Stock Your Pantry: Brussel Sprouts
Benefits of Brussel Sprouts to Your LIVER
- Sulfur is needed to make Phase I detoxifying enzymes.
- Vitamin C helps with Phase II detoxifying enzymes
- Assists your liver and gallbladder by binding to the bile salts/excess cholesterol and carrying it out of your body
There is the slight warning when it comes to cruciferous green begins like brussel sprouts, kale and collard greens. They can all interact with thyroid function, so you want to make sure you are COOKING them, if you wish to feed them to your liver. In addition to cooking them, you want to keep them to only 1-2 servings a day.
YES, if red flags just went up- Kale can block your thyroid function, so keep those raw kale salads to a healthy 1-2 servings per day as well.
Cooking Brussel Sprouts
Did you know that brussel sprouts grow on a stalk like this? I have this hilarious story, from 2007, when I was living in Tucson, AZ and it was thanksgiving. We went shopping at Whole Foods and I asked where the brussel sprouts were- they handed me a HUGE stalk. I was so excited to learn that they grew on this crazy stalk- I kept telling everyone in the store. Everyone else already knew this, and maybe everyone reading this will already know, too. But, if you didn’t know this- here is a picture of how they grow… and I LOVE IT.
Because of the thyroid interrupting chemicals, you DO want to cook your brussel sprouts (and all cruciferous veggies), especially if you already have thyroid and/or autoimmune issues.
What is the best way to cook them?
In my opinion- it is roasting them! Try my favorite recipe below!
Roasted Brussel Sprouts
Preheat Oven to 400degrees
– quarter all brussel sprouts
-toss in a bowl with enough olive oils to coat them
-salt & pepper to taste.
-cook for 30-45 min
-shaking the pan every 5-7 minutes until dark brown
(I LOVE to sprinkle with parmesan cheese the last 10min for an extra layer of flavor)
salt extra to taste; if necessary before serving