Uncooked broccoli or better broccoli sprouts - smart bomb against Cancer (Health)
Uncooked broccoli or better broccoli sprouts (high in sulforaphane) - smart bomb against Cancer
It reportedly 'targets' the cancer cells and leaves healthy cells alone - much like 'Graviola' does
Johns Hopkins introduces the anti-cancer benefits of sprouts
It was the Johns Hopkins research team who first explored this vegetable's fighting compounds. And the team was able to zero in on the phytochemical sulforaphane content of broccoli that makes it effective against cancer. With continuous study, the team also found out that the sprouts possess more amounts of antioxidants and provide greater protection against cancer. This has encouraged sprout growers everywhere.
READ MORE here: http://www.naturalnews.com/038914_broccoli_sprouts_anti-cancer_sulforaphane.html
Brocolli & Kale Sprouts - sprinkle it on your salads
Highest concentration of Sulforaphane, an organosulfur compound that exhibits anti-cancer, anti-diabetic, and anti-microbial properties, is found in Broccoli sprouts. It has been found that broccoli sprouts contains compounds that not only reduce the risk of getting breast and colon cancer but can also act as an anti-bacterial agent against Helicobacter pylori, an organism associated with causing stomach ulcers.
Where I buy my 'Broccoli & Kale Sprouts': HERE
Sulforaphane is a molecule within the isothiocyanate group of organosulfur compounds. It exhibits anti-cancer and antimicrobial properties in experimental models. It is obtained from cruciferous vegetables such as broccoli, Brussels sprouts or cabbages. RE: WIKIPEDIA
WHAT ARE BROCCOLI SPROUTS?
Broccoli sprouts are three- to four-day-old broccoli plants that look like alfalfa sprouts, but taste like radishes. The radish flavor comes from a phytochemical that may act as protection against vectors (see also radical or free-radical theory) while the broccoli plant is still young. This phytochemical not only benefits the young plant, but also when eaten by humans, may act as an antioxidant to stimulate the ability of cells to protect against disease.
While health-conscious people in the 1970s embraced raw sprouts as a dietary staple, it was not until the 1990s that broccoli sprouts became the mainstream. This is because in 1992 a team of Johns Hopkins University scientists isolated a cancer-fighting phytochemical in broccoli called glucoraphanin, which is the glucosinolate precursor of sulforaphane (SGS). When chewed, broccoli releases glucoraphanin and myrosinase, an enzyme found in another part of the plant cell, which work together to produce sulforaphane, which, in turn, activates a transcription factor, Nrf2 in the cell.
The 1992 study was followed by the discovery in 1997 that glucoraphanin is in higher concentrations in the three- to four-day-old broccoli sprouts, at least 20 times the concentration of full grown broccoli. This discovery was written about in the New York Times,and created a global shortage of broccoli seed that could not meet the sudden high demand.
FINISH READING at: WIKIPEDIA
Broccoli slows arthritis, researchers think
READ about this at: BBC
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