Red cabbage

Red cabbage...ate some the other day..tried boiling some of it..and suddenly i was left with whitish cabbage and purple water..whoooooo.whatever...As usual, no recipes coz i am getting sick of stupid food bloggers who really don't have any recipes of their own and live off of the posts of others.. hmmmm.

SEPTEMBER 2013

Because this is one the MOST VISITED blog entry on my THE ULTIMATE VEGETARIAN BLOG,and since I FEEL SORRY that this blog entry was written in a hurry and is so short and lacking in information,

I HAVE DECIDED TO ADD A POSTNOTE to this tiny blog entry in an attempt to make it more COMPLETE..afterall,the visitors,JUST DON'T STOP visiting this incomplete blog entry.

RED CABBAGE,RED AMARANTH,red or purple vegetables -what do they have in common?


ANTHOCYANINS...a type of pigment...they are antioxidants.

but,but,JUST COZ a vegetable is red or purple ,DOESN'T mean,that once we consume these veggies FULL of antioxidants,We are going to be able to BENEFIT from the antioxidant properties of the anthocyanin in them...

why?

because,no matter what we eat,it gets BROKEN down BY OUR DIGESTIVE SYSTEM...including ALL PIGMENTS.....

The antioxidants we consume,WILL GET BROKEN DOWN BY OUR DIGESTIVE SYSTEMS INTO basic units and then absorbed....Once,broken down,the purple pigments lose their antioxidant compound structure too...and thus don't work as antioxidants anymore.

Most of all complex foods consumed by our body,WILL BE BROKEN DOWN into their respective smallest absorbable unit in our gastrointestinal system...

ONLY CERTAIN VITAMINS though complex in structure get absorbed as is--and which is why,WE consume vitamins as a NECESSARY component of a balanced diet..Our body cannot synthesize certain compounds from the basic units it absorbs via the digestive system and hence it depends on outside food sources for these vital compounds called vitamins.

Maybe,I will write another separate blog entry about vitamins,but,for now,let us come back to ANTHOCYANINS and antioxidants in food!

HAVING SAID THAT,though purple vegetables GIVE YOU NO ADDED BENEFIT IN THE ANTIOXIDANT DEPARTMENT,they however STILL HAPPEN TO BE VEGGIES and hence are great sources of vitamins and fiber..and are nevertheless beneficial to the body.

So,no harm is CHOMPING down more purple veggies!

Having said all this,Final question is,do colorful veggies do any good to our food plates?

YES.

Including COLORFUL veggies in our diet, helps us improve the appearance of our food plates and make us WANT TO EAT the pretty food,and then,we eat more veggies and more food-thus allowing us the benefit of greater intake of food-an energy source for your bodies!

As far as antioxidants are concerned.We don't really need to consume them from an outside source.

OUR BODY SYTHESIZES its own antioxidants as part of various biochemical pathways.As long as we DON'T CONSUME so many toxins(alcohol,drugs,foods that tip the nitrogen balance of the body-namely animal meat),we are JUST GONNA BE FINE!