“I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli.”
George H. W. Bush
First discovered by the Italians, growing on the shores of the Mediterranean Sea, then transplanted to early American soil, including to the gardens of George Washington and Thomas Jefferson. Finally, with the help of modern science, the secrets hidden inside the dark green bouquet of unflowered broccoli have bloomed into a spectacle of wonder. Thanks to the hard work of Dr. Paul Talaly and great press, today every smart-thinking person is on the broccoli bandwagon.
The Healing Powers and Health Benefits of Broccoli Juice
Reduces Thickening of Arteries
Broccoli Juice Nutrition
Talk about a nutrient-dense food! Only 28 calories worth of broccoli contains 155% of our daily requirement of Vitamin C, 60% of Vitamin A, 5% of iron and 5% of calcium. In fact, calorie for calorie, and compared to milk, broccoli has almost as much calcium and is higher in protein, without the mucus-forming lactose and the environmental toxins concentrated in milk. Broccoli is full of vitamin B1 and has a generous amount of calcium, sulfur, and potassium. And we haven’t even got to the good stuff!
Broccoli Juice is an excellent source of:
- Vitamin C
- Vitamin A (beta-carotene)
- Vitamin B1
Broccoli Juice is a good source of:
Phytochemicals & Antioxidants in Broccoli Juice
If you want to do a little name-dropping at your next Broccoli Awareness Convention, there are two celebrities that will be sure to get you through the front door. Sulforaphane and indoles are two very compelling reasons to add some broccoli to your next batch of veggie juice.
In the 1940s, the diagnosis of cancer was almost always a death sentence. Scientists looked to medicine and not food to cure the rising epidemic of cancer. Yet, Dr. Paul Talaly from Johns Hopkins University began looking where no one else dared. His idea was a simple one: to find a food that would not just protect from a particular cancer but be an effective defense against all types of cancers. He hoped to find a single food that would protect against the development of the big four: breast cancer, colon cancer, lung cancer and stomach cancer. Instead of looking for some exotic tropical plant, he wanted to find something that everyone was already eating, that was cheap and available all year. So he focused his trained eye on the simple broccoli.
In 1992, Talaly went live with the discovery of sulforaphane, a powerful phytochemical. He discovered that sulforaphane actually increases the levels of phase-2 enzymes, the FBI agents of human cells. This was exciting because phase-2 enzymes seek, apprehend and remove damaging carcinogens from the body.
In a remarkable study confirming that how you eat can not only increase but also decrease your chance of developing cancer, Talaly opened a whole new door of understanding about the connection between nutrition and health.
To add to sulforaphane’s superstar status, French scientists have recently uncovered its ability to cause both cell cycle arrest and programmed cell death in abnormal cells. Both are essential in shutting down the growth of cancer tumors.
Our number two star, indoles, is another cancer fighter, especially in protecting from breast cancer. The estrogen receptor cells are especially susceptible to cancer, and the introduction of estrogen to these cells can trigger the development of cancer. For estrogen to function, it must dock into one of these receptor cells, and they fit like a key. The indole-3-carbinol found in broccoli is shaped just like estrogen and will harmlessly fit into these tiny docks, displacing the estrogen and protecting the estrogen receptor cell. This is precise protection that makes nanotechnology blush with envy. Also indole-3-carbinol regulates the production of estrogen, lowering the body’s manufacturing of harmful estrogen and increasing the levels of less cancer-causing estrogen.
Unlike drugs, where it is easy to overmedicate, you can never eat or drink too much broccoli. More is better, so eat it regularly or drink it green, and lots. George H. W. Bush’s mother should have run for president.
Preparing for Juicing
Wash, and cut to fit into hopper. Everything goes in. Alternate with apple to keep things moving smoothly through the juicer and reduce the strain on the motor.
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Broccoli Juice Tips
I love eating broccoli (cooked or raw) as much as adding it to my juice. So I always save the stalks when steaming the heads. They will keep longer in the fridge than the flowers. Also, some people suffer a little heartburn while on a juicing diet, while their digestive system adjusts to producing less stomach acids. The calcium in broccoli can act as a natural antacid, relieving the discomfort. So when you’re ready to juice, don’t forget those broccoli stalks, infusing an amazing array of cancer-fighting phytochemicals into your glass.
Picking Perfect Produce
Good news: broccoli is cheap and available all year around, and you don’t need a prescription from your doctor to acquire this powerful tonic. Pick firm, dark green tight buds, the darker the better. Do not just buy crowns; you are going to juice top, leaves, stalk and all. Sometimes you can find organic broccoli for the same price as or just pennies more than standard broccoli. Because the broccoli head can be difficult to rinse away insecticide residue, go for organic if you can. But if not, don’t despair.
Storing Your Produce
Broccoli will store well for up to a week in the crisper part of your refrigerator. You can still juice it if a little limp, but throw away if yellowing.
Adds a raw broccoli taste and rich green color to juice. Goes well with basic carrot and apple juices. Add a lemon to lift heavy taste. Like all green vegetables, it should be mixed with lighter juices such as carrot or apple.
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