Cruciferous vegetables are the gold standard in
immune-boosting vegetables.
Although all
vegetables have nutrients and some protective powers, for these vegetables,
it’s off the charts. Cruciferous vegetables have a special chemical
composition: They have sulfur-containing compounds that are responsible for
their pungent flavors. When they’re broken down by biting, blending, or
chopping, a chemical reaction occurs that converts these sulfur-containing
compounds into isothiocyanates (ITCs). ITCs prevent and knock out cancer and
have infinite proven immune-boosting capabilities.
They contain antiviral
and antibacterial agents that keep you disease free. Adding the following
cruciferous vegetables to your daily plate is like taking an anticancer pill:
arugula, beet greens, bok choy, broccoli, Brussels sprouts, cabbage,
cauliflower, collards, horseradish, kale, kohlrabi, mustard greens, radishes,
red cabbage, turnip greens, or watercress.
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