Broccoli and Cabbage To Fight Cancer
If there is one vegetable item I never fail to get in my weekly grocery shopping trip is a few bunches of cruciferous vegetables. I’ve always known that cruciferous vegetables can help fight cancer. If you have no idea what these vegetables are, they include cabbage, broccoli, cauliflower, brussel sporuts, curly kale, turnip and mustard greens. Crucifiers are named after the cross shape of their 4 petalled flowers.
Large scale studies have shown that when you eat cruciferous vegetables, you can cut cancer risks by as much as half. Cancers that are known to be helped by eating these vegetables are several, notably lung and colon. However, sufferers of cancers of the breast, uterus and ovary do not seem to benefit as much.
Cruciferous vegetables have been found to be rich in antioxidants, Vitamin C, Vitamin E, folate, iron and cartotenes. Hence it is not just cancer risks that they can help to reduce, but also the risk of heart disease, stroke and cataracts.
Cruciferous vegetables are best eaten raw or lightly cooked. Including them in your meals 2-3 times a week is highly recommended. Adults, kids and pregnant women can benefit a lot from eating this type of vegetables. They can be cooked in a variety of ways, thus making them a great pleasure to eat!
