You too can learn to love sweet and crunchy Brussels sprouts! What’s more, Brussels sprouts, more than any other commonly eaten brassica, are packed with glucosinolates, the chemical starting point for a variety of cancer fighting substances. Glucosinolates include sulforaphane and indole-3-carbinol, which have anti-inflammatory, antioxidant and detoxifying properties. Ginger and garlic increase the cancer-protective effects and are delicious additions! The great thing about shredding and stir-frying Brussels sprouts is that it’s quick and easy, and results in a sweet, bright-green dish, unlike the brown, bitter, water-logged sludgeballs you get when you boil them whole. If you don’t have a food processor, slice the sprouts thinly by hand with a heavy-duty chopping knife.