Wednesday, September 5, 2018
ARTICLE - "WHY SCIENTIST ARE SAYING THAT CABBAGE MAY HAVE THE POWER TO STOP CANCER"
Why Scientists Are Saying That Cabbage May Have the Power to Stop Cancer
from the TIP HERO website
[http://tiphero.com/cabbage-to-stop-cancer/]
Good news for all of you veggie lovers–scientists from the Francis Crick Institute
have revealed that veggies, mainly cabbages, contain powerful,
cancer-stopping properties. It’s groundbreaking news for everyone, but
especially folks out there who are trying their best to eat healthier.
As it turns out, eating more veggies isn’t just good for your waistline, it can also keep deadly diseases away, too!
Researchers
who took part in the study were able to pinpoint one, very special
chemical in their process. It’s called ‘indole-3-carbinol’ and it’s
produced when veggies are chewed. Crazy, right?
Indole-3-carbinol has
been found to reduce the risk of bowel cancers, specifically.
Apparently, even more of the chemical is released into the bowel, during
the digestion phase. This is a crucial time because the surface of the
bowels are constantly in a state of regeneration, which means that they
are more vulnerable to being affected by the good–and bad!–things that
pass through them.
When
we gorge on the bad stuff that doesn’t serve our body, the bowels show
their displeasure by becoming inflamed or, in the worst cases,
developing cancerous growths.
Professor Key from Cancer Research UK explains:
“This
study in mice suggests that it’s not just the fibre contained in
vegetables like broccoli and cabbage that help reduce the risk of bowel
cancer, but also molecules found in these vegetables too.
“Further
studies will help find out whether the molecules in these vegetables
have the same effect in people, but in the meantime there are already
plenty of good reasons to eat more vegetables.”
Just another reason to make sure there are plenty of greens on that dinner table every night!
Of
course, there are many healthy ways to prepare your greens–and we’re
sorry to break it to you, but fried and covered in butter and/or
Velveeta is not one them!
According
to researchers from the study, the best way to consume cruciferous
vegetables is to eat them raw or lightly cooked. “Make sure they’re not
overcooked, no soggy broccoli,” as researcher Dr. Gitta Stockinger says.
Now,
unless you’re a farmer–or just an extreme veggie-lover!– you’ve
probably never heard of cruciferous vegetables in your entire life.
Don’t worry, we hadn’t either, but luckily we have the power of the
Internet to break it down.
Cruciferous
vegetables are mainly cabbages and leafy greens, with the most
commonly-eaten ones being Brussel sprouts, broccoli, cauliflower, bok
choy, Chinese cabbage, turnip, rutabaga, arugula, watercress, daikon,
and wasabi.
We’re
not going to lie, plain cabbage isn’t the most exciting food in the
world, so it’s good to hear that there are plenty of other
cancer-fighting cruciferous vegetables to choose from.
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