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3. Broccoli
Here’s a reason why you should always eat your greens, broccoli is not just a filling, low-calorie vegetable, it’s also packed with antioxidants and prevent cancer! Broccoli belongs to the cruciferous vegetable family along with cabbages, kale, Brussels sprouts, bok choy, and cauliflower. Clinical tests show that all cruciferous vegetable contain a special compound that protect the body from certain types of cancer, particularly, stomach, mouth, pharynx, larynx and esophagus cancer.
Broccoli in particular, contains the highest concentrations of this cancer-fighting compound called sulforaphane. Sulforaphane is known to reduce the number of breast cancer stem cells, which causes cancer to spread to other parts of the body or reoccur after remission, this according to experts from the University of Michigan.
Other studies conclude that men who consume more than a portion of broccoli or any other cruciferous vegetable each week have the lowest chance of developing prostate cancer.
A diet rich in broccoli is a great way to cut the likelihood of developing cancerous tumors later in life. However, it’s best to eat raw broccoli to take advantage of its cancer-fighting compounds. You see, boiling them actually destroys sulforaphane. If you’re not keen on eating raw broccoli, we recommend blanching, briefly steaming or stir-frying broccoli florets instead.
In addition, choosing organic broccoli and not GMO veggies. Some studies suggest that GMOs can actually cause cancer.
