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Broccoli sprouts for healthy healing

Fresh organic vegetables, fruits, nuts and seeds are good for you (have you heard?). Raw food etox diet and chronic Lyme ">diets have been used successfully in curing and easing the pain of many types of chronic illnesses. However, before you fill your plate with only raw ingredients, you should ask your doctor (or better yet, a nutritionist well-versed in Lyme disease) if you're at a stage where eating more raw foods could help boost your healing energy. One naturopath I spoke with advised that during an acute stage of Lyme, raw foods may be too hard for your body to digest. He did suggest that in later stages of Lyme, the enzyme rich foods would be quite beneficial. Sprouts, however, got a big 'thumbs up' at any stage of Lyme.

We're investigating the varying opinions on the benefits of raw food in a healthy healing diet. Since this is such a big subject, let's start small. Consider the lowly sprout. You know how tiny seeds, jammed with nutritious compounds, grow into scrumptious vegetables. Sprouted veggie seeds such as alfalfa, clover, and radish can contain many times the value of the mature veggie.

So which is better for you? Broccoli sprouts or mature broccoli? A study of the tiny, peppery-flavored broccoli sprouts done in 1997 at Johns Hopkins discovered that they contained 20 times more sulforaphane than mature broccoli. Both the sprouts and the fully-grown vegetable (which, by the way, we love steamed with a spot of Bragg's) contain high levels of sulforaphane, a long-lasting antioxidant with anti-bacterial and anti-cancer qualities. Be an organic gardener and grow your own baby veggies. Broccoli sprouts are easy to grow right in your own kitchen. Eat them around their peak of potency -- when they're about three days old.

Whether you go raw or not, it's always a good idea to add more fruits and vegetables to your diet. Eat more broccoli and other cruciferous veggies, in order to benefit from sulforaphane. Write these tasty foods on your grocery list: Bok choy, Brussels sprouts, cabbage, cauliflower, collard greens, kale, kohlrabi, mustard greens, turnip, radish and watercress.
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