The Benefits of Cruciferous Vegetables
Published by Dr. Eric Berg on 16 Jun 2008
Did you know that consuming only 1½ cups of cruciferous vegetables per week can reduce cancer risk by 41 percent? There is good evidence that the cruciferous vegetable family has potent anticancer and cancer prevention properties. This family of foods also has been shown to balance estrogens in the body, promoting hormonal health. Cruciferous vegetables have natural plant chemicals, called phytochemicals, which assist the liver in its normal detoxification process. These foods are high in potassium and low in sodium too.
