Research Shows Diets Devoid of These Foods Linked to Cancer

When it comes to your health, it would be difficult to eat too many vegetables. But, some veggies are better than others when it comes to protecting you from colon cancer, according to a new study. And, people who refrain from eating a whole category of vegetables were found to be much more likely to suffer from colon cancer than those who eat them. So, which vegetables should you make the focal point of your diet if you’re trying to prevent or treat colon cancer?

According to a study published in the medical journal Immunity, researchers found that eating plentiful amounts of brassica vegetables may be even more important than previously believed. They found that people who eat diets devoid of these vegetables, including: cabbage, Brussels sprouts, cauliflower and kale are at a significantly greater risk of suffering from colon cancer.

Everyone knows these particular vegetables are important to our health but this new research found that compounds formed during the metabolization of brassica vegetables could actually halt the formation of cancer tumors and prevent them from forming. Without these vegetables, researchers discovered that people were far more likely to develop intestinal inflammation and form cancer tumors. 

They work by triggering a substance in the body known as aryl hydrocarbon receptor (AhR) that protects the intestines from both inflammation and cancer. While we know vegetables protect the body from inflammation and disease, until now, little has been known about the mechanism at work. These exciting findings help us to better understand the way brassica vegetables work to protect and heal our bodies.

The Significance of The Research Beyond Cancer

The research linked a lack of brassica vegetables to gut inflammation, which countless other studies have linked to a whole host of health problems, including: arthritis, other forms of cancer, diabetes, heart disease and many others. So, eating your brassicas should be a high priority if you have any chronic health conditions as a way to get to the potential root cause—gut inflammation. Even brain diseases and seemingly unrelated illnesses have been increasingly linked to gut inflammation so it is important to protect the gut and quell any inflammation in that part of the body as part of a holistic health program to heal disease.

What are Brassicas?

Brassicas are a large group of vegetables comprising: bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, collards, kale, kohlrabi, mizuna, turnips, as well as any of the sprouts of these vegetables.

All of the brassica vegetables are excellent roasted or sautéed in a little olive oil with some sea salt. Additionally, here are some of my favorite ways to enjoy them:

Slice cabbage and onions and sautee in a little olive oil. Cover until cooked through. Add a teaspoon of cumin seeds, a half-teaspoon of chili flakes, about a teaspoon of ground cumin and sea salt and pepper to taste. Toss until well combined. Serve.

Toss cauliflower in a little olive oil and sea salt. Roast in a 350 degree oven for about 20 to 30 minutes. This method brings out the nutty flavor of cauliflower. Serve as a side with just about any meal or cover in a bit of vegan mozzarella cheese and a few spoonfuls of your favorite tomato sauce and return to the oven until the cheese has melted and the sauce has heated through (about 5 minutes).

Replace potatoes in your favorite curry dish or stew with peeled and chopped kohlrabi. This creamy-yellow and burgundy colored vegetable (not white and purple like turnips) makes a delicious potato substitute and is much healthier than the white, starchy vegetable. Cook similarly to potatoes.