It’s hard to find fault with green, leafy vegetables these days. Besides for containing lots of dietary nitrate, antioxidants, vitamins, minerals, fiber among other things, they also have a compound called thylakoids. A thylakoid is “a membrane-bound compartment inside chloroplasts (cell-food producers) and cyanobacteria (bacteria like blue-green algae that gets energy through photosynthesis).” New researchContinue reading “Thylakoids: How Leafy Green Vegetables May Help with Weight Loss”
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