Don't Leave Your Brussell Sprouts!

Why eating all the leftovers this Christmas might not be such a bad idea...

Brussell Sprouts, Cabbage, Kale, Spinach...Words to strike fear into the hearts of most children and foodstuffs that even most adults would rather cut out of their diets.

Now, scientists have found a good reason for it. All these foods contain Phytonutrients; toxins and pesticides produced by plants to make themselves taste bitter and to prevent being eaten.

But leaving them on the plate this Christmas may well be a bad idea. A study at the University of Washington, U.S.A reveals that Phenols, flavoids, isoflavones and other bitter-tasting trace chemicals may help prevent cancer and offer other health benefits. Just more evidence that our body's natural instincts are not always in our best interests.

This discovery brings more controversy in the food industry where, for decades manufacturers have processed foods to make them taste less bitter. Other foodstuffs like Broccoli are selectively bred to remove bitter taste, at the same time removing beneficial nutrients.

Dr Adam Drenowski, director of the study points instead to the Mediterannean diet, where bitter vegetables are seasoned with salt and olive oil to mask the flavour.

So, as always, mother knows best. Eating all your greens is a good idea, even if your taste buds don't always agree.

The good news? Dark chocoloate and red wine also owe their bitter taste to Phytonutrients. So if you can find any leftovers, make sure you eat them...

Sunday, 3 December 2000