What Are The Cruciferous Veggies
The Cruciferous Veggies are from the Brassica family of vegetables and include:
- Broccoli
- Broccoli Rabe (Rapini)
- Brussels Sprouts
- Cabbage (all kinds)
- Bok Choy, Baby Bok Choy
- Cauliflower, White, Purple
- Kale
- Mustard Greens
- Collard Greens
- Gai Lan (Chinese Broccoli Vegetable)
The above vegetables are thought to be extremely beneficial to humans and cancer protective, with important compounds within them, that are essential to the natural process of detoxification that the liver performs every day.
In particular they have several compounds which support the Phase II detoxification process of the liver, including building Glutathione.[1]
Many Natural Health Practitioners, Functional Medicine Practitioners, believe that Glutathione, the master anti-oxidant of the body is cancer protective.
One should not think of protecting against cancer, but being well, and eat the appropriate amount and type of cruciferous vegetable 2 or more times per week.
Then the natural process of detoxification takes care of staying well.
Some members of this family are not compatible with particular blood types over the long-term -- they are an AVOID FOOD because they react with the immune system according to the Eat Right For Your Type, Blood Type Diet by the Naturopath Dr. D'Adamo.
For example, Blood Type O's cannot normally eat Cauliflower regularly, and the Blood Type A does not do well on Cabbages over the long-term.
References: 1. Percival Mark:, "Phytonutrients & Detoxification", Clinical Nutrition Insights, 5(2): 1-4, 1997.