Broccoli lowers the risk of cancer, primarily cancer of the colon, esophagus, larynx, lung, prostrate, oral cavity, pharynx, and stomach.
Experiments using broccoli reveal the sulforaphane it contains to be the most powerful natural chemical for stopping the growth of tumours. It is high in cancer antidotes like indoles, glucosinolates, and dithiolthiones. It also contains carotenoids (vitamin A).
It blocks cell mutations which foreshadow cancer, possibly due to the abundance of chlorophyll. A study by Dr. Saxon Graham, Buffalo, NY, found that people who ate more broccoli, cabbage, and brussels sprouts had a lower risk of colon and rectal cancer.
Experiments in the 1950's discovered broccoli helped protect guinea pigs from lethal doses of radiation. Cabbage also worked but broccoli was found to be more effective. They also found that women who ate more broccoli were less prone to cancer of the cervix. It is believed that green vegetables, along with dark orange vegetables act as antidotes to the cancer process that continues for years after exposure to carcinogens.
Always buy green broccoli to ensure freshness, never when it is yellow. Steam broccoli lightly to keep its nutrients intact. As soon as it turns a bright green - it's ready !
Eating both cooked tomatoes and broccoli have been shown to help prevent cancer, especially prostate cancer. Research suggests that eating tomatoes and broccoli together has even more potent health effects.
Barbara is a qualified nutritionist offering Health, Nutrition & Lifestyle Counseling. She gives Healthy weight loss advice and promotes the Mediterranean diet. She is the author of the Med Life Diet - creating healthy lifestyle habits and attitudes for life !