Green vegetables suck as kale, cabbage, collards, and broccoli, plus some non-green veggies like cauliflower and turnips, are called “cruciferous” vegetables.
All vegetables contain protective micronutrients and phytonutrients, but cruciferous vegetables have a more unique chemical composition; they have sulfur-containing compounds that give them their pungent, bitter flavor.
When their walls are broken by blending or chopping, a chemical reaction occurs that converts these sulfur-containing compounds into what are called isothiocyanate (ITCs) – an array of powerful compounds proven to boost the immune system and promote anti-cancer activity.
Consider this, twenty-eight servings of vegetables a week decreases prostate cancer by as much as 33%.
But just THREE servings of cruciferous veggies per week decreases risk by 41%.
Part of my system for fat loss and overall physical excellence includes consuming 6-7 servings of vegetables a day! Do yourself a favor and make over 50% of those veggies cruciferous.
Here is a comprehensive list of all the cruciferous vegetables you should try adding to your diet: