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Okra: A Food for Healthy Cells

Okra has been used for generations as a staple in Southern cooking. This green vegetable came to the U.S. in the 1600s when it became an important part of the colonial diet. They even used okra for its seeds, which were used to brew a coffee substitute during the Civil War when they couldn't get coffee beans. Today okra is still a big part of what Southerners refer to as "soul food."

Okra has a powerful compound in it that helps fight both cancer and heart disease. It’s high in glutathione which attacks cancer in two ways. First, it is a strong and powerful antioxidant which helps to fight free radicals. Free radicals are unstable molecules that damage healthy cells and cause them to become cancerous. The second is it prevents other carcinogens (cancer-causing agents) from damaging our DNA. Glutathione does this by taking the chemicals away from the cells and putting them into urine to be excreted out of the body. Science has proven that those who take in the highest amounts of glutathione have 50 percent less chance of developing cancer. Glutathione also helps to strengthen the immune system and detoxify and cleanse the liver. Okra is a great source of vitamins A, C, and K, calcium, magnesium, potassium, folic acid, and fiber. Because okra is so high in vitamin C, which is a great antioxidant, okra can help to prevent heart disease and even help relieve a cold. The magnesium content of okra assists vitamin C in the prevention of heart disease by lowering blood pressure. In addition, magnesium helps to fight chronic fatigue and diabetes and slow bone loss.=Easy Baked Okra Fries


  • a little over a pound of fresh okra
  • coconut oil
  • 3 tbsp brown rice flour (or any gluten free flour or non-gluten free flour of choice)
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • ziploc bag
Get the directions at

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