And yes, there was a level at which you can cause DNA damage — at the equivalent of about 100 cups of broccoli a day — or actually just four
cups of broccoli sprouts.
Yes, four
cups of broccoli sprouts a day may exceed the safe dose of sulforaphane, for example.
To continually bathe the tissues of one's breast at this concentration, you'd have to eat a quarter
cup of broccoli sprouts a day, a half a cup, and about a cup and a quarter.
For example, 1/4
cup of broccoli sprouts contain the same nutrient - content as 2 1/2 cups of mature broccoli!
do you see a problem with eating about a quarter
cup of broccoli sprout and a cup of kale chips a day.
For dinner, 3 cups of ww pasta with a mushroom tomato sauce for dinner with a large 5 cup romaine lettuce salad with my home - made silken tofu with Dijon mustard and balsamic vinegar dressing, an ounce of toasted almonds and 1/2
cup of broccoli sprouts; for lunch a 16 ounce bowl of 15 bean soup, a slice of Ezekiel bread, 8 ounces of carrots and a large apple for lunch; and for breakfast a banana, blueberry, strawberry smoothie made with soy milk and ground flax seed along with a 2 cups of steel cut oatmeal cooked in water with an ounce of raisins and a tablespoon of brown sugar.
Adding 1/2
cup of broccoli sprouts each day to your salad will help reset estrogen and lower your risk of cancer, plus a study from Johns Hopkins showed sulforaphane may improve your removal of air pollution.
Depending on one's health condition, studies have shown that 1/4 cup to 1
cup of broccoli sprouts can create profound health improvement resulting from rebalancing estrogen dominance.
Not exact matches
1 tbsp vegetable oil 2 cloves garlic, chopped 1/2 lb ground chicken or turkey 1 tbsp sugar 1 tbsp soy sauce 1/2 tbsp fish sauce juice
of one lime 1/2 red bell pepper, chopped 1
cup broccoli handful
of fresh basil leaves handful
of bean
sprouts
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2
cups carrots, cut into matchsticks 2
cups bean
sprouts 6 scallions, sliced Other optional veggies: I added a
cup of sliced white mushrooms, but
broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3
cup peanuts, chopped 1/4
cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
Cool Summer Salad (Semi-Raw) Ingredients: 3
cups spinach leaves, shredded 1
cup Romaine lettuce, shredded 1/2
cup shredded organic carrots 2 zucchini, shredded 1
cup of alfalfa
sprouts 1
cup of broccoli florets 1/2
cup diced yellow bell pepper 1
cup red cabbage (chopped) 2 hard - boiled omega - 3 eggs (sliced) 2 ounces shredded organic cheese Dressing Blend together 2 organic tomatoes, one peeled and pitted avocado, 1 celery stalk, and 2 carrots, 2 tablespoons mayonnaise, and a dash
of Herbamare.
2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch
of cilantro (leaves and stems), chopped 1/2
cup peanuts, toasted 1 bunch
of scallions, shredded 2
cups finely shredded cabbage 1/2
cup mung bean
sprouts 1/2
cup broccoli or pea
sprouts 3 large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white
building the bowl 1
cup quinoa, dry 2
cups water pinch
of salt 1 bunch
of kale 4 beets 1 — 15ounce package
of extra firm tofu salt & pepper olive oil for cooking fresh
broccoli sprouts pomegranate seeds
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6
cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2
cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large
broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean
sprouts juice
of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
1 tablespoon coconut oil 2 tablespoons toasted sesame oil 2 stalks lemongrass — bruised with the back
of a chef's knife and chopped finely 1 tablespoon grated ginger root 2
cups sprouted or cooked mung beans 2 teaspoons sriracha 1 tablespoon lime juice 2 teaspoons brown rice vinegar sea salt 2
cups broccoli florets 2 large carrots — julienned 3/4
cup coconut milk 2 tablespoons tamari toasted sesame seeds 1/4
cup chopped green onions basil or cilantro leaves
Ingredients: 2 large portobello mushrooms 1/4
cup olive oil Juice
of 1 lemon 1 TBSP oregano 1 tsp salt 1/8 tsp pepper Tomato slices Avocado Sunflower
sprouts (or other
sprout —
broccoli, bean, etc) Cucumber slices Instructions: Remove stems and marinate the portobello mushroom caps in oil, lemon, oregano, salt and pepper mixture for 30 minutes.
Calories: 4 per
cup A cleansing cruceriferous vegetable with the fresh crunch
of salad greens and the powerful cancer - fighting properties
of Brussels
sprouts and
broccoli, watercress contain sulforaphane and other compounds linked to lower disease risks.
If you're going to eat red meat, stick with about 3 ounces, the size
of a deck
of cards, along with at least 1 to 2
cups (think one to two tennis balls in size)
of cancer - protective produce, such as tomatoes,
broccoli, cauliflower, Brussels
sprouts, kale, collard greens, and cabbage.
Other iron - rich veggies that fit in this category include
broccoli, cabbage and Brussels
sprouts, which contain between 1 and 1.8 mg per cooked
cup, or around 6 — 10 %
of the RDI (30, 31, 32).
I will eat a mix salad with 2
cups of arugula and 3 - 4
cups of romaine with
broccoli sprouts (top source
of sulforaphane) red pepper, cucumber, green onion, toasted pumpkin seeds, sunflower seeds and sometimes sliced almonds.
Eat at least one
cup of cruciferous vegetables daily (
broccoli, cauliflower, Brussels
sprouts, cabbage, kale, bok choy).
Vegetables To Consume: 3 - 7 servings per day minimum (one serving is about 2
cups of salad greens or 1/2
cup of steamed, raw or juiced vegetables) Healthy Choices: Lightly cooked dark leafy greens (spinach, collard greens, kale, or Swiss chard), cruciferous vegetables (Brussels
sprouts,
broccoli, cabbage, kale, bok choy and cauliflower), carrots, beets, onions, peas, squash, and salad greens.
Along with leafy greens, a variety
of other vegetables and foods provide healthy amounts
of vitamin K. Just 1
cup of Brussels
sprouts delivers almost 300 micrograms
of vitamin K, while
broccoli has almost 200 micrograms
of vitamin K per
cup.
For vegetables, half a
cup of cooked
broccoli and carrots gives 1 gram
of soluble fiber each, while half a
cup of cooked Brussels
sprouts gives you 3 grams
of soluble fiber.
According the the numbers provided by (http://www.whfoods.com) Brussel
sprouts, cauliflower and
broccoli have 0.27, 0.21 and 0.19 grams respectively
of Omega - 3 fatty acids (ALA) per one
cup cooked serving without the bioaccumulated environmental pollutants found in fish, dairy, eggs and meat.
For example, a
cup of raspberries has 8 grams
of fiber and blackberries have 8 grams in the same size serving, while a
cup of cooked
broccoli or Brussels
sprouts provide 5 grams and 4 grams
of fiber, respectively.
I eat a salad — serving - bowl size — that typically includes a large grated carrot, a few handfuls
of mixed greens, a few handfuls
of spinach, maybe 1/3
of a red bell pepper, 3 — 4 cherry tomatoes, and some
broccoli or a 1/2
cup (or less)
of broccoli sprouts and I don't get hungry for hours (dressing is the juice from the tomatoes and some ketchup).
1 1/2
cups water 1/2 avocado 1/2
cup broccoli sprouts 1/2
cup freshly chopped cilantro 4 Brazil nuts 3 tablespoons lemon juice 2 tablespoons flax seed 1 teaspoon maca root powder 1/2 teaspoon camu camu powder (get it on Amazon) 1/2 teaspoon ground fennel seed 1/2 teaspoon ground cumin a generous pinch
of salt