Protect your joints by eating Broccoli

Latest research from the University of East Anglia in the UK suggests that sulforaphane, a compound found in broccoli and other cruciferous vegetables such as cabbage and Brussels sprouts, could help fight osteoarthritis, the most common form of arthritis.

The study showed that sulforaphane blocked cartilage-destroying enzymes by intercepting a molecule that causes inflammation.

Sulforaphane is released when eating cruciferous vegetables such as:

• Broccoli
• Broccoli Sprouts (20 times more sulforaphane than whole broccoli)
• Cauliflower
• Brussels sprouts
• Kale
• Savoy Cabbage and Red Cabbage
• Bok choy or Chinese cabbage.
• Horseradish
• Arugula
• Collard Greens

In addition to protecting bone-cushioning cartilage in your joints, it will help prevent cancer, diabetes, gastro distress, heart disease and protect your liver.

Steamed, puréed, in soups and in stir-fries, or oven-roasted – even raw – this cruciferous vegetable delivers two bioactive chemicals: Sulforaphane and indole-3-carbinol.

The sulforaphane seems particularly joint-friendly and, when teamed with its partner indole-3-carbinol,  it helps every system in your body.

For maximum joint protection, make sure to eat plenty of those tasty veggies and other ant-inflammatory foods.

Those include strawberries, blueberries and carrots, as well as healthy olive, walnut and canola oil, and fatty fish with omega-3 DHA; we like salmon and ocean trout.

I also suggest you take 900 mg daily of an algal oil DHA supplement. You’ll stay flexible, reduce pain and feel younger.

Do you eat a lot of broccoli? What is your favourite way to cook it?