Leeks high in health benifits
I have recently been harvesting my leeks. Although they would never win any prize, I have to say that they haven't done badly.
They taste just fine and, I am proud to say, they have been grown organically.
You may have noticed that I like to research food and nutrients. Leeks are very interesting and have a long and rich history as health foods. There are countless references to them in antiquity, including descriptions in Ancient Egyptian papyri. They are thought to be native to central Asia, and they have been cultivated there and across Europe for thousands of years. The physicians of Ancient Greece and Rome revered them for their beneficial effect upon the throat. The Greek philosopher Aristotle credited the clear voice of the partridge to a diet of leeks, while the Roman emperor Nero supposedly ate leeks every day to make his voice stronger. It is said that he was nicknamed 'Porophagus' meaning 'leek-eater.'
The Romans are thought to have introduced leeks to the United Kingdom, where they were able to flourish because they could withstand cold weather. Leeks have attained an esteemed status in Wales, where they are associated with the Welsh Saint David. During the Middle Ages, when Saint David was alive, the leek was seen as a healthy and virtuous plant. Extraordinary qualities were claimed for it. It was the original health food, high in fibre, good for purging the blood, keeping colds at bay and healing wounds.
Leeks, known scientifically as allium porrum, are related to garlic, and to onions, shallots and scallions. All of the allium vegetables have significant health benefits. A high intake of allium vegetables has been shown to reduce total cholesterol and LDL, or 'bad' cholesterol levels, while at the same time raising HDL, or 'good' cholesterol levels. allium vegetables have also been shown to lower high blood pressure, another risk factor for heart attack and stroke.
In addition, eating allium vegetables, as little as two or more times a week, is associated with a reduced risk of prostate and colon cancer. Research suggests that several of the compounds found in these foods, such as 'quercetin', are able to protect colon cells from cancer-causing toxins, while also stopping the growth and spread of any cancer cells that do happen to develop.
Another interesting piece of research looked at diet and general health in more than 65,000 nurses between 1984 and 2002. It found that women who had the highest intake of a bioflavanoid called 'kaempferol', which leeks are rich in, had a 40 per cent reduction in risk of ovarian cancer.
In addition to their unique properties as allium family vegetables, leeks are also a very good source of manganese and a good source of vitamin B6, vitamin C, folate, and iron.
This particular combination of nutrients make leeks particularly helpful in stabilising blood sugar, since they not only slow the absorption of sugars from the gut, but help ensure that they are properly metabolised in the body.
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Saturday 04 February 2012
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