All natural foods reduce cancer risk
It’s well known that the cabbage family foods are protective against breast cancer,
prostate cancer, and colon cancer, but here’s one more study that confirms what our
mom’s told us: EAT YOUR VEGETABLES!
A new study in rats reports that sulforaphane, helps keep the blood-brain barrier intact
from brain damage. When the brain is injured it “leaks”, just like our gut. This leakiness
allows unwanted substances to enter the brain, causing inflammation and damage. At
least in rats, eating broccoli prevented this leakiness and the subsequent damage.
Other studies suggest that eating these foods twice daily can reduce risks of some cancers
by 50%. While this may be true, virtually all natural foods also reduce cancer risk. So
rather than only eating cabbage family foods, eat a wide variety of fruits, vegetables,
nuts, seed, whole grains, legumes, herbs and spices.
Cruciferous vegetables include broccoli and broccoli sprouts, Brussels sprouts,
horseradish, mustard greens, kale, seakale, turnip, radish, daikon radish, kohl rabi, collard
greens, bok choy, caulifl ower, cabbage, napa cabbage, Chinese cabbage, horseradish,
kohlrabi, rutabaga, watercress, and Japanese wasabi
The take away
Eat coleslaw or cabbage in soup, or broccoli, or broccoli sprouts with mustard on a
sandwich, or wasabi with that sushi, or brussel sprouts, or collard greens, or steam some
baby bok choy or some sort of cabbage family food at least a few times every week.
Cabbage or broccoli soup are delicious this time of year.