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Why Ugly-Looking Vegetables Are Good For You

The UGLIER, more DEFORMED, SMALLER and BITTER your vegetables are, the BETTER they are for you... 

Have you ever found yourself picking out the pretty-looking produce at the supermarket, avoiding fruit and vegetables with marks on them?  Well, seems you've been doing yourself a disservice, and hopefully this article will explain to you why and get you to change your habits.


These are antimicrobial substances made by plants that accumulate rapidly in areas under attack by pathogens like moulds, fungi, etc. (i.e. all the funny dents and spots you see on your apples!).  These compounds are ONLY made if the plant is under STRESS, so it is not part of the usual nutritional profile of food.

SALVESTROL and Resveratrol are both Phytoalexins.  The better-known RESVERATROL is commonly found in red grape skin, red wine and knotweed.


This phytoalexin can NOT be made in the body and has to be obtained from the diet.  It is so important to your health that even your liver won't detoxify it during Phase 1 of Liver Detoxification, so it stays in the body for longer.

Certain nutrients such as Magnesiumand Niacin (Vitamin B3) stimulate SALVESTROL activation in the body, whereas antioxidants such as Vitamin C preserves SALVESTROL from premature oxidation.

CYP1B1 enzymes

This is a universal cancer marker found in ALL cancers and one looked for in blood tests.  It is only found in cancerous or abnormal cells, NOT in healthy cells.

  • Diseased cells – contain CYP1B1 enzyme
  • Healthy cells – NO CYP1B1 enzyme

It is also an enzyme that is found in pathogens i.e. fungi and parasites that attack plants. The plants respond by producing SALVESTROLS, the enzyme is used up to break the SALVESTROLS down, and because the pathogens used up their enzymes, they die.

So, if you consume SALVESTROLS, they will enter diseased cells, CYP1B1 enzymes will break down the SALVESTROLS and diseased cells (i.e. cancer cells) then die (apoptosis) through Tyrosine Kinase Inhibition.

Which Foods Are Rich In Salvestrols?


  • Red fruits – strawberries, blueberries, raspberries, grapes, blackcurrents, redcurrants, blackberries, cranberries
  • Apples
  • Pears


  • All greens – broccoli, cabbage family
  • Artichokes
  • Red and yellow peppers
  • Avocados
  • Watercress
  • Asparagus
  • Aubergines


  • Basil
  • Parsley
  • Sage
  • Rosemary
  • Thyme
  • Mint
  • Lemon verbena tea
  • Rooibos (Redbush) tea
  • Skullcap
  • Dandelion
  • Plantain

Organic vs Supermarket

SALVESTROLS are mainly absent in supermarket produce (according to testing by Professor Gerry Potter – Director of the Cancer Drug Discovery Group, Professor of Medicinal Chemistry and Dan Burke – Emeritus Professor of Pharmaceutical Metabolism), and abundant in organic produce.  Because organic produce are grown without the use of pesticides and herbacides, it has to produce lots of SALVESTROLS in order to protect themselves against pests.  Supermarket produce on the other hand are mainly produced using hydroponic growth-methods in addition to pesticides/herbacides, so they produce none of this phytochemical since there is no need for it.

Organic food contains on average 30x (some even 40 – 50x) more SALVESTROL than those farmed under modern, mechanized farming methods.

  • Small organically grown alpine strawberries contain 100x more SALVESTROLS than commercially grown non-organic strawberries.
  • Tart English Cox apples contain much higher levels of SALVESTROLS than French Golden Delicious apples.
  • Dark, cloudy juices have more SALVESTROLS than clear, light juices.
  • Stone ground, unfiltered, cloudy Olive Oil has more SALVESTROLS.
  • Wines where grapes are fermented in their skins produce more SALVESTROLS.
  • Bitter vegetables contain more SALVESTROLS (think Kale, Silverbeet, Spinach, Dandelion leaves)

Lower Levels of Salvestrols Today

It is estimated that we now only consume 10 – 20% of the SALVESTROLS we did 100 years ago.  A typical '5-a-day' vegetable portion intake (which I DON'T think is that typical of today's Australian Diet anyway) will only provide you with 10% of cancer-fighting SALVESTROL.  Reasons for this include:

  • Salvestrols are mostly found in skin/peel/rind/stones/seeds of fruits and vegetables.  They often end up on the compost heap.
  • It is lost in boiling water, so grill or steam vegetables instead.
  • Sulphur sprayed on green leafy vegs destroys SALVESTROL.
  • Processing foods destroys SALVESTROL
  • Because we have been conditioned to sweet foods, bitter compounds are removed from vegetables through processing, genetic engineering, hybrid selection, etc. or we simply avoid eating them.

The Future of Salvestrols

SALVESTROLS are now being used to detect cancer and measure its progress.  By giving Salvestrol Supplements to cancer patients, clinics can measure the levels of unconverted Salvestrol or their metabolites in the blood/urine and so determine the presence of cancer cells and how many.  This can also be used as in indication whether treatments are working.

Commercial products such as Vital Greens and Organic Phyto Greens contain a variety of organic fruits, vegetables and herbs and may contain good amounts of Salvestrols.

Thank you to Michael Rath (Quest for Health) for providing the information this article is based on.


This information does not replace a consultation with a qualified health practitioner. You should always get the appropriate tests done or be under the supervision of a qualified health practitioner before embarking on taking high doses of any supplement.