For Cancer Protection – Fresh Is Best

While some of us love the taste of broccoli, most of the time it’s eaten for its health benefits. But new research suggests that if you cook it, almost all of the cancer-fighting nutrients are lost.

A recent study published in the Journal of Agricultural and Food Chemistry found that sulphoraphane – the primary cancer-fighting nutrient in broccoli – is significantly reduced during cooking. In fact, the bioavailability of sulforaphane was calculated to be 37 percent from the raw vegetable and only 3.4 percent from cooked broccoli.

So what option does that leave you with… raw broccoli crudites? On the contrary! There are plenty of delicious ways to enjoy raw broccoli. Make chopped salads with broccoli, buy broccosprouts and add them to your sandwiches, and fold tiny fresh florets into omelets to add delicious crunch and powerful protection.

[Ed. Note: For more advice on the best foods to eat – and those you should avoid – as well as how you can apply the latest health breakthroughs to your own life, sign up for ETR’s natural health newsletter.

Who says dessert can’t be healthy? Nutrition expert Kelley Herring’s brand-new recipe e-book, Guilt-Free Desserts, reveals 40 easy-to-make, mouthwateringly delicious, 100% healthy dessert recipes you can make at home. Order today, and you’ll receive the e-book Healthy Holiday Hors d’Oeuvres for free.]

Kelley Herring

Kelley Herring is the Founder & CEO of Healing Gourmet – a multimedia company that educates on how foods promote health and protect against disease. As a young adult, Kelley battled a debilitating health condition that went misdiagnosed by multiple doctors for more than a year. Finding no help from “modern medicine”, she turned to her own knowledge of biochemistry and her passion for health research. She soon learned that her symptoms were related to nutrition and within weeks, she charted a course back to health with nothing more than simple lifestyle changes and the power of the plate. The lessons she learned spawned the creation of Healing Gourmet. Kelley is a firm believer in vigorous exercise, moderate sun exposure and delicious, healthy, home-cooked meals. She is also the creator of Healing Gourmet’s Personalized Nutrition Software and Editor-in-Chief of the Healing Gourmet book series published by McGraw-Hill including Eat to Fight Cancer, Eat to Beat Diabetes, Eat to Lower Cholesterol and Eat to Boost Fertility.