Cruciferous vegetables and estrogen sensitive breast cancer

Cruciferous vegetables and estrogen sensitive breast cancer
by Dr. Lisa A. Price, ND
www.drlisapricend.com

If you are my patient, there's a good chance that I have encouraged you to include cruciferous vegetables in your diet at least four times a week. There's very good reasons why. Let's explore.

Cruciferous vegetables are part of a plant genus called Brassicas. They include bok choy, broccoli, cabbage, kale, cauliflower, brussels sprouts and many others. These vegetables are high in both soluble and insoluble fiber thus making them a great source for controlling cholesterol and blood sugar levels. They are rich in plant carotenoids, folate, Vitamins C, E and K. Some are a great source of an amino acid called glutamine. Glutamine is used preferentially by the gut, kidney and immune cells as a primary fuel -- healthy gut, and healthy immune system!

Cruciferous vegetables also have beneficial sulfer-containing chemicals called glucosinolates: indole 3 carbinol and sulforaphane are two that have been the most studied for their effects.

These compounds help the liver to healthfully metaboized estrogens, thus they are helpful during treatment, and also through out recovery and remission.

My two favorite ways to prepare and consume cruciferous vegetables is by roasting them, or by including a fermented dish such as sauerkraut or kim chee in my diet on a regular basis. Note: I highly recommend eating cooked cruciferous vegetables. Uncooked at a frequency recommended is likely to cause volumes of gas and flatuance.

Head over to the web site for some delicious recipes!

 

 



 

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