Let’s talk the Brocc! (+ other cruciferous vegs!)

Ahh cruciferous veggies, what gems you are! Rich in vitamins such as folate, Vitamins C, E, K and chock full of fiber, this group of plants are nutrient SUPER STARS.

One thing that sets these vegs apart from the rest however is their abundance of a sulfur-rich compound called sulforaphane. Sulforaphane is basically the GOAT of compounds as there isn’t much it doesnt do in terms of health benefits.

For starters, it can double cellular detoxification by activating cells in your body to release anti-inflammatory and anti-cancer enzymes DOUBLE the amount of time, WHATTTT!

It also blocks the release of pro-inflammatory molecules and it’s antioxidant properties helps neutralize free radicals thus decreasing oxidative stress.

Sulphoraphane also increases the production of glutathione, a powerhouse antioxidant that is known to protect against a wide range of health conditions including Parkinsons, diabetes, colitis, Alzheimer’s, asthma, osteoarthritis, heart disease and the list goes on and on!

If that wasn’t enough, sulforaphane also enables the production of new mitochondria to form in cells. Mitochondria is basically the powerhouse of the cell that converts energy we take in from food into usable energy for ours cells. It also does a ton of other V important things such as kicking out the potentially diseased cells, helping our absorption of calcium + helping our cells generate heat.

Bottom line>>cruciferous veggies like broccoli, cauliflower, kale, arugula, brussels sprouts, collard greens, bok choy, etc. are C O O L . you should def add these to your daily diet if not for the health benefits listed above but for the flavor and diversity they have to offer as well! Roast em, saute em, blend em, eat em raw, turn them into chips!! the options are almost as endless as the benefits you receive by putting them in your belly!

Pro Tip: Sulforaphane isn’t produced when veggies are cooked above 158 degrees (womp, womp) However, if you cut them up and let them hang out for about 20 minutes before cooking, the enzymes are released and sulforaphane is created, YAY! Another bummer is frozen veggies are usually blanched right away during production so their sulforaphane production is stopped. However, adding mustard seed powder to them after their cooked actually reactivates their sulforaphane production so you’re gucci baby!

What’s your fav cruci veg?!!