As we age, our taste buds change and fall in love with flavors and foods we may have despised in our younger years. We acquire a taste for harsher, complex flavors like bleu cheese, green olives, and even pungent alcohols like scotch that may have been off-putting even during young adulthood. Brussels sprouts, however, are not just an acquired love but one that yields a beneficial relationship.
Known as the dreaded green vegetable side dish by many, the truth is their tastiness and healthfulness comes out only when cooked just right. Like spinach, Brussels sprouts serve the body best when slightly cooked, allowing specific fibers unique to the spout to help with digestion, the prevention of cancer and the protection of white blood cells and DNA. Furthermore, Brussels sprouts work as a natural detoxification for the body, providing the necessary glucosinolates to strengthen the immune system and supply the ample amounts of sulfur needed to detoxify the body. Low in calories and high in nearly every vitamin, Brussels sprouts are the definition of a superfood. Read More