StemCell Therapy

There's more to this trusty festive staple thank you might think, writes Fiann Nuallin.

The only time some people partake of Brussels sprouts is in a festive scenario. Well there is much more to sprouts (Brassica oleracea, from Gemmifera group of cabbages) than the tradition of dressing the plate beside the stuffing.

Packed with antioxidants and dietary fibre they serve to mop up a lot of the junk we indulge in at this time of the year but also are worth becoming a regular in the five-a-day rota during the rest of the year.

I say the rest of the year as they freeze beautifully but in terms of fresh seasonality they are in the main, a winter crop with a season than starts in October and ends in March. Garden-grown varieties can be set up to begin producing from mid-August.

There are early and late cultivars but generally the tradition is, for early harvests to sow under cover or in a cold frame in February or March. Otherwise sow or plant plugs from late April/early May.

Pick a sheltered, sunny site, to grow on.

The sprouts are little fibre bullets supporting intestinal health and helping to lower blood sugars and high lipid accumulations from triglycerides to cholesterol. Dietary fibre is of prime importance to anyone dealing with diabetes, high cholesterol and digestive conditions.

The fibre and the stomach-strengthening phytochemistry of sprouts have seen them included in dietsto support Crohns disease, irritable bowel syndrome, and ulcerative colitis.

Brussels sprouts contain an antibacterial agent known as glucoraphanin which protectsthe stomach from bacterial overgrowth particularly good in fighting off candida and Helicobacter pylori.

They are often though of as a detox or system cleanse vegetable.

The richness of their glucosinolates have been studied as valid triggers to the detoxification and clearance of cancer-causing substances. Those sulphur-rich molecules also drive a better immune system.

The boost to the whole system is derived from the amazing quality of Brussels sprouts antioxidants.

Packed with vitamin C and beta-carotene to mop up free radical damage and protect our DNA and cellular health but also filled with fabulous flavonoid such as caffeic acid, ferulic acid, isorhamnetin, quercitin, and kaempferol all not just limiting the ageing process but working to disarm allergies and inflammation.

Brusssels sprouts are one of the bestanti-inflammatory vegetables, in part due to the high vitamin K content which regulates inflammatory responses but also via thede-inflaming action of glucosinolates one in particular glucobrassicin has shown effective in limiting rheumatoid arthritis flare-ups.

The glucobrassicin molecule converts into isothiocyanate which may be helpful in improving insulin resistance by lessening inflammation that complicates diabetes.

Sprouts contain zea-xanthin known as an eye health carotenoid beneficial to prevent age-related macular degeneration and bolster eyesight in general, those 20/20 rabbits eat more than carrots.

Sprouts also supply omega-3 fatty acids, and one of them is alpha-linolenic acid which is of benefit to the cardiovascular system and support the nervous system.

Ala is also known to lower inflammation, blood pressure and cholesterol levels.

When it comes to diets for cancer prevention and recovery, glucosinolates in cruciferous vegetables often hit the headlines. Of all the crucifers, Brussels sprouts contain the most and easily activated levels of sulforaphanes and isothiocyanates known to offer protection from colonic, prostate and endometrial cancers.

These same agents are helpful in battling viral and bacterial infections that can affect us across winter months. The trick is to leave enough sprout phytochemistry intact to do the job most effectively and thats down to how you cook.

In recent years, perhaps as a drive to boost flagging sales, the odd celebrity chef appears with a roasted sprout and chestnut dish or a roasted honey-glazed sprout.

Great and tasty but to get the best from sprouts, steam them. Years of boiling to a sulphurous sog has put many off. If you smell the cabbage aroma you have overcooked the sprout. Steaming is fast and less aromatic.

Steaming also keeps those healthy phytochemicals more integral and ready to be absorbed upon eating.

A 4-6-minute steam will do the trick. As some of the sprouts chemistry is enzymatically released, it is a good idea to slice in half or quarter and allow the chopped parts to sit for five minutes before cooking. This action lets the enzymes at the cuts do their thing.

Abacus is an easy-to-grow early tomid-season cropper. Good solid sprouts.

Bosworth is an easy-to-grow late cropper best yields after Christmas into spring.

Brigitte F1 is a favourite among Irish growers quite nutty in flavour but also a long season and disease resistance.

Crispus F1 is a mid-season, clubroot-resistant variety. Small, tight sprouts.

Chronos is a clubroot-resistant variety, grown as a mid-season.

Diablo is a mid-to-late-season cropper. Dark green sprouts.

Evesham Special is a shorter growing but long and prolific harvester from September on.

Maximus is one of the early to mid-season croppers. Plenty of mid- to dark- green sprouts.

Red Bull Also known as red ball, it yields attractive and tasty dark red sprouts.

Revenge is known as a late variety and can still be vigorous and prolific in spring.

More here:
Why sprouts earn a place on your plate all year round - Irish Examiner

This entry was posted on December 9, 2019 at 7:44 am and is filed under Immune System. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed. |