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  • Sally Parr

Broccoli Science



Scientists think they may have moved one step closer to discovering exactly why cruciferous veg such as broccoli, kale and cabbage are so good for us. A team of researchers from the Frances Crick Institute and Imperial College, London, demonstrated that feeding mice a diet rich in indole-3-carbinol (produced when green, leafy vegetables are digested) resulted in protective changes to their gut lining. You can read more about the research here: https://www.crick.ac.uk/news/2017-02-01-more-evidence-for-eating-your-greens. The team now hope to do further studies to discover if the mechanism they have identified works on humans in a similar way, but in the meantime, it’s definitely worth eating your greens - every day if you can. High in fibre, rich in vitamins C, K and folate, as well as minerals potassium, selenium and calcium and protective phytochemicals, why not enjoy them lightly steamed, stir fried or in supergreen soups and stews? Rocket, radishes, watercress, Brussels sprouts, cauliflower, mustard and collard greens, pak choi, horseradish and turnips are all part of the same family. Just take care if you are eating them raw (in smoothies or salads, for example) as this can interfere with optimal thyroid functioning in susceptible individuals.

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