I admit: I’m a sucker for healthy food marketing schemes. Which grains, which colors, which cooking styles to use – I’m definitely guilty of observing magazine tips and daytime talk show fads. And, I’m constantly trying the newest thing in the health food aisle (because those “low fat”-labeled cookies are healthy, right?). But, nutrition doesn’t really change. Vitamins, nutrients, and fiber are the hallmarks of truly nutritious food. If an alien life force demanded that I take him to the earth’s healthiest food source – I’d have to recommend nutrient-rich vegetables. We all know that green vegetables are among the most healthy foods – but which are the best and brightest among them? Let’s talk about cruciferous vegetables.
The term cruciferous vegetables encompasses a large section of popular veggies including Arugula, cabbage, broccoli, kale, kohlrabi, radish, and watercress. These vegetables pack good quantities of dietary fiber, along with protein, omega-3s and other macronutrients. They contain many B-complex vitamins, antioxidants, anti-inflammatory and detox nutrients, along with their own set of phytonutirents and glucosinolates which do not occur in the same extent in any other food group known to man. Cruciferous vegetables bring to the table a range of nutrients broader than any other food group and as such are a must for every conceivable healthy eating plan. But that isn’t all.
Recent studies have revealed a link between cruciferous veggies and cancer protection. Sulforaphane, a phytochemical present in cruciferous vegetables has been found to stimulate enzymes that detoxify carcinogens before they can damage the cells. Indole 3-carbinol and crambene- compounds found in cruciferous vegetables are also suspected of activating detoxifying enzymes through different mechanisms. A diet rich in cruciferous vegetables can vastly reduce the overload of oxygen-free radicals, reducing oxidative stress along with the chances of your contacting breast, colon, lung, prostate and other cancers.