of today's corn. Very high in fiber, corn is one of the best balanced starches while being among the easiest of all grains to digest. Fresh corn on the cob contains enzymes and vitamins similar to those of dried corn, but in greater amounts. Yellow corn aids in the building of bone and muscle, and is highly beneficial for the brain and nervous system. Corn is also said to help prevent cancer and lower the risk of heart disease and cavities.

Cucumber

The cucumber is a non-starchy, cooling vegetable, rich in minerals that neutralize blood acidosis. The potassium found in the cucumber makes it advantageous with both high and low blood pressure. The skins also are rich in nutrients such as silicon and chlorophyll, and help to keep our skin beautiful. Both a diuretic and a mild laxative, the cucumber contains erepsin, which is beneficial to the digestive tract; this enzyme also allows the cucumber to destroy worms, especially tapeworms. Cucumbers also facilitate the excretion of wastes through the kidneys while helping dissolve uric acid accumulations such as kidney and bladder stones.

Eggplant

Though not particularly high in vitamins and minerals, eggplant is popular for its “meaty” texture. Its claim to fame is as a weight loss star because it is extremely low in calories but quite satisfying. Containing more than 90% water, this low calorie food aids in clearing blood stagnancy by dissolving accumulations, and helps control bleeding. A rich source of bioflavonoids, the eggplant is a beneficial food as it can help prevent strokes and hemorrhages; it has a soothing effect on the nervous system while counteracting the damage caused by cholesterol in arteries. In Japan, pregnant women are advised not to eggplant as it may cause miscarriage. As a member of the nightshade family of vegetables (includes potato, tomato, peppers), it contains low levels of the toxin solanine, an alkaloid that may produce a light or relaxed feeling. Some individuals are more sensitive to its effects and should not overindulge.

Fennel

Fennel, a vegetable often used as a spice, has a variety of uses; relief of intestinal spasms or cramps, relieving or expelling gas, for toning and strengthening of the stomach, and for relieving or soothing pain. It contains its own unique combination of phytonutrients - including the flavonoids rutin, quercitin, and various glycosides - that give it strong antioxidant activity. The most fascinating compound in fennel is anethole – found in its volatile oil. In animal studies, anethole has repeatedly been shown to reduce inflammation and to help prevent the occurrence of cancer. Fennel also contains higher levels of coumarins than celery or carrots. Coumarins may be helpful in the prevention of cancer while also enhancing the activity of white blood cells, toning the vascular system, and lowering blood pressure.

Horseradish

Long celebrated for its medicinal purposes, horseradish is low in fat but high in fiber, sulphur, fluorine, potassium, and vitamin C. It is an excellent solvent of excess mucus in the system, helps to stimulate the appetite, and aids in the secretion of digestive juices. When applied to the skin in the form of a poultice, the mustard oil will help to dilate the small blood vessels located just under the skin and thereby increase blood flow and cause a warming sensation. An infusion of horseradish in milk makes an excellent cosmetic for the skin and helps restore freshness and color to the cheeks.

Jicama

Also known as the “Mexican potato”, jicama is an excellent source of vitamin C; studies have suggested that vitamin C may help prevent asthma. Jicama is also low in fat, high in fiber, potassium, iron, calcium, and vitamins A, and B complex.

Kale

An exceptional source of sulfur, chlorophyll, calcium, iron, and vitamin A. Kale is very beneficial to the nervous system, aids in building the calcium content of the body, and is one of the foods suggested to be a cancer preventative. While extremely valuable when used to cleanse the intestines, Kale has a tendency to generate flatulence when the body is overly acidic.

Lettuce and Other Salad Greens

Between 92 to 95 percent water, lettuce of every variety is one of nature’s most healing foods. Nearly all of the necessary vitamins are found in lettuce; the outer leaves are among the most valuable, and the darker the leaf is, the more nutrients it contains. An excellent source of silicon, lettuce can help renew joints, bones, arteries, and all connective tissues. Lettuce reaches its medicinal climax when it is bolted to seed, at which point it contains a milky juice well recognized for its sedatives, narcotic, and anesthetic values. Lettuce can help cure insomnia and with its rich supply of vitamin E is sometimes known as the plant of fertility.

Lotus Root

Lotus roots contain much iron, vitamins B & C. The rich fiber content of lotus roots stimulates peristalsis and relieves constipation. In Oriental medicine, lotus root is considered a warming food and prescribed for lung-related ailments, to increase energy, control blood pressure, neutralize toxins, and help digestion. The linking part between the two roots is considered the most medicinal.

Mushrooms, Truffles, and Other Fungi

Mushrooms in general neutralize toxic residues in the body from the consumption of animal proteins. They are among the few rich organic sources of germanium, which increases oxygen efficiency, counteracts the effects of pollutants, and increases resistance to disease. They are also rich in zinc, which is valuable in treating skin injuries and regulating prostate gland function. Mushrooms stimulate the immune system possibly helping to prevent cancer and conditions such as rheumatoid arthritis and multiple sclerosis. Asian mushrooms in particular (shiitake, oyster, enoki, and black tree fungus) have been found to thin the blood, which lowers cholesterol and helps prevent strokes and heart attacks.

Mustard Greens

Mustard greens are loaded with nutrients - they are an excellent source of 8 vitamins, 7 minerals, dietary fiber and protein. One of their unique features is that they combine three notable anti-oxidants: vitamin E, vitamin C and vitamin A (in the form of beta-carotene). By providing both water and fat-soluble anti-oxidant protection to the body, mustard greens offer great benefit to individuals with conditions ranging from asthma to heart disease to menopausal symptoms. Because of their high water content, mustard greens are a good cleansing food, an excellent tonic, and are useful in ridding the system of poisonous substances. All Brassica-genus vegetables contain dithiolthiones, a group of compounds that have anti-cancer, antioxidant properties; indoles, substances that may protect against breast and colon cancer; and sulphur, which has antibiotic and antiviral characteristics. This family of vegetables also mildly stimulates the liver and other tissues out of stagnancy.

Okra

Best known as a key ingredient in gumbo and other soups or stews, this unusual vegetable has a lot to offer nutritionally. An excellent source of vitamin A, C, and Folate, it also provides other B vitamins, as well as magnesium, potassium, and manganese. Okra is high in dietary fiber, and contains a vegetable mucin that is soothing to irritated membranes of the intestinal tract.

Onion

This pungent family of vegetables promote warmth and reduce clotting in the body. Used throughout history for asthma, onions inhibit the production of compounds that cause the bronchial muscle to spasm. Onions are effective in fighting infections and bacteria and can be used as a diuretic, blood pressure regulator, contraceptive, and aphrodisiac Onions are rich sources of the potent anticancer bioflavinoid quercetin. The sulphur compounds in onions help to end putrefactive and fermentation processes in the gastrointestinal tract, help remove heavy metals and parasites, and will retard the retention of fluids and cleanse the system of urea and sodium.

Parsley

High in healing nutrients, parsley improves digestion and fights bad breath, which explains its common use as a garnish. Often considered an herb, it is a source of remarkable nutrition - high in fiber, calcium, magnesium, iron, sodium, and vitamin C, K, and provitamin A. Myristicin, oil found in parsley, has been shown in some studies to inhibit tumor formation and helps neutralize particular types of carcinogens. Parsley also contains antioxidants that can help prevent oxygen based damage to cells. In Chinese medicine it is known to strengthen the adrenal glands, treat urinary difficulties, and benefit the brain. It should not be used by nursing mothers since it dries up milk.

Parsnip

A root vegetable that provides 93% of its calories from carbohydrates, this high fiber food is also a good source of Potassium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Folate and Manganese. It is also concentrated in silicon, the beauty mineral. Parsnips hold a specific affinity toward the kidneys, stomach, and spleen, and are helpful in conditions of bladder and kidney stones. Loaded with more food energy than most common vegetables, they help detoxify and cleanse the body, and improve bowel action. It is a warming food that promotes perspiration, and improves headaches and dizziness.

Pea

Much more nutritious when eaten raw, fresh green garden peas are actually legumes. Green peas are second only to lima beans as a vegetable source of protein. A 1 cup serving of peas contains more protein than a whole egg or a tablespoon of peanut butter, without the fat. They require a strong digestive tract in order to properly digest. Peas help control blood sugar levels and dissolve the clumps of red blood cells that can lead to blood clotting. In some cases, peas have been shown to decrease fertility.

Peppers and Chilis

Peppers are a good source of vitamin A, B, and C thereby making body tissues more resistant, aiding in food absorption and normalizing the brain and nervous system and overall promoting health. Capsaicin, an antibacterial resin in peppers, stimulates the body and increases healing and cleansing. Both peppers and chili’s normalize blood pressure, improve the entire circulatory system, boost secretion of saliva and stomach acids, increase peristaltic movement, and feed the cell structure of the arteries, veins, and capillaries so they will regain elasticity.

Plantain

Plantain, also known as “cooking banana”, is extremely popular in Latin American countries as well as parts of Africa, Asia, and India. It is a non-hybridized relative of the banana, but is longer, have thicker skins, and are typically eaten cooked instead of raw. While green, the plantain is considered a starch; later, when it is ripe and brownish black, it is considered a fruit. South American Indians boiled the plantain peels and drank this liquid as a remedy for colds. Unripe green plantains are among the most potent protection against ulcers. By strengthening the surface cells of the stomach lining, plantains are very effective in cases of dyspepsia and ulcers.

Potato

A good source of vitamin C, enzymes, and minerals, potatoes are an excellent fuel food with a reputation for being fattening. Steamed potatoes retain most of their vitamins and minerals and are still strongly alkaline. The acidophilus culture found in the skins aids in the renewal of intestinal flora while fresh potato juice is considered to have antibiotic properties. Their rich potassium content is helpful for those who use excess amounts of salt in their diets. The sugar carbohydrate found in potatoes is easily digested and replenishes the constant energy needed by the body. Potatoes and their juice are great rejuvenators, helping to cleanse the system and benefiting the liver, tissues, and muscles.
Nutritionally, sweet potatoes or varieties with colored skins such as “new potatoes” are superior to the traditional Irish potato.

Pumpkin

This sweet vegetable helps to regulate blood sugar balance and benefits the pancreas. It is a good food for those who are hypoglycemic or diabetic. Low in calories, pumpkins are rich in fiber, potassium, riboflavin, and vitamins C and E. Apparent from their rich orange color, they are particularly rich in carotenoid pigments such as alpha-carotene, beta carotene, and lutein. Outstanding amounts of beta carotene are found in pumpkin, with 1 cup of pumpkin providing 7.8 milligrams of this antioxidant. Often used as a diuretic and laxative, the pumpkin is alkaline in reaction and helps the blood carry nourishment to various parts of the body. The seeds of the pumpkin are effective in destroying intestinal worms.

Radish

Both a diuretic and a stimulant, radishes contain enzymes that are valuable in aiding the secretion of digestive juices that aid the digestion of heavy starches. Radishes are particularly beneficial for dissolving mucus or phlegm, as well as expelling gallstones and cleansing the kidneys. They are also useful for clearing the sinuses and soothing sore throats.

Rutabaga

Sometimes recommended for cases of constipation, rutabagas are apt to cause flatulence due to their mustard oil content, and should not be used by anyone who suffers from kidney troubles. A member of the Brassica-genus of vegetables, it contains dithiolthiones, a group of compounds that have anti-cancer, antioxidant properties; indoles, substances that protect against breast and colon cancer; and sulphur, which has antibiotic and antiviral characteristics. This family of vegetables also mildly stimulates the liver and other tissues out of stagnancy.

Sea Vegetables

Sea vegetables have long been acclaimed as beauty aids, believed to help maintain beautiful healthy skin and lustrous hair. The medicinal properties of sea vegetables are also widely reported. Sea plants, such as kelp, dulse, nori, arame, and wakame contain the same elements as human blood and up to twenty times that of land plants in a highly assimilable form. Benefits include reducing blood cholesterol, and helping disorders of the genito-urinary and reproductive system; they contain a full range of minerals, including trace minerals, often deficient in people with degenerative diseases.

Kelp is nature's richest source of iodine, an essential mineral for proper thyroid function. The thyroid influences digestive and metabolic efficiency, and a deficiency of iodine can result in a lack of energy, an inability to metabolize foods, and weight gain. This explains why kelp is promoted as a salt substitute for those on a low salt diet. . The high iodine content in most sea plants also prevents goiter. This group of vegetables is also an excellent source of calcium and iron, and a good source of magnesium, and the B-vitamins folate, riboflavin and pantothenic acid. They are one of the few good sources of organic fluorine, a nutrient that boosts the body’s defenses and strengthens the teeth and bones. Since fluorine is lost with even minimal cooking, one must eat dried seaweeds raw (after soaking) to gain any fluorine benefit.

In addition, seaweeds contain good amounts of lignans, plant compounds with cancer-protective properties. Sea vegetables have antibiotic properties known to be effective against penicillin-resistant bacteria and are credited with anti-aging properties. They also hold considerable water when passing through the digestive tract, forming a gel which increases the bulk and speed of the stools.

Spinach

Raw spinach is one of nature’s best antidotes for slow bowel movements, detoxifying the digestive tract, restoring the pH balance, soothing intestinal inflammation, promoting peristalsis, and providing the organic mineral salts required for repair and maintenance of the colon. Its rich iron and chlorophyll content helps build healthy blood, while its vitamin A content is valuable for the eyes. The oxalic acid found in spinach is in a natural and beneficial form when raw. Cooking converts this acid into an inorganic form that inhibits calcium absorption, and is deposited in the kidneys. This may contribute to the formation of kidney stones and contribute to calcium deficiency. For this reason, individuals trying to increase their calcium stores may want to avoid cooked spinach, or if taking calcium supplements, eat spinach 2-3 hours before or after taking supplements. On the other hand, cooking makes the antioxidant carotenoids responsible for much of spinach's nutritional potency easier for the body to absorb.

Nutritionally, spinach is a superstar, with one cup of lightly cooked spinach supplying 1000 times the daily value of Vitamin K, a forgotten factor for maintaining bone health.
It is also an excellent source of Manganese, Folate, Niacin and Zinc, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E, Thiamin, Riboflavin, Vitamin B6, Calcium, Iron, Magnesium, Phosphorus, Potassium, and Copper. Its most unusual characteristic is its high protein content compared to other vegetables. About 30% of its calories come from protein, and it provides all eight essential amino acids, though relatively low in methionine.

Sprouts

The life energy and enzymes in fresh sprouts stimulates the body’s inherent self-cleansing and self-healing abilities and can help boost overall metabolism if not taken with heavy foods. Toxic poisons are flushed from the system by the high water content; this also aids in slowing the aging process. Rich in high quality vitamin E (a fertility vitamin), sprouts can even enhance the sex life. They are also rich in nitrilosides, substances that break down into chemicals thought to selectively destroy cancer cells.
During sprouting, vitamin and enzyme content greatly increase. Starch turns into simple sugars, protein into amino acids, and crude fat into free fatty acids, making sprouts easier to digest and metabolize. As a result, many common allergenic foods such as grains (wheat) and beans (soy), often do not cause allergic reactions in their sprouted form. Sprouts, such as alfalfa, mung bean, lentils, wheat, and sunflower seeds, can be eaten raw or lightly cooked. Cooking makes sprouts more appropriate for people with weak digestive systems. The nutrients are best retained when quickly steamed, blanched, or sautéed.

Squash

Both summer and winter squash are highly alkaline foods and excellent remedies for acidosis of liver and blood. Squash are low in calories and high in vitamin A and potassium. Winter squash contain greater amounts of natural sugars, carbohydrates, and vitamin A than summer squash. According to Chinese medicine, squash helps to reduce inflammation, while consumption of the raw seeds expels roundworms and tapeworms.

Sweet Potato

Containing enough nutrients for a person to live on, the easily digestible sweet potato is easy on the eliminative system and effective in the healing of ulcers, inflamed colons, and poor blood circulation. They are among the most nutritious vegetables. Their color indicates their high beta-carotene content, and they also contain the carotenoids lutein and zeaxanthin. Eaten with the skin, a baked sweet potato is an excellent source of soluble fiber. This naturally sweet treat supplies substantial amounts of vitamins C and B6, and manganese, as well as a small amount of potassium. Sweet potatoes contain phytochelatins that are beneficial for detoxifying the system.

Swiss chard

A good substitute for spinach, this green leafy vegetable comes in several colorful varieties. Swiss chard contains higher levels of the traditional nutrients found in vegetables: vitamin K, A, C, magnesium, and many others. It has a high oxalic acid content, beneficial in the uncooked state, but harmful when cooked because it becomes inorganic and prevents calcium absorption. Swiss chard is beneficial to the digestive system and may be helpful in reducing the risk of digestive tract cancer.

Tomato

With thousands of tomato varieties, this fruit than is called a vegetable is among the post popular in this country. Fresh tomatoes are a delicious source of Vitamin C, and recent findings highlight its other important nutritional asset: it is one of the best sources of lycopene, a carotenoid with cancer-fighting properties, and potential benefits for the heart as well. Tomatoes contain over 93 percent water, so cooking tomatoes concentrates the lycopene levels. To get the most lycopene, start with organic tomatoes. Not only do organic tomatoes taste way better, they are much more concentrated in many nutrients. For example, organic ketchup delivers 3 times as much cancer-fighting power lycopene as other non-organic brands.

A natural antiseptic, fresh raw tomato contains a great deal of citric acid, which has an alkaline reaction if digested when no starches or sugars are present. Their chlorine content increases the alkalinity of the blood and helps to stimulate the liver in its function as a filter for the body and toxic waste. Raw tomato (whole and juice form) is especially effective in reducing liver inflammation due to hepatitis and cirrhosis. Never eat raw green tomatoes, as they contain a toxin known as solanine, and the acids in the green tomato are very detrimental to the body. Cooked or canned tomatoes have most of their nutrients destroyed and the acids have changed to an inorganic form that is acid-forming. Tomatoes can potentially interfere with calcium metabolism, and thus large quantities should not be consumed on a regular basis.

Turnip

Said to energize the stomach and intestines when cooked, turnips – the root vegetable - serve as a digestive aid and a blood cleansing agent. The sulphur content warms and purifies the body, while the alkaline nature of the turnip helps detoxify the body. Turnip juice is especially good for mucous conditions and inflammation of mucous membranes.
Turnip greens are rich in so many different nutrients, eating them can prevent or improve a wide range of health conditions. Since turnip greens are an excellent source of vitamin A (beta-carotene), vitamin C, vitamin E, vitamin B6, folate, copper, calcium, and fiber, they are especially beneficial in rheumatoid arthritis, colorectal cancer and atherosclerosis cases.

Turnips may produce flatulence in a weak digestive system. All Brassica-genus vegetables contain dithiolthiones, a group of compounds that have anti-cancer, antioxidant properties; indoles, substances that protect against breast and colon cancer; and sulphur, which has antibiotic and antiviral characteristics. This family of vegetables also mildly stimulates the liver and other tissues out if stagnancy.

Wasabi

Also known as Japanese horseradish, this aromatic root provides more than heat. Some studies suggest that wasabi may inhibit the growth of cancer cells and blood clots while possibly fighting asthma and cavities. Freshly grated or reconstituted Wasabi has an abundance of protein-digesting enzymes, making it a digestive aid that combines well with meats and nuts.

Water Chestnut

This crunchy veggie is a staple in Asian cuisine for good reason. The water chestnut is a low-calorie food that provides ample protein, calcium, phosphorus, iron, vitamins B and C. It is thought to be beneficial for diabetes and jaundice, and for inhibiting infectious diseases. Originally valued as a medicinal plant, water chestnuts are cooling. They disperse excess heat from the body and sweeten the breath. It is also said to aid vision.

Watercress

Excellent for purifying the blood and taking care of catarrhal conditions, watercress also energizes the internal organs and aids in breaking up kidney or bladder stones. Watercress also contains an abundance of iodine. With a therapeutic effect on the skin, watercress can aid in healing acne, eczema, and other skin irritations and infections. Watercress also contains an abundance of iodine.

Yam

The term "yams" used in reference to the moist orange-fleshed sweet potatoes in the US market is a misnomer: The true yam is a large (up to 100 pounds) root vegetable grown in Africa, Asia, and the Caribbean and rarely seen in the western world. True yams are hailed as an excellent tonic for many uses, yams have been to remedy cases of arthritis, to prevent spasms (including miscarriages), and to improve asthma. They also contain simple peptide substances called phytochelatins that may help in metal detoxification of body tissue. Those species of yam containing diosgenin are medicinally efficacious for fatigue, inflammation, spasms, stress, colitis, Irritable Bowel Syndrome, PMS, and menopausal complaints. It is high in the plant estrogen (phytoestrogen), which seems to act as a key to improve effectiveness of existing estrogen in the body, thus easing many symptoms of low estrogen levels. Yams are a good source of vitamin B6, which the body uses to break down a substance called homocysteine that directly damages blood vessel walls when its levels get too high in the blood.