Research has shown repeatedly that cruciferous vegetables fight cancer.
Vegetables such as broccoli, kale, cabbage and cauliflower contain a cancer-protective compound called sulforaphane. This powerful compound improves the liver’s ability to detoxify carcinogens and other toxins.
In fact, broccoli has been shown to kill the stem cells that make cancer immortal.
While broccoli is a rich source of sulphoraphane, sprouting broccoli boosts sulphoraphane content to superfood levels.
Three-day-old broccoli sprouts contain 10-100 times higher levels of sulforaphane than a mature head of broccoli. Just one ounce of broccoli sprouts contains as much sulforaphane as one-and-a-half pounds of broccoli. Broccoli sprouts been proven to be very effective in reducing breast cancer risks.
A University of Illinois study published in The British Journal of Nutrition suggests that combining broccoli with broccoli sprouts may make the vegetable’s anti-cancer effect almost twice as powerful.
According to Elizabeth Jeffery, a professor of nutrition at the University, it takes only three to five servings of broccoli per week to obtain the cancer prevention benefits.
But it’s important that the broccoli you eat still has a live enzyme called myrosinase. This enzyme is needed to form the sulforaphane, its active cancer fighting substance. read more