What is the best way to eat cruciferous vegetables?
Bill, one of my loyal “Hot at Home” customers, is wondering if cruciferous vegetables should be eaten cooked? Or fermented?
He also wonders if cruciferous vegetables contain harmful “anti-nutrients” that can be removed by the cooking process?
And on that note, will consuming them cooked make them more digestible?
Or should they eaten raw to get the maximum nutritional benefits from them?
He’s also wondering if there’s any validity to what he’s been hearing from other sources that these types of veggies may contain iodine that can prevent (or cause) thyroid problems.
Wow! That’s a whole lot of wondering!
I have to admit, Bill had me a little stumped on some of these.
And since I wanted to make absolutely sure I had my facts straight, I enlisted the help of one of my very good friends and expert nutritionist, Cat Ebeling, co-author of “The Fat Burning Kitchen” and “101 Foods That Fight Aging” to fill us in on the facts about cruciferous vegetables.
Turns out there are SOME instances when these veggies CAN harm your health. And, it’s important that you know all the details in order to keep yourself safe from that harm.
If you like to get the maximum health benefits from the veggies you eat, you’ll find this very interesting and extremely helpful:
Thanks again to my friend Cat Ebeling for helping us out with that simple answer to a complicated nutrition question. If you’d like to know more about her informative and helpful nutrition resources, you can check them out at these links: “Fat Burning Kitchen“, and also “101 Foods That Fight Aging” … as well as her blog “Simple Smart Nutrition“.
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