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Familiar with the sulfuric odor of a broccoli field? (We certainly are!) That stinky smell actually comes from sulforaphane, a compound present in cruciferous vegetables like broccoli, Brussels sprouts, cauliflower, and kale.
Believe it or not, this malodorous component has been shown to inhibit the development and growth of cervical, pancreatic, hepatocellular carcinoma and ovarian cancer cells in the human body.
Read MoreSure, they’re delicious pickled, pureed into soups, and sliced over salads, but what about beet health benefits? Did you know beets also pack a powerhouse of nutrients for brain and body performance? Athletes swear by the root vegetable’s ability to increase blood flow, enhance tolerance of intense exercise and sharpen their brains’ cognitive function. So, what is the almighty beet’s healthy secret? Turns out there are a few.
Read MoreWe all know dark, leafy green vegetables are good for us. Every day, studies and articles tout the nutritional benefits of consuming foods like kale, spinach and broccoli, which are rich in vitamins, antioxidants, fiber, iron, magnesium, potassium, and calcium, and low in carbohydrates, sodium and cholesterol. In other words, we understand why they’re called superfoods.
Read MoreCan you tell the difference between a functional food, a dietary supplement and a nutraceutical? Most people are aware that what they eat affects their vitality and lifespan, but have no idea where the line between food and drugs really lies. As we’ve discovered, the definition of nutraceuticals vs supplements and functional foods overlap quite a bit, but each retains its own niche in the modern food industry.
Read MoreChanging the modern food production system can feel like a Herculean feat from the outset, but, as author and investigative journalist Michael Pollan says, we can do it every time we eat.
Read MoreHave you ever seen a typical organic broccoli field after harvest? I have, many times, and it’s not a pretty sight.
Read MoreFood is one of the few common threads between all living things, but as first-world food consumers, it’s clear we’ve lost our connection to that which sustains us. Just take a stroll through the local supermarket or open your fridge and it’s likely you’ll see foods designed for optics, for convenience, for a profit. Instead, what if you saw foods packed with whole nutrition, foods that minimize waste and maximize farm advantage, foods that open new income streams while remaining as convenient as ever? Impossible? We think not.
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