THE AMAZING VEGETABLES THAT HELP PREVENT CANCER
Even though one American president publicly admitted he didn’t like it, many scientific studies suggest that eating broccoli, as well as Brussels sprouts and other yellow and green vegetables, may lower the risk of colon and other cancers. Although scientists are not certain why, recent evidence indicates that several substances in these foods, such as fiber, beta carotene and vitamin C, all have a part in protecting the body from carcinogens. And recent research at Johns Hopkins University may have uncovered another vital substance in these foods.
The substance, called sulforaphane, is present in significant amounts in broccoli. It appears to promote increased production of special enzymes in the body’s cells. The enzymes in turn neutralize cancer-causing agents. More testing needs to be done to determine sulforaphane’s true potential for certain kinds of cancer prevention, but the latest evidence is encouraging.
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