One of the most powerful components of cruciferous vegetables is their glucosinolates. Glucosinolate derivatives stop cancer by encouraging cancer cells to commit suicide, and they also suppress genes that create new blood vessels, which support tumor growth and spread.
Even better, these organic compounds reduce the carcinogenic effects of many environmental toxins by boosting the expression of detoxifying enzymes. They protect DNA from oxidative damage caused by toxins, preventing changes, which can lead to cancer.
Delicious vegetables that can reduce your risk for cancer (more…)
Nutrition scientists have shown over and over that people who eat more natural plant foods – vegetables, fruits, legumes, nuts and seeds, etc. – are less likely to be diagnosed with cancer. But are all vegetables equally protective? To win the war on cancer, we must design an anti-cancer diet, which focuses on the foods with the most powerful anti-cancer effects – then we could eat plenty of these foods each day, flooding our bodies with the protective substances contained within them.
The cruciferous family of vegetables is full of super foods with powerful anti-cancer effects – we should eat vegetables from this family every day. This family includes green vegetables like kale and bok choy plus some non-green vegetables like cauliflower. For a full list of cruciferous vegetables, click here. (more…)