The sight, smell, sound and texture of food is the result of the interplay between the library of compounds contained in food and the membrane receptors of the eyes, nose and mouth. These interactions between phytonutrients and receptors make eating a joy.  The interaction of other phytochemicals are responsible for the other benefit they provide, improved health.   In The Athlete’s Solution, fruits, vegetables and legumes are the main ingredients…
Broccoli, Brussels sprouts, cabbage, cauliflower, mustard greens, kohlrabi, rutabaga, turnips, bok choy, arugula, horseradish, radish, wasabi, watercress and kale are known as cruciferous vegetables.   They are so named because their four equal-sized flowers resemble a cross.   Cruciferous vegetables are plants in the family of Brassicaceae or Cruciferae.   These plants are a rich source of glucosinolates, sulfur-containing compounds that give these plants their pungent aroma and bitter taste.…
  Barley grass is considered the most nutritional of the green grasses.  Green grasses are the only vegetation many animals eat. It therefore must meet all their nutritional needs. Grasses are the forerunner of grains. Green grasses’ reproductive cycle ultimately produces grains. But before grains are produced, these plants remain in an early or grass stage. During the grass stage, the plant contains the same spectrum of vitamins and minerals…