Some people call it gumbo or lady finger but in our country, it is simply known as okra.
Since I’ve been diagnosed with colon cancer almost four years ago, undergone sigmoid surgery and six sessions chemotherapy, I’ve been so conscious of what I eat so most days, I have vegetables with a bit of meat on the side or skinless chicken breast. Okra is one vegetable that a friend suggested I take at least five times a week. Other than being an anti-oxidant (which I really need), it has lots of fiber that stabilizes blood sugar. Okra is believed to protect some forms of cancer expansion, especially colorectal cancer.
- Okra helps lubricate the large intestines due to its bulk laxative qualities. The okra fiber absorbs water and ensures bulk in stools. This helps prevent and improve constipation. Unlike harsh wheat bran, which can irritate or injure the intestinal tract, okra’s mucilage soothes, and okra facilitates elimination more comfortably by its slippery characteristic. Okra binds excess cholesterol and
- Okra’s mucilage binds cholesterol and bile acid carrying toxins dumped into it by the filtering liver.
- toxins (in bile acids). These, if not evacuated, will cause many health problems. Okra also assures easy passage out of waste from the body. Okra is completely non-toxic, non-habit forming, has no adverse side effects, is full of nutrients, and is economically within reach of most individuals unlike over-the-counter drugs.
- Okra fiber is excellent for feeding the good bacteria (probiotics). This contributes to the health of the intestinal tract. (source: pyroenergen.com)
For these alone, I would eat okra everyday. It’s healthy, it’s cheap and you can buy it in any wet market or supermarket. You can plant it too in your own garden. It does not take much space since it grows even in pots.