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.

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“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]
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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.
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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.
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“Sulforaphane, one of the most important isothiocyanates in the human diet, present in cruciferous vegetables, is known to have chemopreventive activities in different tissues.”