By Tresa Erickson
You've read the studies, seen the reports and discussed the issue with your physician. Consuming certain foods can reduce your risk of cancer. Some of the best-known cancer fighters are cruciferous veggies. Bok choy, broccoli, Brussels sprouts, cabbage, cauliflower and other members of the cabbage family fall into this group. In addition to containing valuable vitamins, minerals and fiber, cruciferous vegetables contain phytochemicals and other compounds that can fight off cancer cells and keep the disease at bay.
Phytochemicals have been proven to fight cancer in many ways. Some can combat oxidative stress, which can increase the production of oxygen-free radicals and raise the risk of breast, colon, lung, prostate and other cancers. Some can halt the growth of cancer cells in tumors in the breasts, cervix, colon, liver, lungs, uterine lining and more. Some can stop the disease in its tracks, stimulating the production of enzymes to detoxify the carcinogens before they cause any damage.
Consuming more cruciferous vegetables does not guarantee cancer will not occur. Further studies are needed to determine just how effective the vegetables are against the disease. In the meantime, it cannot help to eat more servings of them weekly. Numerous recipes are available for dishes including cruciferous vegetables. For the best results, the vegetables should be eaten raw or steamed lightly in order to maintain the phytochemicals.
Don't dismiss the importance of cruciferous vegetables. The next time you mosey into the kitchen for a snack, consider grabbing a handful of cauliflower or broccoli. It will do your body good in more ways than one.