Cruciferous Vegetables

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Cruciferous vegetables are unique because they are rich in sulfur containing compounds called glucosinolates which support detoxification and indole-3-carbinol which greatly reduces the risk of breast, colon and lung cancer.

According to the National Cancer Institute, glucosinolates are powerhouse chemicals that break down during chewing and digestion into bioactive compounds that prevent cancer cells growth.

Glucosinolates stimulate the body’s natural antioxidant system, triggering the liver to produce detoxifying enzymes that block free-radical attacks on your DNA.

Glucosinolates are:

  • Anti-inflammatory
  • Contain antibacterial and antiviral properties
  • Inactivate carcinogens
  • Reprogram cancer cells to die-off
  • Prevent tumor formation and metastasis

Your top twelve cruciferous vegetables are:

  • Arugula
  • Bok Choy
  • Broccoli
  • Brussels Sprouts
  • Cabbage
  • Cauliflower
  • Collard Greens
  • Kale
  • Mustard greens
  • Radish
  • Turnip
  • Watercress

 A common concern is can eating cruciferous vegetables cause thyroid problems?

Research shows it would take a lot of cruciferous veg to cause hypothyroidism and only if someone also has an iodine deficiency.

Studies show the consumption of 5oz a day of cooked Brussels sprouts for four weeks had no adverse effects on thyroid function.

So if you have a thyroid issue, eat cooked cruciferous vegetables and keep it to about 1-2 servings daily.