CAULIFLOWER

CAULIFLOWER


Thanks to its high water content and its low energy content, cauliflower is an ideal vegetable for weight control diets, we never forget the cooking method and seasoning. Since its fiber content generates a feeling of satiety and reduces appetite, a very beneficial aspect in these cases.

Purifying and diuretic

Cauliflower owes its diuretic to its high water content and potassium and low sodium intake action. The consumption of this vegetable favors the elimination of excess body fluids and is beneficial in case of hypertension, fluid retention and oliguria (low urine output). Increased urine output allows addition of liquids, eliminate waste substances dissolved therein as uric acid, urea, etc. Therefore also it suits those with hyperuricemia and gout and people with a tendency to form kidney stones.

Disorders of the thyroid gland

Cruciferous contain goitrogenic compounds responsible for its light spicy flavor and aroma. These elements have the ability to block the uptake and utilization of iodine, which so hinder the activity of the thyroid gland. These substances are produced by the action of an enzyme that is released by crushing or chewing raw cauliflower. When cooking is not given this effect. Although it is unlikely that this antithyroid substance contained in cauliflower reaches produce goiter, as a precaution it is recommended to avoid regular consumption of vegetables of the same genus (cabbage or cabbage, broccoli, Brussels sprouts) if hypothyroidism.

Flatulence

Although the composition of cauliflower has many health benefits, keep in mind that for some people has undesirable effects. Fiber and abundant sulfur compounds in composition are the substances responsible for flatulence and difficulty digestion. However, the cauliflower is better than the rest of the cabbage digested, so its consumption should not necessarily be restricted in those with digestive disorders such as gastritis, ulcer or difficult digestion. Moreover, it is softer if cooked with cumin or fennel. It also helps chamomile tea with anise or mint for dessert.

Disease prevention

In general, vegetables from the cruciferous family are rich in vitamin C and citric acid, which enhances the beneficial action of the vitamin. Moreover, they are excellent source of natural antioxidants (vitamin C and sulfur compounds). Antioxidants block the damaging effects of "free radicals" called. Breathing in the presence of oxygen is essential in cellular life of our body, but following the same molecules are produced, free radicals, causing throughout life negative health effects through their ability to altering DNA (genes), proteins and lipids or fats. In our body there are cells that are renewed continuously (skin, intestine ...) and others not (liver cells ...). Over the years, free radicals increase the risk of genetic alterations that occur on the first, which favors the development of cancer, or reduces the functionality of the second characteristic of the aging process. There are situations that increase the production of free radicals, including strenuous exercise, environmental pollution, smoking, infections, stress, high fat diets and over-exposure to the sun.

Moreover, the relationship between antioxidants and cardiovascular disease prevention is today a well-founded claim. It is known that modification is called "bad cholesterol" (LDL-c) which plays a key role in both the initiation and development of atherosclerosis. Antioxidants block free radicals that modify the so-called bad cholesterol. and help reduce cardiovascular and cerebrovascular risk. Furthermore, low antioxidant levels are a risk factor for certain cancers and degenerative diseases.

In cauliflower, as in the rest of the vegetables from the same family, they have been identified in recent years a number of phytochemicals whose potential effects on the prevention of various cancers and other diseases justifies the growing interest of its consumption and cultivation, as well as fresh produce and frozen. Many of his virtues are attributed to various compounds. These include glucosinolates, isothiocyanates, indoles and fiber. An important part of such compounds are sulfur and, in addition to having antioxidant action, are responsible for the strong smell coming from this vegetable during cooking.

Pregnant women and children

For its excellent content in folate, cauliflower is a vegetable to be considered in the diet of pregnant women. Deficiency of this vitamin during the first weeks of pregnancy can cause the baby future neural tube defects, such as spina bifida or anencephaly.

Moreover, oral contraceptives reduce the availability of folate, so that women who take them should review the dietary intake of this vitamin in order to avoid possible shortages. Folate requirements are also higher in children. Therefore, the inclusion of vegetables like cauliflower in your diet is one of the ways to prevent deficiencies. Folate deficiency can lead to megaloblastic anemia. Keep in mind that folates are sensitive to heat, so when cooking this vegetable a significant amount of this nutrient is lost.

Regulates bowel function

The fiber content cauliflower gives laxative properties, so its consumption helps prevent or improve constipation. In addition, fiber exerts remarkable physiological functions. It helps reduce blood cholesterol rates and good blood glucose control in people with diabetes.