Brussels sprouts

Developed in Belgium several hundred years ago, and named for the country’s capital, Brussles sprouts are cruciferous vegetables and offshoots of cabbage. Brussels sprouts are packed with disease-fighting nutrients including glucosinolates, indoles, vitamin C and fiber. Estimated Glycemic Load=3 … [Read more...]


Kale is a member of the cancer-fighting cruciferous family of vegetables. Along with being an excellent source of antioxidant nutrients beta-carotene and vitamin C, kale is also packed with cell-protecting glucosinolates and sulforaphane, as well as sight-saving lutein. Kale can be prepared in numerous ways-from lightly sauteeing with lemon and extra virgin olive oil to adding fresh to a … [Read more...]

Mustard Seeds

The mustard plant belongs to the same cancer-fighting family as broccoli-Cruciferous family. Through the centuries mustard has been used for culinary as well as medicinal purposes, most notably because of its beneficial effects on the respiratory system. Two major types of mustard seed are used — white (or yellow ) and brown (or Asian ). Mustard seeds are sold whole, ground into powder or … [Read more...]


True wasabi - Wasabia japonica- is a member of the Brassicaceae family of vegetables which includes cabbages, horseradish and mustard. Packed with powerful cancer-fighters called isothiocyanates, wasabi helps to stimulate the detoxification enzymes in your liver that disarm free-radicals and carcinogens. HEALING TIP: Be sure to look for real wasabi, which comes powdered in a can or fresh in … [Read more...]

Bok Choy

Bok choy is a Chinese cabbage and member of the cruciferous family of vegetables. Rich in vitamin C and folate, bok choy also contains powerful phytonutrients called glucosinolates which help to reduce the risk of numerous forms of cancer. With its deep green leaves, bok choy has more beta-carotene than other cabbages. Estimated Glycemic Load = 1 … [Read more...]


Horseradish is a hot, pungent condiment made from a plant in the mustard family. The powdered form of horseradish is made by grinding the root and drying in a gentle heat. Prepared horseradish is combined with vinegar and often other ingredients. Fresh horseradish is available in many specialty markets or health food stores. … [Read more...]


Watercress is a member of the cruciferous family of vegetables. This naturally aquatic plant is cultivated worldwide, and can be found growing naturally in streams or other moving water. Watercress is rich in glucosinolates and also phenethyl isothiocyanate(PEITC) and has recently been found to protect against smoke-induced lung cancer. … [Read more...]


Turnips are members of the cruciferous family of vegetables best known for their potent cancer-fighting activity. A favorite in Great Britain, young turnips have a delicate, slightly sweet taste that becomes almost "buttery" when roasted. Older turnips, however, become stronger in flavor and coarser in texture. Turnips are an excellent source of vitamin C and contain powerful phytonutrients … [Read more...]


Rutabagas, or "Swedes", belong to the crucifer family. In the seventeenth century this vegetable variety was created when a Swedish botanist cross-bred a turnip and a type of cabbage. While rutabagas can be eaten raw, most people prefer them cooked. Roasting mellows their flavor and produces a sweet, peppery flesh that makes for a delicious side dish. Rutabagas are an excellent source of … [Read more...]


Radishes are members of the cruciferous family of vegetables. Like their relatives - broccoli, cabbage, and kale - radishes have a distinct flavor and contain with cancer-fighting phytonutrients. Typically enjoyed raw, radishes come in variety of shapes and colors and add bite to salads and soups with negligible calories. Radishes are an excellent source of vitamin C and also contain … [Read more...]

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