From the category archives:
A study from the Sainte-Justine Hospital in Montreal found that cruciferous vegetables have the best cancer-fighting potential out of 34 vegetables tested (Self.com, May 2009, p. 112). The reason? Cruciferous veggies such as broccoli, kale, brussels sprout, swiss chard, cabbage, and cauliflower have the highest level of glucosinates. These chemicals work to keep your cells [...]
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Dr. Andrew Weil wrote an article for Natural Awakenings magazine called “Nutrition & Prostate Cancer: Top 10 Risk Reducers”. He said that men can significantly reduce their risk of prostate cancer by changing what they eat and drink. Dr. Weil’s top ten prostate cancer risk reducers are listed below. Cooked tomatoes – rich in lycopene [...]
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Cooking Light Magazine chose napa cabbage as their choice ingredient for June. While a cup of cabbage has some calcium, fiber, and vitamin C, the vegetable also has compounds called indoles. Studies are showing that this compound, also found in other cabbages and cruciferous vegetables, may prevent some cancers. Napa cabbage can also be called [...]
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MSNBC.com reports that researchers at the University of California said that they may understand the biological mechanism responsible for the protection that broccoli and soy have against cancer. After studying cells in a lab dish, the researchers found that the compound diindolymethane (DIM), produced when you digest cruciferous vegetables, and genistein, a soy isoflavone, decrease [...]
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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 [...]
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