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FEBRUARY 22, 2021 BY ANYA V

What Happens to Your Body When You Eat Cauliflower

In the food world, the color green is synonymous with healthy.  We even say, “be

sure to eat your greens”.  And for good reason… the green color of many vegetables
is due to the presence of carotenoids (which are strong antioxidants).  Most green

vegetables also contain chlorophyll (which helps fight off cancer and increases liver

and detox functions in the body).  Which is essential right!  However, many

vegetables that lack the green color tend to be considered less nutritional.  One

such vegetable is cauliflower.

While cauliflower does lack the green color (because its leaves cover itself while

growing which blocks sunlight) thus, no chlorophyl.  However, there are other

nutritional benefits of cauliflower that we should not overlook!  There are five main

benefits to consuming cauliflower… let us look at them a little closer!

Cardiovascular & Renal Support:  Cauliflower contains sulforaphane.  Researchers

point to sulforaphane as a key benefit of cauliflower because of its ability to

improve DNA methylation (which keeps cells healthy).  This leads to improved blood

pressure and kidney functions.

Digestive Support:  Not only does cauliflower contain fiber (1 cup of boiled

cauliflower provides us 12% of our daily fiber intake), but it also contains

glucoraphanin (which is particular to broccoli and cauliflower).  Glucoraphanin is a

precursor to the aforementioned sulforaphane.  A study published in 2009 in the

publication ( Cancer Prevention Research ) indicated that there are digestive

benefits from glucoraphanin, particularly its effect on the stomach lining by

guarding against harmful bacteria such as Helicobacter Pylori .

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Cancer:  It seems to weird to mention this after mentioning cauliflowers lack of

chlorophyll, but two phytochemicals present in cauliflower — sulforaphane (there it

is again) plus indole-3-carbinol (I3C) — have several cancer fighting properties.  A

2008 study published in Carcinogenesis indicated I3C reduced chemically induced

mammary tumors in animals.  I3C has also shown an ability to increase our body’s

production of beneficial enzymes that clean out our body of carcinogens and toxins. 

It is also an anti-inflammatory agent.

Vitamin C:  You can consume 100% of your daily recommended intake of vitamin C

with 1 cup of boiled cauliflower.

Boost Brain Activity:  Like its cousin broccoli, cauliflower is a natural source of the

B vitamin choline (a precursor to acetylcholine).  One of the main neurotransmitters

in our body and brain is acetylcholine.  Patients who have low levels of acetylcholine

often have reduced blood vessel growth in their brain.  A study published in the

Journal of American College of Nutrition highlighted a study where pregnant rats

where fed choline supplements.  As a result, their offspring had increased cognitive

abilities for their entire lives!   

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Additionally, take wheatgrass. The
chlorophyll in wheatgrass is anti-
bacterial and can help in the
prevention of pimples, and can be
used in the treatment of eczema and

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