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You Won’t Believe The Astonishing Power Of This Vegetable! Dr Michael Greger


There’s a type of vegetable loaded with
fiber, folate, magnesium, vitamin K, potassium and a host of phytochemicals- lutein, beta-cryptoxanthin,
zeaxanthin, and beta-carotene, that has been found to offer significant protection against
heart disease, stroke, cardiovascular disease, cancers and early death. Laboratory research has found that the carotenoids
in them can inhibit the growth of certain types of breast cancer cells, skin cancer
cells, lung cancer and stomach cancer. This study found that eating this vegetable
can also help improve your brain function and reduce cognitive decline. Those who ate at least 1-2 servings daily
had the mental capability of someone 11 years younger than those who didn’t eat any at
all. This vegetables high level of vitamin K in
greens makes them important for the production of osteocalcin, a protein essential for bone
health. This study found that the risk of hip fracture
in middle-aged women was decreased 45% for one or more servings a day compared to fewer
servings. So what is this vegetable and just how powerful
are they? Well let’s hear as Dr Michael Greger tells
us. Links to the original videos are in the description
below [Dr Greger] Eating just a half serving of greens every day significantly improved
neuronal heart control—which may be why studies in the past have suggested a quarter
cup of greens a day could cut our risk of having a heart attack by 67%! So control your heart—by any greens necessary. The skin cancer we die of at 50 may have been
because of a teenage sunburn. And those who eat dairy—milk, cheese, or
yogurt—may have two and a half times the risk of certain bad skin cancers. These researchers did, however, find something
so incredibly powerful that it cut skin cancer risk by about 50%—greens. Eating dark green leafy vegetables cuts our
risk in half. Yes, but how many greens did these people
have to eat? Well, here’s the data. These are the people who ate the most greens,
and had half the cancer risk—compared to these, who ate the least, averaging only six
grams of greens a day. That’s the weight of six paper clips. They must have accidentally eaten the garnish—some
sprig of parley next to their steak! What about the highest tier of greens intake,
cutting their squamous cell skin cancer risk in half? Just 31 grams of greens a day; 31 paper clips. That’s the equivalent of just three leaves
of (large leaf, mature) spinach a day. Half the risk of this cancer. That’s how powerful greens are. My motto is, eat your greens, every day of
your life, until you die. A small word of caution, in a recent video
we learnt that we probably shouldn’t eat too much of 3 particular greens. They are, spinach, beet greens and swiss chard. This is because of the oxalates and kidney
stones concern. If you haven’t seen that video you can click
the link above. But that aside there are plenty of leafy greens
we can such Kale, collards, microgreens, arugula, bok choy, chicory, dark red and green lettuces
to name just a few.

Randall Smitham

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38 COMMENTS

  1. -Justice - Posted on September 6, 2019 at 12:45 pm

    69 hours later: THIS VEGETABLE is very good. one serving of THIS VEGETABLE…

    Reply
  2. Manuel E. Millan Posted on September 6, 2019 at 12:47 pm

    I like Dr. Michael Gregah!

    Reply
  3. Mark Merrill Posted on September 6, 2019 at 12:52 pm

    Love all the research based videos. Recently I saw a news flash on TV stating that a plant based diet could increase the risk of a stroke. Is there any research that supports or debunks this statement?

    Reply
  4. akbrs Posted on September 6, 2019 at 12:53 pm

    More nonsense from greger

    Reply
  5. This is my real picture Posted on September 6, 2019 at 1:11 pm

    I hate greens, so knowing I don't have to eat a ton for the benefits is good news.

    Reply
  6. The Existential Vegan Posted on September 6, 2019 at 1:11 pm

    Having a 16oz kale juice as I watch this. 😊

    Reply
  7. Carolyn Harvey Posted on September 6, 2019 at 1:17 pm

    Thanks! Will continue to do.

    Reply
  8. Daniele Galati Posted on September 6, 2019 at 1:48 pm

    3 leaves of spinach weigh 31 grams? What kind of spinach do you have in America?

    Reply
  9. B. Porter Posted on September 6, 2019 at 2:08 pm

    I think there's no dispute that fruits and veggies can add to one's health, but I maintain that the biggest problem is not a lack of deficiency (what's missing), but is rather a problem of excess. Cutting out the bad stuff is much more effective at restoring health than is adding the good stuff. Not that we shouldn't eat greens, but losing the steak and eggs will have a much bigger impact on health than just adding greens will.

    Reply
  10. Michael Ryan Posted on September 6, 2019 at 2:41 pm

    Thanks for sharing 👍

    Reply
  11. michael onello Posted on September 6, 2019 at 4:02 pm

    Great video, really enjoyed it…Thanks…Instagram = mikewakethefoodup

    Reply
  12. Luke Weaver Posted on September 6, 2019 at 4:24 pm

    What about Chaya/Tree Spinach? Few mainstream vegans mention it.

    Reply
  13. johnny fartpants Posted on September 6, 2019 at 4:27 pm

    What about Broccoli?

    Reply
  14. Aneesa Onaysa Posted on September 6, 2019 at 4:30 pm

    How come Dr Greger’s voice was slow in this video. I could actually hear and understand him clearly

    Reply
  15. Derrick williams Posted on September 6, 2019 at 4:47 pm

    🔥🔥🔥🔥👌

    Reply
  16. Sidilicious Posted on September 6, 2019 at 5:39 pm

    Why oh why do the studies not tell whether they are cooked or raw????????? Same with nut studies.

    Reply
  17. itsyaboinadia Posted on September 6, 2019 at 6:08 pm

    On our next episode we will be interviewing Peter Rabbit, who links his superior health to feeding from Mr. Mich-Greger's garden

    Reply
  18. George Gallimore Posted on September 6, 2019 at 7:34 pm

    What's with the mystery ?

    Reply
  19. mike donnarumma Posted on September 6, 2019 at 9:56 pm

    it may be helpful to mention that baby spinach has significantly less oxalic acid than mature spinach

    Reply
  20. Laurie Paris Posted on September 6, 2019 at 10:14 pm

    Good to hear, including the caveat! I've been munching off my arugula patch all summer. Just a couple tablespoons of seed for all this bounty! Tasty and nutritious… almost time to start a new crop, as well as some lettuces… just waiting for this blasted Texas heat to let up a bit… Thx, PBL! 🌱💕

    Reply
  21. Tara Speaks Posted on September 6, 2019 at 10:48 pm

    Gotta respect Dr. Greger. Diligent to the cause of saving us from ourselves. God bless him. Just add more veggies and fruits and nurs and seeds and herbs. Period.

    Reply
  22. James Goodwin Posted on September 6, 2019 at 11:11 pm

    What? But Shawn Baker doesn’t eat greens and his muscles are really big. I don’t understand…

    Reply
  23. Robert Caldwell Posted on September 6, 2019 at 11:33 pm

    the narrator of these videos has one of the most beautiful voices ever

    Reply
  24. katakis1 Posted on September 6, 2019 at 11:47 pm

    I guessed correctly! Yay!

    Reply
  25. juan monge Posted on September 7, 2019 at 12:13 am

    Soylent Green is the answer.

    Reply
  26. Piedad Rangel Posted on September 7, 2019 at 2:41 am

    Thanks for the information. The protein-greens ratio is one pound:9 cups

    Reply
  27. The Chimeramatic Posted on September 7, 2019 at 2:44 am

    Very comprehensive list of plant=based educators. I like Rip Esselstyn, as well.

    Reply
  28. Bonnie Hoke-Scedrov Posted on September 7, 2019 at 11:35 am

    Great video—as usual! Thanks!

    Reply
  29. jaz ok Posted on September 7, 2019 at 12:14 pm

    If vegetables are so good why do vegans want to make them taste like meat ?

    Reply
  30. Whole Food Plant-Based Man Posted on September 7, 2019 at 2:10 pm

    This is the longest ad I have ever watched for a mystery vegetable. I don’t even know which vegetable to buy.

    Reply
  31. Larry Putra Posted on September 7, 2019 at 2:28 pm

    her voice is cute

    Reply
  32. Star Catcher Posted on September 7, 2019 at 7:21 pm

    I eat cilantro pesto, arugula pesto. Basil pesto all the time. I used kale as a sub for parsley sometimes in my "kale tabouli". Delicious!

    Reply
  33. Swiss Lady Driver Posted on September 7, 2019 at 8:08 pm

    Great. Just eat some greens with your meat or vice versa.

    Reply
  34. Jake And Sarah Health Nuts Posted on September 7, 2019 at 11:11 pm

    27 seconds in and I am going to take a guess at the vegetable based on the qualities she said. broccoli or kale. broccoli is my first choice though.

    Reply
  35. Angella Brown Posted on September 8, 2019 at 12:53 pm

    Even though I know this, hearing it put so simply and clearly made me immediately increase my greens. Thank you, this is great!

    Reply
  36. Miha Skorjanc Posted on September 8, 2019 at 7:16 pm

    There's an upper limit for EVERYTHING (even vegetables)…

    Reply
  37. G Tron Posted on September 9, 2019 at 4:58 am

    Does cannabis count?

    Reply
  38. ange Posted on September 10, 2019 at 9:32 pm

    Thank you for such great information!!

    Reply
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