Cruciferous veggies may seem tough on the outside, but as we talked about in the first post on these anti-cancer wonders, they’re highly sensitive to boot. If you don’t handle them properly, their magic powers could literally evaporate.
University of Warwick scientist Dr. Paul Thornalley explains: Crucifers contain compounds called glucosinolates that, when mixed with an enzyme (myrosinase), get converted to another compound (isothiocyanates )with high cancer prevention activity. Talk about a mouthful… Continue reading →
Beans are not just good for your heart, as the saying goes. Their high-fiber content helps control your blood sugar and moves foods through your gut, binding carcinogens on the way. That makes them good for preventing other chronic conditions, including diabetes and cancer.
Taking CT scans or radiation treatments? Confused about what to eat in the wake of Japan’s quake?
● For starters, try miso soup, prescribed by Japanese doctors for radiation poisoning after Hiroshima and Nagasaki. Miso is made by fermenting barley, soybeans and/or brown rice with salt and a fungus loaded with enzymes and probiotics. According to Japanese researchers, it helps protect the body from absorbing radiation. Continue reading →
Forget the pasta. It’s loaded with carbs, which wreak havoc with your blood sugar–and you probably know by now that sugar metabolism has been linked to cancer growth. Here, broccoli flowers stand in for pasta and give you cancer-fighting nutrients to boot. Continue reading →
Along with vegetables from the Allium family, cruciferous ones TOP the list of foods that fight cancer: Broccoli sprouts and broccoli, Brussels sprouts, cauliflower, cabbage, kale, collards, mustard greens, arugula, watercress, rutabaga and radishes.