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let’s talk about preserving the anti-cancer nutrients

in certain foods now as you probably know

there are a lot of anti-cancer phytochemicals they’re called

phytonutrients and cruciferous vegetables bok choy broccoli

cabbage watercress kale radish and cauliflower and there’s several

additional ones as well one of the most researched

phytonutrients would be the glucosinolate in this book

right here international agency for research on

cancer okay cancer prevention this book is a

summary of all the research on the benefits of phytonutrients in

cruciferous vegetables what blows me away is that

this is completely and utterly ignored by doctors that treat cancer

i mean there’s some serious research in here okay so i want to actually read to

you just one single report on this topic

that we’re on the broccoli sulforaphane which is a

type of this phytonutrient was recently identified as being capable

of eliminating highly therapy resistant pancreatic

carcinoma cells without inducing toxic

side effects while sulforaphane has been shown to stimulate autophagy

or self-eating check this out pancreatic carcinoma has one of the worst

prognosis among all human malignancies and remains the fourth

leading cause of cancer-related death the large

botanical family of cruciferous vegetables and we’re talking about

cauliflower broccoli brussels sprouts cabbage

mustard radish horseradish watercress wasabi is particularly rich

in glucose and late the stored form of isothiocyanate this phytonutrient

is like the inactive version this is the active version

and then you have another one sulforaphane and in order to go from

here to here there has to be an enzyme that makes it

active and the enzyme is myrocinase okay and

the way to activate that enzyme is to chop or cut your cruciferous

vegetables to chew them mash them crush them

and then let them sit for about seven minutes as this enzyme

starts to create the conversion versus cooking the hell out of these vegetables

and destroying this right here this enzyme is very

sensitive to heat so basically every minute that you cook

these you destroy more and more of the enzymes until about 10 minutes

they’re all gone so if you wanted to slightly steam

or cook them a little bit chop them first

okay wait for seven minutes then cook them but just make sure you

don’t overdo it the point is that once this conversion takes place and you have

the active form this phytonutrient can withstand more

heat what the heat destroys is the enzyme

that converts these two and it just actually blows me away of how many

benefits for your health that the active form of these

phytonutrients can create for you neutralizing cancer

apoptosis this is when the cancer cell commits suicide

it inhibits tumor growth decreases inflammation and the list goes

on and on and on i hope you got that if you want more

information about cruciferous and the benefits that it can create

I put it right here