The humble chickpea has, in animal studies, been found to lower cholesterol and improve blood sugar levels, and can be used as a functional food for diabetics and insulin-resistant individuals due to its high protein and fibre content.
Lemons are an abundant source of vitamin C as well as bioflavonoids which have strong immune-boosting and antioxidant properties, helping to strengthen skin and blood vessels. The British Navy finally made lemon juice mandatory for all sailors in 1795 to prevent scurvy. English ships were required by law to carry sufficient lemon or lime juice for every seaman to have an ounce daily after ten days at sea.
Elderly people with higher blood levels of vitamins B, C, D, E and omega 3 fatty acids performed better in mental acuity tests and suffered less brain shrinkage typical of Alzheimer’s disease – while “junk food” diets had the opposite effect.
Have you ever given a thought to what happens to your food once you’ve eaten it? Before food can be absorbed into the blood, it must be changed into smaller molecules in order to build and nourish cells and provide us with energy. Let’s accompany our food on a journey through the gut: The entire […]