What’s so great about this week’s anti-cancer food–plain, pungent radishes? Let’s talk methylation, for starters.
Your DNA is always being damaged, repaired and copied, and methylation, a fundamental biological activity that happens more than a billion times a second, controls that process. Think of your cells as continually engaged in a dance of methylation—adding clusters of carbon and hydrogen atoms (called methyl groups) to DNA and taking them away in order to keep DNA functioning well. Too little methylation and DNA cannot repair itself, putting you at higher risk of cancer. (But don’t run out and purchase supplements: Too much methylation may also increase your risk.)
What you CAN do to improve methylation is make sure you get enough folate and other B vitamins in your diet. Radishes are a good source of both. (So are dark leafy greens and beans.)
Radishes are also low in calories and carbs as well as crunchy, making them a healthy substitute when you’re craving crackers.
And the clencher? Although they may not resemble their broccoli and cauliflower cousins, radishes are a member of the almighty cruciferous family of vegetables. And to preserve their anti-cancer compounds, crucifers are great when eaten raw. Raw broccoli or raw radish? I ask you.