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Brassica species and varieties commonly used for food include bok choy, broccoli, Brussels sprouts, cauliflower, cabbage, collard greens, choy sum, kale, kohlrabi, napa cabbage, rutabaga, turnip and some seeds used in the production of canola oil and the condiment mustard
A newly published study in Arteriosclerosis, Thrombosis, and Vascular Biology, including 3,931 men and women over age 65, noted that higher meat consumption was linked to a higher risk of atherosclerotic cardiovascular disease (ASCVD)
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