Foods to support the immune system - part 3

Cruciferous vegetables are the gold standard in immune-boosting vegetables.

Watch this video to see the great range of Cruciferous vegetables. 

Although all vegetables have nutrients and some protective powers, for these vegetables, it’s off the charts. Cruciferous vegetables, from the Brassica family, have a special chemical composition: They have sulfur-containing compounds that are responsible for their pungent flavors. When they’re broken down by biting, blending, or chopping, a chemical reaction occurs that converts these sulfur-containing compounds into isothiocyanates (ITCs). ITCs prevent and knock out cancer and have infinite proven immune-boosting capabilities.
They contain antiviral and antibacterial agents that keep you disease free. Adding the following cruciferous vegetables to your daily plate is like taking an anticancer pill: arugula, beet greens, bok choy, broccoli, brussels sprouts, cabbage, cauliflower, collards, horseradish, kale, kohlrabi, mustard greens, radishes, red cabbage, turnip greens, or watercress. Cruciferous vegetables are often called cole crops by people in North America and brassicas by people in the United Kingdom.

Here is a great book that provides recipes on cooking with these healthy immune assisting vegetables: 

Brassicas: Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More
A cookbook showcasing 80 recipes for the most popular of the world's healthiest vegetables-kale, cauliflower, broccoli, brussels sprouts, cabbage, leafy greens, and more-tailored to accommodate special diets such as gluten-free, dairy-free, vegetarian, and vegan.
For a long time, brassicas had a mixed reputation. While a small group of people staunchly adored them, most Americans were not as fond of the vegetables formerly known as "cruciferous" (who doesn't remember a plate of stinky boiled cabbage or President Bush's condemnation of broccoli?). But in recent years, a transformation has occurred. Kale has taken the world by storm and there's hardly a restaurant left that doesn't have cauliflower on the menu. The rising popularity of brassicas is not only due to their extraordinary health benefits and "superfood" status, but also the realization that they can taste delicious when properly prepared.