Sydney, Nov 14: Broccoli often hailed as a nutritional powerhouse with its vibrant green florets and touted health benefits faces skepticism from health and wellness influencer Kitty Blomfield, founder of Australia’s popular nutrition and training program, NuStrength.
Blomfield, renowned for her 7-Day Challenge and as the driving force behind the NuStrength wellbeing brand, questions the elevated status of broccoli and boldly asserts her preference for ice cream and orange juice over this supposed superfood.
In a departure from conventional health advice, Blomfield challenges prevailing notions around dieting, advocating for a more intuitive approach.
She critiques the ingrained belief that successful diets necessitate severe calorie cuts, exhaustive daily exercise, and the elimination of indulgent foods. According to Blomfield, the stereotypical diet, characterized by the avoidance of so-called ‘naughty’ foods, perpetuates a cycle of hunger, moodiness, and poor sleep.
Blomfield contends that the fixation on vegetables like broccoli, kale, and celery as dietary staples has been ingrained in our understanding of healthy eating.
However, she encourages individuals to break free from traditional norms, urging them to listen to their bodies and embrace a different perspective.
The health icon sheds light on the impact of broccoli on gut health, revealing that the indigestible fiber, and cellulose, present in green veggies and leafy greens, can be challenging for the digestive system. Blomfield emphasizes the existence of toxins in plants to ward off predators, posing potential issues for those consuming large quantities.
Additionally, she draws attention to cruciferous vegetables’ goitrogens, which may interfere with thyroid function and have anti-thyroid effects when consumed excessively or in raw form.
Blomfield suggests that individuals experiencing chronic bloating, often associated with yo-yo dieting, might find relief by moderating their intake of green vegetables and opting for well-cooked preparations with added fats.
While not dismissing the importance of green vegetables, Blomfield advocates for a balanced approach, challenging the notion that lean meats, green vegetables, and salads should dominate diets.
She underscores the historical context of salads as side dishes rather than main meals.
In encouraging a shift away from rigid dietary norms, Blomfield prompts individuals to reevaluate their well-established habits and explore alternative approaches to holistic well-being.
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