Vitamin & Mineral Supplement | Broccoli & Broccoli Sprouts | Great Starter For Kids
Doc Broc Rocks is a great "starter" supplement for your children. You can start with these then graduate them to one of the green drink powders when they get older.
Children -- 1-3 capsules per day (1 in the morning, 1 in the afternoon, 1 in the evening).
Doc Broc Rocks
Vitamin and Mineral Supplement with Broccoli and Broccoli Sprouts
Broccoli and Broccoli sprouts are two super foods and the major ingredients in pH Miracle's plant-based vitmain and mineral supplement.
Health Benefits of Broccoli and Broccoli Sprouts—the major ingredients in Doc Broc Rocks
Promote Optimal Health
Like other cruciferous vegetables, broccoli contains the phytonutrients sulforaphane and the indoles, which have significant health benefits.
Optimize Your Cells' Detoxification/Cleansing Ability
For about 20 years, we've known that many phytonutrients work as antioxidants to disarm metabolic acids before they can damage DNA, cell membranes and fat-containing molecules such as cholesterol. Now, new research is revealing that phytonutrients in broccoli work at a much deeper level. These compounds actually signal ourgenes to increase production of alkaline buffers involved in detoxification, the cleansing process through which our bodies eliminate harmful compounds.
The phytonutrients in broccoli and other cruciferous vegetables initiate an intricatedance inside our cells in which gene response elements direct and balance the steps among dozens of detoxification enzyme partners, each performing its own protective role in perfect balance with the other dancers.
To get the most benefit from your cruciferous vegetables like broccoli, be sure to choose organically grown varieties (their phytonutrient levels are higher than conventionally grown), and steam lightly (this method of cooking has been shown to not only retain the most phytonutrients but to maximize their availability).
Broccoli definitely proves the adage, 'Good things come in small packages' since by weight they provide an even more concentrated source of sulfur-containing phytonutrients than mature broccoli. Researchers estimate that broccoli sprouts contain 10-100 times the power of mature broccoli to boost alkaline buffers that detoxify potential carcinogens! A healthy serving of broccoli sprouts in your salad can offer some great health benefits. Now you can have those benefits for you and your children with pHruits and pholiage and Doc Broc Rocks.
Support Stomach Health for Children of All Ages
Help for Acidic Skin Exposed to the Sun
Sulforaphane, an active compound found in Brassica family vegetables has already been shown to boost liver and skin cells' detoxifying abilities.
A Cardio-Protective Vegetable
Broccoli has been singled out as one of the small number of vegetables and fruits that contributed to the significant reduction in heart disease risk seen in arecent meta-analysis of seven prospective studies. Of the more than 100,000 individualswho participated in these studies, those who diets most frequently included broccoli, tea, onions, and apples-the richest sources of flavonoids-gained a 20% reduction in their risk of heart disease.
Stronger Bones with Broccoli
When it comes to building strong bones, broccoli's got it all for less. One cup of cooked broccoli contains 74 mg of calcium, plus 123 mg of vitamin C, which significantly improves calcium's absorption; all this for a total of only 44 calories.
To put this in perspective, an orange contains no calcium, 69 mg of vitamin C, and about 50% more-calories. Dairy products, long touted as the most reliable source of calcium, contain no vitamin C, but do contain saturated fat. A glass of 2% milk contains 121 calories, and 42 of those calories come from fat.
An Immune System Supporter
Not only does a cup of broccoli contain the RDA for vitamin C, it also fortifies your immune system with a hefty 1359 mcg of beta-carotene, and small but useful amounts of zinc and selenium, two trace minerals that act as cofactors in numerous immune defensive actions.
Broccoli has its roots in Italy. In ancient Roman times, it was developed from wild cabbage, a plant that more resembles collards than broccoli. It spread throughout the Near East where it was appreciated for its edible flower heads and was subsequently brought back to Italy where it was further cultivated. Broccoli was introduced to the United States in colonial times, popularized by Italian immigrants who brought this prized vegetable with them to the New World.
How to Select and Store
Choose broccoli with floret clusters that are compact and not bruised. They should be uniformly colored, either dark green, sage or purple-green, depending uponvariety, and with no yellowing. In addition, they should not have any yellow flowers blossoming through, as this is a sign of over maturity. The stalk andstems should be firm with no slimy spots appearing either there or on the florets. If leaves are attached, they should be vibrant in color and not wilted.
Broccoli is very perishable and should be stored in open plastic bag in the refrigerator crisper where it will keep for a week. Since water on the surface will encourage its degradation, do not wash the broccoli before refrigerating. Broccoli that has been blanched and then frozen can stay up to a year. Left over cooked broccoli should be placed in tightly covered container and stored in the refrigerator where it will keep for a few days.
Tips for Preparing Broccoli:
Both cooked and raw broccoli make excellent additions to your meal plan. Some of the health-supporting compounds in broccoli can be increased by slicing or chewing, since both slicing and chewing can help activate alkaline buffers in the broccoli. The heating (for example, steaming) of unsliced broccoli is also fine, since it helps to prepare the food in a pureed state for biological transformation into blood in the small intestine. When cooking broccoli, however, the stems and florets should be prepared differently. Since the fibrous stems take longer to cook, they can be prepared separately for a few minutes before adding the florets. For quicker cooking, make length wise slits in the stems. While people do not generally eat the leaves, they are perfectly edible and contain concentrated amounts of nutrients.
The World's Healthiest Foods has long recommended quickly steaming or healthy sautéing as the best ways to cook vegetables to retain their nutrients. Several recent studies have confirmed this advice. The way you cook can dramatically impact the amount of nutrients your vegetables deliver.
A study published in the Journal of the Science of Food and Agriculture investigated the effects of various methods of cooking broccoli. Of all the methods of preparation, steaming caused the least loss of nutrients.
Microwaving broccoli resulted in a loss of 97%, 74% and 87% of its three major antioxidant compounds-flavonoids, sinapics and caffeoyl-quinic derivatives. Incomparison, steaming broccoli resulted in a loss of only 11%, 0% and 8%, respectively, of the same antioxidants.
Study co-author, Dr. Cristina Garcia-Viguera, noted that 'Most of the bioactive compounds are water-soluble; during heating, they leach in a high percentage into the cooking water. Because of this, it is recommended to cook vegetables in the minimum amount of water (as in steaming) in order to retain their nutritional benefits.' A second study, published in the same issue of the Journal of the Science of Food and Agriculture, provides similar evidence. In this study, Finnish researchers found that blanching vegetables prior to freezing caused losses of up to a third of their antioxidant content. Although slight further losses occurred during frozen storage, most bioactive compounds including antioxidants remained stable. The bottom line: how you prepare and cook your food may have a major impacton its nutrient-richness.
A third study, published in the British Medical Journal, checked to see how much of the B vitamin, folate, was retained after broccoli, spinach or potatoes were boiled or steamed.
Boiling for typical time periods caused a loss of 56% of the folate in broccoli,and 51% of the folate in spinach, while boiling potatoes caused only minimal folate loss. Steaming spinach or broccoli, in contrast, caused no significant loss of folate. The take home message: Boiling potatoes may be okay, but to get the most benefit from cruciferous vegetables like broccoli, and greens like spinach, cook them lightly!
A Few Quick Serving Ideas:
Sprinkle lemon juice and sesame seeds over lightly steamed broccoli.
Toss spinach pasta with olive oil, pine nuts and healthy sautéed broccoli florets. Add salt and pepper to taste.
Purée cooked broccoli and cauliflower, then combine with seasonings of your choiceto make a simple, yet delicious, soup.
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