Hello folks. This month I want to bring you some information about a vegetable that most people overlook as being a nutritional benefit. I have to admit I did not realize the health potential of this vegetable until looking for ways to cook and preserve it. Due to my husband and me deciding to plant a garden this year, instead of going the CSA route, I have an abundance of heirloom okra in my garden. The following information is taken from a trusted website NaturalNews.com: naturalnewsblog. com:

Okra is a nutritional powerhouse used throughout history for both medicinal and culinary purposes. Okra, also known as “lady’s fingers” and “gumbo,” is a green flowering plant. Okra belongs to the same plant family as hibiscus and cotton. It is indigenous to regions around the Nile in North Africa and the Middle East. Okra contains vitamins A and C and is a good source of iron and calcium. It also contains starch, fat, ash, thiamine and riboflavin. It contains vitamins, minerals and the antioxidants epicatechin, catechin, rutin, procyanidin B1 and B2 and quercetin. These antioxidants are capable of preventing damage to cells caused by environmental factors and stress.

HOW TO MAKE OKRA WATER?

Drinking “okra water” is a popular new method of using okra. Cut 2-3 pieces of fresh okra after removing the head and tail part. Put it in a glass of water and let it stand overnight. Drink it about 30 minutes before breakfast. This recipe is known to control blood sugar levels, cure asthma, cholesterol and is good for the kidney to keep it healthy. Some people prefer to cut the okra into thin slices instead of soaking the pods whole. If you are going to prepare okra water this way, be prepared for a drink that is slightly bitter.

MORE HEALTH BENEFITS OF EATING OKRA

Okra is good for asthma. Okra’s vitamin C is an antioxidant and anti-inflammatory, which curtail the development of asthma symptoms. The fiber of okra has many superior qualities in maintaining the health of the gastro-intestinal tract. Okra is good for preventing diabetes. It helps reabsorb water and traps excess cholesterol, metabolic toxins and surplus bile in its mucilage and slips it out through the stool. Due to greater percentage of water in the bulk, it prevents constipation, gas and bloating in the abdomen. Okra’s mucilage binds cholesterol and bile acid carrying toxins dumped into it by the filtering liver.

So, what are we waiting for? Let’s get healthier with okra!

The NaturalNews Network is a nonprofit collection of public education websites covering topics that empower individuals to make positive changes in their health. Its key writer is Mike Adams. Check out this website. It’ll be worth it. Until next time.

Alice Russell, also known as “Me Me,” resides in the Randolph/ Saxe area. She can be reached at letstalkherbs@ gmail.com.