Category: Brassica

4 Interesting Facts About Glucoraphanin

Posted on by Brassica Contributor

By:Tori Schmitt, MS, RDN, LD

You probably already know that broccoli is a nutritious food – it is! Broccoli is full of fiber, potassium, vitamin C and vitamin K. But if you’re wondering what makes broccoli extra special when it comes to supporting health, it’s this: the important phytonutrient called glucoraphanin.

I know that may sound complex and confusing! But it’s actually pretty simple. What exactly is glucoraphanin? How does glucoraphanin function? Let’s talk about it with a couple of key facts!

Key Fact #1 Glucoraphanin is a phytonutrient

Glucoraphanin is a special “phytonutrient.” The root word “phyto” stems from a Greek word meaning “plant.” So, quite literally, phytonutrients are nutrients that come from plants! You may know that beta-carotene is found in orange vegetables and fruits, that lycopene is found in most naturally red foods, and anthocyanins are found in red and blue fruits, like berries. As it turns out, there are numerous important phytonutrients – one of which is glucoraphanin – and they each play a role in supporting optimal health.

Key Fact #2 Broccoli is a source of glucoraphanin

A variety of Brassica vegetables, including broccoli, kale, cauliflower and cabbage, feature phytonutrients.1 Yet, when it comes to the all of the valuable phytonutrients in broccoli, one stands out above the rest: glucoraphanin! In fact, the predominant phytonutrient in broccoli is glucoraphanin!2 It’s simple – when we eat broccoli, we get glucoraphanin.

Key Fact #3 Glucoraphanin converts to sulforaphane, which provides beneficial contributions to health

When you chop, cut and eat broccoli, a naturally occurring enzyme in broccoli called myrosinase converts glucoraphanin into sulforaphane. In the body, sulforaphane functions as an antioxidant to support the body’s own detoxification system. That’s right, your body has its own detoxification system and the phytonutrients in broccoli (namely, glucoraphanin) help your detoxification system do its job.

Key Fact #4 Getting glucoraphanin is easy!

It’s easy to get glucoraphanin! Because broccoli is a major source of glucoraphanin, simply enjoy broccoli more often to get more glucoraphanin.

Looking for fresh ideas to enjoy broccoli? Here are some nutritious (and totally delicious!) ideas to help you eat more of this healthy green vegetable:

• Serve broccoli on top of a salad with other foods full of phytonutrients, like kale,
strawberries, walnuts, salmon and a lemon-garlic dressing.
• Eat raw broccoli with a delicious dip like hummus or guacamole for a mid-day snack.
• Add frozen broccoli into homemade smoothies – you won’t even be able to taste it!
• Puree broccoli to make a broccoli pesto to spread over a sandwich, dip with vegetables, or
drizzle over whole-wheat noodles, bean pasta or “zoodles” (zucchini noodles).
• Add broccoli florets to your lunchtime wrap.
• Lightly steam broccoli for 3-5 minutes, drizzle with extra virgin olive oil, and sprinkle with
hemp hearts or pumpkin seeds for a savory side dish.

With the help of TrueBroc®, you can also enjoy glucoraphanin in additional nutritious ways:
• Pack Brassica Tea with TrueBroc® in your bag, backpack, purse or carry-on for glucoraphanin while you’re on the go.
• Swap out your usual morning cup of coffee for Brassica Coffee with TrueBroc®.
• Discover nutritious recipes using Brassica Tea and Coffee with TrueBroc® here [Link: https://truebroc.com/category/recipes/].
• Consider a dietary supplement containing glucoraphanin. Check with a qualified healthcare practitioner to determine what might be most appropriate for you!

What do you find most interesting about glucoraphanin? What is your favorite way to get this important phytonutrient? Let’s hear your thoughts! Share a message with me on Facebook [Link: www.facebook.com/yesnutritionllc] and tag my friends from TrueBroc® [Link: www.facebook.com/truebroc]! We look forward to hearing from you!

References:
1. Ishida M, Hara M, Fukino N, Kakizaki T, Morimitsu Y. Glucosinolate metabolism, functionality and breeding for the improvement of Brassicaceae vegetables. Breeding Science. 2014;64(1):48-59. doi:10.1270/jsbbs.64.48.
2. Cartea, Maria & Velasco, Pablo. (2007). Glucosinolates in Brassica foods: Bioavailability in food and significance for human health. Phytochemistry Reviews. 7. 213-229. 10.1007/s11101-007-9072-2.

Raise a Glass to Detoxification this Holiday Season

Posted on by Brassica Contributor

It’s only fitting to celebrate Brassica’s 20th anniversary with a toast from the company that devotes its time to sharing broccoli’s superpower with the world. Raise a glass with us…

Wishing you more detoxification
than all my words can tell,
not just for the holidays,
but for all the year as well
-unknown

We are honored that RM Seafood’s Chef Rick Moonen (@rmseafood) and his mixologists created a cocktail and mocktail that feature Brassica® Tea. You can detox this holiday season whether you enjoy your detox on the rocks or as a total tea-totaler!

Need to refill your Brassica® Tea and Coffee before your family and friends arrive? Enjoy free shipping on all orders over $15. Enter coupon code 20Years at checkout and shipping is on us.

Cheers!

Recipes

Detoxification (Detox) on the Rocks

Detox on the Rocks Drink for Detoxification Photo

1.0 oz Brassica® Black Tea/Pear Syrup
1.5 oz Bulleit™ Pine-infused
0.5 oz Tuaca™
0.5 oz Orange Liqueur
0.75 oz Lemon Juice
0.5 oz Orange Juice
Shake and strain
Top with Brassica® Green Tea
Serve on the rocks

The Better Tea-TotalerThe Better Tea-Totaler Drink for Detoxification

Brassica® Green Tea
1.0 oz Lemon/Green Syrup
0.25 oz Lemon Juice
Shake and serve
Add blueberries and mint as a garnish (optional)

20 Years of Brassica: From Johns Hopkins to a Broccoli Field in California

Posted on by Brassica Contributor

Thinking back about the 20 years since I co-founded Brassica, there have been many remarkable events that shaped the company into a global provider of nutritional products. My father, Dr. Paul Talalay, and his research colleagues at Johns Hopkins School of Medicine worked on elucidating the ways the body protects itself from damage and studied the health benefits of cruciferous vegetables. They were the first to isolate the phytonutrient – sulforaphane (derived from glucoraphanin) – demonstrate that it was highly concentrated in certain broccoli seeds and sprouts, and show its powerful ability to protect cells. These achievements made a tremendous impact on the scientific community and became the source of inspiration for Brassica.

Thankful

I’m honored to bring my father’s discoveries to life with the founding of Brassica. As many entrepreneurs can relate, creating and nurturing a new business is challenging. It takes the help of many people. The growth of our business is due to retail, nutrition, manufacturing, regulatory, applied research, agriculture and business experts who have contributed their talents to help create a company that delivers a consistent and long-lasting source of glucoraphanin from broccoli seeds – all grown in the U.S. I’m thankful for our customers who have encouraged us at every turn and validated our desires to make the highest-quality ingredients and products. I’m grateful for every person who has touched Brassica in one way or another.

Party at SupplySide West

We recently celebrated our anniversary in Las Vegas during the leading industry conference and expo SupplySide West where we enjoyed seeing old and new friends at Chef Rick Moonen’s Rx Boiler Room restaurant. The chef and his mixology team created our commemorative signature cocktail and mocktail that featured TrueBroc® glucoraphanin.

We look forward to the next 20 years of research, product innovation and customer relationships that help people throughout the world live healthier lives.

Be well,

Tony Talalay, CEO and co-founder of Brassica

Recipe: Brassica® Coffee Ice Pops

Posted on by Brassica Contributor

With the official start of summer still a few weeks away, we want to make sure you’re prepping your freezer for the warm summer mornings. You can cool off with your morning cup – or should we say pop – of coffee. There are 15 milligrams of glucoraphanin from broccoli in each Brassica® Coffee K-Cup® that you can turn into a delicious and fun way to beat-the-heat this summer. Our Brassica Coffee Ice Pops (thank you, Amy Fischer, RD) are here to keep you cool while helping to support your body’s own detoxification system. In fact, a recent Bustle article lists broccoli as one of nine foods that can help flush out toxins from the body if you eat them in the morning.

If you can’t grab a handful of broccoli in the morning, be sure to grab one of these Brassica Coffee Ice Pops with TrueBroc® glucoraphanin from broccoli.

Brassica® Coffee Ice Pops
Serves: 8 – 10

Equipment

  • High-speed blender
  • Ice pop mold

IngredientsBrassica Coffee Ice Pops Ingredient Photo

1 13.5 oz. can full fat unsweetened coconut milk

1 ¾ cups cashew milk (*see recipe below)

1/3 cup coconut sugar

2 tbsp. honey

2 tbsp. water

2 tbsp. coconut oil

1 K-Cup® pod of Brassica® Coffee with TrueBroc®

1 ½ tsp. vanilla extract

1 tsp. cinnamon

pinch of nutmeg

pinch of sea salt

Directions

1.) Add coconut milk and cashew milk to high-speed blender and set asideBrassica Coffee Ice Pops Blender

2.) In a small saucepan add coconut sugar, honey and water. Stir over low heat until sugar and honey are dissolved. Add Brassica Coffee K-Cup® contents to the saucepan and stir well.

3.) Add the coffee, coconut sugar and honey mixture to the cashew and coconut milk in the high-speed blender. Add vanilla extract, cinnamon, nutmeg and sea salt. Blend well.

4.) Add blended ingredients to the ice pop mold of choice and freeze overnight or as per instructions on the ice pop mold.

Cashew Milk Ingredients

1 cup raw unsalted cashews

3 cups filtered water

Directions

1.) In a medium size bowl soak cashews in enough water that they are fully covered for approximately 4-6 hours. Drain water and add to high-speed blender with filtered water.

2.) Blend until creamy. Store in a glass jar or airtight container in the refrigerator until ready to use. Refrigerate for up to 3 days.

Brassica Achieves Top Honors

Posted on by Brassica Contributor

Brassica Protection Products, the maker of TrueBroc® glucoraphanin, was honored with the prestigious American Botanical Council’s (ABC) Varro E. Tyler Commercial Investment in Phytomedicinal Research Award for 2016. Tony Talalay, Brassica’s co-founder and CEO, accepted the award at a ceremony at the Natural Products Expo West Convention in California.

Unlocking the Health Properties of Cruciferous Vegetables – Broccoli

Through partnership with the Johns Hopkins School of Medicine, Brassica has laid the basis for understanding the health-protective properties of broccoli. Paul Talalay, MD, Distinguished ServiBrassica Tony Talalay accepts ABC Award 2017ce Professor of Pharmacology and Molecular Sciences at Johns Hopkins, discovered the ability of sulforaphane, a compound produced by cruciferous vegetables, to induce the production of enzymes that help eliminate toxic metabolites from the body. After a number of additional studies evaluating the properties of broccoli extracts, Paul Talalay founded Brassica Protection Products with his colleague Jed Fahey, ScD and his son Tony Talalay. One year later, the Hopkins group published findings on sulforaphane from cruciferous vegetables and its potential health benefits, paving the way for subsequent clinical studies.

“Being honored with the ABC’s prestigious Varro E. Tyler Commercial Investment in Phytomedicinal Research Award is a wonderful tribute to a lifetime of research by my father, Paul Talalay, who has dedicated himself to understanding the body’s own protective systems and elucidating the benefits of broccoli, glucoraphanin and sulforaphane in promoting human health,” said Tony Talalay, CEO and co-founder of Brassica Protection Products. “This award is a confirmation of Brassica’s mission to bring scientifically valid nutritional products to consumers. It is especially gratifying as it recognizes the company’s primary goal — to continually ensure quality commercialization efforts that honor the extraordinary quality of the science.”

ABC Tyler Award

The ABC Tyler Award was created to honor one of the most respected scientists in late-20th century herbal medicine and pharmacognosy (the study of medicines of natural origin). Professor Tyler was an early trustee of ABC, dean of the Purdue University College of Pharmacy and Pharmaceutical Sciences for 20 years, and vice president of academic affairs at Purdue. He was the senior author of six editions of the leading textbook in the field, as well as numerous other professional and popular books and articles in the academic literature. Tyler encouraged scientific and product integrity, and envisioned a rational phytomedicinal health care sector that valued the proper evaluation of products’ quality, safety and efficacy.

Recipe: Brassica® Coffee Mocha Cappuccino Oatmeal

Posted on by Brassica Contributor

Coffee and oatmeal – they go together like peas and carrots.  With the latest recipe from our friend Amy Fischer, RD, you can enjoy them with a simple scoop of your spoon.  Plus, your body’s detoxification system will thank you since this recipe features Brassica® Coffee with 15 milligrams of TrueBroc® glucoraphanin in each K-Cup®.  Glucoraphanin is known to rev up the body’s natural detox system. In other words, it helps the body eliminate harmful environmental toxins and pollutants.

Enjoy!

Brassica Mocha Oatmeal Recipe Image

Brassica Mocha Cappuccino Oatmeal
Servings: 2

Oatmeal
½ cup steel cut oats

2 cups water

Mocha Sauce
Yield: approx. ¼ cup

Ingredients

3 tbsp. coconut oil

2 tbsp. cacao

1 tbsp. maple syrup

2 tbsp. freshly brewed Brassica® Coffee with TrueBroc®

½ tsp. cinnamon

½ tsp. vanilla bean powder

Directions

1.) Prepare oatmeal as per instructions.

2.) In small bowl combine coconut oil, cacao, maple syrup, cinnamon and vanilla bean powder. Whisk ingredients together and add freshly brewed Brassica® Coffee, mixing until smooth. Add mixture to oatmeal and combine until fully coated.

3.) Serve warm and top with steamed milk, mixed nuts, raisins and cacao nibs.

Recipe: Brassica Tea Poached Pear – National Hot Tea Month

Posted on by Brassica Contributor

There is no better way to celebrate National Hot Tea Month than with a new tea recipe, but this one is not for your traditional tea cup. Our friend and registered dietitian – Amy Fischer @thegreenfisch – is back with a new recipe that features Brassica® Tea with a poached pear.

Whether you make this as a sweet or savory dish, you will be adding the health benefits of broccoli. Yes, broccoli! Each Brassica Tea bag includes 15 milligrams of the phytonutrient glucoraphanin that is found at the highest levels in broccoli. Studied for decades, the glucoraphanin helps to optimize the body’s own detoxification system. This powerful nutrient tags toxins for elimination while aiding in the actual elimination process.

Brassica® Tea Poached Pear
Servings: 6

IngredientsIngredients
5 Brassica Tea bags

6 cups filtered water

¾ cup honey

1- 1 inch piece ginger

½ tsp. vanilla bean powder or 1 vanilla bean

3 Bosc pears

Mascarpone cheese, greek yogurt, coconut yogurt, ice cream, etc.

Granola

Parchment Paper

Directions

Bring 6 cups of water to a boil in a large saucepan. Add tea bags to boiling water, remove saucepan from heat and let tea bags steep for approximately 8-10 minutes. Squeeze excess liquid from teas bags in saucepan and discard.Peeling Pears

Add honey, ginger, vanilla bean powder to the tea, stirring until honey has melted. Bring tea to a simmer and cook for approximately 5 minutes.

Peel pears using a carrot peeler and leave stems intact. With a melon baller or small spoon scoop out seeds from bottom of each pear. Add pears to saucepan and simmer for approximately 15 minutes until pears are tender. Remove pears from liquid and let cool.

Boiling pearsContinue to simmer the liquid in pan until it is reduced by about half and thickens. Discard ginger pieces and let tea cool. Cut pears in half and spoon the reduced liquid over the pear. Serve with a dollop of mascarpone cheese, greek or coconut yogurt or a scoop of ice cream and granola.

Recipe: Brassica Coffee Mocha Peanut Butter Granola

Posted on by Brassica Contributor

Do you love coffee and granola, but never thought about mixing the two?  We’re here to share our latest Brassica Coffee Mocha Peanut Butter Granola recipe developed by registered dietitian Amy Fischer (@thegreenfisch). It’s the best of both worlds in a bowl, in your yogurt or in the palm of your hand.

Get out of your breakfast slump with this delicious and easy granola recipe.  It’s a perfect on the go snack or breakfast pick-me-up. If you haven’t tried our new Brassica Coffee with 15mg of TrueBroc® glucoraphanin, get yours today at our online store.

Enjoy!

Brassica Mocha Peanut Butter Granola

Yield: 8 cups

IngredientsGranola Recipe Ingredients

1/3 cup 100% pure maple syrup
¼ cup honey
¾ cup crunchy peanut butter (preferably organic)
1 K-Cup® pod of Brassica® Coffee with TrueBroc®
1 tsp. vanilla extract
3 cups rolled oats
¾ cup unsweetened coconut flakes
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
½ cup cacao nibs
1 tsp. cinnamon
¼ tsp. sea salt
1 cup chopped almonds
1 cup dried cherries

Directions

1.) Preheat oven to 350 degrees. Line a baking sheet with unbleached parchment paper.

2.) In a large bowl combine oats, coconut flakes, sunflower and pumpkin seeds, cacao nibs, cinnamon and salt.

3.) In a small bowl combine maple syrup, honey, peanut butter, Brassica Coffee and vanilla (if using solid honey, you may want to place over very low heat first to make it easier to blend). Mix well until thoroughly combined. Add peanut butter mixture to the oats and stir well until oats are coated.

4.) Place mixture on lined baking sheet and spread out covering the pan. Bake for approximately 30 minutes or until golden brown. Add almonds and cherries, mixing in well and let cool. Once cooled the granola will become crunchy. Store in an airtight container.

Granola Recipe - Baked

Recipe: Brassica Coffee Rub

Posted on by Brassica Contributor

It’s summer, your glass is filled with fresh brewed iced tea and your grill is fired up to cook your family a delicious meal. Reach for your Brassica Coffee K-Cup® pod and hold on to your taste buds. We have a new recipe from our friend Amy Fischer RD (@thegreenfisch) who incorporated our Brassica Coffee with TrueBroc® glucoraphanin into an amazing rub for your favorite protein (chicken, fish, beef, pork).

Brassica Coffee delivers 15 mg of the powerful antioxidant glucoraphanin from broccoli. When consumed, glucoraphanin helps to trigger antioxidant action lasting up to 72 hours, compared to other antioxidants that typically last only 3 hours.

Brassica® Coffee Rub

Ingredients:

Photo of Brassica Coffee Rub Ingredients4 tbsp. maple sugar or coconut palm sugar or brown sugar

1 K-Cup® pod of Brassica® Coffee with TrueBroc®

1 tbsp. sea salt

1 tsp. cacao

1 tsp. garlic powder

½ tsp. cumin

½ tsp. cinnamon

Optional: to add heat/spice: ½ tbsp. smoked paprika + 1 tsp. Chile powder

4 6oz. portions filet mignon

Directions:

1.) In a smPhoto of Brassica Coffee Rub Ingredients Mixedall bowl combine all ingredients (except for the meat) together well.

2.) Lightly coat each piece of tenderloin (or protein of choice) with olive oil and then rub approximately 1 tbsp. of mixture onto the meat. Let sit for approximately 1 hour at room temperature, covered, to absorb the spices before cooking.

3.) Keep any leftover rub mixture in an airtight container for ~2-3 months.

Share photos of your Brassica Coffee rub recipes that you create. We’d love to see them and profile them on our blog.

 

New Brassica Coffee with TrueBroc® – Free Shipping Offer

Posted on by Brassica Contributor

Brassica Protection Products Launches Brassica Coffee with truebroc Glucoraphanin

New Coffee Features 15 Milligrams of Glucoraphanin from Broccoli in Each K-Cup®

Brassica Protection Products LLC, an innovator in the research and development of nutritional ingredients derived from cruciferous vegetables, today announced the launch of its new Brassica® Coffee with TrueBroc® glucoraphanin from broccoli seeds. Brassica Coffee is available in light and dark roasts containing 15 milligrams of TrueBroc® in each K-Cup®. The coffee is available for purchase at truebroc.com, Amazon.com and Baltimore Coffee and Tea in Baltimore, MD.

Brassica Coffee Dark Roast“We’ve produced Brassica Tea with TrueBroc® for more than 15 years and, during this time, our customers asked for the detoxification benefits of glucoraphanin in a coffee – today we are excited to make coffee lovers happy,” said Tony Talalay, CEO of Brassica Protection Products. “We are continuously seeking ways to make glucoraphanin easily available – by fortifying foods and beverages with TrueBroc® and making it available in high-quality dietary supplements and nutraceuticals there are now even more ways to get the benefits of this long-lasting antioxidant from broccoli.”

Brassica Coffee is available in all-natural light and dark roast coffees. Brassica Coffee light roast features a blend of Guatemala Antigua, Colombian Supremo and Bourbon Brazil Santos coffees. The dark roast variety delivers a blend of French roasted Central American, South American and African Arabica coffees. The manufacturer’s suggested retail price (MSRP) for Brassica Coffee is $10.69 per box of 12 K-Cups.

Free Shipping Special Offer

To celebrate the launch of Brassica Coffee, we are offering free shipping on all orders over $20. Simply enter coupon code bcfee16 at checkout and shipping is on us. Offer is available through May 2016. Shop Now.

Recipe: Brassica Tea Rice Pudding

Posted on by Brassica Contributor

We’re sharing a delicious rice pudding recipe that incorporates our Brassica Tea with TrueBroc® glucoraphanin. The recipe and photos were created by Amy Fischer, RD. Be sure to follow her @thegreenfisch for other recipes and inspiring photos.

Servings: 4-6

Ingredients:
1 cup brewed Brassica Tea
1 cup filtered waterTea Rice Pudding
1 (13.5 oz.) can coconut milk
½ cup arborio rice
2 egg yolks
¼ cup coconut sugar
2 Tbsp. raw honey (or maple to make it a vegan dish)
1.2 tsp. vanilla bean powder
¼ tsp. cinnamon
Pinch of sea salt
Optional toppings: ginger, raisins, greek yogurt, coconut yogurt

Directions:
Brew 1 cup tea using 2 Brassica Tea bags.
Combine 1 cup brewed tea, 1 cup water, 1/2 cup Arborio rice and a pinch of salt. Bring to a boil then turn down to a simmer, stirring frequently, cover and cook for ~25 min.

Tea Rice Pudding 3
Uncover and continue simmering and stirring frequently, stir in coconut milk and continue to simmer approximately 10min. until the rice is tender.
In a separate bowl beat egg yolks with honey, coconut sugar, cinnamon & vanilla. Slowly add some of the rice mixture to the egg yolks and with a whisk combine. Add mixture back into the rice and stir until combine well and egg mixed in. Remove from heat. The mixture will still be loose but will thicken as it stands and when chilled. Serve warm or chilled. Add toppings before serving.

Tea Rice Pudding 5

 

Healthy Back-to-School Snacks – Bite-Sized Portions

Posted on by Brassica Contributor

Our friend at YES! Nutrition – registered dietitian Tori Holthaus – shares 4 after school snacks that offer nutrition in bite-sized portions. She incorporates Brassica Decaf Green Tea – which is fortified with TrueBroc® from broccoli – in her “mini decaf green tea lemonade ice bites,” so when your little scholar doesn’t want to eat his or her broccoli, you can rest assured they’re still getting the powerful antioxidant protection from TrueBroc® glucoraphanin.

Survey Shows Americans Are Cooking the Health Out of Broccoli

Posted on by Brassica Contributor

The National Brassica Survey Reveals Nearly 2 in 5 Americans are Cooking Broccoli 10 Minutes or Longer, Significantly Reducing the Detoxification Benefits of the Phytonutrient Glucoraphanin

Brassica logo

Approximately 75 million Americans live in areas with unhealthy air, according to the U.S. Environmental Protection Agency (EPA). On top of this, consuming alcohol and exposure to UV rays and cigarette smoke increase the level of toxins found in the body. A natural way to help the body eliminate these harmful toxins is to increase consumption of broccoli. Considered by many as a superfood, broccoli boasts the highest level of glucoraphanin – a long-lasting antioxidant – of all cruciferous vegetables. Glucoraphanin supports the body’s own natural detoxification system.

With National Air Quality Awareness Week April 27 – May 1, now is the time to identify ways to help rid the body of harmful environmental toxins. Broccoli, if prepared properly, is a natural way to help boost the body’s own natural detoxification system.

Findings from the recent Brassica survey, which polled 1,012 nationally representative U.S. adults ages 18 and older, revealed that Americans are cooking the health out of their broccoli, not realizing that cooking broccoli at high temperatures and for long periods of time decrease the effectiveness of many nutrients.

Findings at a Glance

Health Benefits of Broccoli

  • Americans know broccoli is healthy, that’s why nearly 2 in 5 wish they could get the nutritional benefits from broccoli without actually having to eat it. And more than half – 56 percent – of those under the age of 35 wish this.
  • Many are confused about the health benefits of broccoli. In fact, 51 percent do not realize broccoli is a natural detoxifier.
  • Nearly 20 percent of Americans believe kale contains more antioxidant phytonutrients than broccoli. In reality, broccoli contains the highest level of glucoraphanin of any cruciferous vegetable.

Preparing Broccoli

  • For 76 percent of Americans, cooking broccoli is their favorite way to prepare it. This includes tried-and-true cooking methods like steaming it on the stovetop (31 percent), steaming it in the microwave (18 percent) and sautéing it in a pan (11 percent).
  • While Americans are eating broccoli, they’re cooking it at high temperatures for up to 15 minutes, which destroys nutrients in the process.
  • The longer broccoli is cooked at high temperatures the more nutrients are deactivated, even though 13 percent of respondents believe cooking broccoli at high temperatures helps to activate its healthy enzymes.

“One of the most significant benefits of eating broccoli is its glucoraphanin that helps to support your body’s own natural detoxification system to function optimally,” said Ashley Koff, registered dietitian. “I’m excited to hear Americans are eating broccoli because it is such a powerhouse vegetable. While I suggest people aim to eat a serving of broccoli daily, I know that’s not realistic. For those non-broccoli days I recommend a quality glucoraphanin supplement especially for those needing extra detoxification support based on environmental pollutants or other health concerns.”

Survey Methodology

Wakefield Research conducted the Brassica survey for Brassica Protection Products, an innovator of nutritional ingredients from broccoli, in March 2015. The survey sample included 1,012 nationally representative U.S. adults ages 18 and older.

Give Her a Box of…Broccoli…and Flowers

Posted on by Brassica Contributor

It’s February and you know what that means.  Women are wearing red in support of the American Heart Association’s Go Red for Women campaign – even Dr. Oz is supporting the cause in his red scrubs.

You’ll read stories about the benefits of quitting smoking, exercising more and eating fruits and vegetables all in a concerted effort to support the health of your heart. Coinciding with these heart health messages are advertisements for chocolate candy. Sales of candy soar in February as men and women buy it as a gift to express their love and gratitude to their partner.

Wouldn’t it be better to couple the bouquet of flowers with a homemade dinner overflowing with a true treat that will flood the heart with love?

Broccoli is packed with key nutrients, including:

  • Vitamins A and C
  • Fiber
  • Glucoraphanin, a super antioxidant

Broccoli helps to boost your body’s natural detoxification system, which supports overall health including cardiovascular health. So, we challenge you this Valentine’s Day – toss the chocolate and opt for a gift of broccoli to show someone you truly care. Ok, ok…if you can’t ditch the chocolate altogether, what about combining the two?ChocoFloret

Our friends at About.com created a chocolate-covered broccoli recipe that includes broccoli, semisweet chocolate chips, peanut butter and sea salt. All you need is 20 minutes of prep.

Ingredients

  • 1 large head of broccoli, raw or lightly steamed
  • 1 cup semisweet chocolate chips
  • 1/3 cup peanut butter or almond butter
  • 1/4 tsp. sea salt, such as Maldon sea salt (optional)

Preparation

1. Line a cookie sheet with waxed paper

2. Wash and dry broccoli. Trim spears to a length of about 2 inches. Set aside.  Also, if desired, broccoli can be steamed to desired tenderness.  However, be aware that over-steaming broccoli will breakdown the enzyme myrosinase, which helps to convert glucoraphanin to sulforaphane.  Don’t worry though, your gut mircoflora will also take care of the conversion.

3. Place chocolate chips and peanut butter in a microwave-safe bowl. Heat 1 minute on 50% power. Stir and continue heating in 30-second increments at 50% power, until chips are completely melted.

4. Working quickly, dip each broccoli spear into chocolate mixture, allowing excess to drip off. Place on prepared cookie sheet.

5. Sprinkle with sea salt. Let cool 20 to 30 minutes. Refrigerate if desired.

We’d love to hear from you.  Share your favorite broccoli recipes with us!

The Healing Power of Tea – Book features Brassica Tea!

Posted on by broccoli

Author Caroline Dow has a book out about Tea.  Here is an excerpt from her blog post about Brassica Tea.  Click here to read the entire blog post.

Brassica: The Planet’s Healthiest Tea

When researching my new book, THE HEALING POWER OF TEA,  I was surprised to find that not many people have heard of Brassica Tea and its health benefits. I wonder whether this is so because I live in Colorado and my state was chosen as the first test market for this tea.

Another possibility is that Brassica contains a component found in broccoli. Yes, that much maligned cruciferous vegetable, with what former President George W. Bush described as “a strong flavor.”Brassica oleracea italica is the Latin name for broccoli, but very little of the flavor, if any, makes it into Brassica tea.

More than a decade ago, scientists from JohnsHopkinsUniversity isolated the antioxidant in broccoli that battles free radicals and keeps them from destroying cells in the body, which can open the door to cancer and other chronic conditions. They called their find sulforaphane or SGS for short. Researchers were able to extract SGS from broccoli and add it to tea. Although any kind of tea can be infused with SGS, it seems to harmonize best with the vegetal flavors of various green teas.

Just one cup of Brassica tea will deliver to your body the equivalent of three ounces of fresh broccoli. You  bypass the distinctive broccoli taste and get an added nutritional boost courtesy of green tea’s catechins. This is why some enthusiasts believe that Brassica tea may be the healthiest tea on the planet.