Originally published March 31 2005
Japanese diet may help explain different cancer rates
by Mike Adams, the Health Ranger, NaturalNews Editor
The Japanese eat five times the amount of cruciferous vegetables -- cabbages, broccoli, radishes, cauliflower, kale and other crunchy greens -- than Americans. This huge dietary difference may help explain why Japan has a far lower rate of certain kinds of cancers than cruciferous-avoiding Americans. This class of vegetables contain high levels of glucosinolates, substances that break down to form cancer-fighting chemicals called indolates, which can help lower rates of breast, ovarian, lung and colon cancers.
- American Institute for Cancer Research - infoZine - Cruciferous vegetables include cabbage, broccoli, Brussels sprouts, Chinese cabbage, cauliflower, kale, watercress, radish, parsnip, turnip, rutabaga and kohlrabi.
- How Cruciferous Vegetables Fight Cancer Cruciferous vegetables make a unique contribution to good health.
- They contain natural substances called glucosinolates that break down in the body to form indoles and other compounds that fight cancer development in several different ways.
- One way indoles and other anti-cancer compounds from cruciferous vegetables work is by slowing down proteins in the body that activate carcinogenic substances.
- (Proteins are the active elements of cells that aid and control the chemical reactions that make the cell work.)
- Another way is by speeding up proteins that detoxify carcinogens.
- These compounds can also increase the self-destruction of cancer cells and stop or slow down the growth of cells developing into cancer.
- Preparing Cruciferous Vegetables Don't let memories of overcooked, slightly bitter dishes stop you from eating cruciferous vegetables.
- * Briefly steaming or stir-frying these vegetables produces much better flavor and texture.
- Parsnips and Brussels sprouts are especially delicious when roasted.
- * If salad greens aren't in season, switch to fresher and less expensive salads based on raw broccoli, cabbage and cauliflower.
- * Smooth out the strong flavors of these vegetables with equally assertive flavorings, like a drizzle of extra virgin olive oil or balsamic vinegar.
- For more helpful tips and some easy healthy recipes, go to the American Institute for Cancer Research's website, www.aicr.org.
- It offers a searchable database of healthy, delicious recipes in the "Recipe Corner," a weekly recipe e-mail you can sign up for, and other recipes you can browse through in the "Press Corner."
- This website has a searchable database, so you can look for recipes that call for a particular vegetable like broccoli.
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