By Brijesh Ghelani
"Eat your vegetables, they're good for you!" Remember those words? I would imagine that most of us find them familiar. I have to wonder though if our parents and grandparents could have told us why they were good for us.
Now, however, because of scientific studies which our medical professionals in today's world have conducted, we have an answer to give to the children in our lives. Our vegetables help to prevent cancer. This is especially true of dark green vegetables, such as broccoli.
Broccoli is considered to be especially beneficial for us. Broccoli has a large amount of something called sulforaphane. Sulforaphane has been shown through medical studies to be especially useful in preventing cancer.
Medical professionals conducted a number of studies on animals and found that those animals who were fed broccoli regularly in their diets had a much lower amount of cancer than did the control group which was not fed broccoli.
According to a medical professional, Dr. Paul Talalay, of Hopkins' Brassica Chemoprevention Laboratory, broccoli eaten in it's early stages doesn't have the same bitter taste that we tend to associate with it when it is more fully developed. Dr. Talalay claims that his medical studies have proven that broccoli sprouts just don't taste like broccoli yet have the same beneficial characteristics when it comes to fighting cancer.
If you just can't stand the taste of broccoli, not even knowing that it will give you a large amount of sulforaphane, there are other plants that contain it also. You might want to try arugula, bok' choy, Brussels sprouts, cabbage, cauliflower, Chinese cabbage, collards, water cress, daikon, kale, kohirabi, mustard and of course turnips. Medical professionals claim that their scientific studies show that sprouted seeds of each one of these plants have as much as 100 times the amount of sulforaphane as we will find in fully grown broccoli sprouts and without the bitter taste. This means that the sprouted seeds have more ammunition with which to combat cancerous cells than do their fully grown counterparts.
"Eat your vegetables, they're good for you!" Remember those words? I would imagine that most of us find them familiar. I have to wonder though if our parents and grandparents could have told us why they were good for us.
Now, however, because of scientific studies which our medical professionals in today's world have conducted, we have an answer to give to the children in our lives. Our vegetables help to prevent cancer. This is especially true of dark green vegetables, such as broccoli.
Broccoli is considered to be especially beneficial for us. Broccoli has a large amount of something called sulforaphane. Sulforaphane has been shown through medical studies to be especially useful in preventing cancer.
Medical professionals conducted a number of studies on animals and found that those animals who were fed broccoli regularly in their diets had a much lower amount of cancer than did the control group which was not fed broccoli.
According to a medical professional, Dr. Paul Talalay, of Hopkins' Brassica Chemoprevention Laboratory, broccoli eaten in it's early stages doesn't have the same bitter taste that we tend to associate with it when it is more fully developed. Dr. Talalay claims that his medical studies have proven that broccoli sprouts just don't taste like broccoli yet have the same beneficial characteristics when it comes to fighting cancer.
If you just can't stand the taste of broccoli, not even knowing that it will give you a large amount of sulforaphane, there are other plants that contain it also. You might want to try arugula, bok' choy, Brussels sprouts, cabbage, cauliflower, Chinese cabbage, collards, water cress, daikon, kale, kohirabi, mustard and of course turnips. Medical professionals claim that their scientific studies show that sprouted seeds of each one of these plants have as much as 100 times the amount of sulforaphane as we will find in fully grown broccoli sprouts and without the bitter taste. This means that the sprouted seeds have more ammunition with which to combat cancerous cells than do their fully grown counterparts.
Post a Comment