As we have written previously, broccoli has been shown in numerous studies to help in the prevention of many different types of cancer. The properties being studied are in the group of cruciferous vegetables that include not only broccoli but also brussels sprouts, cauliflower and cabbage. They can contain significant quantities of glucosinolates, which are metabolized into isothiocyanates (ITCs). The ITC sulforaphane (SF) is now being studied for the strong connection of it’s ability to destroy cancer cells in lab experiments.
We are seeing more and more evidence that increased dietary consumption of SF-containing cruciferous vegetables is showing a reduction of chronic and degenerative disease. Science has suggested a number of possible mechanisms for the relationship between less disease and the larger amount of SF in the diet but the strongest evidence continues to be the vehicle of SF’s role in metabolizing antioxidant enzymes.
Also of particular interest are the sprouts of broccoli which have been observed to include 10 to 100 times the amount of enzyme inducers that protect against carcinogens. Just like you have the ability to make your own glass of great tasting vegetable juice at home that includes broccoli or cabbage, it’s also easy to grow your own sprouts as well.
Here’s a tip for using broccoli in your green juices. While it’s true the florets of broccoli are higher in beta-carotene, the stalks provide large amount of the researched nutrients mentioned above. Use the stalks when juicing with your Jay Kordich PowerGrind Pro juicer because they are sometimes not easy to consume in raw salads. If you also were to grow your own broccoli sprouts and add them to your salads and sandwiches, this would provide optimum levels of all the cancer-preventing nutrients of the resent studies.
Here’s Jay making a green juice combination. Simply add half a stalk of broccoli to the recipe in this video for a great tasting and nutritious glass of juice.