It appears as though Cruciferous Vegetables are a key weapon in the fight against cancer
Cruciferous vegetables, which include foods like Broccoli and Brussel’s sprouts, appear to do a good job at minimising the potential downside to red meat consumption.
As explained in a previous post, the widespread restriction of red meat (in order to prevent disease, and most notably cancer) is unnecessary. Simply put, eating lots of red meat ‘tends to’ go hand in hand with unhealthy behaviours like smoking, drinking, low consumption of vegetables and little participation in exercise. In the whole milieu, it’s somewhat difficult to assert that its the red meat doing the damage.
Cruciferous vegetables and cancer
That being said, they are physiological mechanisms by which red meat ‘can be’ cancer promoting. Which brings me back to my original point: cruciferous vegetables seem to mitigate against this. More specifically, cruciferous vegetables are able to better handle the potentially detrimental compounds that are formed in high-heat cooking of meat.
By analogy, compounds in cruciferous vegetables are akin to ‘bouncers’ at a nightclub. The more of these ‘bouncers’ there are, the better able they are to deal with unwanted guests (the compounds produced in high heat cooking of red meat). Moreover, the more bouncers that are present, the less likely the unwanted guests are to actually get in.
In addition, it also appears as though the chlorophyll (the green part of vegetables) is responsible for reducing the potentially negative effect of the ‘red’ part, the heme/haem, of the meat. More specifically, it seems as though the chlorophyll competes with the heme inside the gut, and prevents it from irritating the gut lining. This irritation, caused in large part by things such as heme, causes a repair response, by which cells lining the gut rapidly increase in number. This, however, increases the likelihood that something may go wrong – and mutate – during cell division, which in turn paves the way for cancer formation.
Cruciferous vegetables cancer
Action: although eating red meat is encouraged – due to the health benefits that this has – in light of evidence surrounding the benefits of cruciferous vegetabes, it may be prudent to pair up these two foods. Specifically, whenever you consume red meat, perhaps also try to consume something cruciferous, or something green. Suitable foods would include things such as: broccoli, brussel’s sprouts, cabbage, cauliflower, kale, rocket, spinach.
RED AND GREEN SHOULD ALWAYS BE SEEN – as the well known phrase goes….
Eating something green or cruciferous, along with something red, would appear a healthy habit to form, and perhaps make a significant contribution is reducing one’s risk of colorectal cancer over a lifetime.