Brassica Vegetables

A range of vegetables that include :- broccoli, brussel sprouts, bok choi, cauliflower, cabbage, collard vegetables, cress, kale, mustard, swedes, turnips, radishes and rapeseed.

All vegetables produce natural defense against insect attack eg. aphids. This enzyme is called Myrosinase which is found in plant’s cells. When the plant is attacked by insects it releases the enzyme to protect itself.

The same enzyme is released when we crush, chew or damage the vegetable and amazingly scientists have discovered that it is released into our system and is very benficial to us.

On chewing the plant,  glucoraphanin (glucosinolate) found in this plant is changed by the enzyme Myrosinase and this in turn is converted into raphnin ( an Anti-bacterial) and Sulforaphane which exhibits anti-cancer properties in respect of colon, prostate gland, bladder and breast cancer. It may also reduce  high blood pressure and help lower cholesterol.

Broccoli, kale and collard vegetables are the best – low in calories, high in vitamins : A,C, K and B6. A 70g portion has 33 calories, 200% of daily requirement of vitamin A and high in vitmain K. These properties help boost the immune system; they are thought to have a beneficial effect on enlarged prostate glands because they are anti-adrogenic (ie. inhibit the production of male hormones and so reduce the risk of cancer).

All these vegetables are high in Indole-3 Cortinol (boosts D.N.A) and contain Carotenoids, Beta Carotene and have good fibre content.

Cooking Instructions


Up to 90% of the myrosinase maybe lost when cooked and so whenever possible it is prefered to steam vegetables for between 3-5minutes, according to preference or to eat them raw.

Broccoli, kale and collard vegetables have high levels of myrosinase so will yield more Sulforaphane.

No side effects have been found provided the sourse is from vegetables (rather than supplements) 4-5 portions a week is recommended, but more is fine too.

Kale & Collard vegaetables : whatever we eat Bile Acids are released from the Gall bladder to break down the food and fast, the fibre in these vegetables bind with the Bile Acids that are released from the gall bladder and stay in the intestine to be passed out with the next bowel movement.

This means the body has to replace the Bile Acid as it is not getting absorbed with the fat into the body and in doing so, reduces your Cholesterol by as much as 42%



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