February 6, 2015

Did you know that cruciferous vegetables such as kale, broccoli, and cauliflower have anti-cancer agents? According to Dr. Joel Fuhrman, all vegetables contain protective micronutrients and phytochemicals, but cruciferous veggies in particular have a special chemical composition: they have sulfer containing compounds that are responsible for their strong, bitter flavor. When you chop, mince, bend, or slice these cruciferous veggies, a chemical reaction occurs that converts these compounds into isothiocyanates, unique compounds with pr...

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