Broccoli Sprouts: A Potent Cancer-Fighting Food

Can Broccoli Sprouts Prevent Cancer?

According to Deborah Mitchell’s book, The Broccoli Sprouts Breakthrough, research done at Johns Hopkins Medical Institute in 1992 showed that vegetables in the Brassica family included sulforaphane, which stimulates the body’s ability to fight cancer. And what is the plant with the highest concentration? Broccoli.

Furthermore, an article on NaturalNews.com reports that broccoli sprouts provide up to 50X more cancer fighting benefits than mature broccoli. That’s a significant difference.

Broccoli Sprouts Fighting Caner? How Does that Happen?

And, if you don’t like broccoli, this is great news. You can get all the benefits of eating broccoli, but you don’t have to eat it at every meal. You can even add the sprouts to a breakfast smoothie if you don’t like the taste of the sprouts. You’ll never know the difference!

How Much Nutrition Do Vegetable Lose While in Fridge
courtesy of http://www.waldeneffect.org
And here’s something else that may make you think twice about buying mature broccoli vs broccoli sprouts…

According to Jo Robinson’s Eating on the Wild Side: The Missing Link to Optimum Health, research shows that cruciferous vegetables can lose up to 80% of their nutritional value from the time that they are harvested to being on your fridge shelf. Not to mention that most people cook them and lower the nutritional content even more.

Yes, it can be expensive when you buy fresh broccoli sprouts at your local supermarket, but the cancer-fighting benefits are well worth it. If cost is an issue, you can save a bunch of money by simply getting a seed sprouter and sprouting your own at home.

Plus, Life Extension Journal reports that the sulforaphane in broccoli sprout extract helps protect skin against damage from UV radiation. This is another big bonus for people who spend time in the sun or are concerned about the visual effects of aging.

SGS, a compound found in 3-4 day old sprouted broccoli has been found to be a powerful long lasting antioxidant that can help to reduce ones risk of cancer if eaten 3 to 4 times per week.