All vegetables contain protective micronutrients and phytochemicals, but cruciferous vegetables are especially powerful. They are loaded with disease-protecting micronutrients and powerful compounds that promote detoxification. When the cell walls of cruciferous vegetables are broken by blending or chopping, a chemical reaction occurs that converts these sulfur-containing compounds into isothiocyanates (ITCs), an array of compounds with proven and powerful immunity-boosting effects. Chop, blend, or juice cruciferous vegetables for maximum production of ITCs because they are made when the plant cell walls are chewed or crushed. The more cell walls that are broken, the more enzymes are released to catalyse the reaction that produces these compounds.