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Cauliflower Vs. Cancer
Photo: Monika Szczygiel
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, bok choy, and kale) contains unique anticancer compounds that stimulate enzymes that deactivate carcinogens.

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, sautéed, or microwaved. To maintain whiteness, add a tablespoon of lemon juice to the cooking water.

Environmental Nutrition

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Reprinted with permission from Vibrant Life, March/April 2005. Copyright © 2006 by GraceNotes. All rights reserved. Use of this material is subject to usage guidelines.

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