Glutathione is a powerhouse antioxidant, sometimes called “The Mother Of Antioxidants” because it not only helps detoxify your liver, but also strengthens your immune system and helps your body deal with free radicals. It is the food source to heal your liver!
From the Yale Journal of Biology and Medicine:
Glutathione plays a key role in the liver in detoxification reactions and in regulating the thiol-disulfide status of the cell.
You can get your daily dose of glutathione with supplements but generally speaking, it’s better to get nutrients through food if you can.
Here’s a list of foods that can enhance glutathione production in your body:
● Beef Liver
● Brussels sprouts
● Aloe Vera
● Brazil nuts
● Pink Sulfur Salt
Broccoli Is Our Favorite Source Of Glutathione
We first became interested in Broccoli after reading a study that found people who ate a lot of Broccoli had to drink more coffee than non-broccoli eaters to get the same buzz.
The study discovered that broccoli is so effective at increasing liver function that broccoli eaters metabolize caffeine faster.
It is thought that broccoli was first cultivated in Italy, back in the times when Rome ruled the world. Broccoli was first developed from wild cabbage, a plant that looks more similar to collard greens than to modern broccoli.
The popularity of broccoli quickly spread throughout the entire Near East, and it was appreciated for its edible flower heads. This led broccoli to be further
cultivated in Italy. Broccoli was introduced to the United States back in colonial times, where it was introduced by the many Italian immigrants who came to the new world.
Since it was first cultivated, broccoli has been a popular vegetable, renowned for its easy preparation, its health benefits and its great taste.
For many years broccoli has been a favorite with health conscious consumers. In most parts of the country broccoli is available year round, but its traditional season runs from October through May, and broccoli bought at this time of year is generally the most flavorful and the most nutritious.
Broccoli is actually a member of the cabbage family and it is closely related to cauliflower, which is also closely resembles. The Italian word for broccoli, broccoli, translates to “cabbage sprout” for its appearance. Broccoli provides a number of different tastes and textures, from the soft florets to the crunchy and fibrous stems and stalks.
Broccoli provides a number of important benefits, but perhaps the most important of these benefits is possible protection against many forms of cancer.
Broccoli contains phytochemicals such as sulforaphane and indoles, which provide strong anticancer benefits. In particular, research into indole-3-carbinol has shown that this compound may help to inhibit chemicals that promote the growth of tumors, thereby providing protection against cancers and tumor formation.
The various compounds contained in broccoli have also been shown to help prevent cancer cells from spreading to other parts of the body and to boost the effects of various detoxifying enzymes.
In addition to its role in fighting cancer, broccoli may be able to improve the appearance of the skin as well. That is because sulforaphane, one of the major compounds found in broccoli and similar vegetables, may be able to boost the detoxifying effects of liver and skin cells.
Some recent studies have also suggested that the compounds found in broccoli may be able to repair the sun damage to the skin.
The compounds found in broccoli are also thought to provide extensive benefits to the heart and cardiovascular system. Many recent studies have suggested that the nutrients and other compounds present in broccoli may be able to prevent the heart from damage, due to the high level of flavonoids and other antioxidant vitamins it contains.
Broccoli is thought to provide these important effects through the presence of antioxidant vitamins, which have the ability to disarm the free radicals that are part of the normal aging process.
These free radicals can damage the cells of the body, leading to premature aging and other harmful effects. Antioxidant vitamins, like those found in broccoli, are thought to have the ability to mitigate the cell damage done by these free radicals.
In addition, broccoli may have significant effects at preventing cataracts and other degenerative diseases of the eye. That is because broccoli contains such powerful phytochemical vitamins in the carotenoid family as lutein and zeaxanthin. Both of these phytochemicals are present in high concentrations in the lens of the eye.
In a recent study those who consumed broccoli every day were found to have a lower incidence of cataracts and other eye diseases than those who did not consume broccoli on a regular basis.
Broccoli is also a strong source of calcium, and it is therefore important to keeping the bones healthy and preventing osteoporosis.
As a matter of fact, other than milk and other dairy products, broccoli is one of the very richest sources of calcium on the market. And broccoli provides all these bone healthy benefits without the excess calories found in milk, ice cream and other dairy products.
Broccoli may have important abilities at preventing ulcers as well, since broccoli has been shown to be effective against the helicobacter pylori bacterium thought to be responsible for most peptic ulcers.
In addition to these other important benefits, the compounds in broccoli are thought to be effective at boosting the immune system.
The many vitamins and minerals contained in broccoli can have a strong effect on the immune system, therefore helping to prevent many common diseases and aging related ailments.
Broccoli is also a rich source of folic acid, a vitamin that is crucial to preventing many of the most common birth defects. Therefore, women of childbearing age are strongly advised to eat plenty of broccoli.
The folic acid in broccoli and other foods helps to protect the fetus from common birth defects, but the time to get that folic acid is before you get pregnant. By the time a woman knows she is pregnant, the harmful effects of insufficient folic acid may have already occurred.
When choosing broccoli it is important to select those heads with the richest, darkest color, as this broccoli will have both the best flavor and the best nutrient value. It is also important to choose broccoli heads whose floret clusters are of compact size and which are not bruised.
The stems and stalks of the broccoli should be firm but tender, and no slimy spots should be evident, either on the stems or the florets. Any leaves attached to the broccoli head should have a vibrant color and not be wilted.
Fresh broccoli is quite perishable, and it is important to use it as quickly as possible after purchase. Broccoli should be stored in the crisper drawer of the refrigerator, and it will keep this way for up to four days.
Broccoli should not be washed prior to storage, since excess water will reduce its shelf life.
Broccoli that has been blanched can be frozen and will stay good for up to a year. Any cooked broccoli should be placed into a tightly covered dish or container and stored in the refrigerator. Leftover cooked broccoli will only keep for a day or two in the refrigerator so it is important to use it up as quickly as possible.