Sulfur rich veggies haven't really been outed yet. We hear a lot about antioxidant-rich vegetables like dark leafy greens but not so much about the sulfur veggies. Recently, however, these vegetables have been gaining momentum, stemming from Dr. Terry Wahls, the well-known author of theWahls Protocol. Dr. Wahls advises her patients suffering from multiple sclerosis to consume at least three cups of sulfur rich veggies a day. Sulfur should be on everyone's radar though as it is absolutely essential to your health. The more you get, the better.
So what is sulfur?
Sulfur is a compound found in the human body as well as in certain foods, which is crucial to your body's health and physiology.
What does sulfur do for your body?
* Supports your body’s ability to detoxify unwanted toxins and chemicals.
* Helps break down protein to produce collagen, which is important for maintaining your skin and joints. Many people that suffer from arthritis take a sulfur supplement to calm joint pain. Collagen also builds healthy and beautiful skin, hair and nails.
* Keeps your blood vessels elastic, which is essential for blood to reach the heart and the brain. This helps fight cardiovascular disease and protects the central nervous system.
* Assists in the production of glutathione, which is considered one of the bodies most powerful antioxidants and is crucial for longevity. A poor diet and environmental toxins reduce glutathione production in the body.
Which vegetables contain sulfur?
The Cabbage, Onion and Mushroom families are all rich in the sulfur compound. Here are some specific sulfur rich veggies to be sure to add into your daily diet. Focus on eating a variety of these vegetables as they all have different health benefits.
Brussels sprouts, and check out the recipe below!
Recommendation: Eat at least 1-2 cup of sulfur rich vegetables a day, ideally three!
The Best Ginger Miso Baked Brussel Sprouts
1 1/2 pounds brussels sprouts, trimmed and sliced in half lengthwise
2 tablespoons of olive oil
1/3 cup chickpeas
optional: parsley to garnish (and eat!)
For the Ginger Miso Sauce
4 tablespoons olive oil
1 tablespoon sesame oil
2 tablespoon apple cider vinegar
1 tablespoon miso
1/4 teaspoon ground ginger powder
Heat oven to 400 degrees
Toss brussel sprouts and chickpeas with olive oil and salt.
Bake brussel sprouts and chickpeas for about 40 minutes until lightly browned and starting to crisp. Stir veggies halfway through cooking.
While brussel sprouts and chickpeas are baking, combine all of the dressing ingredients into a blender and blend until smooth.
Once veggies are done, transfer to a serving plate and drizzle in dressing. Enjoy!