Brussels sprouts are the trendy cruciferous veggie and that’s a good thing for health. They are the highest ranking vegetable in glucosinolates, the biggie when it comes to cancer prevention by supporting the body’s natural detox system. The smell when you overcook them is from sulfur-containing nutrients, necessary to detox, along with a multitude of antioxidants also present in Brussels sprouts.
Researchers are finding so many diseases that are a direct result of inflammation.
Alzheimer’s, asthma, arthritis, cardiovascular, irritable bowel, Crohn’s, insulin resistance, fibromyalgia … all have an inflammatory component. Adding Brussels sprouts to your diet
is one more example of food as medicine.Glucosinolates, Vitamin K and the ALA from
Omega3’s make Brussels sprouts a powerful anti-inflammatory. 100 calories (about 1 ½
cups) of Brussels sprouts contains 430mg of ALA … more than a third of the daily recommended intake.x, along with a multitude of antioxidants also present in Brussels sprouts.
To get the most healthful benefits from Brussels sprouts, cut them in quarters and steam for 5-8 minutes. My favorite recipe isn’t the best use, but definitely the tastiest:
1.5 pounds Brussels sprouts (wash, cut off bottom and remove yellowed leaves)
2T olive oil
Preheat oven to 400. After cleaning sprouts, toss with olive oil, sprinkle and toss again with cinnamon and salt. Put on baking sheet (I use a jelly roll pan) and put in oven for 35-40 minutes. I set the timer in ten minute increments and roll them around so that they brown evenly. YUM!