Study shows regularly eating this food can lower cancer risk

Cancer prevention could be as easy as adding more of one delicious food to your diet. Here’s what the research reveals about this surprising lower cancer risk food.

Broccoli Basics

Ever since you were a kid, you’ve heard broccoli is good for you. This leafy green cruciferous veggie packs vitamins, minerals and fiber. Now studies confirm broccoli and its cousins like cauliflower contain compounds that may help combat cancer. Here’s how it works its protective magic.

Green Giant Defense

Broccoli is armed with substances called glucosinolates that have anti-inflammatory effects in your body. When you chew broccoli, a compound called sulforaphane gets released. Research shows sulforaphane supports detoxification and can suppress growth of cancer cells. Talk about food as medicine!

Superior Sidekick

On its own, broccoli packs a decent dose of cancer-blocking potency. But researchers found pairing it with tomatoes boosts the cancer-fighting power significantly. A combo of cruciferous veggies and antioxidant-rich fruits creates a dynamic duo. So don’t forget the marinara with your broccoli!

Twice As Nice

Both raw and cooked broccoli offer benefits, so get a regular dose of each. Raw broccoli contains an enzyme that catalyzes the release of sulforaphane. Cooking breaks down the plant cell walls to make nutrients more absorbable. Lightly blanching or steaming keeps the good stuff intact. Don’t nix it!

Mini Trees, Max Nutrition

Broccoli resembles mini trees – makes sense it protects your body like a forest! The dark green florets have the highest density of nutrients. But don’t discard the stalks and leaves. They contain antioxidants and fiber, so toss them in stir fries or blend into smoothies. Waste no part of this super veggie.

C is for Cancer Prevention

Broccoli provides over 130% of your daily vitamin C needs per cup when raw. Vitamin C boosts immunity and acts as an antioxidant to prevent cell damage leading to cancer. The vitamin C in broccoli and other lower cancer risk food works synergistically with plant compounds for amplified benefits.

All in the Family

Collards, Brussels sprouts, kale and cabbage are all part of the cruciferous broccoli family. They share similar sulforaphane content and cancer-blocking abilities. Mixing up veggies within the same plant family diversifies your nutrients. Rotate cooking crucifers like broccoli, cauliflower, kale and cabbage.

Go Green

Green veggies in general are cancer-crushing superstars. They supply antioxidants, fiber, Vitamins C, E, K, and folate along with protective plant compounds. Work up to 5 cups of leafy greens like broccoli, kale and spinach per day. Mix up your greens but keep them plentiful. Oh – and frozen counts too!

Prescription Strength

No need to wait – start pumping up your broccoli intake now to reap anti-cancer rewards. Research found eating more crucifers lowered chance of breast cancer recurrence by over 50%. That’s on par with some pharmaceuticals, no Rx needed. Talk about food as medicine!

Simple Ways to Eat More

Don’t let worries of recipes or prep hold you back. It’s easy to add in more cancer-fighting broccoli and greens. Keep chopped raw veggies on hand for quick snacks and sides. Roast a batch of broccoli or cauliflower for fast meal accents. Or blend into smoothies, soups and pasta dishes. You got this!

Study shows regularly eating this food can lower cancer risk

From its sulforaphane content to ample antioxidants, science confirms broccoli and its cruciferous cousins like cauliflower and kale pack anti-cancer benefits. Eat up to 5 cups daily for amplified protection.