It's well known among health conscious consumers and holistic health practitioners that broccoli and other related cruciferous vegetables such as cauliflower, cabbage, garden cress, bok choy, and brussels sprouts offer antioxidant protection against developing cancer. Micro-nutrients that protect against cancer, known as isothiocyanates, are high in broccoli. The most powerful isothiocyanate tumor stifling ingredient recently isolated from broccoli is known as sulforaphane. But the amount of broccoli needed to protect against cancer is beyond the comfort zone of most modern folks. And the fact that so few are raw vegans puts broccoli into various types of cookware. Cooking destroys many enzymes in veggies that are needed to metabolize whatever macro and micro nutrients are available with raw vegetables. However a powerful solution exists with broccoli sprouts. The sprouts are more nutrient dense and contain up to 50 times or more of the amount of sulforaphane than normal broccoli.
We all know that salad sprouts are good for us, especially when we take the time to grow them at home. What's more is that in the process we're literally growing food in our own kitchen. It's a simple, doable process that anyone can follow with a little time and some good seeds. Using all of those sprouts is another story. Staring down a big bowl of fresh sprouts can make you wonder how you will find nutritious and tasty ways to use them all. In the traditional foods kitchen, there are myriad ways in which to incorporate them - mostly raw, some cooked, but all unique and delicious.
After decades of poor results through the industrialized food system, it seems we are hearing about a homegrown revolution more and more. Indeed, growing one’s own food is a certain means of knowing exactly what is going into the many plants and animal products that go on the table. But there are many challenges that don’t make this simple task as easy as it may seem. Land, soil health, and seasonality all present challenges to the ideal of sowing the seeds of our supper with our own two hands. Thankfully there is a way to grow enzyme-rich raw vegetables right in the home kitchen without the need for soil or land. Some seeds, water, and simple equipment are all that is necessary.
by Sherry L. Ackerman, Ph.D.
(NaturalNews) Given the rapidity with which critical global events are unfolding, preparedness just makes good sense. The question isn’t whether or not to be prepared – it’s what to be prepared for? Earthquakes, nuclear accidents, tsunamis, power outages and gasoline shortages have been on this week’s menu. Each, of course, […]