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Cruciferous vegetables ,what are their virtue?

During the 80’s cruciferous vegetables are limited to cabbage,broccoli, brussel sprouts, cauliflower, collard greens,chard, kale and mustard greens. Now new discoveries of other cruciferous vegetables came about increasing the number of choices. I am not particularly crazy about cabbage and brussel sprouts,because they have that bitey taste and pungent smell to it. Nor do I like to eat broccoli raw. I enjoy cabbage in coleslaw and as raw salad accompaniment to many Mexican and Asian dishes.

Cruciferous vegetables have cancer fighting properties. They contain a kind of phytochemiclas known as isothiocyanates,which stimulates our body to breakdown potential carcinogens.Cruciferous vegetables are rich sources of Vitamin C and A and numerous nutrients with potential anti cancer properties: diindolymethane, sulforathane and selenium. Diindolymethane and sulforathanea and other sharp tasting substances in these vegetables are produced from glucosinolates.

People avoid these vegetables because they were warned that cruciferous vegetables can potentially be goitrogenic (induce goiter formation) Cruciferous vegetables contain enzymes that interfere with the formation of thyroid hormones. To prevent this from happening, cook the vegetables for 30 minutes. Cooking will significantly reduce the enzyme that can cause an interference, which is the goitergens and nitriles. High intake of cruciferous vegetables can inhibit the incorporation of iodine in the thyroid hormone and also the transfer of iodine into milk by the mammary gland.

Cruciferous vegetables have been implicated in some pharmaceutical interactions. This vegetables are powerful inducers of the microsmal cytochrome, which is responsible for the metabolism of many pharmacological agents. This means that the enzyme in cruciferous vegetables expedites the process of drug metabolism . This reaction could produce drug plasma concentration that is less than the therapeutic range making the drug less effective.

Eating cruciferous vegetables is like driving a car in a construction zone: proceed with caution. They offer many health benefits and can not be ignored because of some handicap. In addition cruciferous vegetables can help decrease the body’s load of unhealthy estrogens and reduce the overall unhealthy condition of estrogen dominance. Dr. C.W. Randolph also states that a “very noticeable” benefit of eating cruciferous vegetable will be decreased abdominal circumference of the waist, also called girth. He recommends that we eat 2-3 servings of cruciferous vegetables daily, and to prepare them by boiling,steaming,stir frying and baking for at least 30 minutes. The reason for cooking is to reduce the amount of enzyme responsible for causing hyp thyroidism. If you eat raw cruciferous vegetables he recommends that you limit your intake to 2-3 servings per week.

The following are names of other cruciferous vegetables other than those mentioned already: horseradish,land cress,ethiopian mustard,kohlrabi,broccoli romanesco, wild broccoli,chinese broccoli, bokchoy, mizuna, rapini,flowering cabbage,chinese and napa cabbage,turnip greens and root, mustard see,brown, black and green, tatsoi,arugula,watercress,radish,daikon and wasabi.

Lilia Lord

Hi. Thank you for visiting my site. My name is Lilia Lord. I am a Registered Dietitian, a chef,an orchid hobbyist,an organic vegetable gardener, a plant collector and a blogger.
My mission is to provide my readers information that will improve there life, useful nutrition information on how to keep healthy, increase awareness of the food they eat, provide easy to follow recipes that will make one cook life a pro, and other information about life and health to be in the know.

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