Cruciferous veggies? Don’t know them; then you should.

There are so many vegetables that are good for you, but have you ever heard about cruciferous or brassica vegetables? They are the best! Cruciferous vegetables are great for reducing the risk of heart disease and strokes. In addition, there are many studies that show their potential for cancer prevention. There are about 41 types of cruciferous vegetables that include broccoli, bok choy, cabbage, cauliflower, collard greens, kale, turnips, radishes, arugula and mustard greens. People generally stay away from these vegetables because they are generally overcooked which will generally give them a bitter taste, or produce a sour smelling aroma. However, there are great ways in which to prepare them to avoid these bad effects.
There is a science behind why cruciferous vegetables are good for you. These vegetables contain phytochemicals that stimulate enzymes in the body that detoxify carcinogens before they damage cells. Specifically, there are two compounds in cruciferous vegetables – indole 3-carbinol and crambene – that are suspected to activating detoxification enzymes.
In addition, cruciferous vegetables help protect against cancer and heart disease by reducing oxidative stress. Oxidative stress is the overload of harmful molecules called oxygen-free radicals, which are generated by the body. Reducing these free radicals may reduce the risk of colon, lung, prostate, breast and other cancers.
So next time you’re at a party or a restaurant, add in some broccoli, cabbage or other cruciferous vegetables.