For many years, various studies have shown that eating cruciferous vegetables can lower your risk of getting cancer. Some cruciferous vegetables are broccoli, cauliflower, brussel sprouts, cabbage, turnips, kale, radish and bok choy.
These vegetables have a unique compound called sulforaphane and indole-3-carbinol. Both compounds allow the body to detoxify cancer-causing chemicals. They stop the growth of certain kinds of cancer cells.
Make sure you include these vegetables in your diet everyday.
>
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment