60 Second Cruciferous

Cruciferous vegetables are plant foods from the Brassica family. These foods are high in nutritional value and are also high in phytonutrients, substances that are beneficial to health and help prevent disease. Diets rich in cruciferous vegetables are associated with decreased risk for chronic disease.

They are high in vitamin C, fiber, B vitamins, potassium, calcium, and magnesium. If you have hypothyroidism, you should lightly cook cruciferous vegetables before eating them because these vegetables can reduce iodine uptake in the thyroid.

Cruciferous vegetables include:

• Broccoli

• Cauliflower

• Kale

• Watercress

• Cabbage

• Brussel sprouts

• Bok choy

• Arugula

• Collard greens

• Mustard greens and seeds

• Turnips

• Rutabaga

• Wasabi
   

Cruciferous vegetables have been shown to inhibit inflammation, support body detoxification, help eliminate estrogen metabolites, and they may protect against estrogen-sensitive cancers. Research has linked a diet rich in cruciferous vegetables with a reduced risk for breast, colorectal, lung, and prostate cancers. Observational studies around the world have also connected diets high in cruciferous vegetables with a decrease in heart disease and mortality.

Dr. Thorburn is a Registered Nurse and a Doctor of Chiropractic. She also has advanced training in nutrition. Take advantage of her 46 years of experience!