Combat grilling carcinogens

Written by Chris on

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The unofficial start of summer kicks off this Memorial Weekend and millions of people will barbecue to celebrate. I’m a big fan of grilling, but as a cooking process, the critics are right that high heat and charred meat can produce carcinogenic compounds. Luckily there are some simple things you can do to lesson your risks and improve your health overall.

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Eat broccoli, live longer

Written by Chris on

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Analysis of over 134,000 adults found that those that ate the highest percentage of cruciferous vegetables like broccoli, Brussels sprouts, cabbage, cauliflower, horseradish, and arugula had a 22 percent reduction in all-cause mortality rates. While these vegetables are rich in many important vitamins, minerals, and fiber, decades of research has determined that one particular compound called sulforaphane is the likely source of their tremendous anti-cancer, anti-inflammatory, and cardiovascular protective effects. Unfortunately, this miraculous compound is pretty sensitive, so it’s hard to stabilize it for supplements and it’s easily destroyed by improper food preparation. Learn how to maximize your sulforaphane intake and how it can help you live longer.

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