Foods containing pungent flavour are often rich in sulphur content. These foods not only are great mould deterrents, they also play vital roles in DNA repairs. Cruciferous vegetables like broccoli, garlic and onions are sulphur rich and powerful inducers of protective enzymes like superoxide dismutase and glutathione peroxidase. They are also high in indoles and can inhibit colorectal, bladder, lung, mouth, throat, stomach and breast cancers.

Cruciferous vegetable are particularly rich in isothiocynates.  Isothiocyanates have amazing anti-aging properties; this is because they are potent inhibitors of enzymes that promote glycation.  Glycation occurs when oxidation of sugars coating the surface of proteins like collagen result in the formation of Advanced Glycated Endproducts – AGEs. As the name implies, AGEs literally cause premature aging with the formation of saggy, wrinkly skin.  Note that any external signs of aging are accompanied by the aging of  internal organs as well.  The external and internal are never mutually exclusive. 

This aging process is even more pronounced in diabetics as AGEs form more quickly with elevated blood sugar levels.  It is not uncommon for a diabetic diagnosed at the age of 30 to have a physiological age of 75 by the time they reach the chronological age of 60.  It is a well-known fact that accelerated aging comes with poorly controlled blood sugar levels.  Hence, to reduce age-related cell damage, diabetics should tuck into large quantities of these vegetables to decelerate the glycation process and its accompanying premature aging.
In conclusion, these vegetables protect you from DNA damage, stimulate cancer cell death (cell apoptosis) and keep you looking and feeling young. Why would you not eat heaps more of them daily?

Stir-fried Choy Sum and Garlic with Cashews Ingredients

• 2 bunches choy sum
• 5 garlic cloves, crushed
• 2 teaspoons sesame oil
• ½ teaspoon salt
• 1 tablespoon peanut oil
• Roasted, unsalted Cashews

Quick Summary of steps

1. Wash choy sum, separate the stems from the leaves and chop them into 10cm pieces.
2. Heat oil in a hot wok
3. Add garlic, stir-fry till slightly golden brown.
4. Add choy cum stems. Fry till stems are slightly soft and then add leaves
5. Stir in sesame oil and salt.
6. Lastly, add roasted cashews before serving.