Cancer Fighting Crucifers
Cruciferous vegetables like cabbage, broccoli and cauliflower have recently come under a lot of attention mainly for their anti-cancer effects. Broccoli, for instance, is a wonder food, one of the best nutrition bets around. Not only is broccoli high in fiber and vitamin C, it provides folic acid, calcium magnesium and iron. Certain chemicals found in broccoli and related vegetables appear to help prevent lung cancer – even in smokers.
Researchers from the National Institute of Environmental and Health Sciences and Their colleagues in China studied people in Shanghai. The people in these Chinese communities eat a lot of cruciferous vegetables. They also smoke a lot, which puts them at higher risk for lung cancer. When the researchers tested the blood levels of the people who smoked and also ate a lot of cruciferous vegetables, they found that these people had a 36 percent lower cancer rate than the smokers who didn’t eat the cruciferous vegetables.
Scientists found that if you ate cabbage more than once a week you were only 1/3 as likely to develop colon cancers as someone who never ate cabbage. In other words, one serving of cabbage a week could cut your chances of colon cancer by 66 percent. Even if you ate cabbage once every two or three weeks, the risk dropped by forty percent.
The most effective members of the cruciferous family are: broccoli, Brussels, sprouts, cabbage, cauliflower, cress, horseradish, kale mustard, radish and turnip.
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