“From the research of Ms. Sylvia Zook, PH.D (nutrition), University of Illinois. “Okra is a powerhouse of valuable nutrients, nearly half of which is soluble fiber in the form of gums and pectins. Soluble fiber helps to lower serum cholesterol, reducing the risk of heart disease. The other half is insoluble fiber which helps to keep the intestinal tract healthy, decreasing the risk of some forms of cancer, especially colo-rectal cancer. Nearly 10% of the recommended levels of vitamin B6 and folic acid is also present in a half cup of cooked okra.Okra is a rich source of many nutrients, including fiber, vitamin B6 and folic acid.
The guy got the following numbers from the University of IllinoisExtension Okra Page: Okra Nutrition (half-cup cooked okra)* Calories = 25* Dietary Fiber = 2 grams* Protein = 1.5 grams* Carbohydrates = 5.8 grams* Vita! min A = 460 IU* Vitamin C = 13 mg* Folic acid = 36.5 micrograms* Calcium = 50 mg* Iron = 0.4 mg* Potassium = 256 mg* Magnesium = 46 mg”
- “The superior fiber found in okra helps to stabilize blood sugar as it curbs the rate at which sugar is absorbed from the intestinal tract.
- Okra’s mucilage not only binds cholesterol but bile acid carrying toxins dumped into it by the filtering liver. But it doesn’t stop there…
- Many alternative health practitioners believe all disease begins in the colon. The okra fiber, absorbing water and ensuring bulk in stools, helps prevent constipation. Fiber in general is helpful for this but okra is one of the best, along with ground flax seed and psyllium.
- Unlike harsh wheat bran, which can irritate or injure the intestinal tract, okra’s mucilage soothes, and okra facilitates elimination more comfortably by its slippery characteristic many people abhor. In other words, this incredibly valuable vegetable not only binds excess cholesterol and toxins (in bile acids) which cause numerous health problems if not evacuated – but also assures their easy passage from the the body. The veggie is completely non-toxic, non-habit forming (except for the many who greatly enjoy eating it), has no adverse side effects, is full of nutrients, and is economically within reach of most.
4. Further contributing to the health of the intestinal tract, okra fiber (as well as flax and psyllium) has no equal among fibers for feeding the good bacteria (probiotics).
5. To retain most of okra’s nutrients and self-digesting enzymes, itshould be cooked as little as possible, e.g. with low heat or lightly steamed. Some eat it raw too.
In Bengal, most poor people boil the okra with their rice and eat it with salt.
“Okra works like Aloe Vera. Both contain Silica but in the final cooking state to become Silicates and hence not much use as Silicea.
In USA natives Red Indians always used Okara as medicine then it travelled to all world. In USA it is also called Gamboli. Soup is made by boiling its cut pieces.
In Indian Sub-Continent, it is mostly cooked by frying or sauting with salt and spices and its sticky layer is killed so is not medicinal any more.
I personally like to make its tea. Cut its pieces and drop these in hot water and after some time water becomes thicker. Same way Aloe tea can be made.
Both Aloe Vera and Okara fresh herbal tea are sold in all over South American countries.
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