The introduction to this video is below – the remaining videos are here

Introduction

We have been advocating the consumption of broccoli sprouts for years because of its Sulforaphane content – so at last the medical and scientific world is catching up at last. Most people can’t be bothered with growing their own sprouted seeds so elect to buy supplements containing (or purporting to contain) broccoli sprout extract but that’s not always easy to see beyond the marketing and understand what you’re seeing on the label.

This article appeared in the Express on Saturday 5 September 2009 and guess what sold out in most supermarkets – broccoli – not that the broccoli they bought will do much good. It just shows how eager people are to be healthy. In the coming weeks we’ll do some articles about broccoli sprouts and where they are being used to great effect. We will also make our recommendations about which brands of supplements are worth using and how to grow broccoli sprouts for yourself.

EATING broccoli could help prevent heart attacks and strokes, research has revealed.

The superfood is rich in a chemical that boosts a natural defence mechanism that protects arteries from disease.

Scientists say they are closer than ever to understanding just why the vegetable, already thought to protect against cancer, is so good for us.

And they believe that broccoli and other brassicas, such as cabbage and Brussels sprouts, could actually slow the progression of existing disease. The research at Imperial College London, funded by the British Heart Foundation, discovered the effect of sulforaphane, which is also present in kale, cauliflower, bok choy and rocket.

Treatment with the compound switched on the protective effect of a protein called Nrf2 which reduces swelling in areas of arteries most prone to disease.

This cut the risk of atherosclerosis – the thickening of the artery walls which can lead to angina, heart attack and stroke.

Dr Paul Evans, of the National Heart and Lung Institute at Imperial College, who led the research team, said: “We found that the innermost layer of cells at branches and bends of arteries lack the active form of Nrf2, which may explain why they are prone to inflammation and disease.

“Treatment with the natural compound sulforaphane reduced inflammation at the high-risk areas by ‘switching on’ Nrf2.

“Sulforaphane is found naturally in broccoli, so our next steps include testing whether simply eating broccoli, or other vegetables in their family, has the same protective effect. We also need to see if the compound can reduce the progression of disease in affected arteries.”

Packed with vitamins, minerals, and antioxidants, brassicas are widely regarded as the powerhouses of the vegetable kingdom. They also include swede, turnips, cress, kohlrabi and mustard.

Professor Peter Weissberg, medical director of the BHF, said: “These fascinating findings provide a possible mechanism by which eating vegetables protects against heart disease.

“As well as adding evidence to support the importance of eating ‘five-a-day’, the biochemistry revealed in this research could lead to a more targeted dietary or medical approach to preventing disease.”

The full article is here

Tomato-y Treats That Are Truly Tops

Whether it’s revving up our veggie burgers or toning down our barbecue sauces, ketchup is one condiment few people could live without.

So squeeze more out of it by going organic. Organic ketchup packs three times more lycopene than the regular stuff and almost twice the level of flavonoids. Here’s what all that extra nutrition means for your body. Lycopene gives fruits (like tomatoes!) and veggies a rich red color, and it may give your body a leg up on loads of diseases — from cancer to clogged arteries.

Here are a few more tricks for getting more lycopene from your tomatoes with less effort:

1. Slice, dice, or puree them. Processing tomatoes helps unleash the lycopene.

2. Eat them with a bit of fat. Lycopene must latch on to fat (so you might as well make it healthy, like olive oil) to be absorbed by the intestinal wall.

3. Heat ’em up. Heat converts the lycopene in red tomatoes into a form that’s easier for your body to absorb.

And what about that superfood synergy we were talking about creating…

Well, here is an easy way to boost the power of another favorite tomato-y food: salsa. Just because good things are in your salsa doesn’t mean you’re getting all the good out of it. If you toss some avocado chunks into the spicy red stuff, you’ll absorb 400 percent more lycopene from the tomatoes.