Cauliflower has a variety of health benefits. Starting with detox support, cauliflower has both antioxidants and sulfur-containing nutrients that boost Phase One detox and Phase Two action. If we continue to bombard our systems with toxins, but do not give our body’s detox system enough support, we run the risk of developing toxin-related damage that can become cancerous.
Cauliflower is a great source of vitamin k, which is an excellent anti-inflammatory source. One of the anti-inflammatory compounds of cauliflower can have an effect at a genetic level that allows it to act faster, stopping inflammation before it can get started.
Cauliflower is also linked to cardiovascular health. By reducing inflammation, it helps our circulation and blood vessels. It also contains glucoraphanin which can be turned into sulforaphane. Sulforaphane not only activates the cardiovascular anti-inflammatory system, but may be able to help prevent – and possibly repair — blood vessel damage as well.
Cauliflower helps the digestive system, and is a great source of fiber. The same sulforaphane that is so beneficial to the cardiovascular system also helps protect the lining of your stomach and fights bacteria, preventing it from building up on the stomach wall.
When selecting and storing cauliflower, keep these tips in mind:
- Cauliflower is usually white, but it also comes in green or purple.
- It is a compact head, called a curd, which is made up of unbloomed flowers. When cut from the stalk, the flowerets look like little trees.
- It also has tough green leaves on the outside and tender edible leaves on the inside.
- When looking for a cauliflower, size should be based on how much you need. If using the white ones, they should be a creamy white with no brown spots.
- If stored raw in a paper or plastic bag with the stem down, it will be good for about a week. However, if cooked, cauliflower should be eaten in a couple of days.
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