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Cruciferous Vegetables Are Nature's Healers

Fad nutrition from the media and advertising are ruining so many people's enthusiasm for getting healthy, because we just don't know what to believe anymore!

We heard that fruit was good for you, now they're are saying it's too high in sugar, or potatoes are bad for us because it's a 'white food' or we shouldn't eat cruciferous vegetables because they are supposed to make our thyroid worse! ALL MYTHS according to Anthony William who has several books on the topic and is the guy who doctors seek out to solve their own medical mysteries, when science can not.

Let me show you the world of cruciferous vegetables and just how powerful they are as food as medicine.

Foods such as cabbage, collard greens, broccoli, cauliflower, brussels sprouts, kale, arugula and mustard greens below are part of the cruciferous family.

Cruciferous vegetables are like the most charismatic of people - those individuals who have sparkling personalities and who also bring out the best in their companions. That's because in addition to the amazing properties of crucifers you'll read about below, they also have the undiscovered miracle ability to ignite hidden cleansing and healing abilities in other food when eaten in certain combinations (See 'Tips' for details.)

This group of foods has had a lot of negative attention lately due to misinformation. If you've heard that these foods are "goitrogenic" and therefore bad for the thyroid, rest assured - this couldn't be further from the truth.

Cruciferous vegetables are a thyroid's best friend - they pull out radiation from the thyroid that's got there from dental and medical exposure. They also protect against the viral explosion that's behind so much of thyroid disease. (More on this another time.)

Crucifers help stave off a variety of cancers, including breast cancer. They're especially good for lung health; because of their sulfur-rich nature, every single vegetable in this family restores and stimulates the growth of lung tissue.

Sulfur is one of the minerals that branches out into other forms of itself - a chemical process that science has discover at a surface level and yet needing to tap into its full meaning, according to Anthony William.

Cruciferous vegetables contain2 types of sulfur, one in macromineral form and other other as an accompanying micro-sulfur trace mineral. Together they permeate lung tissue to help stimulate growth, regeneration and healing and they also restore and recover lung scar tissue.

Lets take a closer look at some crucifers:

  • Red Cabbage: The colouring agents that give this crucifer its red-purple hue are at the top of the heap when it comes to disease-fighting pigments. The sulfur in the cabbage carries the phytochemicals from these pigments into the liver with great ease, making red cabbage on of the most rejuvenating foods of the liver. In fact, red cabbage can help retard and reverse scar tissue of the liver.

  • Kale: This is not a fad food. When connective tissue is under attack by a virus, inflamed, highly sensitive, and/or weak, it is one of the fastest paths to chronic illness. For the person dealing with connective tissue damage, aches and pains, or inflammation of the joints, kale is a secret weapon, providing a double whammy: while it's anti-inflammatory compounds help destroy viruses, its bio-available phytochemicals help stimulate cell growth and the production of healthy, new connective tissue.

  • Cauliflower: This crucifer contains the trace mineral boron, which is also known to help the endocrine system - and yet cauli gets more attention for the so-called goitrogens it contains. Cauli does the very opposite of what the hype says - it helps the thyroid and the rest of the endocrine system (including the hypothalamus and adrenal glands) to stave off the viruses that are truly behind issues such as thyroiditis. Cauliflower has a unique ability to be easily digest in its raw state, which is ideal, because eating it raw gives you the best chance at easily assimilating and using the full potential of what it has to offer.

  • Broccoli: When you were told to eat your broccoli as a kid, they were right. It is an all-purpose multivitamin for the body, that enhances all body systems, including the entire immune system. Nature made broccoli this way, with a balance that can't be matched, to offer a little something for every organ, gland, bone, nerve and more in the body.

  • Collard Greens: These contain nutrients in the stems that hold antibacterial properties. Steaming collard greens or adding them to a soup draws out their medicinal properties so that when you eat them, their nutrients travel though your body and act as an antibiotic.

  • Brussel Sprouts and Green Cabbage: Green cabbage is very nutritious and wonderful for supporting joints and reversing osteoporosis. If you enjoy it, eat it. If you're looking for maximum nutrient density, go with Brussels sprouts. - they have 10 times the nutrition found in green cabbage. Brussels takes the joint factor to the next level, plus they help lower bad cholesterol, increase good cholesterol, purify the liver and other dense sponge organs such as the spleen, and purify the blood.


If you have any of the following conditions, try bringing cruciferous vegetable into you life:

Hepatitis C, cirrhosis of the liver, connective tissue damage, Hashimoto's thyroiditis,

Graves' disease, nutrient absorption issues, cancer, osteoporosis, high cholesterol, mold exposure, hypertension, depression, herpes simplex 1, 2 HHV-6, low reproductive system, pelvic inflammatory disease, diabetes, hypoglycemia, migraines, acne, anxiety, ADHD, autism, eczema, psoriasis, Epstein Barr virus, shingles, UTI's, chronic obstructive pulmonary lung disease.


If you have any of the following symptoms, try eating cruciferous vegetables:

Weight gain, aches and pains, scar tissue in the liver, PMS, food allergies, joint inflammation, knee pain, hypothyroid, liver congestion, hyperthyroid, histamine reactions, hot flashes, hives, menopause symptoms, leg cramps, loss of smell, shortness of breath, snoring, swollen lymph nodes, fatigue, tingle and numbness, ring or buzzing in ears, heart palpitations.


Cruciferous veggies are great at supporting anyone who is mired in confusion. If you know someone who seems baffled, bewildered, befuddled, or confounded, sit down them over a salad of kale and red cabbage, some cauliflower soup or a side dish of broccoli or Brussels Sprouts. Food always effects us on a physical level and an emotional level. ALWAYS.


  • Cauliflower and seaweed together create a powerful detoxification tool to help expel chlorine, harmful fluoride, and radiation for the sensitive endocrine glands (thyroid.) One delicious way to enjoy this combination is to chop raw cauliflower in the food processor until find, then to use it as rice in nori roll-ups (sushi.)

  • Apples and red cabbage eaten at the same time are especially effective at expelling bacteria, worms and other parasites that lie in the gut, and viruses from the liver, spleen and intestinal tract. For a filling and flavorful dish, combine apples, red cabbage, tahini, and garlic in the food processor and chop until shredded and well combine. Serve in wraps or over leafy greens.

  • When eaten withe asparagus, broccoli heightens the cancer-fighting compounds in asparagus. Broccoli also strengthens the kidney-cleansing phytochemicals in asparagus. An easy way to enjoy these vegetables together is to add them to then same steam pot.

  • On their own, collard greens and pumpkin seeds are both rich in zinc. When eaten together, though, the zinc combine and become more bioavailable, for max absorption and use by the body. Try making a pumpkin-seed pate, then spread it onto collard-green leaves, top with your favourite fillings and roll up into burritos.


Makes 2 servings

The best thing about this salad is that it just keeps getting better as it sits in the fridge and the flavours combine.

Make an extra-large batch, and you'll have a great lunch waiting for you for up to two days afterward.

The trick to kale salad is to roll up your sleeves and massage the kale until it is really tender. It will be well worth the effort when you take you first bite.


1/4 cup of tahinii

1/4 jalapeno, seeds removed

1/4 cup of lime juice

1 garlic clove

1/2 cup of coriander (cilantro) leaves

2 dates, pitted

2 cups peeled cubed zucchini

1 cup shredded red cabbage

3 shallots, chopped

Sesame seeds (optional)


For the dressing, blend the first 7 ingredients in a blender until smooth. Add water only if needed for a smoother consistency. Massage the mixture thoroughly into the kale leaves until the kale is well softened. Top with red cabbage, shallots, and a sprinkle of sesame seeds.

Please leave a comment and tell me your experience with your favourite cruciferous vegetable...

Courtesy of Anthony Williams "Life-Changing Foods."

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