How to Lose Weight by Eating CAULIFLOWER
Cauliflower is the pure white vegetable, and apart from the excellent supply of sulphur (1186mg) and organic chlorine (310mg) from fresh produce, the only other nutrient benefits are vitamin C (78mg) and potassium (206mg). If you can handle the taste of fresh cauliflower florets in a salad, you will gain maximum cleansing benefits from cauliflower. Sulphur reduces body toxins, prevents the development of infections, cleanses the digestive system and protects against stomach ulcers. The combination of sulphur and the silicon content (337mg) gives cauliflower the power to promote hair growth, improve skin condition, promote blood haemoglobin development, plus improve blood circulation and protect against the formation of arthritic conditions. To ensure a reasonable supply of sulphur and chlorine, when cooking cauliflower, lightly steam the ‘head’ with the stalk immersed in simmering water for 5 minutes. Cauliflower au gratin—with cheese—is very common and popular. Place the steamed cauliflower heads in a baking dish, sprinkle with grated Parmesan and Cheddar, and bake for 10 minutes in a hot oven. Serve with dark coloured foods (mushrooms, spinach, carrots), but avoid combining with rice, pumpkin or potatoes—too much starch, too little colour, too little flavour. Let the ‘power of the cauliflower’ loose once in a while, and with the cheese topping, it’s big in calcium and protein, ideal for growing children. Cauliflower also supply vitamins K, C, A, folate and biotin.
NOTE: d.v. refers to the daily value for women 25-50 years, refer to RDI chart for adult male and child values.
CALORIES – total: 20 kcal. per 100 grams Calories from: Carb: 37 Protein: 4 Fat: 0