WHY YOU SHOULD EAT CRUCIFEROUS VEGETABLES!

Personally, I love cruciferous vegetables. However, I am aware that many people do not like them.  If you aren't sure what vegetables we are talking about, this group includes broccoli, Brussels sprouts, cauliflower, kale, etc.  These vegetables are important to our bodies for many reasons but one of the most important ones is this - research has shown that cruciferous vegetables contain a phytochemical which helps our bodies break down potential carcinogens.  Since carcinogens are agents that can cause cancer, I highly recommend including cruciferous vegetables in your diet!  If you have a real aversion to these healthy vegetables try eating them in small amounts at first or look for new and tastier ways to prepare them! Soups, stews, stir-fries, etc are good ideas. But do eat them!

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ADD CABBAGE TO YOUR CANCER FIGHTING LIST OF FOODS

Cabbage is one of our very healthy vegetables that should be a regular part of our diets for various reasons but today we focus on the cancer-fighting properties of cabbage.  Cabbage is a natural anti-inflammatory and a natural antibacterial food.  Along with its cruciferous kin such as kale, cauliflower, Brussels sprouts, broccoli, bok choy and turnips, cabbage is extremely high in anticancer phytochemicals. IC3 or indole-3-carbinal, a property of cabbage and the above list of its cousins, almost doubles how quickly the liver can break down estrogen so it doesn't remain in the body.  Some female cancers feed off estrogen so IC3 is important against them.

Do not overcook cabbage as it is important to retain one of its compounds called sinigrin.  Sinigrin reacts with an enzyme to release molecules that detoxify carcinogens and inhibit the division and growth of tumor cells.

There are various ways to enjoy cabbage.  If you don't care for cabbage on its own, add it to soups, make it into a slaw, etc.  However you prepare it, make sure it is a part of your diet.

BENEFITS OF EATING ONIONS

Onions are not known for their nutritional value!  However, the green tops of onions are a good source of vitamin C.  So don't toss the tops from your green onions!  Chop the tops fine and toss into salads, soups, potatoes, etc.

Onions can serve a variety of uses other than just adding flavor to our dishes.  Some of these ways include:

• When cutting onions their sulfur compounds combine with enzymes to form a type of sulfuric acid.  This is what causes us to "cry" when peeling or cutting onions.  This may actually help clean nasal passages that are congested.
• The sulfur compounds in onions block the potential of some cancer-causing carcinogens.
• Onions have a mild antibacterial effect.
• Some studies indicate onions may protect against the artery-clogging damage of cholesterol by raising the levels of the high-density lipoproteins (HDLs) which are the protective proteins.
• Research has also shown that adenosine, a substance in onions, hinders clot formation which could offer heart protection.