Skip to comments.You May Not Like It, But Broccoli Can Beat Cancer
Posted on 12/06/2005 5:40:06 PM PST by blam
You may not like it, but broccoli can beat cancer
By Roger Highfield, Science Editor
A variety of "super broccoli" has been grown that may boost protection against cancer, scientists said yesterday.
The variety has higher levels of sulphoraphane and will help the half of the population which lacks a gene that allows the body to retain the protective plant chemical, they said.
Prof Richard Mithen, of the Institute of Food Research in Norwich and the lead scientist on the project, said yesterday: "Eating a few portions of broccoli each week may help to reduce the risk of cancer."
He said half of people appear to get less cancer protection from broccoli because they lack the gene GSTM1.
"Our studies suggest that this may be because if you lack the gene you cannot retain any sulphoraphane inside your body, it is all excreted within a few hours.
"But if you consume larger portions of broccoli, or broccoli with higher levels of sulphoraphane, such as the super broccoli, you may be able to retain as much sulphoraphane in your body as those who have the gene. Broccoli is also a rich source of other vitamins and minerals."
The super broccoli, which has been developed by traditional plant breeding methods, has 3.4 times more sulphoraphane than standard varieties. It has the same taste as regular broccoli and could be on sale "in a couple of years," Prof Mithen said.
Broccoli belongs to the crucifer family of plants which includes the brassicas cabbage, cauliflower and sprouts, as well as the closely related Chinese cabbage and turnips.
Crucifers contain high levels of glucosinolates, which release isothiocyanates - some of the most potent dietary anti-carcinogens known. Sulphoraphane is the main isothiocyanate derived from broccoli.
Although people who lack the GSTM1 gene may get less cancer protection from eating broccoli, it is likely that they will gain more protection from eating other types of crucifers. "So the best advice is to eat a mixture of crucifers," said Prof Mithen.
George Bush senior declared in the White House: "I do not like broccoli and I haven't liked it since I was a little kid and my mother made me eat it. I'm the president of the United States and I'm not going to eat any more broccoli." An agriculture lobby then sent several tons to him.
What's not to like about chicken/brocolli casserole?
I love the stuff. Steamed, fresh, frozen, doesn't matter. Ever since I heard that Bush 41 hated broccoli I decided I would eat his share.
Hmmm. Very interesting ... if true.
Brussel sprouts: Buy them fresh. Wash. With a knife score an "X" hard into the stem (otherwise the tops cook to mush before the stem is tender). Steam until fork-tender. Season with salt and pepper. Enjoy.
Ummm.... you're supposed to wash it first....
I love broccoli ping
I peel the first few layers of leaves off the brussles sprouts, then cut in at least halves, quarters if they are big. Then steam and annoint with lots of lemon and salt and pepper. Mmmmmm.... almost as good as broccoli.
The only use for Broccoli that I've ever found is that they can work amazingly well as little trees, glued to a board on an N-gauge railroad.
Seems unlikely. From investigating why my cabbage failed, I can tell you that kale, cauliflower, cabbage, Brussels sprouts, kohlrabi, and broccoli are all the same species of plant, Brassica oleracea, all descended from the wild cabbage of southern and western Europe. Its closest relatives, also in the genus Brassica, include wild and cultivated mustard plants, B. napus (the rutabaga), and B. rapa (the turnip). Trivia for the day :)
Well, I read that all these vegetables were developed from a wild cabbage plant in England: Cabbage, Broccoli, Cauliflower, Brussel Sprouts and Collards. In fact, this was a correct answer on a question from the game Trivial Pursuit.
England's as good a place as any - makes sense. Anyway, collards too, they're all the same species. And you can crossbreed any or all of them pretty easily, and get some interesting hybrids.
I had a dog once that loved raw broccoli stalks. She would grab one and take it to the couch and chew away.
I still don't want to eat it.
It's better with ketchup.
I can't see how ;~D
"There's a lady I know. If I didn't know her. She'd be the lady I didn't know.
And my lady, she went downtown. She bought some broccoli. She brought it home.
She's chopping broccoli Chopping broccoli. Chopping broccoli. Chopping broccoli.
She's chopping broccoli. She's chopping broccoli. She's chop.. ooh!. She's chopping broccola-ah-ie!"
LOL, I can't hear the word "broccoli" without Dana Carvey immediately coming to mind.
Oh, the 80's. After eating raw broccoli for all that time, I was annoyed to find out that not only was it harder to digest raw, but raw and/or without a little added fat, it was very difficult for our bodies to extract all the nutrients, especially the betacarotene. Thus ending a long 'disagreement' between my sister and I, and 'allowing' me to go back to steaming it and adding a little butter or cheese, or popping it in a salad with dressing.
Yum. I love broccoli.
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