Black products are extremely valuable as they contain mixtures of various polyphenols
Do you remember the anecdote about a black-black forest and a black-black meadow on which two black-black men stand and one asks the other: “Kume, why did they fire umu?” (Transcarpathian version).
Today I want to remind you of the good side of all shades of black.
Almost everyone knows that our plate should be multi-colored. And they also know that colors should be as saturated as possible.
But one color has absorbed almost the entire palette of colors – black. It is very valuable as it contains a mixture of various polyphenols.
What are polyphenols? These are colored compounds that have a pronounced biologically active effect on the body.
Different types of polyphenols have different effects on the body
It is not enough to eat only black grapes because they contain resveratrol, or there is only currants because they contain phenolic acids – it is important to include all shades of black in your diet. Why?
Because different types of polyphenols have different effects on the body. They help it to be resistant to stress and protect cells.
Some of the polyphenols have an antidiabetic effect, reduce insulin resistance, improve glucose uptake by cells, and stimulate the production of insulin by cells of the pancreas.
Others protect the heart and blood vessels by increasing the elasticity of red blood cells, slowing the progression of atherosclerosis, vascular inflammation, blood clots, and rupture of atherosclerotic plaques.
A diet rich in polyphenols helps renew blood vessels by stimulating the synthesis of hyaluronic acid, which restores the integrity of the vascular endothelium (the inner cell lining of blood vessels).
Thanks to its anti-inflammatory and antioxidant action, all dark-colored gifts of nature protect against cancer.
And, very importantly, black polyphenols penetrate the blood-brain barrier and protect brain tissue from negative influences (toxins, harmful metabolic products, viruses, bacteria , etc. ).
Polyphenols are able to alter the activity of many metabolic enzymes, as well as stimulate the production of essential enzymes responsible for cell repair and renewal of the cellular reserve.
It’s all about genes. Why does arugula taste different?
Our body, despite all its perfection, is not capable of producing polyphenols, but is able to independently assimilate them from plants and berries, although not everything is the same.
Anticipating your impulse to “blacken” your plates, do everything without distortions – leave room for bright colors, then everything will certainly be balanced.
My black breakfast:
– Black rice with butter
– Baked eggplant
– Red cabbage salad with olive oil and balsamic, boiled beets
– Berries of blackberries, currants and blueberries
– Black coffee (maybe cocoa in water or black tea).
– Black 99% chocolate
There is a lot of protein, but a lot of polyphenols.