Sulforaphane is an organosulfur compound that exhibits anti-cancer, antidiabetic, and antimicrobial properties in experimental models. It is obtained from cruciferous vegetables such as broccoli, Brussels sprouts or cabbages. The enzyme myrosinase transforms glucoraphanin, a glucosinolate, into sulforaphane upon damage to the plant (such as from chewing). Young sprouts of broccoli and cauliflower are particularly rich in glucoraphanin. It is also found in Brussels sprouts, cabbage, cauliflower, … [Read more...]
RAW VS COOKED VEGGIES, The Angel Frequency
June 9, 2012 by
Nearly every week, I meet another person who is trying the raw food diet, convinced that heating foods—especially vegetables—destroys disease-fighting nutrients and digestion-enhancing enzymes. But while I’m certainly in favor of anything that gets people to eat more veggies (and I love salads and crudités as much as anyone), recent research contradicts the “raw is always best” contention. Joel Fuhrman, MD, a nutrition researcher, family physician and author of Super Immunity: The Essential … [Read more...]
