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What A Wonderful Gift from Nature… Brassica

Spring seems to kick off early this year in San Jacinto Valley/Hemet region after continuous rains for the last 3-4 months. The high desert region is rapidly turning into a lush landscape with fascinating springtime wildflowers starting to blossom everywhere, forming a pattern of breathtaking beauty. All the fields which have been baked under temperatures far above 100F (40+C) throughout last summer are now filled with wild dandelions and brassica.

We discovered a 6 acres field covered with beautifully blooming wild brassica. We collected this treasure. Here are some pictures from our harvest.

As soon as we got home, we started with our prep of the brassica.

  • We shall use the large brassica leaves for wraps with diverse filling. We are now pickling the leaves in salt brine. They should be ready in a few weeks.
  • We shall sautée the smaller finer brassica leaves to serve on the side of a hamburger, a sausage or a juicy steak. Alternatively, we shall make salad out of the smaller finer brassica leaves.
  • We already boiled the stems, added natural sweetener stevia, lemon crystals and lemon juice, and a few drops of orange essence and made a truly spectacular tasting cancer inhibiting lemonade/tea.

 

WHAT IS BRASSICA?

Brassica is a genus of plant that belongs to the “mustard” family. This family of vegetables are also known as “cruciferous vegetables”. Farmers refer to this vegetable group as “cole crops” (which is in the word “coleslaw,” a cabbage dish) —derived from the Latin word “caulis”. Crops from this genus includes Arugula, Bok choy, Broccoli, Brussels sprouts, Cabbage, Cauliflower, Chinese cabbage, Collard greens, Daikon radish, Horseradish, Kale, Kohlrabi, Land cress, Mustard greens, Radish, Rutabaga, Shepherd’s purse, Turnip, Watercress. Cruciferous vegetables are also sometimes referred to as the mustard family vegetables, since the widely popular mustard greens — and mustard seeds and mustard oils — also belong to this vegetable group.

Brassica, like all other cruciferous vegetables, is packed with antioxidants which may help lower the risk of cancer and coronary heart disease. It is also rich in vitamin A carotenoids, vitamin C, folic acid, and fiber, and minerals such as potassium, iron and selenium. Sulfur-rich compounds contained in brassica is the reason for its bitter taste and pungent smell.

Brassica, like other cruciferous vegetables, is also known to be beneficial in the prevention of other major illnesses such as Alzheimers, and some of the functional declines associated with ageing.

 

PREVENTS CANCER

Brassica, like other cruciferous vegetables, contain carotenoids (such as lutein, zeaxanthin and beta-carotene) which possess anticancer properties. Mechanisms are not fully understood, but anticancer properties are likely due to secondary metabolites —flavanoids and other phenolic compounds, acting as antioxidants. Glucosinolates and other sulphur containing metabolites (we will soon publish full list of these on our website www.MyKetoPal.com) act as anticancer agents due to their ability to induce detoxification enzymes in mammalian cells and as a result, reduce the rate of tumor development.
The vitamin K content of cruciferous vegetables — especially kale and collards — is fascinating to think about. Vitamin K is a conventional nutrient that clearly helps regulate our inflammatory response, including chronic, excessive inflammatory responses that can increase our risk of certain cancers.
We will explain more in depth in our website www.MyKetoPal.com how these properties work for us in cancer prevention and cure.

 

HEALTHY FOR EYES
Carotenoids contained in brassica are important structural components of our retina. They filter and protect against harmful ultraviolet radiation. They also protect the eyes against harmful effects of free radicals and prevent the development of age-related macular degeneration (deterioration of the central portion of the retina) and cataracts in senior citizens. The retina’s central portion, known as the macula, is responsible for focusing central vision in the eye, and it controls our ability to read, drive a car, recognize faces or colors, and see objects in fine detail.

 

PREVENTS STROKE

Studies published by the “Journal of the American Medical Association” claim that consumption of brassica, like other cruciferous vegetables, lowers the risk of ischemic stroke (clots in blood vessels supplying blood to the brain).

 

INFLAMMATORY SYSTEM REGULATION

Whenever we injure any part of our body, our inflammatory system kicks in and increases the flow of blood and healing substances to the affected tissue. Brassica, like other cruciferous vegetables are rich in vitamin K, which is a direct regulator of the inflammatory system response. It contains Omega 3 fatty acids which play a major role in regulation of our inflammatory system.

Other benefits of brassica consumption are stimulation of the immune system, reduction of inflammation, modulation of steroid metabolism, and antibacterial and antiviral effects.

Brassica also up-regulates many detoxification enzyme systems.

 

 

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