GLUCOSINOLATES: POWERFUL ANTI CANCER MOLECULES FOUND ONLY IN CRUCIFER VEGETABLES
68THE CABBAGE FAMILY & OTHER VEGETABLES
WHAT ARE GLUCOSINOLATES?
Glucosinolates are very powerful anti-cancer acting molecules found exclusively in crucifers. Crucifer vegetables include those of the cabbage family, broccoli, cauliflower, dale, curly kale, and Brussels sprouts. Research demonstrates that regular consumption of these vegetables significantly lowers the risk of developing a number of cancers that include bladder cancer, breast cancer, lung cancer, and cancers of the gastrointestinal system (stomach and colon cancers).
HOW DO GLUCOSINOLATES WORK TO PREVENT CANCER?
They have the ability to block the carcinogenic potential of many particularly dangerous substances that can damage cell DNA, leading to cell damage that allows the growth of tumours. Glucosinolates stimulate our immune systems, and accelerate the elimination of carcinogens from our bodies, depriving them of a longer more destructive stay. The shorter time carcinogens are in our body, the less their potential to produce cancerous tumours.
Many cancers are directly related to the absence of important detox systems; however, the consumption of at least three weekly servings of vegetables from the cabbage family improves the performance of these systems, by reversing this tendency. In short, these vegetables prevent carcinogenic substances from causing the type of genetic damage that leads to the onset of cancer and the growth of cancerous tumours in our bodies.
FOR BEST PREVENTION RESULTS:
Eat a steady diet of vegetables from the cabbage family; for glucosinolates to do their job, they must be consistently included in one's diet, preferably three or more times per week. Do not overcook these vegetables, as overcooking tends to cause many of the anti cancer benefits to "go up in smoke." Steam, stir-fry, or use in soups for best results, and remember, the vegetables should still be crisp and crunchy, not limp and overcooked.
OTHER SUGGESTIONS
Research has demonstrated that a variety of 28 combined fruits and vegetables each week reduce the risk of cancer, with a combination of about 9 fruits and vegetables being eaten on any given day. This can easily be accomplished simply by making one main meal a day into a tossed salad containing both fruits and vegetables together. Please see also my hub titled The Ultimate Anti Cancer Salad, for ideas about how to make this work.
http://hubpages.com/_2pvzhao591xs4/hub/THE-ULTIMATE-ANTI-CANCER-SALAD
CLICK BELOW FOR ADDITIONAL INFO ON CANCER PREVENTION:
http://hubpages.com/_2pvzhao591xs4/hub/PREVENT-CANCER-THROUGH-DIET
http://hubpages.com/_2pvzhao591xs4/hub/CANCER-AND-CABBAGE-ARE-NOT-FRIENDS
CommentsLoading...
Actually a combination of 28 different fruits and vegetables weekly are recommended, 9 per day, and I always have from two to three crucifers in each daily combination. I tend to eat raw salads or include them in stir fries cooked with olive oil. I will put links to some recipes at the bottom of this hub. I have actually purchased two anti cancer cookbooks, and plan to add more recipes, but don't generally put them in article form, until I've tried them myself. The nine recommended daily servings don't have to be particularly large, so I often have a salad including broccoli, cabbage, cauliflower, tomatoes, yellow, orange or green peppers, blueberries, strawberries, rhaspberries, and chopped apple together, then have a sandwich afterwards. Sometimes the salad is my main meal or I make it into a stir fry. I strongly recommend "Cooking with Foods that Fight Cancer," by Richard Beliveau, Ph.D., & Denis Gingras, Ph.D. Julia B. Greer, MD.,MPH, also wrote "The Anti-Cancer Cookbook." I have tried two recipes from the first one, both of which are on my hub site, but only received the books last week, and have not had time to try them all yet. I tend to throw vegetables and fruit together in salads or stir fries in the meantime, and they are delicious that way, but I am trying to prepare a variety of recipes to keep it interesting for myself and those who read my site. Thanks for your interest in my articles. Your hub actually inspired my last one, "My, Time Flies When You're Having Fun: Things I remember that many do not recall." Your article on social networking caused me to remember how many changes our generation has lived through, already. Thanks for writing it.
Valerie
Just would like to suggest when stir frying veggies,although we all know that olive oil has a lot of nutritional benefits it should not be used for cooking as it's smoke point is very low(even light olive oil) compared to other oil.Once it reaches it's smoke point it becomes carcinogenic and as we all know it's toxic.Instead try using water to stir fry veggies with garlic and onions.Then add olive oil just before eating.Try to season it with himalayan salt(pink salt) as it has a lot of minerals and other health benefits.
Thanks Luisa,
Appreciate the suggestions. (:v
gramarye 2 years ago
I love this hub because you have explained everything so clearly. I have taught myself to enjoy broccoli, but now it looks like I should work on some others from the Crucifer family. - Any tips or recipes?