2 Disease-Fighting Superfoods You Should be Eating
Bitter gourd and okra are disease fighting, vitamin-filled powerhouses.
My grandmother’s kitchen in the south of India was a beehive of activity when I was growing up, a warm and friendly place with a host of laughing, chattering women—my mother, my aunts, and a helper or two—chopped, diced, sautéed, and seasoned a host of colorful vegetables. The mouthwatering smell of their creations was a prelude to many a delicious family meal, marred only by the unwanted (in my childhood book) presence of two vegetables: bitter gourd and okra. Indeed, the usual maternal admonishing of “they’re good for you” couldn’t have been truer because okra and bitter gourd are superfoods whose numerous health-related properties—particularly with respect to type 2 diabetes—are only now coming to the fore, thanks to the work of agencies like The World Vegetable Center, which is dedicated to improving the production and consumption of nutritious vegetables worldwide.
In March 2011, AVRDC spearheaded The Bitter Gourd Project, an initiative that seeks to lend scientific backing to the conventional wisdom that the vegetable can help in the treatment of type 2 Diabetes. “Chinese, Ayurvedic, and other traditional folk medicine practices have long used bitter gourd or bitter melon to treat type 2 diabetes and other ailments, yet there is little scientific support for its efficacy,” says Maureen Mecozzi, AVRDC’s head of communications and information. “The nutritionists, plant breeders, medical doctors, and social scientists working on [the Bitter Gourd project] hope to optimize the level of anti-diabetic compounds in the vegetable through varietal selection and postharvest practices and preparation methods, and then develop evidence-based dietary strategies to assist diabetics in Asia and Africa.”
Bitter gourds, which can be crunched up raw or cooked into stews and curries, come in many shapes, sizes, and colors: green, white or yellowish; oblong or round; large or very small. In my grandmother’s house, they were cooked up into a curry (see attached recipe) or simply sliced into small squares and sautéed with a little bit of salt, some fresh garlic, and ginger. “In Okinawa [Japan], people cut raw, small green bitter gourd into paper-thin slices, soak the slices in ice water for about an hour, drain, and serve with a squeeze of fresh lemon juice. It’s delicious—and not bitter,” Mecozzi says. However, as its name suggests, bitterness is the bitter gourd’s clincher, and its the interaction of the unique blend of multiple compounds in each vegetable that give it its anti-diabetic properties, says Ray-yu Yang, a nutritionist at AVRDC.
Ditto for Okra: the “mucilage,” the slimy, sticky liquid that oozes out when the pods are cut and that I so hated as a child is the healthiest part of the vegetable. Okra is a wonderful source of vitamins A, B, and C, Mecozzi says. It’s rich in iron and fiber, and contains tons of calcium. Okra also has very high levels of antioxidants such as xanthin and lutein and its seeds are high in protein, which is often lacking in the diets of people in developing countries. While young okra pods can be eaten raw, they can also be steamed, boiled, fried or roasted. And the mucilage can be used to thicken soups, stews and sauces, something my grandmother often did.
While it’s never been a problem finding okra in grocery stores, today, it’s equally easy to find bitter gourds in Asian and Indian grocery stores across the country. And as a testament to the growing belief in its medicinal properties, there’s a plethora of bitter gourd pills, capsules, and teas available for sale on the Internet. I, too, have gotten over my childhood dislike of slimy okra and I actually enjoy it. But I have some work left to do in the bitter gourd realm, even though it continues to be a staple at my family home.
Savita Iyer-Ahrestani’s work has appeared in numerous print and online publications, including cnn.com, Vogue (Mumbai, India, edition), and Spirituality & Health magazine.
The #1 Way to Make Sure You Eat Your Greens First
Find yourself in need of some healthy habits? Its a lot easier to train your brain than you might think!
Read More »
10 Creative Ways to Use Nut Butters
Forget peanut butter: this is 2015. Nut butter pro, Robin Robertson, shares 10 innovative uses for everything from cashew to walnut butter.
Read More »
6 Delicious Ways to Get Vitamin C
Vitamin C comes in more forms than just OJ. Here are six mouthwatering ways to get your cold-fighting fill.
Read More »
3 Raw Vegan Desserts
Show how much you love someone with these three sweet treats from raw recipe guru Amy Lyons of Fragrant Vanilla Cake.
Read More »
Valentine's Dinner for Two
This Valentines Day, treat your sweetheart to a memorable gourmet meal with these recipes from our favorite chefs.
Read More »
- 4 Mouth-Watering Vegan Super Bowl Recipes
- 6 Vegan Superfoods to Eat Now
- 7 Steps to Becoming a Healthier Vegan
- 31 Changes in 31 Days
- The Top 15 Vegan Instagram Photos of 2014
- The Top 15 Stories of 2014
- Israeli Army to Offer Vegan Meals and Leather-Free Boots
- Millennium Named "Restaurant of the Year"
- The Top 15 Vegan Recipes of 2014
- Earth Balance Named "Company of the Year"
- DIY Vegan Holiday Gifts
- The 2014 Veggie Awards
- 4 Easy Vegan Sides Your Entire Family Will Love
- Thanksgiving Salad with Cranberries, Apples, & Caramelized Pecans
- Robin Robertson: My Top 10 Vegan Dishes Around the World
- 3 Vegan Thanksgiving Sides from the Experts
- 10 Downright Delicious Dessert Thanksgiving Recipes
- 3 Simple Timelines for a Stress-Free Vegan Thanksgiving
- The Ultimate Vegan Halloween Party Tips & Menu
- 5 Mouthwatering Vegan Pumpkin Recipes