VITAMIN C: brussels sprouts

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How often when you eat, do you look at your food and connect it with vitamins, minerals or health? How often do you think about where your food comes from – how far it has traveled?

Did you know that brussels sprouts have vitamin C?
Did you know that Brussels sprouts provide 74.8 mg of vitamin C?
Did you know we need 65 to 90 mg of vitamin C a day?

That means that brussels sprouts provide almost all the Vitamin C we need and they are yummy, so much better than swallowing a vitamin with no taste.

I am amazed daily at the nutrients nature provides, not only seasonally, but locally and monthly through fruits and vegetables (grains and nuts and herbs). Every month nature provides us with what our bodies need to stay healthy, have energy, stay hydrated, and have good gut health, just to name a few. Vitamin C is a vitamin that helps our immune system and keeps our tissues repaired and growing.

In today’s world we are inundated with messages on these vitamins to take or this pill to take or this diet to eat because it is healthy, or not to eat because it isn’t healthy, and arguably all are focused on making our bodies run properly and us feeling good.

We hear “if you are constipated take x but then we hear – look out for all y side effects ….” and we have come to accept as normal that side effects are just part of life if we want to be thin, look and feel healthy, have energy or be hydrated. But, why have we accepted this? Do you know? Do you find it strange that instead of us getting healthier, following all the advice in the world given to us by companies through marketing/feel good commercials, that we are becoming less healthy?

Why are we becoming less healthy? Why are we hurting more, tired all the time, heavier, angrier? Is it all politics? Or is some of it lifestyle? Or is it a lack of nutrients? Or is it a lack of exercise?

I became more aware of how my body and food interacted when I took 6 weeks to try something I had never tried before – buying, preparing and eating food – not processed food – but raw fruits, vegetables, nuts, grains, and herbs. Before I did this, I started at a young age looking for the quick fixes to being thin (p.s. I was thin but I thought I wasn’t) and because of that my focus morphed to quick fixes for all day energy, still being thin, having good skin, being hydrated and through all my trials and tribulations of this diet or this fad, it wasn’t until I ate organic raw food (either in raw form or in the meals I made) that I noticed side effects that included energy, no more body aches, no more headaches, hydrated skin, and gut health (normal poop and digestion).

I use to have these horrible headaches that started in my shoulders. I did everything to find a solution, moved my computer, got a better chair, bought glasses so I wouldn’t see the computer glare, exercised, stretched, paid attention to my posture, walked flat on my feet, but nothing.

Every few days I would take Aleve but I hated taking it because I’d become dehydrated and because I simply hated putting something foreign in my body. Yet I had never thought of how foreign processed food was and yet I was putting that in my body all of the time.

In 2013, I decided I wanted to cook. I took 6 weeks and ate only foods that were raw or raw foods made into meals. The first two weeks I ate so many avocados and so much food I was convinced my scale would show I gained weight. But I never gained a pound and what I came to learn is that I had starved my body for so long of the vitamins and nutrients it needed that when I finally fed it, my body was starving.

Today, usually around the holidays, I will eat candy or processed foods but it is rare because my body immediately reacts to it, usually through constipation or heartburn or I feel the need to burp a lot or I have terrible headaches and body aches or a knot in my muscle. This doesn’t mean I don’t eat chocolate or cookies, it just means that when I do, it is organic.

Food is important and so is exercise. Exercise has never been a problem for me. I have always exercised and you need both for your body. Today I do more biking, swimming and yoga and less tennis, soccer and running. Food and exercise lets me connect to my body.

I love food. And I love cooking. I no longer see cooking as a task that I do not have time for. And as I continue on this journey, I am discovering a treasure trove of information and am learning about fruits, vegetables, herbs, nuts, grains that I never knew before. And I hope that as you share this journey with us, that you too are finding a love for food. And I also hope you will share your journey in the comments or through questions or sharing a story. I’d love to hear from you.

DID YOU KNOW?
“Brussels sprouts are named after Brussels, the capital of Belgium where they were a popular 16th century crop.

DID YOU KNOW?
The Brussels sprout was introduced to North America by 18th century French settlers in Louisiana.

DID YOU KNOW?
The U.S. produces 70 million pounds of sprouts each year.

DID YOU KNOW?
The sulforaphane that gives Brussels sprouts their unique flavor also helps lower cancer risks.

DID YOU KNOW?
Brussels sprouts contain zeaxanthin, an antioxidant that’s considered important to eye health.

DID YOU KNOW?
A little less than one ounce of these vegetables provides 5 grams of fiber and 5 grams of protein.

DID YOU KNOW?
Brussels sprouts are only 26 calories per cup.

DID YOU KNOW?
One 80-gram serving of Brussels sprouts delivers four times more vitamin C than an orange.

DID YOU KNOW?
Steam-cooking fresh Brussels sprouts actually enhances their cholesterol-lowering powers.”

For more exciting facts, visit: https://boggiattoproduce.com/brussels-sprouts-25-fun-and-surprising-facts/

Or

https://easyscienceforkids.com/brussels-sprouts/.

For recipes, check out Cooking with Grams.

And

https://www.delish.com/cooking/g1409/brussels-sprouts-recipes/.

Until next Monday, enjoy your week and your brussels sprouts, which are in season in the DMV.

Elizabeth Fischer

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