Deep Cleansing Cabbages, Broccoli, and other Brassicas

The Brassica family of flowering plants like broccoli, kale, and cabbage, contain sulfur-rich phytonutrients that trigger a detoxifying dance deep inside your cells. This dance disarms toxic chemicals and clears them from the body before they can cause harm, including cancer.

These detox powerhouses are also known as Cruciferous vegetables. This superstar line-up of fiber-rich, antioxidant-rich, edible leaves and flowers includes broccoli, cabbage, bok choy, brussels sprouts, cauliflower, kale, kohlrabi, collard greens, mustard greens, and turnip greens.

Scientists have known for over 20 years that many phytonutrients work as antioxidants to disarm free radicals before they cause damage to DNA and cell membranes. But recently they’ve discovered about 15 super nutrients in the Brassica vegetables that work at a much deeper level. These compounds actually signal your genes to increase production of detoxifying enzymes that cleanse carcinogens and other toxins at the cellular level. ¹

These powerful anti-cancer nutrients, called glucosinolates, activate enzymes in the liver that neutralize harmful substances. For example, scientists have found that sulforaphane, a potent glucosinolate found in Brassica vegetables, boosts the body's detoxification enzymes, potentially by altering gene expression.

The gene then kicks off a series of detoxification steps, with dozens of enzyme partners, resulting in deep cleansing of toxins. This intricate dance inside our cells is not yet fully understood, but scientists have proven its ability to significantly lower the risk of cancer. ¹

The naturally bright green color of these vegetables show off their rich chlorophyll content. As a powerful agent of purification and rejuvenation, chlorophyll detoxifies your blood and strengthens your liver. Chlorophyll is known as “the blood of plant life” because it has almost the exact same molecular structure as our own red blood cells.

This may be why chlorophyll is so effective in enriching blood, renewing tissues and treating anemia. By removing drug deposits, counteracting toxins and de-activating carcinogens, chlorophyll also greatly improves liver function.²

Broccoli for Healthy Bones and Skin

Broccoli, cauliflower, cabbage and brussels sprouts are all edible flowers that cleanse the liver and reduce cancer of the colon, prostate, ovaries, lung and bladder. Combining broccoli with tomatoes is especially potent for protecting against prostate cancer.

In addition, the broccoli and cauliflower leaves are also edible, containing more beta carotene (vitamin A) than the flower. Broccoli also contains lutein which protects the eyes and prevents cataracts.

Select broccoli that is a vibrant color without yellowing. If will store in the refrigerator for up to a week if there is no moisture on it. Use the stem, flowers and leaves either raw or steamed. If boiled it loses its potent detoxifying powers. To cook without losing it’s nutrients, steam or lightly sauté for less than 5 minutes.

The healthiest way to sauté is with vegetable broth or water. If using oil, use olive or sunflower. When preparing the stem to steam or eat raw, slice the tough outer layer away from the stem to enjoy the tender core. Broccoli sprouts are said to have 10 to 100 times more detoxification power than the grown vegetable. Visit our sprouting page to learn how to sprout your own seeds.

Cabbage for Brain Health

All types of cabbage – red, green, savoy, bok choy – have potent healing and cleansing properties and can be similarly prepared. Purchase cabbages that are firm and brightly colored. The vitamin C begins to deteriorate once the cabbage is cut into, so store them whole until you’re ready to eat them. They should keep well for up to one month.

Cabbage is most powerful eaten raw or fermented – try our Thai Coleslaw or Korean Kim Chee. Or it can be lightly steamed or sautéed in broth, olive oil or sunflower oil. Try wrapping leftover grains and vegetables in cabbage leaves and lightly baking. Brussels sprouts, like miniature cabbages, are best steamed. Wash them well, then score the base of each with an X to allow heat to penetrate and cook evenly.

The Leafy Green Brassicas

They are high in calcium, vitamins C, A, E, folate, B6 and zinc. Like broccoli, these greens are an important source of calcium because their vitamin C content significantly increases absorption.

The vitamin A and zinc in these greens work together synergistically to fight toxins and boost the immune system. These nutrients are important in the creation of white blood cells and increase the body’s resistance to viruses and infections.

Vitamin A is also important in combating chemicals that compromise the lungs, such as those from cigarette smoke. A high vitamin A intake has been shown to reduce the incidence of emphysema even in habitual smokers.

These leafy greens should be purchased fresh with bright, crisp leaves and stored cool and dry. Their bitterness may increase over time, so eat them as soon possible, within several days. Wash them very well to remove sand and debris. They are deeply nourishing in green smoothies. They may also be lightly steamed, sautéed, or baked. Try our recipes for kale chips, sautéed collard greens, mustard greens in coconut milk, or kale and avocado salad.

¹The World's Healthiest Foods

²Healing With Whole Foods: Asian Traditions and Modern Nutrition (3rd Edition), by Paul Pitchford