Excellent information! Thank you.

I hope brussels sprouts attack prostate cancer so I don't have to eat them.

LOL Dedtired! If someone tells me they don't like Brussels sprouts, I always wonder how the vegetable was served to them. If I ate frozen Brussels sprouts, overcooked, I wouldn't like them either. But cut in half and roasted, or sliced and stir-fried with some garlic and maybe onions . . . so good!

interesting. thank you.

brussels sprouts is one veg I will never like.

brussel sprouts are GREAT! lol I dont like BEETS lol

Oooo, I adore beets. Honestly I don't think I've ever had a brussels sprout that was well prepared.

Hi Susan,

This is all good news for me. I love Brussels Sprout, garlic, beets, onions. I love my Brussels Sprouts cut down the center with some olive oil, shallots, garlic and roasted in the oven at 350* for about 25 minutes. Yum, Yum, Yum! Same with Beets but they take longer. Both are like candy to me.

sooey
Who is now hungry for beets & Brussels Sprouts

I looked up "Michael Greger, M.D." and am having trouble verifying his credentials. I always vet the source of things I read on the net. I can't find clinical study footnotes for his video. Can someone verify that he is even a doctor?

Here you go Drewsmage. he is a practicing MD. However I still don't believe in super foods or number #1 foods. Today is is one thing tomorrow something else. Good foods and a balanced diet are a given. Special miracle foods? Nah.

Here is a link that might be useful: Dr. Greger

The video describes what was learned during a study undertaken at the University of Quebec by 10 researchers. The study pitted 34 common vegetables against 8 different kinds of cancer cells. The study was entitled, "Antiproliferative and antioxidant activities of common vegetables: A comparative study."

To quote the abstract: These results thus indicate that vegetables have very different inhibitory activities toward cancer cells and that the inclusion of cruciferous and Allium vegetables in the diet is essential for effective dietary-based chemopreventive strategies.

The study was concluded in 2008 and was published in the scientific journal Food Chemistry.

Even without this citation, I'd have a hard time suspecting Dr. Greger of having an ulterior motive for making this video. Unless, of course, he owns a garlic farm. :-)

I love Brussels Sprouts. Not fond of garlic, except in garlic bread . If I add garlic to any dish (even if listed in the recipe) DH complains-he HATES garlic. I love Harvard Style Beets and make them frequently-one of my and hubby's favorites.But it's hard to find fresh beets in grocery stores.

I think the majority of people who claim to eat a "balanced" diet really don't. Very few people get the recommended daily amounts of fruits/vegetables and those standards are ridiculously low to start with.

I think that's probably true, Chi.

Jannie, oddly enough my best source for fresh beets is Walmart. They usually look fresh, too--the leaves aren't tired or yellowed.

That was very interesting--thanks for posting. Alisande, how do you prepare beets? I used them in a mixed roasted veg recipe for Thanksgiving and I really didn't like them at all. I wish I did so I'm hoping you or someone else can give me a recipe that will make them seem tastier to me!

I like frozen brussel sprouts, I guess I'm just weird. It is almost impossible to get fresh vegetables here so I usually buy frozen.

But aren't those scientific food experiments only carried out in test tubes, which quite often don't translate into real life experience? I don't think any scientist has ever followed exactly what happens, good & bad, to say, a human body swollowing an apple, a hamburger or a cup of brussel sprouts.

I like beets only if they are dressed with vinegar, such as Harvard Beets, pickled beets, or boiled and sliced and served with butter and vinegar. Otherwise, their taste just falls flat.

Sjerin, here's the recipe I use for roasting beets in a covered glass casserole dish. I also boil them sometimes. If you boil or steam them, be sure to leave an inch or so of stems and root on the beet so the color doesn't leach out during the cooking.

It's possible beets aren't your thing, much as I hate to say it. Some people simply do not like them, period. My husband was one, and my son is another. To them, beets taste like dirt. :-)

Roasted Beets - New York Times

Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about 1/4 inch of stems. Scrub the beets and place in a baking dish (or lidded ovenproof casserole dish). Add 1/4 inch of water to the dish. Cover tightly. Place in the oven and roast small beets (three ounces or less) for 30 to 40 minutes, medium beets (four to six ounces) for 40 to 45 minutes, and large beets (eight ounces or more) for 50 to 60 minutes. They're done when they're easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish. Slip off the skins before eating.

Ya'll pass them beets & brussel sprouts over here...I never met a vegetable that I didn't like.

While i was at Old Sturbridge Village Museum I picked up a cookbook with recipes from the late 1700's through the early 1800's and one that really caught my eye was a beet pie. It is made the same way as a pumpkin pie but they used beets. I made it and it was fantastic. They also peeled beets, then boiled them and mashed them with milk & butter just like mashed potatoes, that is great too.

I love, love Brussels Sprouts. And I grew to really like beets. My parents used to serve canned beets and often put vinegar on the. Couldn't stand them. It was only as an adult that i learned how good they really can be. Thanks for the recipe above

For those of you who like beets check these out...they are about 12 to 15" long and average 2lbs each. This is the type of beets that they grew in Colonial America.

In those days the principal garden veggies were beets, carrots, parsnips and rutabegas...they very seldom grew potatoes and no one grew tomatoes or bell peppers

When you cut one of these beets open they have a deep purple color and they have an extemely high sugar content which makes them taste much sweeter than the beets we have today.

"....taste like dirt."

Alisande, that's just what my sister-in-law said to me on the phone last night when we were chatting about them!

Thank you for the recipe and maybe the key is getting the skin off after they're cooked--I'll have to give this a try. I see there's no oil whatsoever--do you put something on them after they're cooked? That's very interesting about keeping some of the stem and root on them while cooking. I'll pass this info on to ds-i-l.

I juice beets sometimes. It's not my favorite but I do it anyway for the benefits. It does taste like dirt! Such a pretty color though.

It's also helpful to remember later on that you probably aren't suffering from massive internal hemorrhaging, lol.

It's also helpful to remember later on that you probably aren't suffering from massive internal hemorrhaging, lol.

LOL True! One of my friends once ended up having a colonoscopy because of symptoms that turned out to be caused by eating fresh beets. I've thought of that many times over the years.

I love juicing beets! To some of us, they never taste like dirt. :-)

Sjerin, I like them cold in salads or by themselves topped with dressing (blue cheese is yummy, or one of my own dressings), or hot with a little butter and salt. But I eat fresh beets so often, especially since my cousin died of sudden, unexpected liver failure (beets are beneficial to the liver), that I sometimes eat them plain, hot or cold.