Vancouver Personal Trainer | Kalev Fitness Solution | Free Session » Add new tag http://www.kalevfitness.com upgrade to YOU version2.0 Fri, 10 Feb 2012 01:03:24 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Food of the Week "Broccoli" – Nutritionist Health Tip http://www.kalevfitness.com/archives/food-of-the-week-nutritionist-health-tip http://www.kalevfitness.com/archives/food-of-the-week-nutritionist-health-tip#comments Mon, 27 Apr 2009 15:54:09 +0000 Kalev http://kalevtraining.com/personaltrainerblog/?p=308 Continue reading →]]> Welcome to Nutritionist Health Tip ”Food of the Week” – week one! Each week I’m going to feature one of nature’s fabulous edible creations (or the odd man-made one), and attempt to convince you why should eat it, or maybe why not. First up: broccoli!!
Broccoli gets a bad rap sometimes, and I’m here to stick up for my favourite mini shrubs. Broccoli contains a compound called “glucosinolates” that can give it a slight bitter taste, and may cause some people to stray. In fact, some individuals may have a more sensitive taste sensitivity to glucosinolates, causing them to avoid it an other foods such as brussel sprouts, mustard and cabbage. Maybe, just maybe, some kids do really hate the taste of broccoli. If that’s the case, offering them a choice of veggies may be easier than fighting with them to eat it, or smothering it in cheese to disguise it.

Some quick broccoli tid-bits:
The name “broccoli” comes from the latin word “brachium, meaning “branch” or “arm”

It belongs to the cauliflower family

It comes in green, yellow-green, and purple

Reasons to love the green stuff:
It’s’ cheap!

It’s packed with nutrients such as vitamin C, vitamin K, selenium, calcium, soluble fiber, and cancer-fighting compounds.

A recent study found thatbaby broccoli sprouts (3 days old) are higher in phytochemicals than mature plants, and inhibit a bacteria called Helicobacter pylori, which may cause stomach ulcers and some stomach cancers.

It’s a cool weather crop, planted in May to be picked in the winter, which means those of us living in colder winter climates don’t have to compromise our “green-savyness” for our love of broccoli by importing it from a tropical country.

If you must cook your broccoli, try to keep boiling time to a minimum. More nutrients leach into the water with increased cooking time. Steaming, microwaving and stir-frying are better options, and less likely to affect the nutrient content.

by  Kalev Personal Training Nutritionist – Janine Bolton (http://www.factorfictionnutritionblog.com)

Vancouver Personal Trainer – Kalev Training in Yaletown

w: http://www.KalevTraining.com
t: 604-518-4691
e: Kalev@KalevTraining.com

b: www.rippedmansecrets.com

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