Broccoli: More Than Just A Cancer Fighter

 

Broccoli: More Than Just A Cancer Fighter

 Organic Broccoli is such a great health food that it should be in every healthy diet and your list of foods for every day. I'm going to depart from my usual design for these articles and explain why you should use organic broccoli.

Broccoli is so finely divided that you can't scrub off the agricultural poisons. Farmers are supposed to have a withholding period before harvest, when they don't spray poisons. But the consumer wants pretty vegetables, so farmers wait until the inspector is not around and then spray on the insecticide to keep the vegetable looking perfect.

My friend was shown round a vegetable farm. One patch of assorted vegetables was all insect-eaten, and stunted. He asked about them and was told "These are what we eat - we wouldn't touch the stuff we sell. These are organic and haven't been sprayed." Salad plants steeped in poison can't be healthy.

Note: No two broccoli clusters are the same and no two people are the same, so this page is only about most people and most broccoli. Bud clusters should be compact and dark green with a purple tinge. And did I mention organic?

Broccoli is great for cancer, but when you consider that it is high in vitamin C and folate and fiber, and a good source of potassium and vitamin A, folacin, iron and antioxidants you will realize that it does more than fight cancer. Broccoli has as much calcium per ounce as milk and half that amount of Magnesium, which is used for the hard coating of your teeth (calcium is used for the soft pulp inside).

Studies have shown that a high consumption of fruit and vegetables may help reduce the risk of developing cancer. In particular, broccoli sprouts contain high levels of enzymes that promote elimination of carcinogens and boost antioxidant capacity.

Cancer

Phytochemicals prevent carcinogens (cancer causing substances) from forming. They are also a good cancer treatment preventing carcinogens from getting to target cells and helping to boost enzymes that detoxify carcinogens.

Researchers report that certain compounds in broccoli may help prevent or slow the progress of bladder cancer.

Ohio State University researchers isolated phytochemicals called glucosinolates in broccoli that -- when chopped, chewed and digested -- turn into compounds called isothiocyanates that are believed to help fight cancer.

In laboratory experiments, the investigators found that isothiocyanates slowed the growth of bladder cancer cells. The isothiocyanates seemed to have the greatest impact on the most aggressive form of bladder cancer studied by the research team.

The scientists don't know exactly how isothiocyanates prevent cancer cells from proliferating, but they are conducting more research.

"There's no reason to believe that this is the only compound in broccoli that has an anti-cancer effect," study co-author Steven Clinton, associate professor of hematology and oncology, said in a prepared statement.

"There are at least a dozen interesting compounds in the vegetable. We're now studying more of those compounds to determine if they work together or independently, and what kind of effects they have on cancer cells," Clinton said.

The findings were presented at the annual meeting of the Institute of Food Technologists.

If I had cancer I would certainly use this health food in many recipes. But you have probably heard the expression Shut the door...I'm coming in the window! Each cancer treatment has a limited success rate...in the case of chemotherapy it may be less than 2% success. So even if broccoli cures 40% of cancers, that still leaves 60% failure.

So I would hit the cancer from all directions with tomato, garlic, beetroot and anything else that is a good cancer fighter. If I could attack the cancer from 20 different directions it surely couldn't beat off all the attacks! That's the big benefit of food health cures...you are expected to mix food...you don't have to get the doctor's permission!

Recipes

The healthiest recipe is to eat it raw in a salad. If like me you have no teeth, just blend your fruit and vegetables with a little water to eliminate the need for chewing. I blend together apple, orange, broccoli, garlic, carrot, ginger, brewers yeast, coconut oil, 2 eggs, 5 cups water, a handful of raisins, celery or whatever else comes handy so that my breakfast has about 14 servings of fruit and vegetables.

I probably wouldn't stop at using fruit and vegetables, but would visit the native remedies health site and the whole health products site as well to see what could help me.

Cooking destroys many of the good things, but if you must cook it, just steam it for a few minutes. If you aren't allergic to milk products melt some cheese over the broccoli. Or you could blend my mixture with chicken stock instead of water, just bring to the boil, then remove from the heat. Add seasoning to taste and a good dollop of cream, and call it soup. This isn't the place for detailed recipes, which I intend to have elsewhere on this site.

Broccoli plant in the garden

It is easier to grow organically than cabbages, because you get less important damage from cabbage white caterpillars (I don't mind them eating the leaves, because I don't eat the leaves). You could even put your plants in little net tents to keep away the insects. When you harvest the cluster of florets with a sharp knife, leave the plant. It will throw out more florets in a day or two, and more when you harvest these. The florets will be smaller, but will be just as good at fighting cancer.

Analysis

Each 100g of florets should contain

  • 90g water
  • 7g carbohydrates
  • 2.6g fiber
  • 47mg calcium
  • 21mg magnesium (milk has less than half of that)
  • .73mg Iron
  • 66mg phosphorus
  • 316mg potassium
  • 89mg vitamin C
  • 63mcg folate
  • 623IU vitamin A
  • 101mcg vitamin K
  • 361mcg beta carotene
  • 25mcg alpha carotene
  • 1403mcg Lutein zeaxanthin

100g of the tender stems should contain

  • 90g water
  • 5g carbohydrates
  • 48mg calcium
  • 25mg magnesium
  • 66mg phosphorus
  • 325mg potassium