Introduction: What should we eat on our spring tables to fight cancer and detoxify? It's important to know that both cancer prevention and detoxification are crucial for our health. Let's explore what anti-cancer foods are available on the spring table.
1. Broccoli
On the anti-cancer vegetable list released by the Japanese National Cancer Research Center, broccoli ranks at the top. Broccoli is rich in glucosinolates, a chemical compound that is broken down by an enzyme naturally present in broccoli into sulforaphane, which has the ability to kill cancer cells. When cooking, excessive heat can destroy this enzyme, preventing the formation of sulforaphane and significantly reducing its anti-cancer effects.
Boiled Broccoli
2. White Radish
In recent years, Chinese medical research has found that white radish contains components such as mustard oil, which can interact with various enzymes to form anti-cancer compounds with a pungent taste. The spicier the white radish, the more of these components it has, and the stronger its anti-cancer effect. Additionally, the crude fiber in white radish can stimulate gastrointestinal motility, helping to prevent colon and rectal cancer. Other radish vegetables include: green radish, red radish, water radish, and xinlimei. Whether eaten raw or cooked, radishes can have a good anti-cancer effect.
3. Mustard
Mustard is made from the seeds of the mustard plant. According to data from the Japanese Food Research Institute, mustard can inhibit the activity of cancer-causing substances. Furthermore, research from the University of Illinois in the United States found that eating broccoli with mustard or horseradish can enhance its anti-cancer effects. Mustard has a strong pungent aroma and can be consumed with dumpling vinegar or soy sauce for sushi.
Mustard Cheese