Cauliflower

Do you know that cauliflower is actually a flower growing from a plant? Cauliflower gets its pure, creamy-color, naturally. As the plant grows, heavy, green leaves shadow and protect shy undeveloped flower buds. Without sunlight, no chlorophyll develops, so Cauliflower remains white. The tender large bouquets, full of wonderful flavor, contain Vitamin C, Folate, Fiber, and complex carbohydrates. That’s classy!

What are the benefits of cauliflower?

Cauliflower is one of the vegetables that are especially good at boosting our intestinal defenses, which may lower the risk of inflammatory bowel diseases such as ulcerative colitis, as well as leaky gut. Cauliflower also contains a phytonutrient that acts through the Ah receptors, leads to frontline immune function against intestinal pathogens, and plays a role in boosting immune function. Bile binding—a predictor of how well a food lowers cholesterol—is another of its powers.

Like other cruciferous vegetables, cauliflower is capable of providing sulforaphane, which boosts our liver’s detoxifying enzymes. The enzymatic action from eating cauliflower may also protect the brain, eyesight, fight against free radicals, induce detoxification enzymes, and help prevent and treat cancer.

Cauliflower was found to be protective in people suffering from gout, possibly because of the fiber, folate, and vitamin C, which appear to protect against uric acid buildup and gout.

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