Asparagus is another spring time gift from Mother Nature.
Asparagus is a nutrient-dense food that contains no fat, no cholesterol and is low in sodium; perfect for spring detoxification and weight loss except for those who suffer from gout.
Asparagus, a member of the lily family is a spring time delicacy. The name asparagus comes from the Greek language meaning “sprout” or “shoot”
Asparagus is a nutrient-dense food which is high in Folic Acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin contains no fat, no cholesterol and is low in Sodium; perfect for all health regimes except for those who suffer from gout. Asparagus is one of the richest sources of rutin, a compound which strengthens capillary walls and contains glutathione GSH which aids in liver detoxification; perfect for spring.
Asparagus dates back to as far as 200 BC, and no one can pinpoint exactly its origin. Asparagus has been referenced in Egyptian cultivations, Italy, Greek and French cookbooks, and as far back as the 17th century in French cookbooks. Asparagus was enjoyed by the colonist however, it is not documented when or how the long slender stock made it the United States.
Although it has been document as a wild growing vegetable, it was not until the nineteenth century that asparagus became a vegetable of the upper class. It was expensive to purchase which left it only for the wealthy to enjoy. Interesting to note, gout was once considered a rich man’s disease. Asparagus high in purines, can cause a gout attack along with red meat and alcohol, especially hard liquor like scotch and brandy. Asparagus is often called the “Food of Kings.” King Louis XIV of France was so fond of this delicacy that he ordered special greenhouses built so he could enjoy asparagus all year-round! http://www.calasparagus.com/industry/history.htm
- Asparagus is a perfect spring vegetable for its high fibrous content that can easily pull unhealthy toxins from our body.
- It’s high folic acid content aids in the synthesis of protein metabolism and healthy red blood cells that keeps our energy reserves in optimum shape and our immune systems healthy.
- Potassium allows proper water balance in the body and promotes an acid-alkaline balance which prevents illness. Potassium also aids in protein and carbohydrate metabolism thus keeping us slim and fit.
- Asparagus comes in three colors, white, green and purple.
Have you noticed that after eating asparagus your urine has a pungent odor? Some have reported their urine smelling like rotting cabbage, ammonia or rotten eggs. Completely harmless and not to worry, for some people this naturally occurs. A sulfur compound in asparagus called mercaptan the same compound that gives skunks their offensive odor is the reason and believe-it-or-not, can only be detected by 50% of the population. There is no one theory for the foul smelling pee, however one theory is that only half the population has the gene that enables the body to break down mercaptan. Another theory involves asparagine a non-essential amino acid which was first isolated from asparagus in 1932. The smell noted in the urine after eating asparagus is attributed to the breakdown of asparagine. Asparagine is important to the nervous system to maintain balance and to transform amino acids.
Gout suffers must steer clear of asparagus (and other high purine foods) for its high purine content. Gout is caused by excess uric acid in the blood which is a result of the breakdown of purines. Purines are a natural substance and are a part of the chemical structure of our genes. It is also normal and healthy for uric acid to be formed in the body from breakdown of purines. However some individuals, men more so then women, have trouble with uric acid build-up possibly due to a malfunction of the kidney and/or liver. When uric acid builds up in the blood stream, it travels to the outer extremities where it forms crystals in tendons, joints, kidneys, and other organs.
The best time to purchase asparagus is in the spring. They usually make an appearance early March and depending on weather conditions can be purchased up until early June. When purchasing asparagus look for stalks that are firm and crisp, with tightly closed tops that are not discolored or slimy. The bottom of the stalks should look crisp and hydrated. Avoid stalks that are split and woody. The best way to purchase asparagus are ones that are stored in a small amount of water.
Fresh asparagus will only last 3 to 5 days in the crisper part of your refrigerator, if at all possible place asparagus in a small container of water and stand up right in your refrigerator. If they were not stored in water, cut off a ¼ inch of the bottom of the stalks before placing in water.
Asparagus can be eaten raw, steamed, sautéed, roasted and grilled.
