Eat Your Leafy Vegetables To Decrease Your Risk Of Cataracts

According to a Science Daily article, women who have higher dietary intake of lutein and zeaxanthin--compounds found in yellow or dark, leafy vegetables--as well as more vitamin E from food and supplements appear to have a lower risk for developing cataracts.  Did you know that there may also be a link between certain anti-depressants, selective serotonin reuptake inhibitors (SSRIs), and cataract development?  The degree of risk varies among anti-depressants?  For example, a recent University of Minnesota study showed that taking fluvoxamine (Luvox) led to a 51 per cent higher chance of having cataract surgery, and venlafaxine (Effexor) carried a 34 per cent higher risk.  This is serious!  According to Natural News, of the 35 million Americans who are age 65 or older, the National Institutes of Health (NIH) claims about 7 million of them suffer from clinical depression.  Millions are also on the prescription anti-depressant drugs known as SSRIs such as Prozac, Paxil, Lexapro and Zoloft. 

Yellow and dark leafy green vegetables are loaded with vitamin E, vitamin C, beta carotene, lutein and zeaxanthin and all have tremendous antioxidant properties.  Yellow and dark leafy green vegetables, particularly raw veggies, prevent cataracts and depression!  Thankfully, yellow and dark leafy green vegetables ARE NOT genetically modified.  There are tons of other health benefits associated with eating yellow and dark leafy green vegetables as well.  They prevent and cure:

• Cancer
• Osteoporosis
• Stomach Ulcers
• Anemia
• Acne
• Immune System Deficiency

Yes, you can be healthy, mentally and physically, without toxic drugs and risky surgery.  Do what's good for your bones, your eyes, your stomach, and your whole body.  Eat more dark leafy green vegetables today!  Start with the following recipe for a savory kale salad:

The key to this salad is finely chopping the kale leaves.

Ingredients

3 tablespoons olive oil
2 tablespoons fresh lemon juice or preservative/additive free pre-packaged lemon juice
(avoid any lemon juice with preservatives like sodium benzoate or pottassium sorbate)
1 to 2 teaspoons chili powder
1/4 cup of fresh or thawed frozen blueberries
(you can also use fresh mandarin oranges or fresh or thawed frozen strawberries)
1/4 cup of carrot shreds
1/4 cup of sunflower seeds
Celtic Sea Salt or Himalayan Natural Salt to taste
2 bunches kale, stems and tough ribs removed and set aside, very finely chopped

Directions

In a large bowl, whisk together oil, lemon juice, chili powder, and sea salt. Add kale and carrot shreds, toss to combine, top with sunflower seeds and fruit of choice and serve.

Waste not, want not: Kale stems and tough ribs can be ground in a food processor and added to soups and/or burgers.