Cauliflower versus cancer.According to Andrea Klausner, M.S., R.D., cauliflower is much more than what Mark Twain called "a cabbage with a college education:' This mild member of the Cruciferae family (which also includes broccoli, cabbage, brussels sprouts Brussels sprouts, variety (gemmifera) of cabbage producing small edible heads (sprouts) along the stem. It is cultivated like cabbage and was first developed in Belgium and France in the 18th cent. , bok choy, and kale kale, borecole (bôr`kōl), and collards, common names for nonheading, hardy types of cabbage (var. ) contains unique anticancer compounds that stimulate enzymes that deactivate de·ac·ti·vate tr.v. de·ac·ti·vat·ed, de·ac·ti·vat·ing, de·ac·ti·vates 1. To render inactive or ineffective. 2. To inhibit, block, or disrupt the action of (an enzyme or other biological agent). 3. carcinogens Carcinogens Substances in the environment that cause cancer, presumably by inducing mutations, with prolonged exposure. Mentioned in: Colon Cancer, Rectal Cancer . Some studies show that people who eat the most cruciferous vegetables have lower rates of lung, stomach, colon, prostate, bladder, and breast cancers. Klausner says that cauliflower can be boiled, steamed, baked, sauteed, or microwaved. To maintain whiteness, add a tablespoon of lemon juice to the cooking water. Environmental Nutrition |
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