Cruciferous Vegetables – Your Anti-Cancer Veggies

There are huge benefits to consuming cruciferous vegetables.  You may be wondering what they are.  The list includes arugula, bok choy, broccoli, broccoli rabe, brocollina, brussels sprouts cabbage, cauliflower, collards, horseradish, kale, kohlrabi, mustard greens, radish, red cabbage, rutabaga, turnips, turnip greens and watercress.

This is a group you want to pay attention to and incorporate more frequently into your diet.  As Dr. Fuhrman states on his blog:

If we really want to win the war against cancer, we must improve the nutritional quality of our diet. We have all heard about the antioxidant effects our bodies derive from the phytochemicals in plant foods. However, the unique phytochemicals found in cruciferous vegetables offer superior benefits. Cruciferous vegetables contain phytochemicals that have unique abilities to modify human hormones, detoxify compounds, and prevent toxic compounds from binding to human DNA, preventing toxins from causing DNA damage that could lead to cancer.

Sometimes you need a change from the usual salads out there and this one fits the bill.  It’s chunky, filling and offers the benefits of getting extra cruciferous veggies such as broccoli and cauliflower.  I copied this salad from one I ate many years ago at a local café and I loved the simplicity and fresh taste it had.

Try it out next time you’re in the mood for something different and do let me know what you think of the video.  I think I need a tripod or an assistant!

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