CRUCIFEROUS VEGETABLES MAY HELP SAFEGUARD AGAINST DISEASE

[Guest guest]

CRUCIFEROUS VEGETABLES MAY HELP SAFEGUARD AGAINST DISEASE: " (12/17/04):

" There are many differences between Japanese and American diets that may

explain why cancer incidence in Japan is far lower than in the United

States. But one difference may be overlooked: The Japanese consume about

five times the amount of cruciferous vegetables as Americans do. The most

common cruciferous vegetables are those from the cabbage family: cabbage,

broccoli, Brussels sprouts, Chinese cabbage, cauliflower, kale and

watercress. However, even some root veggies, like radishes, parsnips,

turnips, rutabaga and kohlrabi, fall in this category. Cruciferous

vegetables make a unique contribution to good health. They contain natural

substances called glucosinolates that break down in the body to form

indoles and other compounds that fight cancer development in several

different ways.

 

Despite the abundance of positive news about the healthfulness of

cruciferous vegetables, if memories of over-cooked, slightly bitter side

dishes keep you from eating these plant foods regularly, it's time to learn

new preparation methods. Cook these vegetables only until tender because

overcooking produces bitterness. Avoid boiling them in lots of water

because this method leaches vitamins. Briefly steaming or stir-frying these

vegetables produces much better flavor and texture. Some, like parsnips and

Brussels sprouts, are excellent when roasted in the oven. In the winter

months when traditional salad greens become more expensive and less fresh,

try switching to salads based on raw broccoli, cabbage, and cauliflower. By

countering the assertive taste of these vegetables with equally assertive

flavorings, like a drizzle of extra virgin olive oil, you can smooth out

their flavor even more. "

 

 

http://www.msnbc.msn.com/id/6724128/

[Guest guest]

Come on Fraggle, are you man enough to eat sprouts?.........imaging mixing them with your intake of ale! you could start your own wind farm!

 

The Valley Vegan........fraggle <EBbrewpunx wrote:

CRUCIFEROUS VEGETABLES MAY HELP SAFEGUARD AGAINST DISEASE:" (12/17/04):"There are many differences between Japanese and American diets that mayexplain why cancer incidence in Japan is far lower than in the UnitedStates. But one difference may be overlooked: The Japanese consume aboutfive times the amount of cruciferous vegetables as Americans do. The mostcommon cruciferous vegetables are those from the cabbage family: cabbage,broccoli, Brussels sprouts, Chinese cabbage, cauliflower, kale andwatercress. However, even some root veggies, like radishes, parsnips,turnips, rutabaga and kohlrabi, fall in this category. Cruciferousvegetables make a unique contribution to good health. They contain naturalsubstances called glucosinolates that break down in the body to formindoles and other compounds that fight cancer development in

severaldifferent ways.Despite the abundance of positive news about the healthfulness ofcruciferous vegetables, if memories of over-cooked, slightly bitter sidedishes keep you from eating these plant foods regularly, it's time to learnnew preparation methods. Cook these vegetables only until tender becauseovercooking produces bitterness. Avoid boiling them in lots of waterbecause this method leaches vitamins. Briefly steaming or stir-frying thesevegetables produces much better flavor and texture. Some, like parsnips andBrussels sprouts, are excellent when roasted in the oven. In the wintermonths when traditional salad greens become more expensive and less fresh,try switching to salads based on raw broccoli, cabbage, and cauliflower. Bycountering the assertive taste of these vegetables with equally assertiveflavorings, like a drizzle of extra virgin olive oil, you can smooth outtheir flavor even

more."http://www.msnbc.msn.com/id/6724128/

[Guest guest]

i happen to enjoy sprouts....

tho..not particularly with me beer

had a sprout and mater sandwich fer lunch yesterday

nummers peter hurd Dec 21, 2004 8:04 AM Re: CRUCIFEROUS VEGETABLES MAY HELP SAFEGUARD AGAINST DISEASE

Come on Fraggle, are you man enough to eat sprouts?.........imaging mixing them with your intake of ale! you could start your own wind farm!

 

The Valley Vegan........

[Guest guest]

Mmmmmmmmmm! sprouts.

 

-

peter hurd

Tuesday, December 21, 2004 4:04 PM

Re: CRUCIFEROUS VEGETABLES MAY HELP SAFEGUARD AGAINST DISEASE

 

Come on Fraggle, are you man enough to eat sprouts?.........imaging mixing them with your intake of ale! you could start your own wind farm!

 

The Valley Vegan........fraggle <EBbrewpunx wrote:

CRUCIFEROUS VEGETABLES MAY HELP SAFEGUARD AGAINST DISEASE:" (12/17/04):"There are many differences between Japanese and American diets that mayexplain why cancer incidence in Japan is far lower than in the UnitedStates. But one difference may be overlooked: The Japanese consume aboutfive times the amount of cruciferous vegetables as Americans do. The mostcommon cruciferous vegetables are those from the cabbage family: cabbage,broccoli, Brussels sprouts, Chinese cabbage, cauliflower, kale andwatercress. However, even some root veggies, like radishes, parsnips,turnips, rutabaga and kohlrabi, fall in this category. Cruciferousvegetables make a unique contribution to good health. They contain naturalsubstances called glucosinolates that break down in the body to formindoles and other compounds that fight cancer development in severaldifferent ways.Despite the abundance of positive news about the healthfulness ofcruciferous vegetables, if memories of over-cooked, slightly bitter sidedishes keep you from eating these plant foods regularly, it's time to learnnew preparation methods. Cook these vegetables only until tender becauseovercooking produces bitterness. Avoid boiling them in lots of waterbecause this method leaches vitamins. Briefly steaming or stir-frying thesevegetables produces much better flavor and texture. Some, like parsnips andBrussels sprouts, are excellent when roasted in the oven. In the wintermonths when traditional salad greens become more expensive and less fresh,try switching to salads based on raw broccoli, cabbage, and cauliflower. Bycountering the assertive taste of these vegetables with equally assertiveflavorings, like a drizzle of extra virgin olive oil, you can smooth outtheir flavor even more."http://www.msnbc.msn.com/id/6724128/