Paul Talalay at Johns Hopkins University discovered a potent anti-cancer chemical in broccoli, called sulphoraphane. It's quite dramatic, he says. In laboratory rats, the broccoli chemical slashed the breast cancer rate by two-thirds. Further, feeding collard greens and cabbage to animals injected with tumor cells blocked the spread of cancers, according to investigators at the University of Nebraska. Buy Brussels sprouts that are small, firm and dark green, not yellow.
Frozen crucifers retain most of their anti-cancer agents.
Canned ones, including sauerkraut, do not. To minimize the loss of vitamin C, use the vegetables as quickly as possible after cutting or shredding them. Store cabbage halves or chunks tightly in plastic wrap. For the most anti-cancer activity, eat crucifers raw or lightly cooked, still crunchy. Try a zap in the microwave, or a stir-fry in a bit of canola oil or broth.