Anti Cancer Foods
It is difficult to study a food to see how it affects cancer risk. That is why most studies are done with extracts, pills or powders. However, the biggest benefit you can get when it comes to food and cancer risk is to eat FOOD, as opposed to pills or powders.
Also, remember that there is not one food or diet to cure or prevent cancer.
Cruciferous Vegetables
Cruciferous vegetables are probably the most studied category of vegetables when it comes to cancer. Some of the components of cruciferous vegetables that are being studied to reduce cancer risk are:
- glucosinolates
- crambene
- indole-3-carbinol
- isothiocyanates
All of these are phytochemicals and can work together to help your body fight disease and remain healthy.
You might wonder what cruciferous vegetables are. Thank goodness that you know an oncology dietitian, the expert on food and cancer. Do you ever wonder what would you do without me?
Cruciferous vegetables are in the brassica family of plants and include:
- broccoli
- cauliflower
- kale
- collards
- brussel sprouts
- turnip greens
- bok choy
- cabbage
For ideas on how to cook these, check out my post on cooking vegetables. Or, try this recipe for Asian Broccoli Slaw. I got the recipe from a friend’s mom and altered it slightly to use a traditional Asian dressing I learned about from my mother-in-law.
Asian Broccoli Slaw
Asian Broccoli Slaw
- Salad
- 12 oz. bag broccoli slaw
- 1 bunch chopped green onion's
- 1 cup toasted sliced almonds (toast on a cookie sheet at 350 for 5-7 minutues)
- 1 cup dry roasted sunflower seeds
- Dressing (my disclaimer is that I don't measure, so these are estimates!)
- minced garlic (2 cloves or so)
- olive oil (1/4 cup)
- sesame oil (3T)
- soy sauce (1/4 cup)
- rice vinegar (1/3 cup)
- Alter proportions per taste
- Pour dressing over slaw, mix and enjoy!
– Julie
