Eat Cruciferous Vegetables

Posted by sheryl w.

Cruciferous vegetables include cabbage, broccoli, Brussels sprouts, Chinese cabbage, cauliflower, kale, watercress, radishes, parsnips, and turnips. Cruciferous vegetables slow down the enzymes that activate carcinogenic substances, and speed up enzymes that detoxify carcinogens. They avoid boiling these veggies in lots of water because this method leaches vitamins. Briefly steaming or stir-frying the vegetables produces much better flavour and texture while ensuring the goodness remains.