Okra: This Creole favorite fights colds, cancer, and heart disease

September and October are the best months for choosing fresh okra. Though it's not everyone's favorite, it is a strong player in side dishes and in gumbos.

For nutritional power, this Southern favorite takes a back seat to no other vegetable. Researchers at Emory University in Atlanta say it contains glutathione, a powerful compound that plays a role in fighting cancer and heart disease. It also has plenty of vitamin C, calcium, and potassium.

Glutathione fights cancer in two ways. It's an antioxidant which attacks free radicals that can damage healthy cells. And it prevents carcinogens from damaging DNA.

Doctors at Emory say people with high levels of glutathione are half as likely to develop oral and throat cancers than those with low levels. Glutathione is also found in watermelons, avocados, and grapefruit.

Okra is a good source of fiber, about the same value as in carrots or apples. Its soluble fiber helps control symptoms of diabetes and helps to keep the digestive system healthy.

When buying fresh okra, select tender pods that are less than 4 inches long.

Creole Style Okra
Slice 1 lb. okra into 1/2" slices and set aside. In a large saucepan with no-stick spray, cook 1 1/2 C chopped onions, stirring frequently for 7 minutes or until golden.
In a bowl, strain a 16-oz. can of tomatoes. Set the juice aside and lightly crush the tomatoes. Add them to the sauce pan and stir in 1/2 t dried basil, 1/2 t hot-pepper sauce, 1/2 t brown sugar, 1/4 t dried thyme, and 1/4 C of the tomato juice. Cook, stirring for 2 minutes.
Add okra, cook for 10 to 15 minutes until tender. Add more tomato juice if needed to prevent sticking.

From The Doctor's Book of Food Remedies (Rodale)

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