Yup, another post about broccoli. Well, broccoli sprouts pack a big anticancer punch and so I wanted to tell you about them. For some reason, the sprouts contain the same amount of anticancer compounds as giant clumps of fully grown broccoli. It is called sulforaphane. Check out Wikipedia’s page about it.
Sulforaphane– It exhibits anticancer and antimicrobial properties in experimental models. It is obtained from cruciferous vegetables such as broccoli, Brussels sprouts or cabbages. It is produced when the enzyme myrosinase transforms glucoraphanin, a glucosinolate, into sulforaphane upon damage to the plant (such as from chewing), which allows the two compounds to mix and react. Young sprouts of broccoli and cauliflower are particularly rich in glucoraphanin. Read More
The best news is that broccoli sprouts are delicious…DELICIOUS. I just ate a bowl full of them. If you’re not a broccoli fan you will still like them. In fact, I really don’t think they even taste like broccoli. Whichever way you enjoy your salad then just do the same thing with the broccoli sprouts or just add them to the salad you’re already eating. Here’s a quick video from nutritionfacts.org to help you get up to speed.
There’s a great article on Natural News that you might be interested in reading as well. Here’s a short quote from the article.
A recent study from the University of Illinois proves; however, that eating broccoli or the sprouts alone may give much nutrition. But in an effort to boost the anti-cancer effects of the vegetable, both the mature broccoli and the spouts have to be consumed. One of the researchers and professor of nutrition at University of Illinois, Elizabeth Jeffrey explains, to be able to maximize the benefits of broccoli’s anti-cancer component, sulforaphane, the enzyme myrosinase is required. This is because the enzyme obtained from the sprouts increase the absorption of sulforaphane in the body. Hence, as the study concludes, eating broccoli in both forms can double the cancer preventive effects of this green. Read More
Here’s another short article that explains that the broccoli needs to be raw. After reading it you might want wash those broccoli sprouts down with some broccoli juice for a greater anticancer impact. Check out my Broccoli Juice Version 2 with Oranges
Levels of the beneficial, cancer-fighting compound sulforaphane in broccoli are reduced by 90 percent when the vegetable is cooked, according to a study conducted by researchers from TNO Quality of Life in the Netherlands, and published in the Journal of Agricultural and Food Chemistry. Read More
Researchers compared boiled, microwaved and steamed broccoli, and found that steaming broccoli for up to five minutes was the best way to retain its myrosinase. Boiling and microwaving broccoli for one minute or less destroyed the majority of the enzyme, according to Elizabeth Jeffery, a researcher at University of Illinois at Urbana-Champaign. Read More
I’ll be honest, sometimes making a salad is more work than I like to do so it’s great to know that I can just grab some broccoli sprouts and much away AND be healthy. Seriously, it’s like mother nature’s fast food and it’s super healthy. Also, if you’ve read some of my other posts then you already know that broccoli seems to help detox the liver. Since my cancer has spread to my liver I’ve decided to try to get as much broccoli into my diet as possible. You can also look at the master list of cancer fighting veggies here.
I hope you try them,
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