WHFoods.org reports that the cruciferous family of vegetables (broccoli, Brussels sprout, cauliflower, cabbage, kale) have considerable amounts of cancer-fighting phytonutrients called isothiocyanates (sulforaphane and indole-3-carbinol). A 2003 study from the International Journal of Cancer showed that eating substantial amounts of cruciferous vegetables can help women survive ovarian cancer. These vegetables are also known to prevent cataracts and age-related macular degneration (AMD).
Cruciferous Vegetables Fight Cancer With Sulfur Compounds
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