Brussels Sprouts Health Benefits

1. Helps Protect Against Cancer with Antioxidants & Phytochemicals 

Cruciferous vegetables including Brussels sprouts are associated with a lower risk of cancer because they protect against free radical damage, or oxidative stress, and DNA-mutation.

Researchers report that the sulfur-containing compounds called sulforaphane are what give cruciferous veggies their cancer-fighting abilities, in addition to their distinct smell and sometimes bitter taste. Sulforphanes inhibit the harmful enzyme histone deacetylase (HDAC), known to be involved in the progression of cancer cells.

Brussels sprouts nutrition is also protective because they contain compounds called glucosinolates and isothiocyanates that can reduce your risk of cancer. (2) Studies show that consuming Brussels sprouts specifically can reduce the risk for colon cancer.

One study found that Brussels sprouts’ high levels of glucosinolates, a special kind of compound that fights oxidative stress and helps the body detoxify itself, significantly increases the body’s defense against cancer progression.

Researchers have concluded that the antioxidants and enhanced detoxification enzyme levels that people experience after eating Brussels sprouts are partly responsible for stopping DNA damage in which cancerous cells mutate and form tumors. (3)

This decreases the risk for such cancers as skin cancer (melanoma), esophageal, breast, prostate, colon and pancreatic. Additionally, Brussels sprouts also contain a high amount of chlorophyll, which can block carcinogenic effects of cells.   READ MORE.......

COMFORT FOOD: CREAMED BRUSSELS SPROUTS

We know, you don’t like brussels sprouts—but this recipe for Creamed Brussels Sprouts will have you changing your mind!

When I was a kid, I believed a lot of really weird things: My dad was breaking the law when he would drink soda in the car. The Closet Monster would eat me in my sleep if not contained by the power of a flimsy wooden door. Brussels sprouts were tiny lettuces and, since I hated lettuce, brussels sprouts were something to avoid.

Then, when I was 35, long after I started sleeping with the closet door open and regularly gulped lattes on my way to work, I realized that brussels sprouts are, in a word, amazing. Since then, I came to believe that I had tried them every possible way: roasted, boiled, baked, sautéed (in olive oil with a little cayenne—oh, my!), braised, pan-fried, blanched, raw (seriously, try them in a salad with a little vinaigrette!). That is, until the Comfort Food cookbook opened up a whole new world with its Creamed Brussels Sprouts.

Before we get into the recipe, I want to note a tiny modification: I’m a vegetarian, so I used low-sodium vegetable broth instead of the chicken stock. Also, I trimmed my brussels sprouts, removing any bit of remaining stem and any loose or yellow leaves.

Trimmed and halved brussels sprouts ready to be creamed!

CREAMED BRUSSELS SPROUTS 

• 3 tablespoons unsalted butter
• 1 pound brussels sprouts, halved lengthwise
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup chicken stock
• ¼ cup heavy cream
• 1 tablespoon Dijon-style mustard
• salt and freshly ground black pepper, to taste   (instructions follow)...