Column/Bai made a speech the other day. One listener mentioned that "cruciferous vegetables" are often introduced in health books, and most authors suggest eating more. She wants to know, are cruciferous vegetables safer? I think it is right to eat more cruciferous vegetables. This plant family does have many unique nutrients, but it is safer? No, not necessarily. As far as the concept I got from farmers is concerned, the amount of cruciferous drugs is also considerable, unless you buy organic ones. The secret weapon of Cruciferae-isothiocyanates and indole cruciferous vegetables are the most common pests, such as caterpillars, moths and silkworms. Strictly speaking, these vegetable worms will not cause harm to the human body. At most, they will chew the leaves of vegetables and leave cavities, which is not beautiful. But consumers are picky about the appearance of vegetables, and vegetable farmers choose to spray pesticides to kill insects to preserve the appearance of vegetables; As a result, the vegetable worm was poisoned, and the vegetables looked intact but contained poison, and then they were eaten by people. Poison has entered the human body, which is far more harmful than vegetable worms. It's putting the cart before the horse, isn't it? No matter how much you don't like vegetables, there is always a way to find something to eat in Cruciferae, because this family is very big, almost all of them are high-cash crops, which can be harvested all year round. The secret weapon of cruciferous vegetables is that isothiocyanate and indole-isothiocyanate can inhibit tumor growth genes, indole can resist oxidation and inhibit cancer cell division, among which Chinese cabbage, cabbage and cauliflower are the three most attractive anticancer vegetables; In addition, there are Qingjiang vegetables, Chinese cabbage, lettuce, cabbage, rape, radish, etc., which also have special nutrition and functions.

Chinese cabbage, also known as Baoxinbai, is called "fermented grains" in ancient times, which means it is as cold-resistant as pine trees and has the reputation of "king of all kinds of vegetables". Chinese cabbage basically belongs to autumn and winter dishes, and it can be bought in summer now, but its quality is better in winter.

Chinese cabbage is a vegetable rich in vitamin C, antioxidants selenium and quercetin, which can scavenge free radicals, prevent cancer, beautify and resist aging. Its components are very diverse, except isothiocyanate, indole, sulforaphane, carotene, lutein, folic acid and so on. And there is also mannose, which can secrete interferon from macrophages and destroy cancer cells. I heard that Chinese cabbage can clear blood, and I consulted a nutritionist about this statement, only to know that it contains quinine, which is beneficial to lowering blood fat and preventing thrombosis. Therefore, it is suggested that people who have high cholesterol and often eat fish and meat eat more Chinese cabbage to protect their blood.

According to a study published by the new york Hormone Research Institute, the incidence of female breast cancer in China and Japan is much lower than that in western countries, which should be related to eating Chinese cabbage frequently. With the westernization of oriental women's diet, the incidence of breast cancer is increasing day by day. Women who want to prevent breast cancer should quit high-fat diet and eat more Chinese cabbage as health care.

The cabbage stewed by my mother is super delicious. She once told me that Chinese cabbage is not afraid of ugliness, and it doesn't matter if the leaves have cavities, but don't buy those with water damage or rot. After buying Chinese cabbage, I will not put it in the refrigerator immediately, but put it in a ventilated place for 2 days to let the pesticides evaporate first, then cook it or send it to the refrigerator for refrigeration.

Some people think that Chinese cabbage is too cold to eat more. On this issue, I consulted a Chinese medicine practitioner, who told me with a smile: "Actually, it's okay, just slightly cold. If you are not at ease, just add some ginger when cooking. He also reminded me that Chinese cabbage can nourish the stomach, induce diuresis, relieve constipation, and help metabolism, so it is a good vegetable.

Some children don't like the special smell of Chinese cabbage. If your baby refuses to eat it, mother might as well blanch the Chinese cabbage before cooking, which can often solve this problem. Columnist: Kelly Bai, a non-toxic expert, was originally an enviable lady of science and technology. It was not until her youngest daughter suffered from severe atopic dermatitis that she decided to look for natural and nontoxic ingredients to improve her daughter's health. Since 2003, she has introduced pure seawater that does not damage the environment and insisted on not using drugs. After numerous failures, she finally raised the first natural and nontoxic shrimp in Taiwan Province Province. Since then, in the spirit of "looking for real food for children", she has continued to look for producers who "replace drugs with conscience" like her, and promoted the concepts of "non-toxic ingredients" and "real food" to arouse more people's concern about food and health.

Current position: Founder of Jipin Health Care Co., Ltd. and best-selling author of Health.