by Kelley Herring
You know the distinct "bite" of broccoli? That powerful flavor is packed with cancer-fighting compounds. You see, when we chop or chew cruciferous vegetables, an enzyme called myrosinase interacts with glucosinolates and releases a variety of compounds called isothiocyanates.
In human cells, isothiocyanates induce the body’s phase II detoxifying enzymes. These enzymes play important roles in protecting cells from DNA damage by carcinogens and free radicals and also act as detoxifiers.
Unlike normal cells, cancer cells divide unchecked and lose their ability to respond to the body’s cell death signals. Isothiocyanates have been found to inhibit proliferation and induce programmed cell death (or apoptosis) in a number of cancer cell lines. In fact, eating 5 or more servings of cruciferous vegetables per week has been associated with significant reductions in cancer risk in some studies.
Because cooking cruciferous vegetables greatly reduces the levels of glucosinolates in foods, it is important to lightly steam or quickly sauté to achieve the most health benefits.
Glucosinolates in Foods
- Brussels Sprouts: 1/2 cup, 104 mg/serving
- Mustard greens: 1/2 cup, 79 mg/serving
- Turnips: 1/2 cup, 60 mg/serving
- Cabbage, savoy: 1/2 cup, 35 mg/serving
- Kale: 1/2 cup, 34 mg/serving
- Watercress: 1 cup, 32 mg/serving
- Kohlrabi: 1/2 cup, 31 mg/serving
- Cabbage, red: 1/2 cup, 29 mg/serving
- Broccoli: 1/2 cup, 27 mg/serving
- Horseradish: 1 Tbsp, 24 mg/serving
- Cauliflower: 1/2 cup, 22 mg/serving
- Bok choy: 1/2 cup, 20 mg/serving
Troubled by Toxins?
This common food additive is one of the best known excitotoxins– substance that literally stimulate the neurons to death, causing brain damage of varying degrees. And it’s found in everything from protein bars to soups and sauces.
Manufacturers try to hide it from consumers by calling it 15 other sneaky names! Learn what they are so you can avoid brain drain. See p. 14 of Your Kitchen Cleanse.
Click here to learn more...
