What vegetables are the best for preventing cancer?
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While some cancer has genetic causes, many forms of the disease may be attributed to environmental factors, according to Linda B. White, M.D., assistant professor of Health Professions at Metropolitan State College, Denver. In an upcoming Mother Earth News article on avoiding cancer, she recommends the following:
Crunch cruciferous vegetables. This plant family (broccoli, cauliflower, cabbage, Brussels sprouts and others) contains glucosinolates, which break down in the body to form anti-cancer substances. Studies link increased consumption of cruciferous vegetables with reduced cancer risk.
Go for garlic. Population studies suggest that eating garlic has cancer-protective effects. Garlic enhances enzymes that detoxify carcinogens, acts as an antioxidant, inhibits proliferation of cancer cells, induces cancer cell death and boosts immunity.
Follow a plant-based diet. Plant foods contain phytochemicals that protect us by acting as antioxidants, stimulating the immune system, enhancing detoxification and modulating hormones. All of these actions help us duck cancer bullets.
— Stephanie Bloyd, assistant editor
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