They cause the body to make more Phase II enzymes. Some of these foods are broccoli, cabbage, Brussels sprouts and cauliflower. These vegetables also work well at detoxifying cancer-causing chemicals in beef. Note however, that none of the vegetables reduces the risk to zero, so avoiding beef is still the healthiest strategy. Soybean products, such as tofu, tempeh and soy milk, also contain natural compounds that stimulate your body to make more of these helpful Phase II enzymes, which may be part of the reason why Asian countries have especially low rates of most cancers.
Green onions are also potent enzyme boosters, as are many other vegetables.
Cooking does not destroy them. We are confronted by new chemicals every day and our natural enzyme systems are busy trying to disarm them. They even try to destroy medications. Researchers at Rockefeller University in New York gave Brussels sprouts and cabbage to research subjects over the course of several days. They then tested their response to phenacetin and antipyrine, two analgesic and anti-inflammatory drugs.