- Mass Market Paperback: 165 pages
- Publisher: Saint Martin's Press (Oct 1998)
- Language English
- ISBN-10: 0312968469
- ISBN-13: 978-0312968465
- Product Dimensions: 17 x 10.4 x 1.3 cm
- Amazon Bestsellers Rank: 775,200 in Books (See Top 100 in Books)
Did you know you can trade in your old books for an Amazon.co.uk Gift Card to spend on the things you want? Plus, get an extra £5 Gift Certificate when you trade in books worth £10 or more before June 30, 2012. Visit the Books Trade-In Store for more details. |
Product details |
More About the Author
Product Description
Synopsis
Lists the benefits of broccoli sprouts in cancer-prevention; tells where to get them, how much to eat, and how to grow them; and includes low-fat recipes.
Tag this product(What's this?)Think of a tag as a keyword or label you consider is strongly related to this product.
Tags will help all customers organise and find favourite items. |
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
Customer Reviews
There are no customer reviews yet on Amazon.co.uk.
5 star
4 star
3 star
2 star
1 star
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
1 review
19 of 20 people found the following review helpful
A health food of growing importance
18 Jan 2008
Format:Mass Market Paperback
It's been known for some time that broccoli contains the multiple nutrients with potent anti-cancer properties including diindolylmethane and selenium. The 3,3'-Diindolylmethane found in broccoli is a potent modulator of the innate immune response system with anti-viral, anti-bacterial and anti-cancer activity. Broccoli also contains the compound glucoraphanin, which can be processed into an anticancer compound sulforaphane, though the benefits of broccoli is reduced if the vegetable is boiled.
The press release claimed that "three-day-old broccoli sprouts consistently contain 20 to 50 times the amount of chemoprotective compounds found in mature broccoli heads, and may offer a simple, dietary means of chemically reducing cancer risk," says Paul Talalay, M.D., J.J. Abel Distinguished Service Professor of Pharmacology."
Now that was interesting. There is more of the good stuff in sprouts than in the mature plant. There is no reason to cook sprouts, so I wouldn't be destroying the chemical. So, I started buying cartons of the sprouts and adding them to our evening salads several times a week. We also continued to eat steamed broccoli two or three times a week.
But, broccoli sprouts aren't always available here, and they are much pricier than some of the other sprouts on offer. I found many references to this book as a good source of information on how to grow my own. In practice those references turned out to be absolutely accurate; we can now grow regular crops of broccoli sprouts. As the author writes: "They stand about two to three inches tall, are frail and spindly, fall over in the slightest breeze...." So, plant them very very close together, about 200 seeds in a three inch square tray.
It pays to remain cynical, even if you enjoy eating a low calorie food that tastes good and may help your body fight cancer. Before writing this Review, I asked John Hopkins for the current status of their research results.
I received a very kind response indicating that Hopkins still believes the press release reports good science. The also sent me information on other benefits in the fight against UV damage to skin and skin blistering generally. They also referred me to a great resource, the Johns Hopkins Medical Desk Reference. [Amazon's policy against publishing links prevents me from citing the sources, but the John Hopkins website is easy to navigate.]
So, I can still recommend this book in good conscience. Broccoli sprouts have a bite something similar to uncooked cabbage, and spice up a mixed green salad in quite a pleasant way. Unless you dislike the taste of cabbage, of course. Then you may decide to just choke them down anyway for the food benefits.
Robert C. Ross 2008
The press release claimed that "three-day-old broccoli sprouts consistently contain 20 to 50 times the amount of chemoprotective compounds found in mature broccoli heads, and may offer a simple, dietary means of chemically reducing cancer risk," says Paul Talalay, M.D., J.J. Abel Distinguished Service Professor of Pharmacology."
Now that was interesting. There is more of the good stuff in sprouts than in the mature plant. There is no reason to cook sprouts, so I wouldn't be destroying the chemical. So, I started buying cartons of the sprouts and adding them to our evening salads several times a week. We also continued to eat steamed broccoli two or three times a week.
But, broccoli sprouts aren't always available here, and they are much pricier than some of the other sprouts on offer. I found many references to this book as a good source of information on how to grow my own. In practice those references turned out to be absolutely accurate; we can now grow regular crops of broccoli sprouts. As the author writes: "They stand about two to three inches tall, are frail and spindly, fall over in the slightest breeze...." So, plant them very very close together, about 200 seeds in a three inch square tray.
It pays to remain cynical, even if you enjoy eating a low calorie food that tastes good and may help your body fight cancer. Before writing this Review, I asked John Hopkins for the current status of their research results.
I received a very kind response indicating that Hopkins still believes the press release reports good science. The also sent me information on other benefits in the fight against UV damage to skin and skin blistering generally. They also referred me to a great resource, the Johns Hopkins Medical Desk Reference. [Amazon's policy against publishing links prevents me from citing the sources, but the John Hopkins website is easy to navigate.]
So, I can still recommend this book in good conscience. Broccoli sprouts have a bite something similar to uncooked cabbage, and spice up a mixed green salad in quite a pleasant way. Unless you dislike the taste of cabbage, of course. Then you may decide to just choke them down anyway for the food benefits.
Robert C. Ross 2008
Was this review helpful?
Let us know
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
Listmania!
Look for similar items by category
Look for similar items by subject
Feedback
- Would you like to update product info or give feedback on images?
- I am the Author, and I want to comment on my book.
- I am the Publisher, and I want to comment on this book.
