Why are Cabbage Family vegetables called:

Published: 16th January 2007
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Cruciferous Vegetables are considered to be the "miracle foods" of the vegetable world. From a health perspective, these vegetables are one of the most important groups of vegetables.

Cruciferous - A term referring to vegetables in the cabbage family such as broccoli, cabbage and kale. Among all the green vegetables, the cruciferous family has demonstrated the most dramatic protection against cancer.

While carrots, beans, greens and cooked tomatoes all were found to decrease cancer risk, the strongest effect was for cruciferous vegetables.

Researchers in China and Sweden have also come up with similar support for the breast cancer inhibiting effect of cruciferous vegetables. The protective effect of cruciferous vegetables was also found in non-smokers, regardless of the genotype, although the association was less significant. Studies have also shown the protective effect of leafy vegetables and tomatoes.

Recent research shows that for rectal cancer, the evidence of a protective effect of cruciferous vegetables is most consistent. The effect appears to be stronger for vegetables, particularly cruciferous vegetables. Broccoli has a particularly good effect and enhances glutathione conjugation of toxins.

The protective effect for cruciferous vegetables may be related to their influence on glutathione S-transferase (GST).

Now to some of the details: what has been found is that water--lots of water--and cruciferous vegetables are a man's best friend when it comes to fighting the disease. When cruciferous vegetables are chopped or chewed, they release compounds that researchers believe activate detoxifying enzymes in the liver.

Cruciferous vegetables are rich in isothiocyanates, which are believed to be the compounds responsible for warding off cancer. Cruciferous vegetables are naturally low in fat, whether fresh or frozen. Other cruciferous vegetables are bok choy, cauliflower, collards, kale, kohlrabi, mustard greens, rutabagas, and turnips and their greens. Cruciferous vegetables are an ideal medium for complexing trace minerals. Whether cooked or raw cruciferous vegetables are more potent isn't known. Cruciferous vegetables are members of the "cabbage family":

-- broccoli, kale, Brussels sprouts and cauliflower.

Stop and think when making your next choice of veggies:

1. Other vegetables are also beneficial: the yellow vegetables - such as carrots, sweet potatoes and corn;

2. as well as beans, garlic, onions and of course;

3. leafy and cruciferous vegetables.

My favorite is sauerkraut (white cabbage cut finely, salted and fermented in its own liquid), of which I have written before in my article called: "What does Avian Flu, 7Eleven and Sauerkraut have in Common?

Monte Luxley is a health conscious baby boomer involved in research of natural foods as alternatives to mainline allopathic approaches. http://www.ArthritisHelpTips.com, http://www.Essential-Oils-For-Health.com and his latest: http://www.real-food-for-thought.com

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