Brussels sprouts in olive oil
For example, these Brussels sprouts in olive oil.
I made a bunch of them for my family and me. They all declined, even my grandma. So I ended up eating them for dinner and for breakfast!
But seriously, they’re not only delicious (an acquired taste, I guess), but they’re also packed with fiber, carotenoids, vitamins, and minerals.
In addition, like other cruciferous vegetables they do contain some sulfur-rich chemicals that are potentially cancer-protective.
These chemicals are called glucosinolates. When they are chewed they end up as hydrolysis products like indole-3-carbinol.
The breakdown products appear to stimulate the body to eliminate carcinogens more easily and/or by inhibiting cells from becoming cancerous.
They might even induce genomic effects, increasing production of glutathione S-transferases, which metabolize isothiocynates and several other compounds including known carcinogens.
According to epidemiological evidence, eating cruciferous veggies can lower risk of lung, colorectal, prostate, and breadt cancer.
That’s why I try to eat cruciferous at least twice a week.
Why the Brussels sprouts? Why not enjoy other cruciferous like broccoli, cabbage, cauliflower, and bok choy?
Mainly, it’s because I love the sprouts, especially with olive oil as pictured here. The complexity of its flavor is what I go for really.
But also because they have roughly four times as much glucosinolates than other types of cruciferous veggies.
That’s a heavy dose of cancer protection for each sprout!
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