Which veggies may lower cancer risk?
I personally lost my Grandmother when she was only 51 to breast cancer and other relatives 65 and younger, so lowering cancer risk is a big personal interest of mine. I actually did my master’s thesis on nutrition and cancer in graduate school.
Suggestions? Strive to include cruciferous vegetables most days of the week in your diet to potentially lower cancer risk.
They include broccoli, cabbage, Brussels sprouts, broccoli sprouts, cabbage, kale, collard greens, arugula among others.
Have them raw, steamed, baked or roasted.
Cruciferous vegetables have compounds including glucosinolates such as sulfurophane which may lower cancer risk.
Have an healthy day!
Kevin Grodnitzky, MS, RDN, CDE
Registered Dietitian Nutritionist
Certified Personal Trainer
Weight Loss Specialist
The 3FW Weight Loss Blueprint