Vegetables That Fight Cancer and Cholesterol

The four vegetables that should always be in your diet, whether raw or cooked, are broccoli, Brussels sprouts, cabbage, and cauliflower.  This article points out why these vegetables rank high on the best vegetables to eat.  These four vegetables are members of the Cruciferae family.

Broccoli sulphoraphane

Broccoli first appeared in Italy.  Because of its color, it is high in chlorophyll, which detoxifies the body and blocks cell mutations - a cancerous process.  Broccoli, which is like other cruciferous vegetables, is high in carotenoids.  Carotenoids are like antioxidants in that the neutralize free radicals.  This gives broccoli the ability to fight a variety of deadly diseases.  It main chemical power is sulphoraphane, which fights cancer. It does this by creating enzymes in the liver that kill cancer-causing chemicals.  Broccoli is also high in vitamin C and A, folate and potassium.

Cabbage glucosinolate

Cabbage came from northern Europe.  It has a history of being used for medicinal purposes by the Greeks and Romans.  Its green to purple color is provided by the chemical anthocyanin.  Its source of phytochemicals is varied and many of them provide relief for a variety of illnesses.  It contains sulfur and histidine, which inhibit tumor growth.

Cabbage has 100 or more glucosinolate type chemicals, which have been shown to stop the growth of cancer cells.  This makes cabbage the number one vegetable for preventing colon and rectal cancers.  It also can lower your LDL and raise your HDL cholesterol.

Brussels sprouts sinigrin

For hundreds of years, Brussels sprouts were grown near Brussels, Belgium. They are rich in sulfur, chlorophyll, carotenoids, indoles, and glucosinolates.  All of these chemicals fight cancer.  The bitter taste in this vegetable comes from the glucosinolates.  Brussels sprouts have a chemical called sinigrin, which destroys cancer.

Cauliflower lowers cancer risks

Cauliflower has many of the same chemicals and properties as broccoli and cabbage except that it lacks chlorophyll.  When you eat cauliflower, you reduce your risk of creating colon, rectum, stomach, prostate, and bladder cancers.

Finally

What makes these vegetables so important is that they can cut your risk of breast, prostate, uterine, ovarian, colon, rectal, and other cancers.

Eat these vegetables weekly.  And, know that you are providing yourself with natural remedies that fight cancer.  Start eating plenty of the vegetables early in your life so that you are protected now and in the future from cancer.  These vegetables can be cooked slightly, a couple of minute, to make the softer.  But, don’t over cook them since the sulfur evaporates easily and the fiber properties weaken.