News & Articles Articles Cruciferous vegetables | Cruciferous vegetables |
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Cruciferous vegetables are part of the Brassica family. They include Brussel sprouts, cauliflower, broccoli, cabbage, turnip, radish, mustard, rocket, wasabi and kale. These vegetables are easily grown in a backyard garden and are high in fiber and vitamin C. Preparation: Cruciferous vegetables must be stored in the fridge and are best consumed within 1 week. These vegetables are most likely to be heavily sprayed with pesticides, so buy either organic or wash them thoroughly before eating them. They are delicious eaten raw or lightly steamed, either as a salad or together with a meat meal.
Immune system: Cruciferous vegetables have antiviral, antibacterial and anticancer properties. Oestrogen metabolism: A relative excess of estrogen occurs either when there is low progesterone, oestrogen is not cleared through the liver effectively or when prescribed synthetic oestrogens such as the oral contraceptive pill and HRT. Symptoms of PMS can be due to a relative excess of oestrogen. Cruciferous vegetables promote clearance of oestrogen through the liver, therefore balancing oestrogen metabolism. Liver: Cruciferous vegetables are involved in inducing phase 1 of liver detoxification. Therefore they have the ability to improve the detoxification pathway of hormones, bodily wastes and chemicals. Fiber: Required for regular, healthy digestive function. Cautions: Cruciferous vegetables contain goitrogens. Intake of raw cruciferous vegetables should be limited in those with hypothyroidism. However goitrogens are heat sensitive and so when cooked the goitrogen levels are significantly reduced. Goitrogens block iodine uptake from the thyroid. Iodine is an essential nutrient in healthy thyroid function. Recipes:
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Medicinal actions:
Raw cauliflower and carrots sticks with dips
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