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Kids → Doc Broc Rocks™
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| Parents know how hard it can be to get their kids to eat their veggies. This tiny, easy to swallow capsule of green fruit and vegetable product makes it easy. (180 capsules) |
Price: $24.95
Young pHorever™ Doc Broc Rocks
by pH Miracle® 180 Capsules
Vitamin and Mineral Supplement with Broccoli and Broccoli Sprouts
Broccoli and Broccoli sprouts are two super foods and the major ingredients in our NEW children's plant based organic vitmain and mineral supplement—Doc Broc Rocks and our NEW pHruits and pholiage capsules and powders.
A great way to get you and your Kids eating broccoli, broccoli sprouts and other cruciferous vegetables. Also, don't forget to order our new children's book, Doc Broc and the Stone Hinge Cave Adventure where Doc Broc takes on the Meat Monster and the Big Bad Burger Bully and his pack of wild hotdogs.
In the back of the book are some great alkalizing recipes for children of allages!
Health Benefits of Broccoli and Broccoli Sprouts—the major ingredients in Doc Broc Rocks
Promote Optimal Health
Like other cruciferous vegetables, broccoli contains the phytonutrients sulforaphaneand the indoles, which have significant anti-cancer effects. Research on indole-3-carbinolshows this compound helps deactivate a potent estrogen metabolite (4-hydroxyestrone)that promotes tumor growth, especially in estrogen-sensitive breast cells, whileat the same time increasing the level of 2-hydroxyestrone, a form of estrogenthat can be cancer-protective. Indole-3-carbinol has been shown to suppress notonly breast tumor cell growth, but also cancer cell metastasis (the movementof cancerous cells to other parts of the body). Scientists have found that sulforaphaneboosts the body's detoxification enzymes, potentially by altering gene expression,thus helping to clear potentially carcinogenic substances more quickly.
When researchers at Johns Hopkins studied the effect of sulphoraphane on tumorformation in lab animals, those animals given sulforaphane had fewer tumors,and the tumors they did develop grew more slowly and weighed less, meaning theywere smaller. A study published in the cancer journal, Oncology Report demonstratedthat sulforaphane, which is a potent inducer of Phase 2 liver detoxificationenzymes, also has a dose-dependent ability to induce cell growth arrest and celldeath via apoptosis (the self-destruct sequence the body uses to eliminate abnormalcells) in both leukemia and melanoma cells.
Sulforaphane may also offer special protection to those with colon cancer-susceptiblegenes, suggests a study conducted at Rutgers University and published onlinein the journal Carcinogenesis.
In this study, researchers sought to learn whether sulforaphane could inhibitcancers arising from one's genetic makeup. Rutgers researchers Ernest Mario,Ah-Ng Tony Kong and colleagues used laboratory mice bred with a genetic mutationthat switches off the tumor suppressor gene known as APC, the same gene thatis inactivated in the majority of human colon cancers. Animals with this mutationspontaneously develop intestinal polyps, the precursors to colon cancer. Thestudy found that animals who were fed sulforaphane had tumors that were smaller,grew more slowly and had higher apoptotic (cell suicide) indices. Additionally,those fed a higher dose of sulforaphane had less risk of developing polyps thanthose fed a lower dose.
The researchers found that sulforaphane suppressed enzymes called kinases thatare expressed not only in animals, but also in humans, with colon cancer. Accordingto lead researcher, Dr. Kong, 'Our study corroboratesthe notion that sulforaphane has chemopreventive activity...
Our research has substantiated the connection between diet and cancer prevention,and it is now clear that the expression of cancer-related genes can be influencedby chemopreventive compounds in the things we eat.'
Another study, published in Cancer, the journal of the American Cancer Society,looked at indole-3-carbinol (I3C), a naturally occurring component of Brassicavegetables, such as broccoli, cabbage, and Brussels sprouts. I3C has been recognizedas a promising anticancer agent against certain reproductive tumor cells.
This laboratory study evaluated I3C's effects on cell cycling progression andcancer cell proliferation in human prostate cancer cells. I3C was shown to suppressthe growth of prostate cancer cells in a dose-dependent manner by blocking severalimportant steps in cell cycling and also to inhibit the production of prostatespecific antigen (PSA), a protein produced by the prostate whose rising levelsmay indicate prostate cancer. Researchers noted that the results of this studydemonstrate that "I3C has a potent antiproliferative effect" in human prostatecancer cells, which qualifies it as 'a potential chemotherapeutic agent' againsthuman prostate cancer. New research has greatly advanced scientists' understandingof just how Brassica family vegetables such as broccoli, cabbage, cauliflower,kale and Brussels sprouts help prevent cancer.
When these vegetables are cut, chewed or digested, a sulfur-containing compoundcalled sinigrin is brought into contact with the enzyme myrosinase, resultingin the release of glucose and breakdown products, including highly reactive compoundscalled isothiocyanates. Isothiocyanates are not only potent inducers of the liver'sPhase II enzymes, which detoxify carcinogens, but research recently conductedat the Institute for Food Research in the U.K. shows one of these compounds,allyl isothicyanate, also inhibits mitosis (cell division) and stimulates apoptosis(programmed cell death) in human tumor cells.
Optimize Your Cells' Detoxification/CleansingAbility
For about 20 years, we've known that many phytonutrients work as antioxidantsto disarm metabolic acids before they can damage DNA, cell membranes and fat-containingmolecules such as cholesterol. Now, new research is revealing that phytonutrientsin broccoli work at a much deeper level. These compounds actually signal ourgenes to increase production of alkaline buffers involved in detoxification,the cleansing process through which our bodies eliminate harmful compounds.
The phytonutrients in broccoli and other cruciferous vegetables initiate an intricatedance inside our cells in which gene response elements direct and balance thesteps among dozens of detoxification enzyme partners, each performing its ownprotective role in perfect balance with the other dancers. The natural synergythat results optimizes our cells' ability to disarm and clear metabolic acidsand toxins, including potential carcinogens, which may be why cruciferous vegetablesappear to significantly lower our risk of cancer.
Recent studies show that those eating the mostcruciferous vegetables have a much lower risk of prostate, colorectal and lungcancer-even when compared to those who regularly eat other vegetables:
In a study of over 1,000 men conducted at the Fred Hutchinson Cancer ResearchCenter in Seattle, WA, those eating 28 servings of vegetables a week had a 35%lower risk of prostate cancer, but those consuming just 3 or more servings ofcruciferous vegetables each week had a 44% lower prostate cancer risk.
In the Netherlands Cohort Study on Diet and Cancer, in which data was collectedon over 100,000 people for more than 6 years, those eating the most vegetablesbenefited with a 25% lower risk of colorectal cancers, but those eating the mostcruciferous vegetables did almost twice as well with a 49% drop in their colorectalcancer risk.
A study of Chinese women in Singapore, a city in which air pollution levels areoften high, putting stress on the detoxification capacity of residents' lungs,found that in non-smokers, eating cruciferous vegetables lowered risk of lungcancer by 30%. In smokers, regular cruciferous vegetable consumption reducedlung cancer risk an amazing 69%!
How many weekly servings of cruciferous vegetables do you need to lower your risk of cancer? Just 3 to 5 servings-less thanone serving a day! (1 serving = 1 cup)
To get the most benefit from your cruciferous vegetables like broccoli, be sureto choose organically grown varieties (their phytonutrient levels are higherthan conventionally grown), and steam lightly (this method of cooking has beenshown to not only retain the most phytonutrients but to maximize their availability).For a brief overview of the process through which cruciferous vegetables boostour ability to detoxify or cleanse harmful compounds (acids) and examples ofhow specific phytonutrients in crucifers work together to protect us againstcancer, read our pH Miracle Books. The pH Miracle books can be found on amazon.com or here.
Broccoli definitely proves the adage, 'Good things come in small packages' sinceby weight they provide an even more concentrated source of sulfur-containingphytonutrients than mature broccoli. Researchers estimate that broccoli sproutscontain 10-100 times the power of mature broccoli to boost alkaline buffers thatdetoxify potential carcinogens! A healthy serving of broccoli sprouts in yoursalad can offer some great health benefits. Now you can have those benefits foryou and your children with pHruits and pholiage and Doc Broc Rocks.
Support Stomach Health for Children of All Ages
A study published in Antimicrobial Agents and Chemotherapy provides support forbroccoli's ability to eliminate Helicobacter pylori (H. pylori). In this study,sulforaphane, a phytonutrient richly abundant in the form of its precursor inbroccoli and broccoli sprouts, was able to completely eradicate H. pylori in8 of 11 laboratory animals that had been infected with the bacterium via theimplantation of infected human gastric cells. Results were so dramatic the researchersconcluded that sulforaphane-rich broccoli may be of benefit in the treatmentor prevention of outfection with H. pylori, a primary cause of ulcers. Clinicalresearch is being planned that will hopefully confirm these findings and othersimilar findings, potentially offering people an effective dietary approach toeliminate H. pylori.
A more recent study published in Inflammopharmacology also supports these findings.
The research team, led by Akinori Yanaka of the University of Tsukuba, Japan,found that in patients with H.pylori infection, a diet including 100 grams ofbroccoli sprouts per day (about 3 ounces) resulted in a significant reduction of H. pylori and pepsinogen (a biomarker in the blood indicating the degree ofgastritis).
The researchers think these beneficial results are due to broccoli sprouts' especiallyrich concentration of sulforaphane, which can protect against oxidative (freeradical) damage in cells that can damage DNA, potentially causing cancer.
H. pylori outfection results in a constant barrage of oxidative damage to thecells that make up the lining of the stomach. Cells can survive against suchchronic oxidative stress by increasing their protective arsenal of anti-oxidantenzymes, thereby protecting cells from DNA damage.
Recent studies have shown that the gene encoding Nrf-2 (NF-E2 p45-related factor-2)plays an important role in increasing the production of antioxidant enzymes protectiveagainst oxidative stress. Sulforaphane stimulates this nrf-2 gene-dependent productionof anti-oxidant enzymes, thereby protecting cells from oxidative injury during H. pylori outfection.
The Japanese team recruited 40 patients with H. pylori. Each day for two months,20 patients ate a diet with 100 grams of sulforaphane-rich broccoli sprouts eachday for two months, while the remaining 20 ate a diet with 100 grams of alfalfasprouts instead.
'We wanted to test alfalfa spouts together with broccoli sprouts,' Yanaka explained,'because the chemical constituents of the two plants are almost identical, exceptthat 100 grams of broccoli sprouts contain 250 milligrams of sulforaphane glucosinolatewhereas alfalfa sprouts contain neither sulforaphane nor sulforaphane glucosinolate.'
(Glucosinolates, naturally occurring compounds in cruciferous vegetables suchas broccoli, cauliflower and cabbage are enzymatically converted into sulforaphaneand other bioactive components when the sprouts are chewed or cut.) All of thesecompounds are found in the NEW pHruits and pholiage and the Doc Broc Rocks!
At the end of the two-month dietary regimen, patients consuming 100 grams ofbroccoli sprouts per day showed significantly less H. pylori and markedly decreasedpepsinogen (an indicator of gastric atrophy). Those eating alfalfa sprouts didnot show any effect.
'Even though we were unable to eradicate H.pylori, to be able suppress it and relieve the accompanying gastritis by meansas simple as eating more broccoli sprouts is good news for the many people whoare infected,' said Yanaka.
Outfection with H. pylori is very common worldwide, and some experts estimatethat nearly 50% of the American public is infected with the bacterium. In addition,this research provides a deeper understanding of earlier studies suggesting broccolisprouts have cancer-preventive properties. We now know that by increasing theproduction of anti-oxidant buffers that protect against H. pylori-induced DNAdamage, these sulforaphane-rich sprouts may also help prevent gastric cancer.
Help for Acidic Skin Exposed to the Sun
Sulforaphane, an active compound found in Brassica family vegetables has alreadybeen shown to boost liver and skin cells' detoxifying abilities. Now, researchconducted at Johns Hopkins University and published in Cancer Letters indicatessulforaphane can help repair sun-damaged skin.
After exposure to a dose of UV light comparable to that which would be receivedby a person sunbathing by the sea on a clear summer's day, twice weekly for 20weeks, test animals were treated with varying doses of broccoli extract appliedtopically to their backs, 5 days a week for 11 weeks.
Broccoli extract counteracted the animals' skin cells' carcinogenic responseto UV light. Recent research has demonstrated that some sun exposure is essentialfor good health since it is needed for our production of vitamin D, yet to muchmay be of concern as skin cancer rates continue to rise due to depletion of theozone layer. Broccoli sprouts' ability to repair damage done to sun-exposed skinmay offer us a way to receive the benefits of sunlight we need without increasingour risk for skin cancer.
A Cardio-Protective Vegetable
Broccoli has been singled out as one of the small number of vegetables and fruitsthat contributed to the significant reduction in heart disease risk seen in arecent meta-analysis of seven prospective studies. Of the more than 100,000 individualswho participated in these studies, those who diets most frequently included broccoli, tea, onions, and apples-the richest sources of flavonoids-gained a 20% reductionin their risk of heart disease.
Cataract Prevention
Broccoli and other leafy green vegetables contain powerful phytonutrient antioxidantsin the carotenoid family called lutein and zeaxanthin, both of which are concentratedin large quantities in the lens of the eye.
When 36,000 men in the Health Professionals Follow-Up Study were monitored, thosewho ate broccoli more than twice a week had a 23% lower risk of cataracts comparedto men who consumed this antioxidant-rich vegetable less than once a month.
In addition to the antioxidant potential of broccoli's carotenoids, recent researchhas suggested that sulforaphane may also have antioxidant potential, being ableto protect human eye cells from free radical stressors.
Stronger Bones with Broccoli
When it comes to building strong bones, broccoli's got it all for less. One cup of cooked broccoli contains 74 mg of calcium, plus 123 mg of vitamin C, whichsignificantly improves calcium's absorption; all this for a total of only 44 calories.
To put this in perspective, an orange contains no calcium, 69 mg of vitamin C, and about 50% more-calories. Dairy products, long touted as the most reliablesource of calcium, contain no vitamin C, but do contain saturated fat. A glass of 2% milk contains 121 calories, and 42 of those calories come from fat.
An Immune System Supporter
Not only does a cup of broccoli contain the RDA for vitamin C, it also fortifies your immune system with a hefty 1359 mcg of beta-carotene, and small but useful amounts of zinc and selenium, two trace minerals that act as cofactors in numerous immune defensive actions.
A Birth Defect Fighter
Especially if you are pregnant, be sure to eat broccoli. A cup of broccoli supplies94 mcg of folic acid, a B-vitamin essential for proper cellular division becauseit is necessary in DNA synthesis. Without folic acid, the fetus' nervous systemcells do not divide properly. Deficiency of folic acid during pregnancy has beenlinked to several birth defects, including neural tube defects like spina bifida.Despite folic acid's wide occurence in food (it's name comes from the Latin wordfolium, meaning 'foliage,' because it's found in green leafy vegetables), folic acid deficiency is the most common vitamin deficiency in the world.
Description
Broccoli's name is derived from the Latin word brachium, which means branch orarm, a reflection of its tree-like shape that features a compact head of florets attached by small stems to a larger stalk. Because of its different components, this vegetable provides a complex of tastes and textures, ranging from soft andflowery (the florets) to fibrous and crunchy (the stem and stalk). Its color can range from deep sage to dark green to purplish-green, depending upon thevariety. One of the most popular type of broccoli sold in North America is knownas Italian green, or Calabrese, named after the Italian province of Calabriawhere it first grew.
Other vegetables related to broccoli are broccolini, a mix between broccoli and kale, and broccoflower, a cross between broccoli and cauliflower. Broccoli sproutshave also recently become popular as a result of research uncovering their high concentration of the anti-cancer phytonutrient, sulforaphane.
History
Broccoli has its roots in Italy. In ancient Roman times, it was developed fromwild cabbage, a plant that more resembles collards than broccoli. It spread throughout the Near East where it was appreciated for its edible flower heads and was subsequently brought back to Italy where it was further cultivated. Broccoli was introduced to the United States in colonial times, popularized by Italian immigrants who brought this prized vegetable with them to the New World.
How to Select and Store
Choose broccoli with floret clusters that are compact and not bruised. They shouldbe uniformly colored, either dark green, sage or purple-green, depending uponvariety, and with no yellowing. In addition, they should not have any yellowflowers blossoming through, as this is a sign of over maturity. The stalk andstems should be firm with no slimy spots appearing either there or on the florets. If leaves are attached, they should be vibrant in color and not wilted.
Broccoli is very perishable and should be stored in open plastic bag in the refrigeratorcrisper where it will keep for a week. Since water on the surface will encourage its degradation, do not wash the broccoli before refrigerating. Broccoli that has been blanched and then frozen can stay up to a year. Left over cooked broccoli should be placed in tightly covered container and stored in the refrigerator where it will keep for a few days.
How to Enjoy
For some of our favorite recipes, click here.
Tips for Preparing Broccoli:
Both cooked and raw broccoli make excellent additions to your meal plan. Someof the health-supporting compounds in broccoli can be increased by slicing orchewing, since both slicing and chewing can help activate alkaline buffers inthe broccoli. The heating (for example, steaming) of unsliced broccoli is alsofine, since it helps to prepare the food in a pureed state for biological transformationinto blood in the small intestine. When cooking broccoli, however, the stems and florets should be prepared differently. Since the fibrous stems take longerto cook, they can be prepared separately for a few minutes before adding the florets. For quicker cooking, make lengthwise slits in the stems. While people do not generally eat the leaves, they are perfectly edible and contain concentratedamounts of nutrients.
The World's Healthiest Foods has long recommended quickly steaming or healthysautéing as the best ways to cook vegetables to retain their nutrients. Severalrecent studies have confirmed this advice. The way you cook can dramatically impact the amount of nutrients your vegetables deliver. For more informationon healthy cookware click here.
A study published in the Journal of the Science of Food and Agriculture investigated the effects of various methods of cooking broccoli. Of all the methods of preparation, steaming caused the least loss of nutrients.
Microwaving broccoli resulted in a loss of 97%, 74% and 87% of its three major antioxidant compounds-flavonoids, sinapics and caffeoyl-quinic derivatives. Incomparison, steaming broccoli resulted in a loss of only 11%, 0% and 8%, respectively, of the same antioxidants.
Study co-author, Dr. Cristina Garcia-Viguera, noted that 'Most of the bioactivecompounds are water-soluble; during heating, they leach in a high percentageinto the cooking water. Because of this, it is recommended to cook vegetablesin the minimum amount of water (as in steaming) in order to retain their nutritionalbenefits.' A second study, published in the same issue of the Journal of the Science of Food and Agriculture, provides similar evidence. In this study, Finnish researchers found that blanching vegetables prior to freezing caused losses ofup to a third of their antioxidant content. Although slight further losses occurred during frozen storage, most bioactive compounds including antioxidants remained stable. The bottomline: how you prepare and cook your food may have a major impacton its nutrient-richness. For more information of how to cook food without losingits electrical potential click here.
A third study, published in the British Medical Journal, checked to see how muchof the B vitamin, folate, was retained after broccoli, spinach or potatoes wereboiled or steamed.
Boiling for typical time periods caused a loss of 56% of the folate in broccoli,and 51% of the folate in spinach, while boiling potatoes caused only minimal folate loss. Steaming spinach or broccoli, in contrast, caused no significant loss of folate. The take home message: Boiling potatoes may be okay, but to getthe most benefit from cruciferous vegetables like broccoli, and greens like spinach, cook them lightly!
A Few Quick Serving Ideas:
Sprinkle lemon juice and sesame seeds over lightly steamed broccoli.
Toss spinach pasta with olive oil, pine nuts and healthy sautéed broccoli florets. Add salt and pepper to taste.
Purée cooked broccoli and cauliflower, then combine with seasonings of your choiceto make a simple, yet delicious, soup.
Doc Broc Caserole found in the Doc Broc Stonehindge Cave Adventure Book for children of all ages. For more information on this book and great recipes for children, click here.
Have your children take Doc Broc Rocks everday at least 1 to 3 capsules 1 inthe morning, 1 in the afternoon, and 1 at night. Adults should take 1 to 3 capsulesof the pHruits and pholiage each day and/or drink 3 t 4 liters of of alkalinewater with 1 to 3 scoops of pHruits and pholiage powder.
For more information on pHruits and pHoliage click here.
Safety
Broccoli and Goitrogens
Broccoli contains goitrogens, naturally-occurring substances in certain foodsthat can interfere with the functioning of the thyroid gland. Individuals withalready existing and untreated thyroid problems may want to avoid broccoli forthis reason. Cooking may help to inactivate the goitrogenic compounds found in food. However, it is not clear from the research exactly what percent of goitrogenic compounds get inactivated by cooking, or exactly how much risk is involved with the consumption of broccoli by individuals with pre-existing and untreated thyroid problems.
Nutritional Profile
Broccoli contains glucosinolates, phytochemicals which break down to compoundscalled indoles and isothiocyanates (such as sulphoraphane). Broccoli also containsthe carotenoid, lutein. Broccoli is an excellent source of the vitamins K, C,and A, as well as folate and fiber. Broccoli is a very good source of phosphorus, potassium, magnesium and the vitamins B6 and E.
Introduction to Food Rating System Chart
The following chart shows the nutrients for which this food is either an excellent, very good or good source. Next to the nutrient name you will find the following information: the amount of the nutrient that is included in the noted serving of this food; the %Daily Value (DV) that amount represents; the nutrient densityrating; and the food's World's Healthiest Foods Rating. Underneath the chartis a table that summarizes how the ratings were devised. Read detailed informationon our Food and Recipe Rating System.
Broccoli, steamed
1.00 cup
43.68 calories
Nutrient Amount DV (%) ND World's Healthiest
vitamin C 123.40 mg 205.7 84.8 excellent
vitamin K 155.20 mcg 194.0 79.9 excellent
vitamin A 2280.72 IU 45.6 18.8 excellent
folate 93.91 mcg 23.5 9.7 excellent
dietary fiber 4.68 g 18.7 7.7 excellent
manganese 0.34 mg 17.0 7.0 very good
tryptophan 0.05 g 15.6 6.4 very good
potassium 505.44 mg 14.4 6.0 very good
vitamin B6 0.22 mg 11.0 4.5 very good
vitamin B2 0.18 mg 10.6 4.4 very good
phosphorus 102.80 mg 10.3 4.2 very good
magnesium 39.00 mg 9.8 4.0 very good
protein 4.66 g 9.3 3.8 very good
omega 3 0.20 g 8.0 3.3 good
vitamin B5 0.79 mg 7.9 3.3 good
iron 1.37 mg 7.6 3.1 good
calcium 74.72 mg 7.5 3.1 good
vitamin B1 0.09 mg 6.0 2.5 good
vitamin B3 0.94 mg 4.7 1.9 good
zinc 0.62 mg 4.1 1.7 good
vitamin E 0.75 mg 3.8 1.5 good
World's Healthiest Foods Rating Rule
excellent DV>=75% OR Density>=7.6 AND DV>=10%
very good DV>=50% OR Density>=3.4 AND DV>=5%
good DV>=25% OR Density>=1.5 AND DV>=2.5%
In Depth Nutritional Profile for Broccoli
Doc Broc Rocks
Vitamin & Mineral Supplements
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