Class Reunion - Class of 1969 - Liberty, Mississippi
Increased vegetable intake is directly associated with a lower risk of chronic disease largely because of the polyphenols they contain. Low-carb vegetables are a great source of vitamins, minerals, fiber and an assortment of antioxidants. This would include spinach, cucumbers, celery, parsley, cilantro, watercress, bok choy, etc. Cruciferous vegetables like broccoli, brussel sprouts, cabbage, kale and cauliflower are lower in total net carbs and are extremely powerful at protecting cells against oxidative stress and tissue damage. Avoid starchy vegetables like white and sweet potato and substitute zucchini noodles into pasta dishes for a ketogenic approved “zoodle.” Another very low-carb vegetable source that is full of nutrients but often forgotten is sprouts. Look to get broccoli, kale or alfalfa sprouts into your diet each day for glutathione boosting agents, enzymes and other phytonutrients. These low carb veggies are great ketogenic foods to eat for fiber and micronutrients.