Broccoli? Better Raw

Broccoli is a vegetable from the cruciferous family, and in recent years it has become a common staple in many kitchens. While conventionally grown broccoli is often heavily contaminated, it is possible to find clean, greenhouse-grown broccoli.

Broccoli is rich in vitamin A, which is essential for eye health, skin health, various membranes in the body, and strengthening the immune system. It also contains high levels of vitamin C, further supporting immune function, as well as vitamin K, which is vital for proper blood clotting, and folic acid, which is important for blood formation and is especially critical during pregnancy.

Research has shown that broccoli contains cancer-fighting compounds and other active substances that help detoxify the liver and neutralize toxins throughout the body. Additionally, it has been found to combat Helicobacter pylori, a bacterium present in the stomachs of many people.

One significant drawback of broccoli is the effect of cooking on its nutritional value. Cooking, even steaming, reduces its nutritional and health benefits by approximately 85%. Therefore, to maximize its value, broccoli is best consumed raw, in juice form, or as sprouts.

Other vegetables belonging to the cruciferous family include cabbage, Brussels sprouts, turnips, radishes, mustard, kohlrabi, and more. These vegetables are highly beneficial due to their high content of cancer-fighting compounds, and it is therefore recommended to increase their consumption in the daily diet.

However, individuals suffering from hypothyroidism should limit their intake of cruciferous vegetables, as they contain goitrogenic substances that can interfere with the production of thyroid hormones.

Eliyahu Schechter is an iridologist and natural health practitioner.