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These Veggies KILL Cancer

We all know someone or have even lost someone to cancer. And this deadly disease isn’t picky about its victims.

There’s no surefire way of knowing if you’re next.

And while you can’t predict the future, you CAN arm your body against cancer.

Because if you or a loved one already have this terrifying diagnosis, there are things you can do to stop it in its tracks.

You can start as soon as your next meal. Because by just adding some of THIS particular type of veggie to your diet, you can KILL cancer cells.

In a recent study published in The American Journal of Chinese Medicine, researchers looked into the anti-cancer properties of sulforaphane (SFN), a compound that’s found in specifically cruciferous vegetables.

In a laboratory study, they used human colorectal cancer cells and observed the effects of SFN on these cancerous cells.

They surprisingly found that SFN killed the cancer cells in two ways:

It either lead to apoptosis — a fancy science-term for cell death, or cell cycle arrest, which is when a cell’s normal process is suddenly STOPPED.

And while this all sounds great in theory — how can you get your hands on SFN?

Luckily, it’s as easy as eating more of the veggies that have the SFN compound in them.

Cruciferous vegetables.

At your next meal be sure to load up more on broccoli, cauliflower or Brussels sprouts. Add some kale or arugula to your lunchtime salad.

Turnip, bok choy, collards and mustard greens are also some great options to get some SFN and help kick cancer to the curb.