Post by Loupy on Jul 23, 2013 23:58:55 GMT -7
Broccoli
Detox With This Easy-To-Cook Veggie
From: Sonomadietdaily@snomadiet.com
Broccoli is about as Mediterranean as a vegetable can be. It was first grown in Italy, then the Romans spread it throughout Europe, and then immigrants brought it to America. Raw or cooked, it's a major player in The New Sonoma Diet. You can eat it in virtually unlimited amounts for the rest of your life.
You probably won't need much convincing when it comes to broccoli's benefits. Its reputation as one of the world's healthiest foods is well-established. But did you know that broccoli is one of the best sources of calcium and vitamin C? Consider this. There's as much vitamin C in a serving of broccoli (that's half a cup in The Sonoma Diet) as in an orange. But an orange will set you back 60 or 70 calories — not a huge amount, but considerably more than the 20 or so in a serving of broccoli. That's why broccoli is a Power Food. Same goes for calcium — a half-cup serving of broccoli delivers about 40 milligrams. Sure, you'll get more than that in a cup of milk, but you'll also get 85 to 150 calories, depending on what kind of milk you're drinking. And milk — even skim milk — has saturated fat. Broccoli has zero fat of any kind.
And, the benefits don't end there. Broccoli is a deluxe detoxifier, clearing away potentially carcinogenic toxins and even inhibiting tumor growth. Broccoli's a true gourmet vegetable as well as a cancer fighter and heart protector.
Leave the Vitamins In
The big anticancer gun in broccoli's phytonutrient arsenal is a detoxifier called sulforophane. As the name hints, this is the substance responsible for the sulfur-like smell of broccoli as it cooks. That's turned off many a kid and even a former president to this gift of nature. When cooked properly, however, broccoli has a wonderful taste, not to mention a lovely color. Steam or boil for just a few minutes. Cooking any longer will rob broccoli of both its flavor and its nutrients!
Detox With This Easy-To-Cook Veggie
From: Sonomadietdaily@snomadiet.com
Broccoli is about as Mediterranean as a vegetable can be. It was first grown in Italy, then the Romans spread it throughout Europe, and then immigrants brought it to America. Raw or cooked, it's a major player in The New Sonoma Diet. You can eat it in virtually unlimited amounts for the rest of your life.
You probably won't need much convincing when it comes to broccoli's benefits. Its reputation as one of the world's healthiest foods is well-established. But did you know that broccoli is one of the best sources of calcium and vitamin C? Consider this. There's as much vitamin C in a serving of broccoli (that's half a cup in The Sonoma Diet) as in an orange. But an orange will set you back 60 or 70 calories — not a huge amount, but considerably more than the 20 or so in a serving of broccoli. That's why broccoli is a Power Food. Same goes for calcium — a half-cup serving of broccoli delivers about 40 milligrams. Sure, you'll get more than that in a cup of milk, but you'll also get 85 to 150 calories, depending on what kind of milk you're drinking. And milk — even skim milk — has saturated fat. Broccoli has zero fat of any kind.
And, the benefits don't end there. Broccoli is a deluxe detoxifier, clearing away potentially carcinogenic toxins and even inhibiting tumor growth. Broccoli's a true gourmet vegetable as well as a cancer fighter and heart protector.
Leave the Vitamins In
The big anticancer gun in broccoli's phytonutrient arsenal is a detoxifier called sulforophane. As the name hints, this is the substance responsible for the sulfur-like smell of broccoli as it cooks. That's turned off many a kid and even a former president to this gift of nature. When cooked properly, however, broccoli has a wonderful taste, not to mention a lovely color. Steam or boil for just a few minutes. Cooking any longer will rob broccoli of both its flavor and its nutrients!