Why do Poles don’t like Brussels sprouts and broccoli? Although learning constantly emphasizes the benefits of cross vegetables, the culinary tradition in Poland seems a bit skeptical. In our kitchen, cabbage has always been present – in bigos, cabbage with peas, or traditional borscht.
However, when we talk about broccoli or Brussels sprouts, the situation looks different. Their characteristic, slightly bitter taste and intense smell, especially after cooking, did not like many of us. As a result, these vegetables often go down to the background, despite the fact that their health values are undeniable.
In a study conducted by Swedish scientists from University of Goteborg 74 overweight or obesity and pre -diabetes condition took part. Participants received sulforafan – an organic chemical compound from the group of isotiocyanate, naturally found in cross vegetables – Brussels sprouts, cabbage, cauliflower, radish, rape or kale. The results were amazing. In people who received this compound, blood sugar levels have dropped significantly.
What’s more, in some cases this effect was twice as much as the average participant in the examination. The participants in question showed the symptoms of mild diabetes associated with age, had a moderately low BMI indicator, relatively low insulin resistance, and the liver fatfighting occurred in them less often.
Researchers also noticed that The body’s response to sulforaphane may depend on the presence of a specific bacterial gene – BT2160 – in intestinal microflora. People with more bacteria with this gene experienced greater benefits. This result opens the door for personalizing therapy, or more precisely – indicates the possibility of adapting the diet to individual microbiome conditions.
Sulforaphane is found in cross vegetables, i.e. in cabbage and Brussels sprouts. However, the highest concentration of this substance was recorded in broccoli sprouts. Sulforaphane is not only a means of lowering blood sugar. Its properties are really impressive. As a strong antioxidant, it helps fight free radicals, which in practice means protecting cells against damage.
Research also suggests that it may have an anti -cancer effect – inhibiting the uncontrolled growth of cancer cells. It also has a positive effect on the lipid profile, reducing the level of “bad” LDL cholesterol and raising the level of “good” HDL. That’s not all – the anti -inflammatory properties of sulforaphane and its ability to protect DNA against damage make it a promising ingredient in the prevention of cardiovascular diseases.
One could say that Sulforaphane appears as an almost magical ingredient that combines many key health functions. However, it must be remembered that Many of these studies are still at the stage of pre -clinical experimentsW – The results carried out on cell cultures or animal models do not always translate directly into human health.
Of course, the knowledge of the favorable action of sulforaphane is not enough if we do not decide on specific changes in the menu. Here are some suggestions that can help in the daily use of cross vegetables:
- Steamed broccoli and Brussels sprouts: This is the easiest way to preserve as many nutrients as possible. Just lightly season with salt and pepper to get a delicate but expressive taste;
- raw salads: You can add finely chopped broccoli or cabbage to a salad with the addition of fresh vegetables. Such a mix will not only enrich the taste, but also provide the body with the necessary vitamins.
Instead of traditional, heavy dishes, it is worth experimenting with light dishes, in which cross vegetables play the main role. Light stir-fry with a variety of vegetables, including broccoli and Brussels sprouts, can be a hit.
