Cut Your Cancer Risk 32%

Cut your Cancer risk 32%...do this 1x week! (but I would do it more)


Adding cruciferous veggies to your diet could decrease your cancer risk by as much as 32 percent, according to a study published in the Annals of Oncology. They found just a little goes A LONG way.


Experts say eating broccoli 🥦, cabbage or bok choy even once a week can yield positive results.


Researchers in Italy and Switzerland compiled data from several previous studies on various cancers, including those of the mouth, esophagus, stomach, colon and rectum, liver, pancreas, breast, ovary, prostate, and kidney.


They found that individuals who included cruciferous vegetables in their diets at least once weekly had a lower risk of most cancers than people who never or rarely ate these veggies.


The effects were greatest for:

1. kidney cancer (32 percent lower risk)

2. esophageal cancer (28 percent)

3. colorectal, breast, oral cancers (17 percent).


Cruciferous vegetables — include broccoli, cabbage, cauliflower, bok choy, kale, and brussels sprouts, among others.


Earlier research from the University of Illinois suggests that a component called myrosinase may also have cancer-fighting properties.


Myrosinase is an enzyme found in broccoli and other cruciferous vegetables that activates sulforaphane, an anti-cancer, anti-inflammatory compound.


What is the best way to eat them:

1. Raw

2. Lightly dehydrated Lightly dehydrated

3. Lightly steamed

I also juice them daily and add to my morning shake. The key with Cancer patients is to be juicing 4-6 times per day and doing healthy shakes throughout the day


Our family not only eats them multiple times per week we use “The Easy Button 🙌”


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