How to live longer: Three healthiest vegetables reducing heart disease and cancer risk

Loose Women: Dr Hilary discusses how to live longer

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It’s common knowledge to live a long and healthy life, being vigilant with what you eat is imperative. It’s also well-known that vegetables are one of the healthiest foods on the planet. Vegetables have a litany of known benefits for our health and lifespan. What are three of the healthiest?

Fermented vegetables 

A growing line of research purports that microbial diversity is a key factor in longevity and healthy ageing, and this is where fermented vegetables come in.

Findings have highlighted those fermented foods may alter the make-up of the trillions of bacteria residing in one’s gut.

This holds great promise for those seeking to extend their lifespan, as these microbes have been shown to increase lifespan.

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Adding more beetroots to your diet can help boost longevity, from aiding weight loss to preventing chronic diseases, like cancer.

Beetroots have a rich nutritional profile that provides a plethora of health benefits.

Also known as blood turnips, beetroots are an excellent source of fibre, vitamin C, magnesium, and folate.

Beetroots fall under the food category of root vegetables, which feature regularly in the diets of communities well-known for their above-average life expectancies.

According to medical consultation Dr Sarah Brewer and dietician Juliette Kellow, eating beetroot could make for a longer life.

This is what Dr Brewer and Ms Kellow outline in their book titled ‘Eat Better Live Longer’.

In their book they wrote: “Beetroots are rich in the B vitamin folate, which is needed for a strong immune system.”

Leafy greens

Vegetables such as broccoli and kale are packed with nutrients and help protect against heart disease and cancer.

Green vegetables are rich in unique compounds called glucosinolates, which break down to form cancer-busting compounds, and are packed with cancer-fighting flavonoids and carotenoids.

Leafy green vegetables are rich in beta carotene and seem to have the biggest health impact according to numerous studies.

Leafy greens are associated with a reduced risk of heart attack, stroke, diabetes and several cancers.

A new study by US scientists says eating dark, leafy greens such as kale, spinach and Swiss chard can spark changes in DNA that can reverse ageing by up to two years.

Researchers have also found that age-related biological processes – one’s genetic clock – were slowed by diets that were rich in leafy green veg.

These types of vegetables are also rich in the essential B-vitamin folate plus lutein and zeaxanthin, carotenoids which protect the eyes and keeps them healthy even into old age.
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