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Cauliflower Reduces Risk of Cancer- Listen Up, Smokers

— March 22, 2007 — Lifestyle
Eating cauliflower can reduce your risk of lung cancer by nearly 70%!

The level of air pollution in Singapore is extremely high, putting strain on the detoxification abilities of the lungs. A recent study among Chinese women in the city found that non-smokers who regularly ate cruciferous vegetables (cauliflower, broccoli, cabbage, etc.) had a 30% less chance of developing lung cancer; smokers who consumed a similar diet had a 69% reduced risk of lung cancer.

Cauliflower is among the healthiest foods you can consume and possibly one of the cheapest preventatives of cancer. Not only is it delicious and easy to prepare, but it is very low in calories. In just one cup of boiled cauliflower, you will find 91.5% of your daily recommended vitamin C needs and only 28 calories.

Getting your daily serving of vegetables is essential to good health; everyone knows that. However, studies have proven that those who consume high amounts of cruciferous vegetables like cauliflower face much smaller risks of developing prostate, colorectal and lung cancers.

Some people enjoy eating these vegetables raw, but many will advice against doing so because of a harmful fungus they may harbour. Remember not to cook them too long though. To avoid nutrient loss, steaming is ideal. Worried about offensive odours left in your kitchen after cooking? The longer these veggies cook, the worse they smell! Just one more reason only to give them a brief steam!
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