How to Maximize Broccoli's Cancer-Fighting Potential!

All vegetables are not created equal. There are some superstars among vegetables and broccoli is one of them.

Cruciferous vegetables, which include Brussels sprouts, cabbage, cauliflower and broccoli, may reduce your risk for many common diseases, including but not limited to:

• Arthritis
• Cancer
• High blood pressure and heart disease
• Kidney disease
• Diabetes

Broccoli Contains Many Health Boosting Compounds:

What makes broccoli so great? When you eat broccoli, you're getting plenty of healthy fiber and dozens of super-nutrients that support optimal, body-wide health.

Sulforaphane - Studies have shown sulforaphane causes apoptosis (programmed cell death) in colon, prostate, breast and tobacco-induced lung cancer cells. Three servings of broccoli per week may reduce your risk of prostate cancer by more than 60%. Sulforaphane does this by encouraging the production of enzymes that protect your blood vessels and reduce the number of molecules that cause cell damage by as much as 73%. Sulforaphane acts as both an immune stimulant and an anti-inflammatory.

Glucoraphanin is a glucosinolate precursor of sulforaphane that also influences the process of carcinogenesis and mutagenesis.

Phenolic compounds - whichinclude flavonoids and phenolic acids, have a potent ability to eliminate damaging free radicals and reduce inflammation. This will lower the risk for diseases such as asthma, type 2 diabetes and heart disease.

Diindolylmethane (DIM) - Your body produces DIM when it breaks down cruciferous vegetables, such as broccoli, DIM has shown multiple potential benefits, including boosting your immune system and helping to prevent or treat cancer.

Maximizing The Benefits of Broccoli:

Don't use frozen broccoli, since the sulforaphane is diminished during the blanching process.

When you eat raw mature broccoli, you only get about 12% of the total sulforaphane. Lightly steam your broccoli for 3 -4 minutes to maximize the sulforaphane content. Don't exceed 5 minutes, or the sulforaphane content will be significantly reduced.

Boiling or microwaving your broccoli for more than one minute, will also reduce the sulforaphane content.

The Sulforaphane Content Can Be Further Increased By Adding To Your Broccoli:

• Mustard seed
• Daikon radishes
• Wasabi
• Arugula
• Cole slaw

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