Women should eat more fruits and vegetables if they want to cut their chances of developing gallstones, advise researchers at the Harvard Medical School in Boston. A recent study conducted by lead researcher Dr. Chung-Jyi Tsai from Harvard Medical School in Boston and his colleagues provided strong evidence to sustain the fact that regular intake of natural food lowers the risk for gallstone.
Rich in fruits and vegetables diets are very beneficial for any individual's health, because the natural food is overloaded with vitamins, minerals and many other nutrients which support the whole body to fully function. But Harvard scientists involved in the current research pointed out that people who are at risk of developing gallstones should focus mainly on leafy green vegetables and natural foods laden with vitamin C - such as citrus fruits etc. Also, consuming large amounts of dietary fiber, minerals - especially magnesium - and antioxidant vitamins - including vitamin C will lower chances for gallstones to form or cause painful symptoms.
Besides the fact that a great part of them are rich in vitamin C, leafy greens contain the green pigment which is given by lutein. Previous studies found that lutein natural pigment improves eyesight, the bone system and also the teeth, protects and prevents our organism from cancer. Moreover, the chlorophyll found extensively in green plants has antibacterial and anti-inflammatory effects and also purifies the blood from toxins and other waste. Lutein is found in green vegetables and fruits, such as: cabbage, lettuce, broccoli, endives, asparagus, spinach, nettles, kiwi fruits, green apples, beans, peas, parsley, pepper grass, green tea etc.
Vitamin C is a powerful antioxidant, at all costs needed for maintaining all the body cells healthy. It contributes to the iron absorption in the organic system and increases the immunity to infections. It is found in all fresh fruits and vegetables, which are excellent sources for vitamin C. The richest in vitamin C foods are kiwi, underbrush, pepper, broccoli, Brussels sprouts, citruses and parsley leaves.
Writing in the American Journal of Medicine, researchers who carried out the study stated that the mixture of all natural-occurring compounds in natural foods are to 'blame' for the effect against gallstones. The team noted that there is not a single chemical to point at and consider it responsible for one's health benefits: "Because any single constituent in fruits and vegetables is unlikely to explain fully the beneficial effect, it is reasonable and practical to recommend an abundant fruit and vegetable consumption."