Cruciferous vegetables, such as cauliflower, broccoli, cabbage and kale are rich in unique compounds shown to increase the body’s resistance to many forms of cancer.
This class of vegetables contains high levels of the antioxident sulforaphane. This distinctive phytonutrient activates natural detoxifying enzymes in the liver that help neutralize potentially carcinogenic (cancer-causing) agents.
In one study, Canadian researchers found that consuming cauliflower conferred the strongest protective benefits when compared to other crucifers.
- 52 percent cancer risk reduction
- 45 percent cancer risk reduction
Various: Brussels sprouts, Cabbage, Kale, Broccoli Sprouts, etc.
- 40 percent cancer risk reduction
Cauliflower has been on trend for several years, with presentations from cauliflower rice to cauliflower pizza crust… and most recently, cauliflower steaks!
 Verhoeven DT, Goldbohm RA, van Poppel G, Verhagen H, van den Brandt PA. Epidemiological studies on brassica vegetables and cancer risk. Cancer Epidemiol Biomarkers Prev. 1996;5(9):733-748.
Voorrips LE, Goldbohm RA, van Poppel G, Sturmans F, Hermus RJ, van den Brandt PA. Vegetable and fruit consumption and risks of colon and rectal cancer in a prospective cohort study: The Netherlands Cohort Study on Diet and Cancer. Am J Epidemiol. 2000;152(11):1081-1092
Olga Azarenko , Tatiana Okouneva , Keith W. Singletary , Mary Ann Jordan , and Leslie Wilson. Suppression of microtubule dynamic instability and turnover in MCF7 breast cancer cells by sulforaphane. Carcinogenesis 2008 29(12):2360-2368
Kirsh VA, Peters U, Mayne ST, Subar AF, Chatterjee N, Johnson CC, Hayes RB; Prostate, Lung, Colorectal and Ovarian Cancer Screening Trial. Prospective study of fruit and vegetable intake and risk of prostate cancer. J Natl Cancer Inst. 2007 Aug 1;99(15):1200-9. Epub 2007 Jul 24.