breast cancer survivors, Broccoli, Brussels sprout, Cancer, Cancer Study, Cauliflower, cauliflower salad, Collard greens, Cruciferous Vegetables, Healthy Eating, Kale, Prevention, Recipes, Vegan, Vegetarian
Cruciferous vegetables contain phytochemicals known as isothiocyanates and indoles which appear to have a protective effect against some types of cancer. A study by Vanderbilt-Ingram Cancer Center and Shanghai Center for Disease Control and Prevention investigators reveals that breast cancer survivors who eat more cruciferous vegetables may have improved survival.
Cruciferous vegetables include:
broccoli, Brussels sprouts, cauliflower, cabbage, arugula, bok choy, collard greens, kale, mustard greens, rutabaga, turnip greens, radish and watercress.
Check out some recipes I’ve posted using cruciferous vegetables:
Broccoli with Fresh Cooked Tomatoes
Quinoa, Carmelized Onions and Broccoli
Michael’s Kitchen Sink Vegetable Soup
Love, Health & Happiness,