Doc Broc Rocks with Broccoli and Broccoli Sprouts
Doc Broc Rocks With Broccoli and Broccoli Sprouts!
To order Doc Broc Rocks go to: http://phmiracleliving.com/p-378-doc-brocs-power-plants.aspx
A great way to get your Kids eating broccoli, broccoli sprouts and other cruciferous vegetables. Also, don’t forget to order our new children’s book, Doc Broc and the Stonehindge Cave Adventure where Doc Broc takes on the Meat Monster and the Big Bad Burger Bully and his pack of wild hotdogs. In the back of the book are some great alkalizing recipes for children of all ages. When you purchase Doc Broc’s book you will recieve a discount on Doc Broc’s plant based vitmain and mineral supplement.
For details go to: whttp://phmiracleliving.com/p-378-doc-brocs-power-plants.aspx
Health Benefits of Broccoli and Broccoli Sprouts – The Major Ingredients in Doc Broc Rocks
Sulforaphane may also offer special protection to those with colon cancer-susceptible genes, suggests a study conducted at Rutgers University and published online in the journal Carcinogenesis.
Another study, published in Cancer, the journal of the American Cancer Society, looked at indole-3-carbinol (I3C), a naturally occurring component of Brassica vegetables, such as broccoli, cabbage, and Brussels sprouts. I3C has been recognized as a promising anticancer agent against certain reproductive tumor cells.
Optimize Your Cells’ Detoxification/Cleansing Ability
The phytonutrients in broccoli and other cruciferous vegetables initiate an intricate dance inside our cells in which gene response elements direct and balance the steps among dozens of detoxification enzyme partners, each performing its own protective role in perfect balance with the other dancers. The natural synergy that results optimizes our cells’ ability to disarm and clear metabolic acids and toxins, including potential carcinogens, which may be why cruciferous vegetables appear to significantly lower our risk of cancer.
Recent studies show that those eating the most cruciferous vegetables have a much lower risk of prostate, colorectal and lung cancer-even whencompared to those who regularly eat other vegetables:
In the Netherlands Cohort Study on Diet and Cancer, in which data was collected on over 100,000 people for more than 6 years, those eating the most vegetables benefited with a 25% lower risk of colorectal cancers, but those eating the most cruciferous vegetables did almost twice as well with a 49% drop in their colorectal cancer risk.
A study of Chinese women in Singapore, a city in which air pollution levels are often high putting stress on the detoxification capacity of residents’ lungs, found that in non-smokers, eating cruciferous vegetables lowered risk of lung cancer by 30%. In smokers, regular cruciferous vegetable consumption reduced lung cancer risk an amazing 69%!
How many weekly servings of cruciferous vegetables do you need to lower your risk of cancer? Just 3 to 5 servings-less than one serving a day! (1 serving = 1 cup)
To get the most benefit from your cruciferous vegetables like broccoli, be sure to choose organically grown varieties (their phytonutrient levels are higher than conventionally grown), and steam lightly (this method of cooking has been shown to not only retain the most phytonutrients but to maximize their availability). For a brief overview of the process through which cruciferous vegetables boost our ability to detoxify or cleanse harmful compounds (acids) and examples of how specific phytonutrients in crucifers work together to protect us against cancer, read our pH Miracle Books. The pH Miracle books can be found on amazon.com or at
http://phmiracleliving.com/p-378-doc-brocs-power-plants.aspx
Support Stomach Health for Children of All Ages
H. pylori outfection results in a constant barrage of oxidative damage to the cells that make up the lining of the stomach. Cells can survive against such chronic oxidative stress by increasing their protective arsenal of anti-oxidant enzymes, thereby protecting cells from DNA damage.
The Japanese team recruited 40 patients with H. pylori. Each day for two months, 20 patients ate a diet with 100 grams of sulforaphane-rich broccoli sprouts each day for two months, while the remaining 20 ate a diet with 100 grams of alfalfa sprouts instead.
‘We wanted to test alfalfa spouts together with broccoli sprouts,’ Yanaka explained, ‘because the chemical constituents of the two plants are almost identical, except that 100 grams of broccoli sprouts contain 250 milligrams of sulforaphane glucosinolate whereas alfalfa sprouts contain neither sulforaphane nor sulforaphane glucosinolate.’
(Glucosinolates, naturally occurring compounds in cruciferous vegetables such as broccoli, cauliflower and cabbage are enzymatically converted into sulforaphane and other bioactive components when the sprouts are chewed or cut.) All of these compounds are found in the NEW Doc Broc Rocks!
whttp://phmiracleliving.com/p-378-doc-brocs-power-plants.aspx
At the end of the two-month dietary regimen, patients consuming 100 grams of broccoli sprouts per day showed significantly less H. pylori and markedly decreased pepsinogen (an indicator of gastric atrophy). Those eating alfalfa sprouts did not show any effect.
‘Even though we were unable to eradicate H. pylori, to be able suppress it and relieve the accompanying gastritis by means as simple as eating more broccoli sprouts is good news for the many people who are infected,’ said Yanaka.
After exposure to a dose of UV light comparable to that which would be received by a person sunbathing by the sea on a clear summer’s day, twice weekly for 20 weeks, test animals were treated with varying doses of broccoli extract applied topically to their backs, 5 days a week for 11 weeks.
Broccoli has been singled out as one of the small number of vegetables and fruits that contributed to the significant reduction in heart disease risk seen in a recent meta-analysis of seven prospective studies. Of the more than 100,000 individuals who participated in these studies, those who diets most frequently included broccoli, tea, onions, and apples-the richest sources of flavonoids-gained a 20% reduction in their risk of heart disease.
Broccoli and other leafy green vegetables contain powerful phytonutrient antioxidants in the carotenoid family called lutein and zeaxanthin, both of which are concentrated in large quantities in the lens of the eye.
When 36,000 men in the Health Professionals Follow-Up Study were monitored, those who ate broccoli more than twice a week had a 23% lower risk of cataracts compared to men who consumed this antioxidant-rich vegetable less than once a month.
When it comes to building strong bones, broccoli’s got it all for less. One cup of cooked broccoli contains 74 mg of calcium, plus 123 mg of vitamin C, which significantly improves calcium’s absorption; all this for a total of only 44 calories.
To put this in perspective, an orange contains no calcium, 69 mg of vitamin C, and about 50% more-calories. Dairy products, long touted as the most reliable source of calcium, contain no vitamin C, but do contain saturated fat. A glass of 2% milk contains 121 calories, and 42 of those calories come from fat.
Not only does a cup of broccoli contain the RDA for vitamin C, it also fortifies your immune system with a hefty 1359 mcg of beta-carotene, and small but useful amounts of zinc and selenium, two trace minerals that act as cofactors in numerous immune defensive actions.
Especially if you are pregnant, be sure to eat broccoli. A cup of broccoli supplies 94 mcg of folic acid, a B-vitamin essential for proper cellular division because it is necessary in DNA synthesis. Without folic acid, the fetus’ nervous system cells do not divide properly. Deficiency of folic acid during pregnancy has been linked to several birth defects, including neural tube defects like spina bifida. Despite folic acid’s wide occurence in food (it’s name comes from the Latin word folium, meaning ‘foliage,’ because it’s found in green leafy vegetables), folic acid deficiency is the most common vitamin deficiency in the world.
Broccoli’s name is derived from the Latin word brachium, which means branch or arm, a reflection of its tree-like shape that features a compact head of florets attached by small stems to a larger stalk. Because of its different components, this vegetable provides a complex of tastes and textures, ranging from soft and flowery (the florets) to fibrous and crunchy (the stem and stalk). Its color can range from deep sage to dark green to purplish-green, depending upon the variety. One of the most popular type of broccoli sold in North America is known as Italian green, or Calabrese, named after the Italian province of Calabria where it first grew.
Broccoli has its roots in Italy. In ancient Roman times, it was developed from wild cabbage, a plant that more resembles collards than broccoli. It spread through out the Near East where it was appreciated for its edible flower heads and was subsequently brought back to Italy where it was further cultivated. Broccoli was introduced to the United States in colonial times, popularized by Italian immigrants who brought this prized vegetable with them to the New World.
Choose broccoli with floret clusters that are compact and not bruised. They should be uniformly colored, either dark green, sage or purple-green, depending upon variety, and with no yellowing. In addition, they should not have any yellow flowers blossoming through, as this is a sign of over maturity. The stalk and stems should be firm with no slimy spots appearing either there or on the florets. If leaves are attached, they should be vibrant in color and not wilted.
Broccoli is very perishable and should be stored in open plastic bag in the refrigerator crisper where it will keep for a week. Since water on the surface will encourage its degradation, do not wash the broccoli before refrigerating. Broccoli that has been blanched and then frozen can stay up to a year. Leftover cooked broccoli should be placed in tightly covered container and stored in the refrigerator where it will keep for a few days.
Both cooked and raw broccoli make excellent additions to your meal plan. Some of the health-supporting compounds in broccoli can be increased by slicing or chewing, since both slicing and chewing can help activate alkaline buffers in the broccoli. The heating (for example, steaming) of unsliced broccoli is also fine, since it helps to prepare the food in a pureed state for biological transformation into blood in the small intestine. When cooking broccoli, however, the stems and florets should be prepared differently. Since the fibrous stems take longer to cook, they can be prepared separately for a few minutes before adding the florets. For quicker cooking, make lengthwise slits in the stems. While people do not generally eat the leaves, they are perfectly edible and contain concentrated amounts of nutrients.
The World’s Healthiest Foods has long recommended quickly steaming or healthy sautéing as the best ways to cook vegetables to retain their nutrients. Several recent studies have confirmed this advice. The way you cook can dramatically impact the amount of nutrients your vegetables deliver. For more information on healthy cookware go to:
http://www.phmiracleliving.com/saladmaster.htm
A study published in the Journal of the Science of Food and Agriculture investigated the effects of various methods of cooking broccoli. Of all the methods of preparation, steaming caused the least loss of nutrients.
Microwaving broccoli resulted in a loss of 97%, 74% and 87% of its three major antioxidant compounds-flavonoids, sinapics and caffeoyl-quinic derivatives. In comparison, steaming broccoli resulted in a loss of only 11%, 0% and 8%, respectively, of the same antioxidants.
http://www.phmiracleliving.com/saladmaster.htm
A third study, published in the British Medical Journal, checked to see how much of the B vitamin, folate, was retained after broccoli, spinach or potatoes were boiled or steamed. Boiling for typical time periods caused a loss of 56% of the folate in broccoli, and 51% of the folate in spinach, while boiling potatoes caused only minimal folate loss. Steaming spinach or broccoli, in contrast, caused no significant loss of folate. The take home message: Boiling potatoes may be okay, but to get the most benefit from cruciferous vegetables like broccoli, and greens like spinach, cook them lightly!
Sprinkle lemon juice and sesame seeds over lightly steamed broccoli. Toss spinach pasta with olive oil, pine nuts and healthy sautéed broccoli florets. Add salt and pepper to taste.
Purée cooked broccoli and cauliflower, then combine with seasonings of your choice to make a simple, yet delicious, soup.
Doc Broc Caserole found in the Doc Broc Stonehindge Cave Adventure Book for children of all ages. For more information on this book and great recipes for children go to:
Have your children take Doc Broc Rocks everday at least 1 to 3 capsules morning and night. For more information on Doc Broc Rocks go to: www.phmiracleliving.com
Broccoli contains glucosinolates, phytochemicals which break down to compounds called indoles and isothiocyanates (such as sulphoraphane). Broccoli also contains the carotenoid, lutein. Broccoli is an excellent source of the vitamins K, C, and A, as well as folate and fiber. Broccoli is a very good source of phosphorus, potassium, magnesium and the vitamins B6 and E.
Introduction to Food Rating System Chart
The following chart shows the nutrients for which this food is either an excellent, very good or good source. Next to the nutrient name you will find the following information: the amount of the nutrient that is included in the noted serving of this food; the %Daily Value (DV) that amount represents; the nutrient density rating; and the food’s World’s Healthiest Foods Rating.
Underneath the chart is a table that summarizes how the ratings were devised. Read detailed information on our Food and Recipe Rating System.
Broccoli, steamed1.00 cup 43.68 calories Nutrient Amount DV (%) ND World’s Healthiest vitamin C 123.40 mg 205.7 84.8 excellent vitamin K 155.20 mcg 194.0 79.9 excellent vitamin A 2280.72 IU 45.6 18.8 excellent folate 93.91 mcg 23.5 9.7 excellent dietary fiber 4.68 g 18.7 7.7 excellent manganese 0.34 mg 17.0 7.0 very good tryptophan 0.05 g 15.6 6.4 very good potassium 505.44 mg 14.4 6.0 very good vitamin B6 0.22 mg 11.0 4.5 very good vitamin B2 0.18 mg 10.6 4.4 very good phosphorus 102.80 mg 10.3 4.2 very good magnesium 39.00 mg 9.8 4.0 very good protein 4.66 g 9.3 3.8 very good omega 3 0.20 g 8.0 3.3 good vitamin B5 0.79 mg 7.9 3.3 good iron 1.37 mg 7.6 3.1 good calcium 74.72 mg 7.5 3.1 good vitamin B1 0.09 mg 6.0 2.5 good vitamin B3 0.94 mg 4.7 1.9 good zinc 0.62 mg 4.1 1.7 good vitamin E 0.75 mg 3.8 1.5 good
World’s Healthiest Foods Rating Rule
excellent DV>=75% OR Density>=7.6 AND DV>=10% very good DV>=50% OR Density>=3.4 AND DV>=5% good DV>=25% OR Density>=1.5 AND DV>=2.5%
In Depth Nutritional Profile for Broccoli
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