ANTI-CANCER FOOD: CRUCIFEROUS VEGETABLES – BROCCOLI, BRUSSEL SPROUTS, CABBAGE, CAULIFLOWER, RADISH AND TURNIPS
Mar 30th, 2009 Posted in Cancer | no comment »Certain vegetables from the cruciferous family have been recognised as having anticancer properties. These include broccoli, brussel sprouts, cabbage, cauliflower, radish, turnips, kale and bok choy. They increase the level of the enzyme aryl hydroxylase in the liver, lungs and intestines. This enzyme detoxifies many potential cancer-causing substances and blocks their action.
Broccoli, brussel sprouts, cabbage, cauliflower and turnips all contain sulphuric compounds (glucosilinates, isothiocyanates, sulforaphane and dithiolthiones), which may help to prevent many forms of cancer, kill aflotoxins and act as powerful antioxidants. Broccoli, brussel sprouts, cabbage, kale, turnips and cauliflower also contain powerful anti-cancer compounds called indoles. Indoles are very effective in fighting and preventing cancer. They play a key role in the removal of harmful female sex hormones. These sex hormones increase the risk of breast cancer.
Studies around the world have shown that people who eat large amounts of broccoli and cabbage (indole-rich foods) tend to have a decrease in harmful sex hormones in their bodies. This indicates that indole-rich foods such as broccoli and cabbage may be useful in the prevention of hormone induced breast cancer and other hormone sensitive cancers.
Broccoli has extremely strong cancer-preventing properties. Research on humans indicates broccoli is capable of preventing breast cancer due to the ability of one of its main constituents, indole-3-carbinol. It is able to increase the excretion of (oestrone)-2-hydroxyestrone, a form of oestrogen which is linked to the development of breast cancer when in excess. Broccoli contains dithiolthiones, which stimulate your body s immune system to fight cancer on its own. Broccoli also contains a potent anti-cancer compound called sulphoraphane, which has the ability to increase anti-cancer enzyme fighting systems in cells. This compound is also found in cauliflower, brussel sprouts, carrots, green onions and kale. Steaming does not destroy this anti-cancer compound.
Women who eat lots of broccoli may substantially lower their risk of developing cervical cancer. Men who smoke and eat dark green vegetables (like broccoli) often have half the lung cancer risk of smokers who don’t eat this vegetable. The rich amounts of Vitamin A and beta-carotene found in broccoli have been shown to help your body ward off many types of cancer, including lung cancer.
The dreaded brussel sprouts are a child’s worst nightmare. Yet brussel sprouts are unique vegetables with an amazing ability to kill the highly carcinogenic substance, aflatoxin. This is due to their high sulphurous compound – glucosilinate. Brussel sprouts are able to retard many forms of cancer, especially cancer of the colon, very effectively. In recent studies, animals that were fed brussel sprouts and were then given incredible amounts of carcinogens were far less likely to develop cancer than animals that were not fed the sprouts.
Brussel sprouts are loaded with beta-carotene and chlorophyll and eating them has been linked to low rates of stomach cancer. Studies in Greece, Norway and Japan have shown that people who eat green vegetables (particularly brussel sprouts) have the lowest incidence of cancers. They are loaded with nutrition including, vitamins A and C, folic acid, calcium, potassium, magnesium and iron. They are nearly half protein. Brussel sprouts should not be boiled, they should be lightly steamed or finely chopped and added to salads.
Cabbage is believed to prevent several forms of cancer, particularly breast, stomach and colon cancer. In studies in Japan, Greece and America, cabbage was shown to fight off colon cancer. Cabbage helps to protect against radiation and increases the removal of toxic drugs and carcinogens, and decreases tumours caused by carcinogens. Cabbage is effective in protecting against low level radiation.
Cultures with high cabbage intake, such as Asian cultures, tend to have very low levels of breast cancer. The Japanese people have shown that individuals who eat large portions of cabbage every day have the lowest overall death rate and Greek research has indicated that adding vegetables like cabbage to your diet can reduce the risk of colon cancer by over 800 per cent.
Regular cabbage intake may suppress the growth of colon polyps, which are thought to lead to colon cancer. People who eat cabbage once a week may decrease their odds of developing colon cancer by a very large per centage. Cabbage, apart from being a rich source of chlorophyll, also contains a magical nutrient called vitamin U. Vitamin U is believed to heal and assist peptic ulcers. Cabbage also contains two cleansing minerals, chlorine and sulphur. These nutrients work hand in hand to expel wastes from the body and to keep our blood clean and healthy.
Cauliflower is very effective at preventing colon cancer. Cauliflower supplies high amounts of potassium which helps to promote healthy circulation. Its other vital nutrients include vitamin C, magnesium, chlorine, sulphur, phosphorous and silica.
Radish seeds are thought to alleviate some forms of cancer. Radish seeds, applied topically to the breast as a heated poultice are a good accessory treatment for breast cancer. Radish seeds consumed as a strong tea may decrease the incidence of stomach cancer. Radishes are a rich source of chlorine which assists in the removal of acid-mucus poisons from the body and helps to maintain a healthy and clean respiratory function.
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