Leafy Greens slow your ageing

Info source: http://articles.mercola.com/sites/articles/archive/2010/02/27/top-7-foods-that-slow-your-aging.aspx?x_cid=20140803_ranart3_facebookdoc

Leafy Greens

Like eggs, leafy greens such as spinach, kale, turnip greens, collard greens, and romaine lettuce, are great sources of lutein and zeaxanthin. Studies have shown eating foods rich in these antioxidants can significantly reduce your risk of AMD (age-related macular degeneration), as well as non-Hodgkin’s lymphoma.

Leafy greens like spinach and kale are also packed with cancer-fighting antioxidants like beta carotene, vitamin C, and sulforaphane.

Spinach provides folate, which research shows can dramatically improve your short-term memory. Eating folate rich foods may lower your risk for heart disease and cancer by slowing down wear and tear on your DNA.

Spinach has a very high ORAC score. ORAC stands for Oxygen Radical Absorbance Capacity, which is a measurement of a food’s ability to destroy the free radicals that cause damage in your body. The higher the ORAC score, the better a food is for you.

Naturally grown fresh vegetables are also rich in sun stored energy in the form of minute particles of light called biophotons.

Sunlight is vital to life, and you can actually absorb this sun energy through the food you eat, in addition to absorbing it through your skin.

Every living organism emits biophotons or low-level luminescence. The higher the level of light energy a cell emits, the greater the potential for transfer of that energy to the individual who absorbs it. This light energy manifests as a feeling of well-being and vitality.

Research shows that, in addition to the chemical composition of our food, light energy (biophotons) is also a key factor in its quality. The more biophotons a food is able to store, the more nutritious it is.

Some leafy greens like collard and salad greens and spinach, contain vitamin K1, which is linked to good vascular health[2] , including fewer varicose veins.
Vitamin K1, a fat-soluble vitamin, is also vital for:

Blood clotting

Strong bones

Prevention of heart disease

Prevention of Alzheimer’s disease

Regulation of your insulin and blood sugar levels

Treatment of certain cancers, including lung and liver cancer

It is important to realize, though, that the vitamin K in vegetables is vitamin K1. Fermented foods like natto and cheeses also have vitamin K2, which provides even more potent benefits for your bones and reduces the risk of calcification of your arteries.

Whenever possible, buy organic greens. Organic produce has been shown to have higher nutrient-content than conventional fresh produce. On average, conventional produce has only 83 percent of the nutrients of organic produce.