Throughout the centuries watercress has been revered as a superfood.  Hippocrates, is said to have located his first hospital close to a stream to ensure a ready supply of fresh watercress to help treat his patients.  Greek soldiers were given it as a tonic before going into battle and the 16th Century herbalist Culpepper claimed it could cleanse the blood.  

Scientists have revealed that eating watercress every day can significantly reduce DNA damage to blood cells, which is considered to be an important trigger in the development of cancer. The research, carried out by Professor Rowland at the University of Ulster, found that in addition to reducing DNA damage, a daily portion of watercress also increased the ability of those cells to resist further DNA damage caused by free radicals.

Prof. Rowland stated “Blood cell DNA damage is an indicator of whole body cancer risk, and, the results support the theory that consumption of watercress is linked to an overall reduced risk of cancer at various sites in the body.”

The key findings of the watercress diet are as follows:

• significant reduction in DNA damage to lymphocytes (white blood cells), by 22.9%  
• reduction in DNA damage to lymphocytes (white blood cells) when a sample was challenged with the free radical generating chemical hydrogen peroxide, by 9.4%
• reduction in blood triglyceride levels, by an average of 10%
• significant increase in blood levels of lutein and beta-carotene, which have antioxidant activity, by 100% and 33% respectively (higher intakes of lutein have also been associated with a lower incidence of eye diseases such as cataract and age-related macular degeneration).

It is brimming with more than 15 essential vitamins and minerals.  Gram for gram, it contains more iron than spinach, more vitamin C than oranges and more calcium than milk.