There are vegetables that reduce the risk of cancer, and which must therefore be consumed regularly. Here they are!
There are several factors that affect your health. In addition to practicing regular physical activity and having a good sleep schedule, it is important to adopt a balanced diet. THE Dr Donald Barry Boydoncologist at Yale Cancer Center, is not the only one to confirm this. “A balanced diet often goes hand in hand with an active lifestyle, good sleep and effective stress management. he specifies according to the magazine Feminine. But among all the foods that are on our plates, we must above all favor those that are rich in fiber.
The importance of fiber
In fact, the fibers present “in vegetables, fruits and whole grains”, are essential “pour gut healthclosely related to immunity and cancer prevention”, he explains. To stay in shape and improve your cardiovascular health, Dr Anaum Maqsoodan oncologist specializing in gastroenterology at Houston Methodist, especially recommends vegetables. Inside, we find antioxidants that “protect against chronic inflammationa risk factor for some cancers”. But which ones should we eat first? The list of vegetables is long and we don’t always know which ones to turn to…
The type of vegetable to favor for good health
Don’t panic, the Dr. Maqsood has listed the vegetables you absolutely must add to your diet. These are cruciferous. To be more precise, this concerns “arugula, turnip, radish, white radish, watercress, broccoli, but also all kinds of cabbage such as Chinese cabbage, kale, cauliflower, green cabbage, romanesco cabbage, cabbage -rave or even Brussels sprouts”. “These vegetables contain phytochemicals that slow the growth of cancer cells. They are also easy to integrate into different meals”, he says. Easy to prepare and integrate into meals, cruciferous vegetables can be served as a side dish or mixed directly into your dishes. You can also add them to your gratins, your savory pies, your fajitas, your sheets, your omelettes, and even your smoothies! It is best to cook them over high heat for a short time to preserve their flavor, but also their carotenoid content.
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