Fighting Cancer With Kraut

Breast cancer risk in Polish women triples after they emigrate to the US. Why? Because they stop eating their cabbage, a staple in their Eastern European diet. A new study has shown that adolescent girls may significantly reduce their risk of breast cancer later in life by eating their fair share of raw or lightly cooked cabbage like coleslaw or the fermented variety, sauerkraut. Compared to those women who ate only one-and-a-half servings of cabbage a week, those who ate three or more were 72 percent less likely to develop breast cancer.Cabbage contains high levels of glucosinolates that, according to the study, decrease the amount of DNA damage and cell mutation as well as block the processes that inhibit cell death and unregulated cell growth. Not a cabbage fan? Not to worry. Broccoli, kale, cauliflower, and brussels sprouts pack a glucosinolate punch, too.