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One of the most recognised healthy foods is broccoli. However many people can not bring themselves to love its taste. Broccoli is a plant without any sweetness, it could be said that it tastes ‘green’. This vegetable belongs to the inflorescence vegetable family. The central stalk branches into numerous others sprouts (like a tree with branches) and it ends in numerous flower heads (actually look like knobs all bunched together).  Do not over cook it and light cooking is recommended, while various methods of cooking lead to varying losses of nutrients. It does seem that raw is the healthiest way to consume this vegetable. It protects us against colon cancer and breast cancer amongst others, by supplying fibre. Fibre supports removal of excess oestrogen out of the body. It also has other ‘secret weapons’ to boost our immune system. As we should know, it is a strong immune system that is essential to keep cancer cells from developing; and broccoli delivers great tools to build powerful weapons. Although the names of these tools are not important what is important is that you know that there are reasons to support broccoli intakes! There are a general group of plant nutrients that are termed phytonutrients. Phytonutrients are antioxidants and the added insurance against possible break-ins from harmful toxins, free radicals and cells. Too much insurance has often never done more harm than good! It is within this broad class of phtonutrients that there are sulforaphanes and indoles. They are two powerful antioxidants that have been shown by scientific studies to prevent cancer growth, and certainly support our health in many ways while promoting detoxification. It is through the process of detoxification that there is destruction of harmful free radicals and toxins.  Although we can juice broccoli that can taste awful alone, rather juice it with carrots or other foods that your taste buds favour. It can be crunchy in texture when raw, especially when we eat the stalks. The quick stir fry of broccoli with extra virgin olive oil and other bright vegetables can be enjoyed for vegetarian meals. Diced onions, yellow and red peppers, mushrooms, pineapple with chunks of fish, chicken or lean red meat are other options that provide additional protein. Then to top it off, add a ‘hat’ of plain yoghurt. That bland taste of broccoli can be improved if we add it to other foods. We may well do this by mixing it in stews, pasta dishes and casseroles. It is common to associate pasta with Italy yet it is Italy that is claimed to be the home of the first farmed broccoli. The use of broccoli does indeed support our bones as it does supply valuable calcium and Vitamin C. It is those two nutrients which are also needed for healthy strong bones. See the light of broccoli, and do consider that even our eyes are rewarded. The special phytonutrients in broccoli (although not exclusive to broccoli) help protect us from eye disease such as cataracts and age-related macula degeneration. As these two eye problems can lead to blindness we really can do with some broccoli. Broccoli may well be the champions of edible plants. Anastacia D.N. Med |