Posted on 02/08/2006 3:16:55 PM PST by blam
Broccoli, cabbage, cauliflower: the vegetables that may prevent cancer
· Foods contain chemicals that help repair DNA
· Study backs link between diet and disease
Ian Sample, science correspondent
Wednesday February 8, 2006
The Guardian (UK)
Natural chemicals found in soya beans and vegetables such as broccoli, cabbage and cauliflower boost the body's ability to repair damaged DNA and may prevent cells turning cancerous, scientists said yesterday. Studies have suggested that eating vegetables appears to provide some protection against certain cancers, but until now the reason why has been a mystery.
Researchers at Georgetown University in Washington DC believe the answer lies with two naturally occurring compounds. The first, indole-3-carbinol or I3C is abundant in vegetables including broccoli and cabbage, while the second, genistein, occurs naturally in soya beans.
The researchers found that when the chemicals were added to cells they boosted the activity of two genes, known as BRCA1 and BRCA2, both of which play a crucial role in detecting damaged DNA and marshalling a cell's response to fix it. Mutations in either of these genes often lead to breast, ovarian and prostate cancer because they are unable to prevent damaged DNA being passed on to the next generation of cells.
Writing in the British Journal of Cancer, the researchers said that since very low levels of BRCA proteins are seen in cancerous cells, higher levels might prevent cancer developing.
"We know that one of the functions of the BRCA1 and BRCA2 genes is to maintain genomic integrity, and to do that, they first have to be able to detect DNA damage and signal to the cell that it is there, and then become involved in repairing it," said Eliot Rosen, the lead author of the study.
(Excerpt) Read more at guardian.co.uk ...
Phytoestrogens are more from soybeans than cruciferous vegs. So, do like I do and keep some handy tasty soybeans in your purse in case you get hungry when you're at the beauty parlor.
By extracting the juice from the fruit and vegetables - leaving behind the fiber - you're left with sugary wishwash that is shown to spike your insulin levels, cause diabetes, heart disease and cancer, and increase risk of obesity. Your killing yourself slowly but surely. The GB-9001 is an instrument of destruction, utter complete total destruction. Might as well just put your head in the thing and press the "pulse" button 100 times. Now, the BG-9002 is another story - it's quite safe, actually.
forgot the [/srcsm] sorry ,
... no need for intelligent discourse
.. . or exchange of info
... don't bother to respond
We love cruciferous vegetables.
I'm not entirely sure why your post was directed to me, but thank you for sharing.
I have heard that Jack LaLanne is a proponent of juicing & he seems to be quite healthy for someone over 90. So there may be something to it.
I think many a conservative is going to drop dead from the notion that being health is the provision of a liberal. Stereotypes and assumptions are a powerful thing indeed. Juicing those things are the best way to get these nutrients because most people can't take eating them raw.
Oh no you can't. Not on my table. The other three are just fine, best if they're raw.
Broccoli slaw is a good option. The veggies you listed are also good for those trying to increase potassium intake and decrease sodium.
An alternative that is probably much more powerful in preventing cancer is raspberries which contain ellagic acid which is a powerful anti-oxidant that can induce apoptosis in cancer cells. (programmed cellular death) Much of the research was originally done at the Medical University of South Carolina and has been confirmed by many researchers. If you don't like raspberries, you can get the ellagic acid extract in pill form.
I have just enough Slovak blood in me to know how good that must be. Yummmm!
Agreed; most people have had these vegetables cooked to death, which is why they don't like them. Another good method for Brussels Sprouts is the way the Barefoot Contessa prepares them: toss whole sprouts in a little olive oil, add sea salt and pepper, and roast them in a baking pan at 400 degrees for half an hour, tossing them once during the roasting time. The insides are perfectly cooked, and the outside is crisp and sweet.
I guess I'm lucky. I love vegetables. Especially brussel sprouts, cauliflower, broccoli and spaghetti squash. The trick is to cook them with the right spices and for the right amount of time. My niece can make spaghetti squash taste like a gourmet treat. It's all in the cooking. AND buy organic vegetables (and fruit) if you can. The difference in the taste is startling.
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