Some Things About Broccoli…
Week 2 Vegetables of the Week:
Cauliflower and Broccoli
Foods for Cancer Prevention
Benjamin Franklin once said,
“An ounce of prevention is worth a pound of cure”.
Yet, while people generally know that exercising and eating healthier can keep cancer away, most don’t know that there is a particular natural chemical compound, which has been scientifically proven to hinder the development of cancer.
This chemical compound is called sulforaphane and it can be found in vegetables such as broccoli, broccoli sprouts, cauliflower and cabbage. Here is just one study of many;
Dr Talalay’s Sulforaphane Study
- Took place in 1991, yet most don’t know the amazing results that he found.
- One of the first studies’ to focus on cancer prevention through diet.
- Fed female rats with broccoli sprout extracts for five days.
- Exposed them and a control group to a carcinogen.
- Those who had the extracts developed fewer tumours.
- The tumours of those that were fed the extracts were smaller and slower to grow.
Cauliflower is a vegetable that is nutrient dense and calorie poor an excellent source of high quality protein. Furthermore,it is great for supporting a strong immune system.
A good source of vitamin C as well as vitamin K, which is an anti-inflammatory nutrient that hinders the development of cancer cells. Other anti-cancer compounds found in cauliflower are indole-3-carbinol and sulforaphane. Especially in cauliflower rice.
These compounds are particularly advantageous for preventing breast, stomach, ovarian, cervical, colon and prostate cancers.
The vitamin K content, along with omega 3, also helps to prevent chronic inflammation as in hepatitis, cystic fibrosis, IBS, arthritis, fibromyalgia and cardiomyopathy.
Also contained in cauliflower is Di-indolylmethan, which has been found to be effective in treating HPV and cervical dysplasia.
Finally, cauliflower is rich in minerals like boron, calcium, molybdenum and tryptophan.
Broccoli is nutrient dense, yet low in calories.
Impressively, it contains more protein per cup than a cup of rice- with half the calories. It is also rich in vitamins A, B6, C, E and K, as well as minerals calcium, magnesium, selenium and zinc.
It is a good food for eye health, as well as building strong bones and muscles. Furthermore, broccoli contains compounds that prevent skin, breast, stomach, liver, prostrate and colon cancers.
It boots memory, focus and concentration while preventing Alzheimer’s disease and dementia.
Another benefit of broccoli is that it is fantastic for the nervous system, easing feelings of migraines, hypertension, anxiety and nervous ticks.
It contains a natural antihistamine, which is great for treating seasonal allergies, cold and flu, sinus infections and bronchitis.
Eating broccoli is advantageous for cardiovascular health too; it lowers the risk of strokes and heart attacks and also reduces blood pressure. It is high in fibre and so is easily digested which prevents overeating as well as constipation.
If you chop it and leave it for 45 minutes before cooking you will allow more sulphoraphane to develop.