How Kale and Cruciferous Plants Help Prevent Colon…
Everywhere you look nowadays, you’re likely to find someone extolling the many health benefits of the “green superfood” kale. Nutritionists call it one of the healthiest and most nutrient-dense plant foods on Earth – and yes, it is rich in vitamins and minerals such as manganese, potassium, calcium, and magnesium. Kale is also chock-full of health-giving, anti-aging antioxidants, including vitamin C, quercetin, kaempferol, and beta-carotene. Further, kale contains substances known as bile acid sequestrants, which can bind to bile acids in our gut and prevent them from being reabsorbed, thereby reducing the total amount of cholesterol in our system and potentially lowering our heart disease risk. Most exciting of all, though, kale and its other cruciferous relatives – including broccoli, cabbage, cauliflower, Brussels sprouts, turnips, kohlrabi, bok choy, and radishes – also contain natural compounds with protective effects against cancer. One of these is sulforaphane, which has been shown to help fight the very genesis of cancer in laboratory experiments, including in animals. Another is indole-3-carbinol (I3C), which has also been experimentally shown to help prevent cancer. I3C is made in our gut when cruciferous vegetables including kale and broccoli are digested – and a recent laboratory study
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