Why You Should Be Eating Cruciferous Vegetables At Least Once A Week
As you probably already know, consuming fruits and vegetables regularly is very beneficial for your health and may even extend your lifespan. What many people don’t realize is just how good these foods are for you and how exactly they benefit your health.
For instance, broccoli should be in the weekly menu of every person on the planet. That’s because the entire family of cruciferous vegetables - including broccoli, bok choy, cabbage, Brussels sprouts and cauliflower - contain lots of fiber, along with many vitamins and minerals - all of which are believed to be why cruciferous vegetables help to prevent colon cancer. As an added bonus, cruciferous veggies are one of the many foods good for digestion, and have helped individuals get control of their digestion problems.
Not only that, cruciferous vegetables contain the protective compounds isothiocyanates and indoles, which help to fight disease by reducing inflammation and preventing DNA damage.
Scientific research shows a strong correlation between eating broccoli at least three times a month and a significant reduction in incidence of various types of cancer.
For instance, in a study from Roswell Park Cancer Institute, researchers found that individuals who ate broccoli three times a week showed a 40 percent reduction in their rates of bladder cancer.
Similarly, women with breast cancer diagnosis who increased their consumption of cruciferous vegetables, such as broccoli, reduced their risk of cancer recurrence by 35 percent. Amazingly, they also cut their mortality rate by 62 percent!
Along with the US, researchers in Switzerland and Italy have studied data collected across various studies and reached similar conclusions about the positive link between cruciferous vegetables and cancer.
The most notable results were a 32 percent reduced rate of kidney cancer among individuals who ate cruciferous vegetables at least once a week. Similarly, a 17 percent reduction in oral, breast and colorectal cancers as well as a 28 percent reduction in esophageal cancer were seen in association with cruciferous vegetable consumption.
In other words, people who eat cruciferous vegetables roughly once a week are on average much healthier with a significant reduction in cancer risk relative to their counterparts who rarely, or never, eat vegetables.
The difference in their cancer rates is so significant that everyone - including you - should seriously consider increasing their cruciferous vegetables intake. Additionally, as we age fruits and vegetables aid in the prevention of digestion problems.