Cruciferous Veggies Fight Cancer
We all know that eating your veggies is good for your health. Now studies show that eating cruciferous
vegetables can actually fight cancer! Even adding these vegetables to your diet once a week can make a positive difference.
Eating your cruciferous vegetables can decrease your risk of certain cancers by 32%. Studies have shown that eating more of these vegetables can decrease your risk of mouth, stomach, colon, esophagus, liver, pancreas, breast, ovarian, prostrate and kidney cancers.
Cruciferous vegetables include broccoli, cabbage, cauliflower, brussels sprouts and bok choy. These vegetables contain vitamins, minerals, and fiber which protect against colon cancer. Cruciferous vegetables also have compounds called indoles and isothiocyanates. These compounds help reduce inflammation and prevent DNA damage. Inflammation and DNA damage are both risk factors for cancer.
There is also another cancer-fighting compound in these vegetables called myrosinase. This is an enzyme that activates another anti-cancer, anti-inflammatory compound. Cooking lessens the strength of myrosinase, so it’s best to eat these vegetables raw or to steam them.
There are other benefits from eating more cruciferous vegetables:
Stimulates the immune system
Protects the brain
Balances blood sugar
Here’s a great way to enjoy Baby Bok Choy:
Sauteed Baby Bok Choy
What You Need:
2 cloves of garlic
fresh grated ginger
red pepper flakes to taste
1 tbsp soy sauce low sodium
1.5 lbs baby bok choy (cleaned and ends cut)
1 tbsp water or chicken stock
toasted sesame oil for drizzling
What To Do:
1. Saute garlic, ginger and red pepper flakes in saute pan about 45 seconds or until fragrant.
2. Add bok choy and make sure to cover with oil. Cook 2 minutes. Add soy sauce, water then cover pan and cook another 2 minutes.
3. Uncover and cook until liquid is almost gone. About 3 minutes.
4. Remove and serve with sesame oil drizzled on top.