Asparagus
For thousands of years food has not only been consumed to provide nourishment or to satisfy our tastebuds. It has also been used extensively to heal many conditions that today we would automatically reach for a pill for.
This is not to say that you should suddenly stop taking any medication that has been prescribed for you without the absolute agreement of your doctor. However, for minor ailments that you are buying over the counter medication for, you may find that eating your way to health is a much more palatable alternative. Certainly they will do you no harm which is something that is difficult to guarantee with many over the counter medications.
We began our other series on the dangers found lurking in food last week and so we need to provide some lighter balance to that rather depressing subject.
Alternate weeks I am going to give you a food that I consider has healing properties and that has been shown to be beneficial for several conditions.
This week we are going to look at Asparagus. This is available much more readily and for longer periods of time. Fresh asparagus is wonderful and eaten with a little melted butter and pepper is delicious. I will however give you some other recipes for asparagus that take little time to prepare but still give you the full benefits.
QUESTION – TELL US MORE ABOUT THE ORIGINS OF ASPARAGUS.
Asparagus is a member of the lily family and the spears that we eat are shoots grown underground. There are huge health benefits from eating asparagus on a regular basis and it is packed with the important Vitamin K. Vitamin K is essential for efficient blood clotting but recently research has identified that it has many other roles within the body. It may help prevent heart disease and osteoporosis. It is a stronger anti-oxidant than Vitamin E or Coenzyme Q10 and it may also inhibit the growth of certain cancers such as breast, ovary, colon, stomach and kidney cancer.
As an antioxidant it has been approved for the treatment of osteoporosis in Japan due to its action in the synthesis of osteocalcin which attracts calcium to the bone matrix. It has also shown benefits in other areas such as preventing calcification of arteries and soft tissues which can lead to heart attacks. As well as preventing calcification it helps regulate the body’s calcium which is extremely important in organs such as the brain or kidneys that are vulnerable to calcium deposits leading to damage or the formation of stones.
QUESTION – ISN’T THERE A LINK BETWEEN LEVELS OF VITAMIN K AND BRAIN DISEASE?
The brain is a fascinating part of our bodies with relatively little known about certain areas that remain uncharted. Research is particularly active in areas such as dementia and Alzheimer’s disease, as this more than any of the degenerative diseases, leaves us so vulnerable and in need of total care.
IL-6 is a chemical transmitter for the immune system, which promotes inflammation. As we age this process gets out of control and it results in excessive inflammation throughout the body, including the joints and the brain. Alzheimer’s patients have very high levels of IL-6 in their brains. Vitamin K is thought to prevent this and if the link can be proved then eating asparagus as part of a healthy eating plan could be an easy way for everyone to increase this vital vitamin.
QUESTION –WHAT OTHER PARTS OF THE BODY ARE AFFECTED BY A DEFICIENCY OF VITAMIN K?
A deficiency of this vitamin K has been linked to elevated levels of blood sugar, as the pancreas, which makes insulin normally, contains the second highest amount of vitamin K than anywhere in the body.
QUESTION –WHAT OTHER NUTRIENTS DOES ASPARAGUS OFFER US?
As well as Vitamin K, asparagus also contains high levels of Folate a B vitamin that is very important for the reproductive system. It helps prevent birth defects so eating asparagus frequently during the week should be part of your eating plan prior to becoming pregnant. In addition Folate is great for heart health.
On an every day basis the other nutrients including Vitamin C, A, B1, B2, B3, B6, Tryptophan, Manganese, Copper, Phosphorus, potassium, iron, zinc, magnesium, selenium, and calcium make this a very powerful healing food. Great for water retention, healthy intestinal flora and immune system.
As with all fresh fruit and vegetables the antioxidants in asparagus such as Vitamin A, C and selenium have an overall benefit for the body. I cannot keep stressing the importance of a healthy immune system enough. One area that is going to increase in concern is MRSA. This is the resistant strain of bacteria that is causing such upheaval in health care facilities. Sick people in hospitals have weak immune systems and it leaves them very vulnerable to these infections. My philosophy is that if you have a very healthy immune system you rarely become sick anyway. Accidents however are unavoidable especially with the elderly who might fall and require replacement hip or other joint surgery. If the elderly person eats well and has a healthy immune system when they undergo the surgery they are far less likely to contract MRSA. If you have elective surgery planned and you have several weeks or months to wait on the list, use it to your advantage. Build your immune system up before you go in and you will improve your recovery rate as well as help protect yourself from disease.
QUESTION WHAT IS THE BEST WAY TO PREPARE ASPARAGUS?
Cut off the fibrous base before cooking, as this can be tough and difficult to digest. Make sure it is thoroughly washed. Tie the stalks together with cooking twine and either boil the whole bundle or stand it upright in boiling water in a special asparagus pan so that the tender tips steam and the tougher stalks boil. I also use one of the electronic steamers and this leaves the shoots tender and colourful.
You can roast with other vegetables such as red peppers, onions and mushrooms in a little olive oil.
Sauté chopped asparagus with shitake mushrooms and turkey and add to a little brown rice.
Serve hot or cold with a spinach and walnut salad.
One of the most delicious ways to use asparagus is in a soup and here is a recipe that served with warm French bread will provide a healthy light lunch or supper or give your dinner party a luxury beginning.
FOR FOUR PEOPLE.
450g / l lb of young asparagus
40g/ l ½ oz butter
6 small spring onions chopped
15g/ ½ oz plain flour
600ml/1 pint vegetable stock
15ml/1 tablespoon fresh lemon juice
250ml/ 8fl oz milk
120ml/4fl oz single cream
2 teaspoon of chopped chives
salt and pepper to taste.
Remove the last ½ inch of tough stalk and thinly slice the remaining stalks of asparagus.
Melt the butter in a large saucepan and fry the chopped spring onions until soft
Add the sliced asparagus and continue to fry over a low heat for about 1 minute
Stir in the flour and cook for another minute.
Stir in the stock and the lemon juice and season to taste.
Bring to the boil and half cover the pan, simmering for about 15 minutes until the asparagus is very tender.
Cool the mixture slightly and then put into a blender until smooth. Press the mixture through a sieve into a clean saucepan and then add the milk through the sieve to push all the puree through.
Heat the soup gently for about 3 minutes and then stir in the cream.
Garnish with the chopped chives or herb of your choice and serve with warm rolls or a salad.
