TheETG menu’s 4 vegetables;
Broccoli, cucumber, carrot, Romano tomato
To increase delivery of fat soluble substances contained in these vegetables I add a source of fat via Australian macnut oil poured on top of the vegetables. Contains minerals and essential fats.


“When tomatoes and broccoli are eaten together, we see an additive effect. We think it’s because different bioactive compounds in each food work on different anti-cancer pathways…”
[John Erdman, Professor of Food Science, University of Illinois]
Placing mechanical or physical stress [ie. cutting them, then chewing them] activates plant chemicals contained in them, increasing their impact on brain cells, immune system, and other cells in the body.
iso-thio-cya-nates, sulforaphane……activate specific genes in our cells for anti-oxidant enzymes and detoxifying enzymes, most of them referred to collectively as Phase 2 enzymes. Believed to be among the main mechanisms by which certain vegetables have the ability to prevent cancer and heart disease. Aside from supplying anti-oxidants in the vegetables themselves they have this ability to cause cells in our body to produce other anti-oxidants as well.
“Sulforaphane, one of the most important isothiocyanates in the human diet, present in cruciferous vegetables, is known to have chemopreventive activities in different tissues.”

“The observed Sulforaphane-induced upregulation of phase II enzymes was accompanied by a significant increase in nuclear erythroid 2 p45-related factor 2 expression and correlated with a significant increase in total antioxidant capacity…..”

M.Malaguti, et al
Sulforaphane treatment protects skeletal muscle against damage induced by exhaustive exercise in rats
Journal Of Applied Physiology…….Volume 107……August 2009……page1028