Frontiers in Cancer Prevention Research report marvelous news on the cancer prevention compounds found in cruciferous vegetables. The key vegetables in this category are broccoli sprouts and raw cabbage. In has been known for quite some time that these vegetables contain sulforaphane, a powerful compound long touted for its ability to fight off free radicals. However, today’s news has even more good news.

Today’s reports specifically mention other benefits of consuming cruciferous vegetables. A bacterium, called H. pylori (discovered in 1982 by a Nobel Prize scientist) allegedly causes most stomach ulcers and also can cause gastritis, in which stomach walls become inflamed (thus increasing the probability of stomach cancer). H. pylori can be decreased by consuming something as natural as broccoli sprouts. With the increase of irritated esophagi and stomach acid problems, it is quite obvious that our acid intake far exceeds our fresh vegetable intake.

But the most interesting part of this report was the findings on consumption of cabbage by Polish women. After they migrated to America and reduced their cabbage consumption, their rate of breast cancer increased. Cabbage is another member of the cruciferous vegetable family just as broccoli and cauliflower. It too ranks high for cancer prevention. It is recommended to eat cabbage raw. Perhaps it is time to seek out a good coleslaw recipe!

I have long been an advocate of a diet heavy in fresh fruits and vegetables. Though people do wish to have a longer and healthy life, it seems like TV programs health are quickly cast aside for a news flash on Brittany Spears.

I highly recommend the updates you will find on CBS Web Doctor. In my vegetable pizza book I suggest finding information at www.ohio.osu.edu or searching for “photochemical” on a search engine. In the meantime I am leaving you this reference list. I seriously ask you to consider all natural medicinal gifts from nature before assuming that cancer is simply our way of life in America.

FOOD WHICH MAY HELP PREVENT CANCER:
Garlic and onions: allicin
Carrot, yams and apricots: beta-carotene
Broccoli and Cabbage: sulforaphane
Beans, Soy and legumes: isoflavones
Chili peppers: capsaicin
Red wine: reveratrol
Blue foods: anthocyanidins
Flaxseed and grains: ligans
Grapefruit: limonoids
Not a complete list but enough to warrant further research into your life-saving choices.

FOODS WHICH MAY ACCLERATE CANCER GROWTH
Rancid oil or butter: (oils left opened for long time)
Burnt fat from a barbecue
Fat in ground meat
Grease from restaurant fryers
Old nuts easily become rancid
Processed meats (from nitrates)

Be on the lookout! This web site will soon be taking new directions, however, all my culinary advice will still be available through the Savvy Kitchen Solutions archives. All articles from this weblog: Savvy Kitchen Solutions will be published in my full length book next spring under the title of “KITCHEN CLIPPINGS” with photos and drawings not available on the website. Example: a photo of a freezer organized for efficiency and ease to search. It will be a unique “how to” book on basic and sensible ideas for your life in the kitchen. A good gift for Mother’s Day 2006.