Food as medicine. The food we consume transforms and affects us. It fuels our daily functions physically, emotionally, and mentally. Eating whole foods, organic foods, seasonal, simple, and clean foods is the healthiest way to take care of your body. Yet each body processes even healthy food a little differently, especially certain foods. Feeling tired, bloated, uncomfortable, or irritable is not a normal or necessary reaction to eating. You should feel alert and energized. If you do experience problems after you eat, then take the time to analyze your diet to determine what works for you and your body.
For instance, I had a delicious seasonal healthy salad this weekend made from shaved brussels sprouts, lemon, and castelrosso. Brussel sprouts inspire strong feelings in people. Brussel sprouts are cruciferous vegetables, from the family Brassicaceae. The family’s alternative name is “Cruciferae,” meaning “cross-bearing” from the shape of the flowers that bear four petals resembling a cross. Other cruciferous vegetables include cauliflower, cabbage, bok choy, broccoli, kale, collard greens, kohlrabi, rutabaga, arugula, maca, watercress, radish, daikon, and wasabi. Brussel sprouts are a late fall and winter vegetable. Brussel sprouts can be cooked many ways and even eaten raw. They can be shaved raw for a salad, steamed, roasted, boiled, or braised. They are an excellent source of vitamin A; they have more vitamin C than an orange; and they contain vitamin K, beta carotene, folic acid, iron, magnesium, selenium, and fiber. They are literally packed full of goodness.
Yet this is where food as medicine comes into play. Brussel sprouts may not be suitable for everyone.
Brussel sprouts grow on a stalk. They are infamous for the undesirable odor when they are cooked (especially when overcooked). This is because they contain an organic compound that contains sulfur. They also contain a complex sugar called raffinose. Lacking specific gut enzymes needed to break down this complex sugar can lead to that flatulence many people complain about post-Brussel sprouting. Flatulence can be greatly reduced if the Brussel sprouts are pureed for a soup or side dish, or when combined with other low gaseous vegetables like carrots, tomatoes, zucchini, or spinach.
Also vitamin K promotes blood clotting, so eating Brussel sprouts in moderation, or not at all, is recommended for people taking blood thinners or with blood clotting issues. Brussel sprouts can potentially induce goiter formation for hypothyroid individuals by interfering with the body’s production of thyroid hormone. Cooking them for 30 minutes significantly reduces the amount of goitrogens, making them a healthier option for a person with hypothyroidism. But Brussel sprouts also contain glucosinolates, which are converted into a number of chemicals that have anticancer properties. These little green vegetables have a lot packed into them. My medical background gives me no reason to avoid them–I love them and feel great after eating them.
So depending on your unique reaction and other physical conditions: Love ’em or leave ’em!
Contributor:
Acupuncturist, herbalist, Maya abdominal practitioner, and reflexologist Christina Morris is the founder of Element Natural Healing Arts. Writing about health and wellness gives her an outlet to express her care and concern for her beloved community. She believes everyone can achieve better health and happiness–emotionally, physically, mentally, and spiritually.