Okra is one of the misunderstood vegetables. Those who do not like it often complain about its sticky state and being “slimy”. However, the secret is how it is cleaned and cooked.
First, let’s understand the biology of the work. What makes okra “slimy” that gives it the title it doesn’t deserve? All plants contain a liquid called “mucilage” that contains sugar and protein molecules. But some plants have a higher rate of mucilage; such as aloe vera, cactus, chia seeds. The same substance is hidden in those cute seeds of okra. This sticky substance becomes more fluid when mixed with heat and water. It works if you want to add consistency to your food, for example to thicken your soup, but it is generally not a preferred texture and consistency.

However, okra does not have to be “slimy”! The cleaning and cooking methods that take that mischief out of you. Okra is a favorite vegetable in many cuisines from Africa, its homeland to India, Japan and the Caribbean. Since the taste of okra is calm and soft, it removes strong spices and plenty of sour. When you eat it, it can be both juicy and crispy with the beans inside. It is a healthy and delicious vegetable with low calories, containing plenty of Vitamin C, folic acid, magnesium, potassium and fiber.

• How about garlic to get rid of a runny nose? There is an antihistamine substance “quercetin” in garlic. It is also rich in vitamin C. You can use it raw in meals or after crushing a few cloves of garlic, you can mix it with boiling water and make a steam treatment. It is beneficial to consume onions, leeks and apples, among other foods containing quercetin, while fighting allergies.
• The benefits of broccoli are countless. The most important feature of allergy is the vitamin C it contains. Likewise, greens such as spinach, chard, and kale are also rich in vitamin C, folic acid and vitamin E, which we especially want to consume during allergy season.
• Studies show that vitamin D deficiency is linked to allergies. Milk, ayran, kefir and egg yolk are some of the foods that contain vitamin D.
• We know that probiotics, which are generally recommended for gut health, protect the immune system and therefore help fight allergies. Some of the yoghurt, kefir, cheese, natural pickles, kombucha and probiotic foods.
• Eucalyptus oil recommended for asthma patients reduces inflammation. Put a few drops in a bowl of hot water and place it on the bathroom floor. It makes it easier for you to breathe while taking a shower.
• During allergy season, eat plenty of hot spice, add pepper to your meals, chew fresh ginger
.

• How about garlic to get rid of a runny nose? There is an antihistamine substance “quercetin” in garlic. It is also rich in vitamin C. You can use it raw in meals or after crushing a few cloves of garlic, you can mix it with boiling water and make a steam treatment. It is beneficial to consume onions, leeks and apples, among other foods containing quercetin, while fighting allergies.
• The benefits of broccoli are countless. The most important feature of allergy is the vitamin C it contains. Likewise, greens such as spinach, chard, and kale are also rich in vitamin C, folic acid and vitamin E, which we especially want to consume during allergy season.
• Studies show that vitamin D deficiency is linked to allergies. Milk, ayran, kefir and egg yolk are some of the foods that contain vitamin D.
• We know that probiotics, which are generally recommended for gut health, protect the immune system and therefore help fight allergies. Some of the yoghurt, kefir, cheese, natural pickles, kombucha and probiotic foods.
• Eucalyptus oil recommended for asthma patients reduces inflammation. Put a few drops in a bowl of hot water and place it on the bathroom floor. It makes it easier for you to breathe while taking a shower.
• During allergy season, eat plenty of hot spice, add pepper to your meals, chew fresh ginger
.

Okra is one of the misunderstood vegetables. Those who do not like it often complain about its sticky state and being “slimy”. However, the secret is how it is cleaned and cooked.
First, let’s understand the biology of the work. What makes okra “slimy” that gives it the title it doesn’t deserve? All plants contain a liquid called “mucilage” that contains sugar and protein molecules. But some plants have a higher rate of mucilage; such as aloe vera, cactus, chia seeds. The same substance is hidden in those cute seeds of okra. This sticky substance becomes more fluid when mixed with heat and water. It works if you want to add consistency to your food, for example to thicken your soup, but it is generally not a preferred texture and consistency.

However, okra does not have to be “slimy”! The cleaning and cooking methods that take that mischief out of you. Okra is a favorite vegetable in many cuisines from Africa, its homeland to India, Japan and the Caribbean. Since the taste of okra is calm and soft, it removes strong spices and plenty of sour. When you eat it, it can be both juicy and crispy with the beans inside. It is a healthy and delicious vegetable with low calories, containing plenty of Vitamin C, folic acid, magnesium, potassium and fiber.

This fruit with vitamin C reduces the risk of a very important disease.

Mandarin, which is among the indispensable fruits of the winter season and known as a vitamin C store, has been reported to reduce the risk of cancer.

Dietician Sevinç Yetişen stated that tangerine is a sweet, fragrant, delicious and vitamin-rich fruit from the citrus family.

Mr. Yetişen stated that the carotene that gives tangerine its orange color reduces the risk of liver diseases, arteriosclerosis and diabetes, and drew attention to the fact that it helps to reduce high blood pressure thanks to its potassium content.

Emphasizing that tangerine contains vitamin C, it has been determined that it increases the resistance of the body against ailments such as cold, flu and flu, Yetişen said:
” It has a cholesterol-lowering effect due to the soluble fiber it contains. It reduces the risk of our body getting cancer with the antioxidant substances it contains. Thanks to the flavone tangeretin found in tangerine, it has anticancer properties and is effective in preventing the spread of infection. ”

Sevinç Yetişen stated that the researches on the effects of tangerine against stress and insomnia are still ongoing, and explained that tangerine, which has many varieties and is in orange-yellow color, has a fleshy and juicy structure.