One More Reason to Eat Broccoli or Wasabi

All natural foods reduce cancer risk

It’s well known that the cabbage family foods are protective against breast cancer,
prostate cancer, and colon cancer, but here’s one more study that confirms what our
mom’s told us: EAT YOUR VEGETABLES!

A new study in rats reports that sulforaphane, helps keep the blood-brain barrier intact
from brain damage. When the brain is injured it “leaks”, just like our gut. This leakiness
allows unwanted substances to enter the brain, causing inflammation and damage. At
least in rats, eating broccoli prevented this leakiness and the subsequent damage.
Other studies suggest that eating these foods twice daily can reduce risks of some cancers
by 50%. While this may be true, virtually all natural foods also reduce cancer risk. So
rather than only eating cabbage family foods, eat a wide variety of fruits, vegetables,
nuts, seed, whole grains, legumes, herbs and spices.

Cruciferous vegetables include broccoli and broccoli sprouts, Brussels sprouts,
horseradish, mustard greens, kale, seakale, turnip, radish, daikon radish, kohl rabi, collard
greens, bok choy, caulifl ower, cabbage, napa cabbage, Chinese cabbage, horseradish,
kohlrabi, rutabaga, watercress, and Japanese wasabi

The take away

Eat coleslaw or cabbage in soup, or broccoli, or broccoli sprouts with mustard on a
sandwich, or wasabi with that sushi, or brussel sprouts, or collard greens, or steam some
baby bok choy or some sort of cabbage family food at least a few times every week.
Cabbage or broccoli soup are delicious this time of year.

Dr. Lipski is the Director of Academic Development for the Nutrition and Integrative Health programs at Maryland University of Integrative Health. She has been working in the fields of nutrition, holistic health, herbology, and lifestyle management for more than 30 years. Prior to joining MUIH, she served as Director of Doctoral Studies and Educational Director at Hawthorne University. She has been extensively published in many academic journals and is the author of four books, including Digestive Wellness and The Digestive Connection. Dr. Lipski speaks nationally and internationally, is on faculty at the Institute for Functional Medicine, and serves on advisory boards for the Ceres Foundation and the Autism Help Alliance. She received her doctorate in clinical nutrition from the Union Institute with a specialization in functional medicine, is board certified in clinical nutrition (CCN) and holistic nutrition (CHN), and is a certified nutrition specialist (CNS).