Scientists are homing in on one way in which broccoli, cauliflower, cabbage, and other cruciferous vegetables may interact with your body to protect against colon cancer, as well as keeping your gut healthy and happy. New animal research suggests that when we eat these veggies, a compound called indole-3-carbinol is produced during digestion. This compound activates a protein that triggers cells in the gut lining to protect against inflammation, which in turn protects against cancer. More research, including human studies, are needed, but there’s no need to wait to load up your weekly menu with a variety of colorful veggies, including the ones named above plus Brussels sprouts, kale, and kohlrabi. Steaming these cancer-fighting veggies is a great method for preserving nutrients, and roasting can help bring out their natural sweetness.
Source: The Environmental Sensor AHR Protects from Inflammatory Damage by Maintaining Intestinal Stem Cell Homeostasis and Barrier Integrity.
“I try to add color to my diet, which means vegetables and fruits.” Misty May-Treanor