I took this photo of a batch of okra that I boiled for snacks. I have been eating more okra as I find its texture soothing and therefore calming. With a bit of research, I found out that okra also has cleansing properties.
I consider it one of my comfort foods, although as a child I didn’t know it because it wasn’t served much aside when it is part of the Ilokano dish “pinakbet” (which wasn’t a common dish in our Kapampangan/Visayan household).
True, some might find the mucus-like coating disgusting but I think the mucilage substance actually helps coat my esophagial lining and throat which have been irritated by acid reflux. The mucilage or gooey stuff in okra is no different from the mucilage in aloe vera. The mucilage is made of sugar residues exopolysacharrides and proteins called glycoproteins.  The goo also contains substances that bind bile acid and cholesterol and therefore cleanses and detoxifies the liver. 
I also did some research on okra — also known as Lady’s Fingers — and found out some facts about this vegetable:
- Okra is a member of the millow family, along with hibiscus and cotton
- Okra originated from Ethiopia and the Middle East
- Okra is a very low calorie vegetable
- It is a rich source of mucilage substance that help in smooth peristalsis of digested food through the gut
- The mucilage substance eases constipation
- It’s a good source of vitamin A and anti-oxidants such as beta-carotene, xanthin and lutein
Aside from plain boiling or cooking, you can enjoy okra cooked in more exciting ways. If you are looking for some okra recipes, here are some I can recommend:
- Of course, the Filipino pinakbet recipe
- Adobong Okra (Filipino)
Do you like okra? And how do you like it prepared?