What NOT to do with brussel sprouts

Several days ago now, I had a mishap with brussel sprouts. I put them in a chicken & vege bolognese and afterwards, I had an awful metallic taste in my mouth. After doing some reading in my favourite food dictionary ‘Laugh With Health‘ I soon discovered why. (seriously, if you’re into learning about food and you don’t own a copy of this book, there’s something wrong!).

Here’s a summary of the info.

Brussel Sprouts are a very good source of sulphur which has a cleansing and antiseptic affect on the digestive system, bloodstream and skin cells. They help to maintain healthy skin, nails and hair as they are a good source of keratin, which is a protein substance also a part of insulin. They can also assist in the digestion of protein (as can Apple Cider Vinegar while we’re on that topic). They also contain a bunch of other good stuff that I won’t waffle on about here. It’s all on page 64of the book if you have a copy.


Instead, they should be lightly steamed or finely chopped and eaten raw. At a guess, I would say that all over the world, well meaning mums (mine included) boil the crap out of them and then kids turn their nose up at them. I have some growing in my organic vege garden. I’m going to give them another go and just steam them and maybe even cut the core out. I have seen a chef just pluck the outer leaves off and use them in a salad. With all the goodness to be found in them, they deserve to be prepared and cooked properly.

Joanne Musgrave

Joanne Musgrave

Joanne is the owner & founder of Shop Naturally. She is a Holistic Health Coach and studying the Advanced Diploma of Nutritional Medicine.

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