The 3 best Anti-Cancer foods, according to Stanford trained Gastroenterologist

Broccoli is a member of the cruciferous family, along with cauliflower, cabbage and kale. Its florets hide an occurring molecule called sulforaphane, one of the most potent anticancer agents found in plants. Sulforaphane nudges the body to flush out toxins, eases inflammation, and according to emerging evidence, can put a damper on the growth of cancer cells. Many studies hint that regular consumption of broccoli may lower the odds of breast, prostate and colon cancers. In addition, broccoli supplies indole‑3‑carbinol, another bioactive compound that helps keep hormones in balance, and supports the liver’s detox duties. Lightly steaming the greens is the way to preserve the protective phytochemicals they contain. Overcooking should be avoided, since a full boil tends to strip many of those benefits. Incorporating three servings of broccoli, or any cruciferous vegetable into the weekly menu, can markedly reinforce the body’s innate defense mechanisms.