Quotes About Cruciferous

Cruciferous vegetables are the super detoxification foods.

Arugula: Loaded with minerals and antioxidants. Delicious cruciferous vegetable that helps protect us against toxins, especially xenohormones (hormone disruptors in pesticides, plastics, pollution, etc.), and helps us detoxify. Protects us against cancer. Loaded with indole-3-carbinol. Tastes great raw or cooked. 10.

Don't forget: cruciferous vegetables must be chopped, crushed, or chewed well for maximum benefit!

To maximize the immune-function benefits of cruciferous vegetables, do the following: 1. Chew all cruciferous greens very, very well, trying to crush every cell. 2. Puree, blend, or chop cruciferous vegetables before adding them to stews or soups. 3. When steaming green cruciferous vegetables such as broccoli and cabbage, try to undercook slightly so they are not too mushy.

Greens, especially the cruciferous kind (such as kale, cabbage, and bok choy), are as close to a miracle food as we can get.

Certain ITCs detoxify and/or remove carcinogenic compounds—especially the green cruciferous vegetables, such as broccoli and brussels sprouts, which are rich sources of the ITC sulforaphane.4 Sulforaphane prevents carcinogens from binding to the DNA and being able to initiate cancerous changes in the cell, and it activates enzymes that protect cells from any DNA damage that has occurred.

Twenty-eight servings of vegetables per week decreases prostate cancer risk by 33 percent, but just three servings of cruciferous vegetables per week decreases prostate cancer risk by 41 percent.9 • One or more servings of cabbage per week reduces the occurrence of pancreatic cancer by 38 percent.10

Because myrosinase can be deactivated by heat or cooking, it is important to eat some raw cruciferous vegetables every day and chew them exceptionally

Because myrosinase can be deactivated by heat or cooking, it is important to eat some raw cruciferous vegetables every day and chew them exceptionally well.

If you eat cooked broccoli, kale, bok choy, or other cruciferous vegetables later in a meal, the myrosinase you ate from the raw vegetables will make the cooked veggies produce more ITCs.

For instance, sulforaphane, considered one of the more active components in cruciferous vegetables, kills human leukemia cells in a petri dish while having little impact on the growth of normal cells.8 As we've discussed, cruciferous vegetables include broccoli, cauliflower, and kale, but there are many others in this family, such as collard greens, watercress, bok choy, kohlrabi, rutabaga, turnips, arugula, radishes (including horseradish), wasabi, and all types of cabbage.

I personally do mostly kale, collards, and arugula, which also happen to have the added benefit of being cruciferocious. And you can enjoy it with a cup of hibiscus tea for added zing.

If you chop the broccoli (or brussels sprouts, kale, collards, cauliflower, or any other cruciferous vegetable) and then wait forty minutes, you can cook it as much as you want. At that point, the sulforaphane has already been made, so the enzyme is no longer needed to achieve maximum benefit. It's already done its job. (You can also buy bags of fresh greens and other crucifers that are prechopped or shredded, which can presumably be cooked immediately.)

So, if you don't have forty minutes to spare between chopping and cooking, or if you're using frozen greens, just sprinkle the crucifers with some mustard powder before you eat them, and you'll be all set. Daikon radishes, regular radishes, horseradish, and wasabi are all cruciferous vegetables and may have the same effect. All it appears to take is a pinch to revitalize sulforaphane production.

horseradish has the smallest serving size, which means it's the most concentrated of the cruciferous vegetables. One tablespoon and your Daily Dozen is down to an Everyday Eleven. Horseradish can be made into a sauce, relish, or dressing to score an extra check mark with a kick. It's great in mashed potatoes or, for a healthier option still, mashed cauliflower.