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From Michael Greger, MD

Japanese researchers recently investigated the relation between the consumption of vegetables and gastrointestinal cancers in a multicenter, hospital-based case control study.[Nutrition and Cancer 46(2):138] They found that cruciferous vegetables, and broccoli in particular, to be associated with significantly reduced risk of cancers of the digestive tract, especially colon cancer. People eating broccoli three or more times a week seemed to cut their risk of certain cancers almost 95%! Stated another way, this means that compared to people who regularly ate broccoli, those that rarely ate it seemed to be ten times more likely to develop certain types of cancer.

Scientists suspect that the powerful anticancer properties of the cruciferous vegetable family (which also contains brussel sprouts, kale, collards, mustard and beet greens) may lie in a unique class of compounds called glucosinolates that greatly enhance your own body's ability to detoxify carcinogens. Because we've so polluted our environment, even vegans can't escape exposure to a wide array of carcinogens. By eating greens every day we can boost our liver's ability to neutralize these toxins and reduce our risk of developing cancer.

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We began this archive as a means of assisting our visitors in answering many of their health and diet questions, and in encouraging them to take a pro-active part in their own health. We believe the articles and information contained herein are true, but are not presenting them as advice. We, personally, have found that a whole food vegan diet has helped our own health, and simply wish to share with others the things we have found. Each of us must make our own decisions, for it's our own body. If you have a health problem, see your own physician.