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Brussels Sprouts for Health!

What do we really know about Brussels Sprouts, apart from the strong almost bitter taste of the vegetable?  Research has shown Brussels Sprouts to possess some cholesterol- lowering benefits when the steaming method is used in preference to other forms of cooking with the high fibre content of this yellowish-green and very compact leafy vegetable, able to do a much better job than most vegetables, of binding together with bile acids in the digestive tract. It is due to the steamed cooking process and the ease by which the Brussels Sprouts binds together with the bile acids, that allows for easy excretion of the bile acid which has recently been attributed and essential, to the lowering of Cholesterol Levels. It is even suggested by researchers that the blockage of sulphotransferase enzymes by certain compounds found within Brussels Sprouts that actually assists, with the daily consumption of 1.25 cups, in the DNA stability inside of the white blood cells of our bodies. What researchers are also suggesting is that although Raw Brussels Sprouts still have cholesterol-lowering abilities, they do not possess the same levels as steamed Brussels Sprouts. Brussels Sprouts are widely respected as being top of the list of commonly eaten cruciferous vegetables with their glucosinolate levels being greater than that contained in Cauliflower, Cabbage, Kale, Turnip Greens or even Mustard Greens. What are Glucosinolates? Glucosinolates are critically important Phytonutrients essential for well-being, due mainly to the fact that they are the chemical-starting points for a variety of Cancer-protective substances. Although common knowledge, the presence in cruciferous vegetables of certain glucosinolates and the health benefits attributed to such qualities, it is only due to the recent research carried out that we are realizing the full value of Brussels Sprouts and the emphasis needed to be placed on them in being included in our daily food consumption. Specifically, the glucosinolates found in this crucierous vegetable are Gluconasturtiian, Sinigrin, Glucoraphanin and glucobrassicin and it is the special combination, according to research, that has enabled the vegetable to impact with its cancer- preventative qualities. For general well being, including cruciferous vegetables at a minimum of 2-3 times per week with a serving size of 1 to 1cups recommended. There is only one other small yet necessary point to make: Never overcook the Brussels Sprouts because not only will they lose tneir nutritional value and taste, they will begin to emit the rather unpleasant sulphur smell associated with overcooked cruciferous vegetables.

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