Brussels sprouts in olive oil


For some fun, I’ve decided to take pics of some foods I eat and write a bit about them.

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!

– Posted using BlogPress from my iPhone

Published by David Despain, MS, CFS

David is a science and health writer living on Long Island, New York. He's written for a variety of publications including Scientific American, Outside Online, the American Society for Nutrition's (ASN) Nutrition Notes Daily, and Institute of Food Technologists' (IFT) Food Technology magazine and Live! blog. He's also covered new findings reported at scientific meetings including Experimental Biology, AAAS, AOCS, CASW, Sigma Xi, IFT, and others on his personal blog "Evolving Health." David is also an active member of organizations including the National Association of Science Writers (NASW), the American Association for the Advancement of Science (AAAS), the American Society for Nutrition, the Institute of Food Technologists, and the National Audubon Society. David has a master's degree in human nutrition from the University of Bridgeport, and a bachelor's degree in English from University of Illinois at Springfield. He also earned his Certified Food Scientist credential from the Institute of Food Technologists.

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