Cruciferous Vegetables

Cruciferous vegetables are those in the broccoli and cabbage family and include such foods as  Arugula, cauliflower, cabbage, red cabbage, bok choy, radish, broccoli, broccoli rabe, brocollina, Brussels sprouts, collards, horseradish, kale, kohlrabi, mâche, mustard greens, rutabaga, turnips,  turnip greens, watercress.

Many case-controlled studies have shown a protective effect of vegetable consumption against a variety of diseases, and cruciferous vegetables have the most powerful anti-disease effects of all foods. Studies have also shown that eating fresh fruits, beans, vegetables, seeds, and nuts reduces the occurrence of many diseases. If consumption of plant food intake goes up 20% in a population, disease rates typically drop 20%. But cruciferous vegetables have been shown to be twice as effective. As cruciferous vegetable intake goes up 20% in a population, disease rates drop 40%.

The National Cancer Institute of the National Institute for Health recommends 9 servings of fruit and vegetables per day. An increase of any amount above what you consume presently would most likely have a positive impact on your health today.

Cruciferous vegetables may be consumed cooked or raw, in fact many will taste better cooked. The point is eating more vegetables will help you become healthier. I do not suggest you omit any foods I suggest you consume more vegetables. Do you eat green cruciferous vegetables daily