Reply To: Brassicas/The Mustard Family.

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Mana Sundari
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I eat Brassicas (broccoli, cabbage, cauliflower, kale, bok choy, brussel sprouts, etc) daily since reading the book “How Not to Die” by Dr. Greger.

One tip I learned from the book (besides daily consumption of cruciferous vegetables) is to add myrosinase enzymes in the form of even a pinch of mustard powder to cooked cruciferous (cabbage-family) vegetables like kale, collards or Brussels sprouts to offer anti-cancer sulforaphane levels comparable to raw (since heat can destroy some of the enzymes).

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