One of the most frequent requests to me - to give more advice on healthy lifestyles and nutrition.
So here is my advice and if you want, doctor's appointment - eat more broccoli.
This cabbage has very unique properties: it has sulforaphane substance that eliminates damage from glycation end products (KGHG).
About glycation end products, which are now referred to as almost the main factor in the rapid aging, I have already written.
And how to deal with them just a handful: not to fry, use lemon, herbs and foods with sulforaphane (And there are very few, and they are - different kinds of cabbage).
There is a subtlety: sulforaphane in broccoli formed in contact with air. Therefore, before cooking it is necessary to have broken into pieces of cabbage stand at room temperature for about an hour. And then you can cook for a couple, though there are fans there are crude. Chew broccoli should be very carefully, again due to the nature of assimilation of sulforaphane.
🥦 What else useful sulforaphane? He is able to slow down and even preventing the growth of tumors (Via the link scientific work), reduces inflammation, and is also very effective in the prevention of both types of diabetes.
I know many people who can not eat broccoli because of the bitterness. I always wondered, maybe, no special bitterness I did not feel it. But then scientists discovered that the whole thing in genetics. There is a special gene TAS2R38, which exists in two versions - AVI and PAV. If a person AVI, it is not very sensitive to bitterness, can safely eat broccoli, drinking coffee. And if PAV - these products it will seem very bitter.
If mom and dad passed both variations of the gene, but the sensitivity to this taste is average.
🥦 Besides broccoli, sulforaphane is in the color, cabbage, kohlrabi, watercress. But broccoli him most.
No need to have this cabbage every day, but two or three times a week is beneficial.
Your doctor Pavlova
