Cruciferous Vegetables Reduce Risk for Breast Cancer

Brussels sprouts, cabbage, kale, and broccoli are cruciferous vegetables that contain isothiocyanate and indoles which are nutrients found to reduce breast cancer risk. In a study of over 3,000 women, those with high intake of cruciferous vegetables had the lowest risk for developing breast cancer.

These winter vegetables can be eaten raw or steamed.  Add to your daily routine just one cup per day for prevention and as part of a therapeutic breast cancer diet throughout recovery.

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