Another one that is very good for you is asparagus
* Do our loved ones & friends KNOW ? * Note taken from House Calls with Dr. Mark Stengler - 3/21/16
Some people love broccoli. But many folks stopped eating it the moment they were out on their own and no longer had Mom practically forcing it on them. If you haven’t eaten broccoli lately, it’s time to give it another shot.
Not only is it a whole lot tastier than your remember it (if you cook it right — more on that later), but it also contains a compound called sulforaphane that could protect you from a deadly form of cancer.
New research on mice finds that eating broccoli several times a week may help reverse damage in the liver caused by the modern Western diet and stop liver cancer. In the study, broccoli reduced the uptake of fat into the liver, cutting the risk of non-alcoholic fatty liver disease. In addition, mice on the same diet had fewer cancer nodules in the liver when they were given broccoli along with their meals.
I doubt this will protect against all the damage of eating a trashy modern diet too often. But if you’re trying your best and eat right at least most of the time, broccoli can help pick up the slack. That could give you extra protection from a disease that’s unfortunately on the rise — because while many cancers have been on the decline in recent years, liver cancer isn’t one of them.
The rate of this disease has tripled since 1980, according to the American Cancer Society. This isn’t just better diagnosis at work. If that were the case, the death rate would be holding steady or even dropping as more cancers were detected and treated earlier. Instead, more folks are dying of liver cancer than ever before.
This year, some 40,000 Americans can expect to get diagnosed with liver cancer, while 27,000 will die of the disease. So eat some broccoli. Along with preventing liver cancer, broccoli can also help fight off cancers of the breast, prostate and colon. Cruciferous vegetables such as broccoli and Brussels sprouts can even help cut the risk of a reoccurrence if you’ve already fought off cancer.
If you want their benefits, however, don’t drown them in processed cheese or a heavy cream sauce. And whatever you do, don’t nuke ’em. Microwaving not only gives you soggy, lifeless vegetables, it also kills off an enzyme called myrosinase that’s needed to activate the sulforaphane so your body can use it. Instead, try steaming them until they turn a bright green. Another great way to serve vegetables is sautéed in olive oil.
One recent study found that frying veggies with olive oil can help maximize the effects of the disease-fighting nutrients locked inside, and you can learn more in this free report from my House Calls archives. God bless, Dr. Mark Stengler
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