Breast Cancer Fighting Brassicas

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Both of my grandmother’s battled Breast Cancer, one of my neighbors recently was diagnosed, and I am sure you know someone as well who has undergone treatment...

Breast cancer is the most common cancer among women in the United States, other than skin cancer. The American Cancer Society’s estimates the chance of a woman having invasive breast cancer some time during her life is about 1 in 8. The good news is there are currently more than 2.9 million breast cancer survivors in the United States. Prevention, early detection and better treatment are key. October is National Breast Cancer Awareness Month, and while there is no formula for avoiding breast cancer, it seems fitting to highlight the cancer fighting properties of Brassica Vegetables.

A 12-year longitudinal study found that a higher intake of Brassicas showed a reduced risk for all types of breast cancers. Diana Dyer, MS, RD blogger of 365Days of Kale! states, “Brassica vegetables have been shown to decrease some Phase 1 liver enzymes, which can actually create a carcinogen, and have also been shown to increase Phase ll liver enzymes, which work to convert toxic or carcinogenic molecules into less potent molecules that can be less toxic and also excreted quickly."

Go eat some brassica and wear pink every Friday in October to remember Breast Cancer Survivors and those whose lives have been touched.

Roasted Cabbage & Plums with Blue Cheese & Toasted Pecans

This recipe is super easy. Cut the cabbage into small wedges and quarter the plums. Toss with olive oil and season with salt and pepper. Roast at 400 degrees for about 40-45 minutes. Toward the end of the roasting, add a tray of pecans to toast in the oven. After removing the plums and cabbage from the oven, sprinkle with half a lemon, toss and then top with blue cheese and toasted pecans. The nuts are optional.

Some of my other Brassica Recipes

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