BRUSSELS SPROUTS

Benefits:

• May help to reduce the risk of cancer of the colon and stomach
• Good source of folate and indoles, which may help to prevent certain types of cancer
• Useful source of dietary fibre  

Drawback

• Renowned for their ability to produce intestinal wind, this however can be reduced by eating your food sequentially.

Like cabbages which they resemble in miniature, Brussels sprouts and other cruciferous vegetables contain nitrogen compounds called indoles which are thought to reduce the risk of certain cancers. Brussels sprouts are also rich in Vitamin C and beta carotene, which is converted into Vitamin A by the body.

Their only potential drawback is that - like the cabbage, they may produce unpleasant intestinal wind. This however can be reduced by eating your meal in a sequential manner.

The Cancer Factor  
Brussels sprouts may help to protect against some types of breast cancer which are linked to high levels of the hormone oestrogen. The indoles contained in Brussels sprouts stimulate the liver which in turn breaks down the hormone. Experiments in the USA suggest that by accelerating oestrogen’s metabolism and speeding its elimination from the body, less of the hormone is available to feed the dependent malignancy.

Women who metabolise oestrogen rapidly are thought to be less likely to contract cancers of the breast or uterus - and where these cancers already exist, it is possible - though not yet proven, that vegetable indoles may inhibit their spread to other parts of the body. However, as overcooking may leach indoles into the cooking water and reduces the effectiveness of may Vitamins, Brussels sprouts are best eaten lightly cooked.

Because prevention and treatment of colon and stomach cancer involves eating plenty of starchy foods, fibre and vegetables, there is speculation that cruciferous vegetables - which contain both fibre and indoles, may also prevent this form of cancer.

Research in the USA suggests that low blood levels of folate (of which Brussels sprouts are a good source) may predispose people to lung cancer by making the lung cells more vulnerable to tumour formation. Thus eating Brussels sprouts, which are a good source of this nutrient, may also offer some protection against cancer.

Brussels Sprouts at their best! 

Choose small, bright green, firm sprouts with tightly packed leaves and no patches of yellow. If they are old and loosely packed they will have an unpleasant sulphurous smell and when cooked, will be spongy and taste bitter. Sprouts will keep in the refrigerator for a few days without rotting as long as they are left unwashed and their outer leaves are removed. Rinse them and, to ensure that they are evenly cooked rather than soft on the outside and hard in the centre, cut a small cross into their base. Sprouts should be cooked as quickly as possible in fast-boiling water in an uncovered saucepan; sulphurous gases can build up if the pan is covered with a lid.

Return To The Following Index Pages:

1. Fruit
2. Vegetables
3. Herbs & Spices
4. Vitamins & Minerals