Protect your Heart and Liver, Prevent Pellagra and Reduce Cholesterol with Gilo

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As is well known, gilo is a tropical fruit that many people refuse to consume due to its exaggeratedly unpleasant and bitter taste

Even so, what he doesn’t know is that gilo must be part of the usual diet since it has beneficial properties for health.

The fruit in question is usually collected in green when it is still ripening. When it matures, it tends to turn red and then is no longer suitable for ingestion once its seeds harden.

According to the ancients, the gilo arose in India and Africa, although it worked well in the Brazilian territories when it was implemented together with the slaves responsible for the cultivation of sugarcane.

Currently, gilo is also known as jinjilo and it is grown in states such as Minas Gerais, Sao Paulo and Rio de Janeiro. If several Brazilian territories are explored, various variations of gilo are found, such as the Morro Grande, which has the most unpleasant taste of all known types.

The gilo and its nutrients

The gilo is a food very rich in vitamin substances such as, for example, A, some of the complexes B and C. In addition to these favorable substances, the fruit is composed of calcium, iron, magnesium and phosphorus, characteristics responsible for prevention of cholesterol.

Chemical elements such as alkaloids, steroids and flavonoids, which make up the gilo, are responsible for eliminating toxins from the blood, reducing cholesterol and eliminating an individual’s bad breath.

Its composition also has water and antioxidant properties.

Advantages of consumption

  • Eliminates bad breath;
  • It guarantees the correct functioning of the cardiac system;
  • It is a meal that satisfies;
  • Prevents and lowers cholesterol;
  • Prevents pellagra;
  • Help you lose weight
  • It is recommended to treat problems related to biliary and hepatic dyspepsia;
  • Among other.

At this time you may be thinking “Not as gilo because I don’t like it!” … Well, you should know that there are alternatives for those who hate the taste of this fruit. Look at the following tips:

Crush: you can choose to reduce the fruit to a flour. This powder is the alternative of many who fail to withstand the bitter taste of the fruit and can be eaten in various ways, such as juices, soups and other foods. Ideally, mix two tablespoons with the chosen food and repeat the process 1 to 2 times per week.

Mix : If you’re still not convinced, follow another tip! Sprinkle the fruit with olive oil and butter. With all this, remember that it is the original taste of the fruit that stimulates the taste buds, being a necessary and healthy function for the body.

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