Radical Cure Article

Okra: A Kind of Vegetable Prostatitis Patients Need to Know

Okra is a perennial herb of the genus Malvacea. The main harvest is its green fruit, which is usually 7 feet (18 cm) long. Okra originated in Africa and later developed into the Mediterranean. It was not until the 17th century that it was brought to the United States with the slave trade.

An analysis in Food and Chemical Toxicology in 2009 highlighted the antioxidant capacity of okra seeds. An investigation of the South American diet shows that okra can help reduce the risk of prostate cancer. Studies have shown that okra extracts and antioxidants such as rutin and quercetin can completely alter cognitive deficits in mice fed with syntheses that cause nerve cell damage.
Okra can provide 80% of the daily vitamin K and 44% of the vitamin C needed by human beings. It also contains vitamin A, vitamin B6, folic acid, nicotinic acid, riboflavin, manganese, calcium, magnesium, copper, and potassium. Moreover, the main antioxidant elements are beta-carotene, lutein, and zeaxanthin. 
It can prevent anemia, protect the liver, and help digestion. It is also a delicacy for men with a weak physique who have an insufficient sexual interest, fatigue, prostatitis, and premature ejaculation. In addition, patients with prostatitis can also be actively treated with Diuretic and Anti-inflammatory Pill, which can effectively improve the symptoms of frequent and urgent urination, premature ejaculation and other symptoms without side effects, and the recurrence rate is very low.

Two Kinds of People Should Not Eat Okra:
1. Patients with Deficiency-cold of stomach and intestines;
2. Pregnant women: because okra is rich in estrogen;
When choosing okra, dark green color, smooth epidermal villus, and no stain are preferred. Here are some recipes:
1. Cooked okra juice (1 cup/160g) can provide 35 calories (150 KJ), 3 G protein, 0.3 g whole fat, 0.1 g saturated fat, 7.2 g carbohydrate, and 4 g fiber.
2. The traditional way of cooking okra soup or stew does not reduce its antioxidants, iron, and fat-soluble vitamins. To make okra less sticky, you can choose a pod that is not growing. Okra can also be boiled and eaten softly, which will not cause a great loss of nutrients.
3. Stir-fried asparagus and okra with onions
Ingredients: asparagus, okra, chopped garlic, salt, seafood sauce, sweet noodle sauce;
Steps: put asparagus and okra, stir-fry for a short time with garlic, add some salt when is almost ripe, stir fry well, you can also put some seafood sauce, sweet pasta sauce, then add onion rings, stir fry a few more times, and it is done.

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