Vegetables

Vegetables are a vital part of our diet. We should eat them locally grown and in season.

Cruciferous vegetables, including cabbage, arugula, broccoli, cauliflower, kale, turnip, watercress and radish, provide the highest level of nutrients- cabbage being the grand champion! They support our immune system, hormonal system and are anti-inflammatory. They impact our whole body, protecting us and preventing disease such as cancer. Their sulfur compound and phytonutrient called Indole 3-Carbinol, I3C, provide protection specifically against breast and prostate cancer.

Together with carrots and parsnips, cruciferous vegetables grow mostly in cold harsh climates, therefore they help us build resistance to such weather conditions and to disease.

One warning about cruciferous vegetables for those suffering with thyroid problems: these vegetables are goitrogenic therefore they affect the thyroid gland as they interfere with Iodine uptake. However, cooking reduces this effect.

The nightshade vegetables, namely potatoes, tomatoes, eggplants and peppers, are great for clearing the liver, but they contain solanine which is a chemical believed to cause inflammation and worsen arthritis type pain. One way of avoiding solanine is to cook the vegetables and this chemical will be lost in the cooking water.

The onion family, including garlic, chive and leaks are pungent. In Chinese medicine, this flavour is seen as influencing the lungs, giving heat and moving energy thus reducing stagnation. They also purify the body, clear parasites and heavy metals.

For those suffering with acid reflux, the onion family and acidic vegetables such as tomatoes should be avoided.

In conclusion, we must increase our intake of vegetables in our diet. If you suffer with acid reflux or with thyroid issues, be careful and cook the vegetables to be safe.