Health Benefits of Okra

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When we visited the world's most productive land of okra in a rural area in Kami, Kochi Prefecture, Japan, the young and old all look very healthy. When we asked their secret in having good health in that area, they graciously answer “okra”.
Okra has a long history, with its beginnings in Egypt where it is cultivated before the time of Cleopatra. The okra plant spread to many parts of the world during the Atlantic slave trade. During World War II, the shortage of coffee beans made them use okra seeds as a substitute for coffee. This incident made the word “okra fever”. Since then, okra's popularity never disappeared from local markets to convenience stores throughout the world and throughout the year.
Nutritional Information
Okra contains vitamins A and C and is a good source of iron and calcium. It also contains starch, fat, ash, thiamine and riboflavin. No wonder, Cleopatra and Yang Guifei maintained their beauties.

For 1/2 cup sliced, cooked okra For 1 cup raw okra Calories – 25
Dietary Fiber – 2 grams
Protein – 1.52 grams
Carbohydrates – 5.76 grams
Vitamin A – 460 IU
Vitamin C – 13.04 mg
Folic acid – 36.5 micrograms
Calcium – 50.4 mg
Iron – 0.4 mg
Potassium – 256.6 mg
Magnesium – 46 mg Calories – 33
Fiber – 3.2g
Total Fat – 0.1g
Protein – 2.0g
Carbohydrate – 7.6g
Vitamin A – 660 IU
Vitamin C – 21mg
Folate – 87.8mcg
Magnesium – 57mg

Health Benefits of Okra
  1. The superior fiber found in okra helps to stabilize the blood sugar by curbing the rate at which sugar is absorbed from the intestinal tract.
  2. Okra's mucilage binds cholesterol and bile acid carrying toxins dumped into it by the filtering liver.
  3. Okra helps lubricate the large intestines due to its bulk laxative qualities. The okra fiber absorbs water and ensures bulk in stools. This helps prevent and improve constipation. Unlike harsh wheat bran, which can irritate or injure the intestinal tract, okra's mucilage soothes, and okra facilitates elimination more comfortably by its slippery characteristic. Okra binds excess cholesterol and toxins (in bile acids). These, if not evacuated, will cause numerous health problems. Okra also assures easy passage out of waste from the body. Okra is completely non-toxic, non-habit forming, has no adverse side effects, is full of nutrients, and is economically within reach of most individuals unlike over-the-counter drugs.
  4. Okra fiber is excellent for feeding the good bacteria (probiotics). This contributes to the health of the intestinal tract.
  5. Okra is a supreme vegetable for those feeling weak, exhausted, and suffering from depression.
  6. Okra is used for healing ulcers and to keep joints limber. It helps to neutralize acids, being very alkaline, and provides a temporary protective coating for the digestive tract.
  7. Okra treats lung inflammation, sore throat, and irritable bowel syndrome.
  8. Okra has been used successfully in experimental blood plasma replacements.
  9. Okra is good for summer heat treatment.
  10. Okra is good for constipation.
  11. Okra is good in normalizing the blood sugar and cholesterol level.
  12. Okra is good for asthma. Okra's vitamin C is an antioxidant and anti-inflammatory, which curtail the development of asthma symptoms.
  13. Okra is good for atherosclerosis.
  14. Okra is believed to protect some forms of cancer expansion, especially colorectal cancer.
  15. Eating okra helps to support the structure of capillaries.
  16. Some information shows that eating okra lowers the risk of cataracts.
  17. Okra is good for preventing diabetes.
  18. Okra protects you from pimples and maintains smooth and beautiful skin. We understand the reason why Cleopatra and Yang Guifei loved to eat okra.There are other medicinal uses of okra, like its protection against trans fats.
Almost 18 million people in the United States have been told they have either type 1 or type 2 diabetes, according to 2007 data from the American Diabetes Association. Diabetics are at heightened risk of developing cardiovascular disease, erectile dysfunction and blindness. The ideal way of managing your diabetes is to follow the guidance given to you by your dietitian and physician. Additionally, you may want to consider okra as part of your diabetic diet.
Reduces Nephropathy Risk
Nephropathy is damage to the kidneys caused by high blood sugar, high blood pressure and inflammation. The initial sign is high levels of protein in the urine. Over time, nephropathy may lead to end-stage renal disease, which may require regular dialysis as treatment. To reduce your risk of nephropathy, keep your blood sugar within the ranges recommended to you by your doctor, control your weight and maintain healthy blood pressure levels. Liu Ke-hu of China's The First Hospital of Jilin University reports that eating okra can reduce the risk of diabetic nephropathy. According to a study published in the October 2005 issue of "Jilin Medical Journal," Liu and her colleagues split a group of 70 diabetics into two groups. One group received traditional diabetic treatment while the other received the same treatment while eating okra every day. The group that ate okra had better kidney health over six months compared to the control group.

Helps Weight Control
Losing weight is an important aspect of treatment for diabetes. Diabetics who lose weight generally have better blood glucose control than those who don't. Fortunately, just losing about 5 percent of your total weight is enough to notice a significant difference in your blood sugar. Vegetables such as okra are ideal for a weight-loss diet, as they are low in calories. Diets that are rich in fresh vegetables promote weight loss. To keep okra a low-calorie choice, cook it without adding oil, butter or other calorie-rich ingredients.
Reduces Stroke Risk
Diabetic patients have four times the risk of stroke than their non-diabetic counterparts, the American Diabetes Association reports. In fact, over 15 percent of all diabetics die from stroke. Stroke is the narrowing and hardening of the arteries that feed the brain. Eating okra and other fresh vegetables reduces the risk of stroke, reports the Produce for Better Health