White Tea Fights Cancer

White tea extract increased a specific type of cell death in laboratory cultures of two different types of non-small cell lung cancer cells, indicating that the tea may have an anti-cancer effect, according to a study published in the journal Cancer Prevention Research. Although white tea comes from the same plant as green and black teas (Camellia sinensis),white tea goes through much less processing, resulting in a higher concentration of polyphenols. While this study builds on previous laboratory research suggesting that tea—in particular, green tea—may have anti-tumor effects for certain cancers, there is no evidence yet that this laboratory research can be extended to treatments in people.

Researchers from the University of New Mexico, the University of California Los Angeles, and Scripps Green Hospital in La Jolla, California, treated two types of non-small cell lung cancer cells with white tea extract. This caused changes in both cell lines that led to cell death (apoptosis), and did so in a dose-dependent manner. Previous laboratory research has linked carcinogenesis (the process by which normal cells are transformed into cancer cells) to inflammatory events involving the ways in which cells chemically communicate. This study, for the first time, showed the roles of the PPAR-gamma and 15-LOX signaling pathways in white tea-induced apoptosis. (A reduction in PPAR-gamma in a tumor is linked to poor prognosis in patients with lung cancer.) The researchers also compared green tea extract with white tea extract and found that white tea extract was significantly more effective in increasing certain RNA transcripts (e.g., PPAR-gamma) that play a critical role in cell death. However, the components in white tea extract that may be responsible for this outcome are not yet known.

The researchers suggest that further studies of white tea extract are needed to better determine if there are micronutrients or other substances in the tea that have not yet been characterized. They noted that the findings from this preliminary study provide an important basis for more investigation of the anti-cancer properties of white tea extract and whether it may help prevent the development of lung cancer.

White Tea Antioxidants

Antioxidants are nutrients that protect the body from damage by free radicals. Free radicals are nasty things that go around wreaking havoc on your body, damaging DNA and accelerating aging. Antioxidants scoop them up and neutralize them. White tea is loaded with these protective nutrients.

Cancer Prevention

White tea may have profound power against cancer-causing cells and against many different types of cancer, such as colon, prostate, and stomach cancers. Flavonoids, a class of antioxidants, inhibit the growth of cancer cells and prevent the development of new ones. In some cases, white tea has been found to work as well as prescription drugs, but without the side effects.

White Tea and Colon Cancer

Medicine Without Side Effects: A 2003 white tea and colon cancer study found that it outperforms clinical drugs and green tea.

A 2003 study conducted by Oregon State University found that white tea treats colon cancer in mice. The scientists compared white tea, green tea and sundalic in preventing colon cancer. Sundalic belongs to a family of drugs known as nonsteroidal anti-inflammatory (NSAID), of which aspirin is a member.

NSAID drugs are increasingly prescribed for treating cancer and heart disease. They are effective, but have been known to cause severe side effects such as bleeding, ulcers and even death.

In the study, mice prone to developing tumours in their intestines were given either white tea, green tea or sundalic to drink. After 12 weeks, untreated mice developed 30 tumours. Mice that drank green tea and white tea developed 17 and 13 tumours respectively.

The best result went to mice that drank both white tea and sundalic; they developed the lowest number of tumours – 6. “The use of tea in combination with NSAIDs may allow for the use of lower, less toxic doses of NSAIDs,” said Dr Gayle Orner. “Therefore, this widely consumed beverage may be useful in the prevention of intestinal cancer in genetically predisposed individuals.”

White Tea Health Benefits

White Tea Lower Blood Pressure

Studies show that white tea can thin the blood and improve artery function. It helps lower high blood pressure and maintain a healthy one. By promoting strong and healthy blood vessels, white tea guards against the ravages of stroke.

White Tea Lower Cholesterol

Catechins, another group of antioxidants, have been found to reduce cholesterol, and white tea is teeming with them. Cholesterol is a special type of fat and is necessary for health. There is good cholesterol and bad cholesterol, and white tea increases the good while decreasing the bad. This helps prevent hardening of the arteries and blockage of blood flow.

White Tea for Heart Protection

By thinning the blood, lowering blood pressure, and reducing cholesterol, white tea protects the heart and the entire circulatory system. Researchers have also discovered that people who drink 2 or more cups of tea a day are almost 50% less likely to die after suffering a heart attack. White tea is truly a remarkable heart tonic.

White Tea for Stronger Bones

Studies have found that people who drank tea regularly had greater bone density and strength than non-drinkers. White tea may also have beneficial effects for sufferers of arthritis and osteoporosis.

White Tea for Antibacterial & Antiviral

White tea is a natural killer of bacteria and viruses. The antioxidants so abundant in white tea tone the entire immune system, providing protection against a variety of invaders and a wide range of diseases. Its helps guard against the common cold and flu, and can ease the symptoms of HIV.

White Tea for Healthy Teeth & Gums

White tea contains small amounts of fluoride and other nutrients which keeps the teeth strong and healthy. It also kills the bacteria which causes plaque, tooth decay, and bad breath.

White Tea for Healthy Skin

Free radicals from staying out in the sun too long, stress, and a poor diet can damage the skin and cause it to prematurely age. By scavenging these free radicals, white tea protects the skin and helps to reverse some of the damage. Drinking white tea promotes healthy and radiant skin.

White tea has many other benefits to offer. It may reduce blood sugar and help prevent and alleviate the symptoms of diabetes. It reduces stress and increases energy.

White tea may or may not aid in weight-loss. Studies suggest tea may increase metabolism and encourage the body to burn more fat, but a balanced diet and regular exercise are more likely to produce results. Still, adding white tea to your weight-loss plan can’t hurt.

White Tea Preparation

Buy High-Quality Loose-Leaf White Tea
The best white teas come in loose-leaf form. They have far superior quality and flavor than bagged tea, which usually comes from dust at the bottom of the tea bin.

Brew 3-5 Minutes In Very Hot Water
Like green tea, white tea is best brewed with pure water that is very hot, but not boiling. For stronger flavor, steep for a few minutes longer. Use 2 teaspoons of loose-leaf tea per cup.

Drink 2-4 Cups Of White Tea Daily
Studies show that 2-4 cups of white tea a day yield greater health benefits than only one cup. To stretch your tea supply and your money, simply resteep the leaves once or twice to extract all the nutrients.

Dr. Orner prefers people drinking white tea than taking concentrated polyphenol supplements. Here is her advice: “If you choose to use polyphenol supplements instead, I’d recommend not exceeding the amount present in 6 to 8 cups of tea.”

When reusing tea leaves, brew for several minutes longer than the first steeping.

Create Your Own Daily Tea Ritual
Set aside a few minutes every day for your own Tea Ritual. Spend a few quiet moments just relaxing and enjoying your tea. Not only are you getting health benefits from the tea, but also from the stress relief. It’s one of the favorite parts of our day and a great way to enjoy white tea.

Try New Varieties Of White Tea
It’s good to try new things. The world of tea offers a vast range of choices. If possible, try the higher grade white teas, like the Silver Needle. Try a new tea or new variety every month, or every 2 or 3 months. Set aside a certain amount per month for “Tea Exploration”.

Good Tea is a journey for a lifetime. Explore. Experiment. Be Bold.

White Tea Varieties

There are four main varieties of white tea: Silver Needle, White Peony, Long Life Eyebrow, and Tribute Eyebrow.

• Silver Needle (Baihao Yinzhen): The finest white tea, made only of silvery white buds. Beautiful to behold and delightful to drink. It is the most famous white tea, with a delicate, light, and slightly sweet flavor.
• White Peony (Bai Mudan): Next highest in quality, White Peony consists of buds and leaves. The best White Peony has both bud and leaf covered in silvery white hair. It tends to have a stronger taste and darker color than Silver Needle.
• Long Life Eyebrow (Shou Mei): A lower rank white tea, Long Life Eyebrow is made from leaves left over after the Silver Needle and White Peony harvest.
• Tribute Eyebrow (Gong Mei): Another lesser white tea, Tribute Eyebrow is made from a special tea bush and is processed in a slightly different way than other white teas.

There are a number of other white tea varieties, some named after the region of origin, others for special ingredients added to the leaves and buds. Fruits are a popular addition and add extra sweetness to the flavor. Every variety has something to offer, experiment and find your own favorites.

Broccoli Fights Cancer

Broccoli is a cruciferous vegetable that belongs to the cabbage family, which also includes arugula, cauliflower, collards, bok choy, kale, mustard greens, radishes, turnips, watercress, rutabaga, and brussels sprouts.

About 2 decades ago, researchers first suggested a possible link between diets high in cruciferous vegetables (a group of plants including cauliflower, cabbage, broccoli, and Brussels sprouts)) and a lower risk of cancer. However, it was not until the 1990s that certain chemicals found in broccoli were identified as possible cancer-preventing compounds. In 1997, a study was published that noted broccoli sprouts had higher levels of one of these compounds than mature broccoli.

Broccoli contain a class of potent anti-carcinogens (cancer-combating agents) called isothiocyanates. These compounds block many cancer-causing agents in a wide variety of cancers. They also detoxify potential carcinogens such as environmental toxins. It’s an excellent source of fiber, vitamin C, beta-carotene and many other carotenoids and calcium. And each of these micronutrients supports overall health and helps counter cancer.

Broccoli is considered a good source of nutrients because it is rich in vitamin C, carotenoids (vitamin A-like substances), fiber, calcium, and folate. Broccoli is also a source of many substances called phytochemicals, or plant chemicals, that may have anticancer properties. One study showed that breast tumor development was significantly reduced in laboratory animals that ate sulforaphane. Other laboratory studies have shown that sulforaphane may help protect against prostate, colon, pancreas, and other types of cancer. Some studies have also suggested that the compound may help treat some types of cancer.

Health Benefits of Broccoli

For protection against many cancers and cancer-causing substances
Dr. Paul Talalay, a Professor of Pharmacology and Director of the Laboratory for Molecular Sciences at the Johns Hopkins University School of Medicine, named his lab “Brassica,” which is the genus that includes cauliflower and broccoli. Talalay and his colleagues discovered broccoli’s cancer-fighting substance called sulforaphane. Sulforaphane helps activate the body’s immune cells called helper T-cells, and may help the liver in detoxifying potential carcinogens like cigarette smoke, exhaust fumes, drugs and alcohol.

In addition, researchers at Tokyo’s Graduate School of Agriculture have discovered that sulforaphane can block the growth of melanoma, a form of skin cancer. This study was published in 1999 in the Nutrition and Cancer journal.

Similarly, a study of Singaporean women exposed to high pollution levels showed that eating a diet high in broccoli and other cruciferous veggies conferred a 30% decrease in the risk of getting lung cancer. Another study in the Netherlands showed a 49% decline in the risk of developing colorectal cancer in patients who ate these vegetables.

Overall, when scientists at the World Cancer Research Fund reviewed 206 human and 22 animal studies, they found scientific evidence that cruciferous vegetables lowered the risk of developing cancers of the oral cavity, throat, stomach, esophagus, lung, pancreas, and colon.

• Beneficial especially for women: Broccoli contains phytonutrients, called indole and sulforaphane, which may help prevent breast cancer. These phytonutrients help block an estrogen metabolite that promotes breast cancer growth (specifically, the estrogen-sensitive type). Moreover, its folic acid content is good for pregnant women to prevent birth defects in the fetus. The large amount of calcium in broccoli may also prevent osteoporosis.
• Antioxidants to boost the immune system: Broccoli is a unique vegetable because it contains several antioxidants, such as beta-carotene, vitamin C and glutathione, which all benefit the immune system. Some people take in glutathione in supplement form but some experts say that this may not be as effective as the natural form found in broccoli. Glutathione is said to work by helping the liver neutralize cancerous substances and pollutants, including mercury and lead.
• For heart and cholesterol problems: Most vegetables are rich in fiber and thus helps reduce blood cholesterol levels. Fiber also helps regulate bowel movement and is said to “cleanse” the intestines. In addition to fiber, broccoli has a high Vitamin C and potassium content, which helps in normal heart function.
• For weight loss: Considered a low calorie food, broccoli is an ideal vegetable for those on a diet. Each cup of steamed broccoli contains only 46 calories. The high fiber content of its stem (or spears) makes one feel fuller. For adults and children on a weight-loss program, steamed broccoli spears can be a healthy snack.

Aside from the health benefits mentioned, eating broccoli has been linked to the prevention and control of diseases, like Alzheimer’s disease, diabetes, heart disease, arthritis, and various cancers.

Broccoli Precaution

Broccoli are generally safe to eat. Since broccoli is high in fiber, eating large amounts of it may cause gas. High-fiber foods should be reduced or avoided in people with diarrhea and some other colon problems. This can be minimized by simply adding garlic or ginger on your broccoli, thereby also getting the health benefits of both garlic and ginger.

For those individuals with low thyroid function (called hypothyroidism), you should avoid eating large amounts of cruciferous vegetables, because this can depress the function of the thyroid gland. However, those with high thyroid function (called hyperthyroidism) might benefit from eating broccoli.

Raw broccoli may be more likely to cause irritation, especially in those with certain bowel conditions. Relying on this type of diet alone and avoiding or delaying conventional medical care for cancer may have serious health consequences.

Broccoli Preparation

Broccoli can be eaten raw or cooked in a variety of ways. It can be purchased fresh or frozen in most grocery and organic food stores. Broccoli retains the most nutrients when eaten raw. Cooking reduces some of the benefits of broccoli because the heating process seems to destroy some anti-cancer compounds.

How to Eat Broccoli

• To get the most benefit, you need to choose the freshest broccoli. All parts of the vegetable, including the leaf, the flower (florets) and the stem are healthy, although the whitish stem does not contain vitamin C.
• Try steaming the vegetable instead of boiling it. Place the broccoli in a steamer over boiling water for 5 to 7 minutes. The appearance of cooked broccoli should still be bright green in color. A pale and soggy broccoli means that it has been overcooked.
• Another technique is to roast broccoli. You may place a little oil and season with calamansi, vinegar or cheese.

Research shows that the more cooking and processing done on vegetables, the lesser will be the health benefits, in terms of amount of active phytonutrients. This is true for most foods that grow naturally. That is why it is best to cook vegetables lightly. According to the food pyramid, a healthy diet should consist of around 2 cups of assorted vegetables each day. Near the top of list should be your broccoli and cabbage, which can be eaten several times in a week.

A balanced diet that includes 5 or more servings a day of fruits and vegetables along with foods from a variety of other plant sources such as nuts, seeds, whole grain cereals, and beans is likely to be more healthful than eating large amounts of one food.

Brussels Sprout Anti-Cancer

Brussels sprouts look like miniature heads of cabbage. They are similar to cabbage in taste, but they are slightly milder in flavor and denser in texture. Brussels sprouts and cabbage are members of the cruciferous vegetable family. These vegetables contain significant amounts of the antioxidants vitamin C and beta-carotene (vitamin A), and nitrogen compounds called indoles which may reduce the risk of certain cancers.

Brussels sprouts which can cure 5 types of cancer, namely, bladder, breast, colon, prostate and liver cancer.

According to International Journal of Cancer Brussels sprouts protect against bladder cancer,the properties appear to come from their high levels isothiocyanates, which are potent anti-carcinogens.Isothiocyanates travel through the bladder to be excreted, making them particularly powerful against this form of cancer.

Sulforaphane is released by Brussels sprouts and has been proven to trigger the liver to produce enzymes that detoxify the body of cancer-causing chemicals. They have been shown to inhibit chemically-induced breast cancers in animal studies.

Research at Fred Hutchinson Cancer Research Center in Seattle studied 1,000 men. Those who ate three or more servings of cruciferous vegetables each week had a 44% lower prostate cancer risk.

Brussels sprouts’ glucosinolates have been shown to help prevent the development of colon cancerin response to exposure to heterocyclic amines, the carcinogenic compounds produced when meat is grilled or otherwise charbroiled. In an animal study published in Carcinogenesis , researchers looked at the effects of drinking water supplemented with Brussels sprouts or red cabbage juices on the liver and colon of laboratory animals that were also given a heterocyclic amine carcinogen.

Brussels Sprout Detoxification

Glucosinolates found in Brussels sprout activates detoxification of cancer cells. Brussels sprouts are an outstanding source of glucosinolates. Sulfur-containing nutrients help support detoxification to work effectively. Brussels sprouts are rich in sulfur-containing nutrients. Sulfur is connected with both the smell and taste of Brussels sprouts, and too much sulfur aroma is often associated with overcooking of this vegetable. Lastly, to complete detoxification process, body’s detox system needs strong antioxidant support. Brussels sprouts are able to provide that kind of support because they are an excellent source of vitamin C, a very good source of beta-carotene and manganese, and a good source of vitamin E. Brussels sprouts also contain a wide variety of antioxidant phytonutrients, including many antioxidant flavonoids.

Brussels Sprouts and Antioxidant Support

In France, it was found that Brussels sprouts to be a more important dietary contributor to these antioxidants than any other cruciferous vegetable, including broccoli.Brussels sprouts are an important dietary source of many vitamin antioxidants, including vitamins C, E, and A (in the form of beta-carotene). Flavonoid antioxidants like isorhamnetin, quercitin, and kaempferol are also found in Brussels sprouts, as are the antioxidants caffeic acid and ferulic acid.

Brussels Sprouts and Inflammatory/Anti-inflammatory Support

Brussels sprouts can help us avoid chronic, excessive inflammation through a variety of nutrient benefits. First is their rich glucosinolate content. In addition to the detox-supportive properties mentioned earlier, glucosinolates found in Brussels sprouts help to regulate the body’s inflammatory/anti-inflammatory system and prevent unwanted inflammation. Particularly well-studied in this context is the glucosinolate called glucobrassicin that can get converted into an isothiocyanate molecule called ITC, or indole-3-carbinol. I3C is an anti-inflammatory compound that can actually operate at the genetic level, and by doing so, prevent the initiation of inflammatory responses at a very early stage.

A second important anti-inflammatory nutrient found in Brussels sprouts is vitamin K. Vitamin K is a direct regulator of inflammatory responses, and we need optimal intake of this vitamin in order to avoid chronic, excessive inflammation.

A third important anti-inflammatory component in Brussels sprouts is omega-3 fatty acids. Brussels sprouts has 100 calories’ (about 1.5 cups) provide about 430 milligrams of the most basic omega-3 fatty acid (called alpha-linolenic acid, or ALA). Omega-3 fatty acids are the building blocks for the one of the body’s most effective families of anti-inflammatory messaging molecules.

Brussels Sprouts and Cardiovascular Support

Isothiocyanate (ITC) sulforaphane, which is made from glucoraphanin (a glucosinolate) found in Brussels sprouts may also be able to help prevent and even possibly help reverse blood vessel damage.

Brussels sprouts for cardiovascular support involves their cholesterol-lowering ability. Our liver uses cholesterol as a basic building block to product bile acids. Bile acids are specialized molecules that aid in the digestion and absorption of fat through a process called emulsification. These molecules are typically stored in fluid form in our gall bladder, and when we eat a fat-containing meal, they get released into the intestine where they help ready the fat for interaction with enzymes and eventual absorption up into the body. When we eat Brussels sprouts, fiber-related nutrients in this cruciferous vegetable bind together with some of the bile acids in the intestine in such a way that they simply stay inside the intestine and pass out of our body in a bowel movement rather than getting absorbed along with the fat they have emulsified. Brussels sprouts provide us with this cholesterol-lowering benefit whether they are raw or cooked.

However, a recent study has shown that the cholesterol-lowering ability of raw Brussels sprouts improves significantly when they are steamed. In fact, when the cholesterol-lowering ability of steamed Brussels sprouts was compared with the cholesterol-lowering ability of the prescription drug cholestyramine (a medication that is taken for the purpose of lowering cholesterol), Brussels sprouts bound 27% as many bile acids (on a total dietary fiber basis).

Brussels Sprouts and Digestive Support

The fiber content of Brussels sprouts – 4 grams in every cup – makes this cruciferous vegetable a natural choice for digestive system support. You’re going to get half of your Daily Value for fiber from only 200 calories’ worth of Brussels sprouts. Yet the fiber content of Brussels sprouts is only one of their digestive support mechanisms. Researchers have determined that the sulforaphane made from Brussels sprouts’ glucoraphanin helps protect the health of our stomach lining by preventing bacterial overgrowth of Helicobacter pylori in our stomach or too much clinging by this bacterium to our stomach wall.

Brussel Sprouts with Drugs Kill Cancer

Eating brussels sprouts and cabbage could help kill cancer cells when combined with traditional chemotherapy, according to new research by British scientists.

A study conducted by University of Leicester researchers and recently presented at the National Cancer Research Conference in Britain found that a naturally occurring compound in green leafy vegetables such as brussels sprouts and cabbage — indole-3-carbinol (I3C) — could be a powerful cancer fighter when used in combination with chemotherapy drugs.

The researchers fed breast cancer cells 300 to 400 mg of I3C — which equals roughly a shopping cart full of cabbages — and found that after supplementation, the cells were then more easily killed when exposed to chemotherapy drugs.

Brussels Sprout Selection

Good quality Brussels sprouts are firm, compact, and vivid green. They should be free of yellowed or wilted leaves and should not be puffy or soft in texture. Avoid those that have perforations in their leaves as this may indicate that they have aphids residing within. If Brussels sprouts are sold individually, choose those of equal size to ensure that they will cook evenly.

Keep unwashed and untrimmed Brussels sprouts in the vegetable compartment of the refrigerator. Stored in a plastic bag, they can be kept for 10 days. If you want to freeze Brussels sprouts, blanch them first for between three to five minutes. They will keep in the freezer for up to one year.

Brussels Sprouts Preparation

Before washing Brussels sprouts, remove stems and any yellow or discolored leaves. Wash them well under running water or soak them in a bowl of water to remove any insects that may reside in the inner leaves.

Brussels sprouts are usually cooked whole. To allow the heat to permeate throughout all of the leaves and better ensure an even texture, cut an “X” in the bottom of the stem before cooking.

While Brussels sprouts are usually served as a side dish, they also make a nice addition to cold salads.

Healthy Cooking Tips

To mellow the flavor of garlic, add garlic to Brussels sprouts for the last 2 minutes of steaming. If you opt to include the mustard and parsley, add them to the Brussels sprouts when you add the dressing ingredients.

A Few Quick Serving Ideas

• Since cooked Brussels sprouts are small and compact, they make a great snack food that can be simply eaten as is or seasoned with salt and pepper to taste.
• Combine quartered cooked Brussels sprouts with sliced red onions, walnuts, and your favorite mild tasting cheese such as a goat cheese or feta. Toss with olive oil and balsamic vinegar for an exceptionally healthy, delicious side dish or salad.

Healthiest Way of Cooking Brussels Sprouts

5-Minute Brussels Sprouts

One serving provides 870% of the daily value (DV) for health-promoting vitamin K, 326% DV for vitamin C and 40% DV for vitamin A. And they only take minutes to prepare. Enjoy!

Prep and Cook Time: 15 minutes

Ingredients:
1 lb Brussels sprouts
Mediterranean Dressing

• 3 TBS extra virgin olive oil
• 2 tsp lemon juice
• 2 medium cloves garlic, chopped or pressed
• Sea salt and black pepper to taste
• Optional: 1 TBS dijon mustard, 1 TBS minced parsley

Directions:

• Fill the bottom of the steamer with 2 inches of water.
• While steam is building up in steamer, cut Brussels sprouts into quarters and let sit for at least 5 minutes to bring out their hidden health benefits.
• Chop or press garlic and let sit for at least 5 minutes to bring out their health-promoting properties.
• Steam Brussels sprouts for 5 minutes.
• Transfer to a bowl. Toss Brussels sprouts, while they are still hot, with the ingredients for the Mediterranean Dressing. (Mediterranean Dressing does not need to be made separately.)
• Serves 2

Healthier cooking options include: roasting, steaming, stir-frying and microwaving.

Apparently, these methods had no effect on the cancer-fighting compounds. Other researchers found that shredding Brussels sprouts helps release a sulfur-containing compound called sinigrin, which also detoxifies a variety of carcinogens and enhances the body’s ability to fight lung, colon, breast, ovarian and bladder cancers. It performs this daunting task by initiating an intricate chemical dance that inhibits cell division (mitosis) and stimulates programmed cell death (apoptosis) in human tumor cells.”

Brussels Sprouts Precaution

Brussel sprouts must not be boiled for this would lose 77% of its cancer fighting ingredients. They can be steamed, baked, stir fry or microwaved.

Brussels sprouts reduced the development of pre-cancerous cells 41-52% in the colon and 27-67% in the liver, and drastically diminished the size (85-91%) of pre-cancerous lesions in the liver. Red cabbage moderately decreased (19-50%) the number of pre-cancerous lesions that developed in the liver and markedly reduced (41-83%) the size of those that did occur. These highly protective effects are due to crucifers’ ability to significantly increase the activity of enzymes involved in both Phase I (CYP4501A2) and Phase II (glucuronidation via UDPGT-2) detoxification.

“Not only does boiling Brussels sprouts rob them of any taste, it also destroys their ability to fight cancer! At the University of Warwick in England, researchers have just discovered that boiling cruciferous vegetables – Brussels sprouts, cabbage, broccoli and cauliflower – depletes 77 percent of its glucosinolates. These powerful phytochemicals reduce the risk of cancer by signaling our genes to increase levels of the body’s natural detoxification enzymes, which alter gene expression and help clear carcinogenic substances from the body more rapidly.