No! Not Claude van Damme! I’m talking about these guys:
Brussels sprouts! Elizabeth and I are very found of these tasty veggies and they are in season now and available in the shops. The head chef had mentioned to me that they were very nutritious for us so I thought I’d have a look at the benefits of eating them.
Here’s what I found out:
1. Rich in protective antioxidants
antioxidants are protective compounds that reduce oxidative stress in your cells, and as a result may help lower your risk of chronic disease. A study looking at the effect of eating 300 grams of cooked Brussels sprouts each day showed as much as a 28 per cent reduction in oxidative damage. A study examining the effects of inflammatory processes suggests brassica vegetables are especially helpful and appear to reduce inflammatory markers in the blood.
2. Contains cancer protective compounds
While there are no single ‘superfoods’ that can prevent cancer, there is evidence that eating a healthy diet can reduce your risk. Antioxidant-rich Brussels sprouts contain beneficial anti-cancer compounds, which appear to prevent oxidative damage and protect against cancer-causing agents.
3. May support heart health
Brussels sprouts are especially rich in a plant compound, called kaempferol. This antioxidant has been studied for its many health-promoting properties, including the benefits it has for heart health. Another study in the US found increasing vegetables in the diet, especially those of the brassica family, like Brussels sprouts, may reduce the risk of heart disease.
4. May support gut health
Being rich in sulphur, brassica vegetables like Brussels may support gut health, and as a result improve your defence against infection, as well as conditions like colorectal cancer. This is because sulphur supports the production of glutathione which is important for maintaining the integrity of the gut lining, as well as supporting its repair. As a powerful antioxidant, glutathione works throughout the body, protecting cells from inflammatory damage and improving the body’s detoxification processes.
5. May reduce the risk of type 2 diabetes
A number of studies have linked the consumption of brassica vegetables with a reduced risk of type 2 diabetes. This may be because brassicas, like Brussels sprouts, are rich in fibre, which helps stabilise blood sugar levels. In addition, Brussels sprouts also provide an antioxidant called alpha lipoid acid which has been linked with improvements in insulin sensitivity.
Of course the best part of these little martial artists is that they taste great!
In England there are lots of jokes about the flatulence caused by eating Brussels sprouts and how they are usually over cooked with the Christmas dinner. (We steam ours to perfection and ignore the flatulence!).
We will continue to enjoy them through their long season (about the end of March).
Give them a try for your health’s sake.
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1 comment:
Yes, very healthy food. Here in Holland we were told when the frost is over them at the grounds, they taste even better.
Many people don't like them, little children, but you can also make them in the oven with some cheese, very tasty!
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