Broccoli and Brussels sprouts are cancer-fighting rockstars!
As a cancer survivor, I’m always looking for ways to fight back and stay healthy. I recently came across something incredible I just had to share. There is this amazing nutrient that can reduce your chances of ever getting cancer or experiencing a recurrence. What is it? Eat sulforaphane—in plant form!
Sulforaphane is a powerful phytochemical found mostly in green vegetables, and research is showing just how beneficial it can be. The benefits are incredible, and it’s important to note that taking a supplement for this just isn’t the same. Nature has provided all the benefits we need in whole, plant-based foods.
Sulforaphane Benefits
Neutralizes toxins: Sulforaphane acts as an antioxidant that cancels out free radicals. Free radicals are tiny particles that weaken and damage healthy cells. They form in the body from pollution, UV rays, food additives, preservatives, and even natural processes like digestion.
Reduces inflammation: By neutralizing toxins, sulforaphane also reduces inflammation in the body—a factor linked to several types of cancer.
Protects your DNA: Some studies have shown sulforaphane blocks mutations in DNA that can lead to cancer.
Slows tumor growth: Research has indicated that sulforaphane reduces cancer cells’ ability to multiply, which may slow tumor growth or its spread.
Readily available: Sulforaphane is easy to access—just steam your veggies or eat them raw. Roasting retains most of the nutrients too!
Eat Sulforaphane in Plant Form
The best way to get sulforaphane is through whole plant foods. Cruciferous vegetables like broccoli, Brussels sprouts, cauliflower, kale, cabbage, and bok choy are loaded with this nutrient. Eating a variety of vegetables, fruits, and whole grains ensures you receive the full spectrum of benefits. Supplements are not recommended since they isolate nutrients and strip away the natural synergy of whole foods.
Erma Levy, a research dietitian at MD Anderson, explains: “We aren’t sure if it’s one phytochemical that’s working against cancer or if it’s a combination of all of them. Many different phytochemicals have been shown to have anti-cancer properties, and no one fruit or vegetable will provide everything your body needs.”
So, supplements and broccoli-only diets are out. Instead, focus on colorful, diverse plant foods.
More Phytochemical Power
Sulforaphane is most common in leafy, green cruciferous veggies, but other plant colors provide unique phytochemicals and antioxidants. For example, cooked tomatoes release more lycopene, another cancer-fighting nutrient.
The key is to use healthy cooking techniques. Steam, roast, or eat raw to preserve nutrients, and avoid deep frying or smothering veggies in sugary or creamy sauces.
I’m sharing this because it’s something simple we can all do to stay healthier. My winter garden is doing fantastic, and I hope to have broccoli very soon! Today, my husband and I enjoyed zucchini for lunch—straight from our garden. Nothing compares to the joy and flavor of homegrown produce.
The information in this post is inspired by an article published on the MD Anderson website. Their research continues to inspire healthier, nutrient-packed eating for a better future. This is the link to the actual article. https://www.mdanderson.org/publications/focused-on-health/sulforaphane-benefits--how-leafy-veggies-like-broccoli-and-bruss.h13-1593780.html
