CRUCIFEROUS VEGETABLES FIGHT CANCER

At this time of the year cabbage is often the most reasonable priced of all the cruciferous vegetables. Fighting the battle against cancer, their many relatives include broccoli, cauliflower, collards and kale all join them. Brussels sprouts, kohlrabi and mustard greens are all part of the same botanical family and should not be forgotten since their power fuels up the army with their phytochemicals and use of antioxidant helpers as reported in the medical journal Lancet that showed a 36 percent decreased risk of developing lung cancer. An earlier study published January 5, 2000 issue of the Journal of the National Cancer Institute showed that men who ate three or more servings of cruciferous vegetables per week had a 41 percent lower risk of prostate cancer compared with those who ate less than one serving per week. Guests at my luncheon table today declared the curly leaf green kale blended as a smoothie with a half cup of pineapple was absolutely delicious.

A study conducted at the Harbor UCLA Medical Center in Torrance, California, documented that study subjects (men and women ages 50 to 74) who regularly consumed broccoli were half as likely to develop colorectal cancer as those who never ate broccoli. With this large range of crucifers as part of a healthy died there are many choices. Broccoli with tomatoes appears to maximize its cancer-protective effects according to a study published in the December 2004 issue of the Journal of Nutrition. An earlier study had shown that combining broccoli with a selenium-rich food such as poultry, fish, eggs, nuts, mushrooms, or sunflower seeds increased broccoli’s cancer-fighting ability.
Further information can be found at the website of Simone Gabbay, RNCP, a nutritionist in Toronto and author of “Visionary Medicine: Real Hope for Total Healing, and “Nourishing the Body Temple.” www.holistic-nutrition.com.