Just a quick post here, a reminder to eat your cruciferous vegetables. Dr. Rhonda Patrick presents convincing evidence (in the video below) that eating at least three servings a week significantly reduces risk of of death from cancer and heart disease.
I mentioned cruciferous vegetables in this cancer prevention post, but watching Ms. Patrick’s video convinced me to bump them higher in the list and add a bunch of these veggies to the perma-shopping-list in Evernote.
Apparently eating cruciferous vegetables raw or lightly cooked is important in order to obtain the phytochemical benefits; excessive heat destroys sulforaphane and other health-promoting chemicals. Broccoli sprouts are the champs in terms of sulforaphane, but there is strong evidence for the health benefits of consuming the more palatable members of this vegetable family as well. That’s good, because I’m not going to grow or eat broccoli sprouts. Nor am I going to put anything with leaves in a blender. IMO one should not drink leaves, even if they bestow immortality. But I’m more than willing to eat one of more veggies from the following list everyday: