“Last week we discussed benefits of eating green on the eyes and bones. Scientific research has identified additional benefits as listed below.

“Greens and Memory: Women who consumed the most leafy greens had less cognitive decline (that is, a smaller drop in memory and other test scores over two years) than did women who consumed the fewest green leafy vegetables.

Greens and Diabetes: When researchers studied 40,000 female health professionals, they found that overweight women who consumed the most green leafy vegetables had about a 15% lower risk of diabetes than those who consumed the least.

Greens and Colon Cancer: In another study, men who consumed the most green leafy vegetables (about two servings per day) had a 14% lower risk of colorectal cancer than those who consumed the least (about one serving per week).

Greens and Stroke: In a study of more than 75,000 women and 38,000 men, the risk of non-hemorrhagic stroke (which accounts for 80% of all strokes in the United States) was about 20% lower for every serving of green leafy vegetables people consumed in a day. Other vegetables were also linked to a lower risk as well.” (Wellsource Making Healthy Choices Newsletter, Issue 43, October 2007) With all of these benefits, why not eat greens 4-5 times each week!