CAU­LI­FLOWER: THE FU­TURE OF CANCER TREAT­MENT

Sunday Mail - Body and Soul - - NEWS -

Re­mem­ber this word: “sul­foraphane”. It’s what helps give veg­eta­bles such as cau­li­flower, broc­coli and cab­bage their, er, “dis­tinc­tive” smell when cooked, but it’s also the chem­i­cal that has been shown to tar­get and kill cancer

cells, leav­ing nor­mal cells un­af­fected. Clin­i­cal tri­als have be­gun on its po­ten­tial use in cancer preven­tion and treat­ment, par­tic­u­larly for prostate and breast cancer. But con­sum­ing sul­foraphane-rich foods on a reg­u­lar ba­sis is a sim­ple, safe and affordable way you can re­duce your

cancer risk.

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