Super Greens!

🥦 The power of broccoli. 

It’s cheap, it’s ordinary and it might be one of the most underrated foods on your plate. There’s some genuinely fascinating science going on inside broccoli.

When you chop or chew it, a natural reaction takes place that helps produce sulforaphane. Why is that interesting? Sulforaphane helps switch on some of our body’s own cell-protection systems which are the mechanisms that help our cells respond to everyday stress and damage.

There’s also a really simple way to get more from your broccoli. Chop it, leave it for 30–40 minutes, then cook it. That little bit of waiting gives the natural enzymes time to do their work and allows more sulforaphane to form before the heat gets involved.

Then there’s leafy greens like kale. They contain natural nitrates that our bodies can convert into nitric oxide, a molecule that helps our blood vessels relax, supporting healthy blood flow and blood pressure.

I love this stuff because it shows just how much is going on beneath the surface of the food we eat. No miracle claims, just everyday food and some impressive biology.