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More About Broccoli From Our Newsletter

Did you know that broccoli is one of a small number of vegetables that contribute to a significant reduction in heart disease? Of the more than 100,000 individuals who participated in seven prospective studies, those whose diets most frequently included broccoli, tea, onions and apples (foods all rich in flavonoids) benefited with a 20% reduction in their risk of heart disease! Flavonoids are an amazing array of more than 6,000 plant nutrients found in fruits and vegetables that not only provide them with much of their beautiful color, but are associated with their many health benefits. Broccoli also contains health-promoting organosulfur compounds, which help activate and stabilize the body's antioxidant and detoxification mechanisms. Other sulfur compounds, which are produced as a result of cutting, chewing or digesting broccoli, increase the liver's ability to produce enzymes that neutralize potentially toxic, cancer-promoting substances. Letting your broccoli sit for 5-10 minutes after cutting (& before cooking) will enhance the transformation of some of these sulfur compounds into their active forms and further increase the health benefits broccoli delivers to you. Broccoli