Food Therapy

Asparagus

Asparagus is a member of the lily family (along with leeks, garlic and onions) and has just come into season (from about mid-April to the beginning of June).

It contains more folic acid than any other vegetable, is low in fat, high in fibre, and a great source of vitamins B1, B6, C, A and glutathione.

Some people (an estimated 40% of the population) notice their urine takes on a strong odour after eating asparagus - as soon as 15 minutes after eating it, the smell can be noticed. It seems that this odour is due to a sulphur compound called methylmeracaptan (a derivative of the essential amino acid methionnine, which helps one of the detoxification pathways in your liver).

As well as being a good liver cleanser, asparagus can help support kidney function and act as a mild diuretic. It has also been shown to help reduce cholesterol, high blood pressure and arteriosclerosis.

The best way to cook asparagus is cut off the bottom inch of woody stalk and then steam for 7-8 minutes.