Let’s Hear it for Brussels Sprouts!

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Friday, 10 December 2010 20:51

Everywhere, December 2010 — They may not have been your favorite as a child, especially if not cooked properly, but most nutritionists believe you should give Brussels sprouts another try. This little veggie, which looks a bit like a diminutive cabbage, (and is actually an offspring from the same family) is a good natural source of dietary fiber, folic acid, vitamin C, vitamin K, beta-carotene and several key antioxidants. www.dr.weil.com Brussels sprouts, which have been around for some time, probably dating back to the early days of the Roman Empire, and later grown in abundance in 13th century in what is now Belgium (hence the name,) also supports optimal functioning of the heart and immune system, reduces the risk of colon cancer and other cancers, promote healthy elimination, and protects against birth defects. For the best taste (and most nutritional value) choose Brussels sprouts that are as fresh as possible. And to avoid the mushy mouth feel, slice them in half, adding extra virgin olive oil and then roasting at 400 degrees for about 35 minutes, until browned. Shake the pan once or twice during cooking for even browning. For more, including Dr. Weil's Anti-Inflammatory Food Pyramid, healthy aging and links to recipes featuring the foods suggested, visited www.dr.weil.com. SOURCE: Dr. Andrew Weil (Visual courtesy marcoborges.com) < Prev   Next >