< ![endif]–>He is a Yoga enthusiast for the past 53 years, who practices yoga regularly. He has studied Yoga under the World famous Yoga guru.B.K.S.Iyengar in the year 1953 for three years. Great Going!!!!
Here’s his article….
ON GREEN LEAVES (EDIBLE ONES )..
I myself am a regular consumer of Edible green leaves and I want to share what I know on green leaves, that makes me consume these leaves daily along with food, while many others shun this.
When talking of Green Leaves as a food item, what that comes to one’s mind is about grass eaten by cattle and other animals. Many avoid these as these may be infested with fungus, pests and insects and may even contain eggs of insects, moths and other pests, making it unfit even to touch by hand. While these fears are genuine ones, they can be overcome by purchasing them by careful selection of the leaves from vegetable vendors, and all such leaves can be cleaned well in running water to remove dirt, soil, eggs etc and also if necessary treated with vinegar and make them fit for cooking and eating.
As stated earlier, the writer himself is a daily consumer of green leaves for a long time and has not experienced so far any problem with his health, no loose motions, no indigestion or any other bad effects.
I consume green leaves pressure-cooked, which in the raw form will be around 2 to 21/2 cups of chopped leaves. I consume the cooked leaves daily along with other vegetables.
Why I eat them ? What is the importance of green leaves? I am sharing below with my readers what little I know of and its importance.
Centuries ago, the green pigments in the growing green plants was a topic of study for scientists and they named the green pigment as Chlorophyll. Subsequently, it was deduced by scientists that the Green chlorophyll molecule has a striking resemblance to Haemoglobin, the red pigment in our blood. This red pigment is a web of Carbon, Hydrogen, Oxygen and Nitrogen atoms grouped around a single molecule of Iron. Nature’s green pigment, that is Chlorophyll in the web form, is similar to that of the Blood mentioned above containing Carbon,Hydrogen,Oxygen and Nitrogen, and resembling in the same pattern as in haemoglobin, except that its central core is Magnesium as against Iron of Haemoglobin. Obviously, this proves the similarity between blood in the human body and Chlorophyll in plants which have a lot of significance.
The Iron content of fresh green leafy vegetables gives relief to anemia and weakness.They are rich in minerals which reduces acidity of the stomach and of the body in general.The constitution of blood is alkaline and hence the inclusion of vegetables that contains minerals like green leaves in the food is most suitable for all.
Nature has given us the ability to rebuild ourselves day-by-day from the food we eat. As the saying goes” We are what we eat”. If we improve our quality of food, our body will gradually become younger, stronger and better looking. It is here that we should think of including green leaves regularly to eat along with other vegetables.
In search of good health, youth and vitality, one should not simply go by the packed bottles of pills and tablets and ready made tonics that we see in the medical shops. There is only one method by which health can be gained and maintained and that is by eating natural food like green leaves which are rich in chlorophyll, rich in fiber content, rich in enzymes and other important elements. It is in that context that one should give importance to Green leaves as part of one’s food in their daily lives..
It’s time now to start undoing the wrong we have wrought in ourselves by going back to the beginning, turning back to pages of time and living as ancient man lived in harmony with life and nature.