We live in an age where detox diets are common, and it can be hard to keep up with what’s legitimate and what isn’t. That said, we can all agree that too much mercury can be a serious health crisis. Of course, if you believe that you are suffering from mercury poisoning, no single foodstuff is going to do the trick, and you should see a doctor.

However, if you’re looking for a quick solution to flush out a bit of extra mercury and “feel lighter,” you might want to turn to broccoli, cauliflower, and other cruciferous vegetables.

Why They’re Effective

For one thing, cruciferous vegetables are rich in sulfur, which in this context is good. Mercury tends to bind to amino acids that contain sulfur. You don’t want them binding to and building up within your home, which is why eating garlic, leeks, onions, broccoli, and similar cruciferous vegetables can be beneficial. The mercury binds to the sulfur in them, which can then allow you to excrete them.

What’s more, these foods can contain high amounts of cysteine, which in turn can make metallothionein, which is a metal binding protein.

Don’t Worry About Preparation

The big key for making sure that you cook these vegetables without losing their nutrients is to do away with thoughts that one method is “better” than another. There is all sorts of information about how frying, sautéing, boiling, and other cooking methods can destroy the vegetables or rob them of their nutrients. On the other hand, eating them raw isn’t guaranteed to help you get the most out of them, either. In short, the “best” method of preparation is whatever best fits your tastes. Thankfully, any way you eat them, cruciferous vegetables can have a small but tangible impact on your body’s mercury content.