Vol.15 No.4

Cauliflower and Cancer Protection

If you’d like to lower your chances of lung, stomach, colon, prostate, bladder, or breast cancers, eat more cauliflower. A member of the Cruciferae family, it contains special anticancer compounds that “stimulate enzymes that deactivate carcinogens.” Increased consumption of any cruciferous veggie, such as broccoli, cabbage, Brussels sprouts, kale, and bok choy, will lower your risk too! When choosing a cauliflower, ensure it has a firm head, tight florets, and no brown spots. Keep it tightly wrapped or in “a perforated plastic bag in the refrigerator crisper for up to five days.” And don’t forget to wash it just before use.

Environmental Nutrition, September, 2004, p. 8.