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(4.50 out of 5 stars) 2 ratings, 524 likes Its sharp peppery flavor is a sign that arugula is light and easy to digest for those with slow, cold digestion, or to help take a heavy meal and "lighten" it, so your body can assimilate the nutrients of the entire dish. (5.00 out of 5 stars) 1 rating, 480 likes Asparagus has a delicate flavor and texture making it an ideal vegetable for gourmet cuisine! (5.00 out of 5 stars) 1 rating, 189 likes The astringency of the beet can cause a fuzzy feeling on the teeth. 361 likes Cabbage's cool, light nature makes it ideal for recovery from a few days of heavy foods. Cooked, it is soft yet bulky, providing ample fiber to clear and gently cleanse the GI. A hot steaming bowl of soft cabbage soup soothes as it satisfies. Though... 300 likes Raw brassicas contain chemicals that can block thyroid function called goitrogens. These chemicals are easily inactivated by steaming or cooking. 282 likes The word for celery comes from the Greek word selinon which translates to 'parsley,' a close relative of celery. Celery's powers have been known since antiquity. Leaves of it were found in the garlands surrounding King Tut's tomb, and Homer makes... ENZYME DEFICIENCIES
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