Worried about colon cancer? There are natural remedies, including whole organic food, to prevent it from ever developing. A groundbreaking study has confirmed
that eating cruciferous vegetables—broccoli, cabbage, cauliflower,
Brussels sprouts, kale, and bok choy—significantly lowers the risk of
colon cancer. By analyzing data from 17 large-scale studies involving
over 639,000 participants and nearly 98,000 colon cancer cases,
researchers found that those who regularly consumed these vegetables
reduced their risk of developing colon cancer by around
20%.
- A large analysis of 17 studies with over 639,000
participants found that eating cruciferous vegetables like broccoli,
cabbage, cauliflower, and Brussels sprouts reduces colon cancer risk by
20%.
- Researchers identified the “sweet spot” for protection as
20–40 grams daily (about half a cup of broccoli), with benefits
plateauing beyond that amount.
- The protective effects are linked to compounds like
sulforaphane, which block cancer-causing enzymes, reactivate tumor
suppressor genes, and disrupt cancer cell growth.
- Geography and cooking methods matter—protective effects
were stronger in North America and Asia, where quick steaming or
stir-frying preserves bioactive compounds, compared to Europe and
Australia....<<<Read More>>>...
