According to a new NCI study led by Dr. Richard B. Hayes, men may be able to cut their risk of aggressive prostate cancer in half by adding broccoli and cauliflower to their diets. Hayes and his team found that men who ate more than a serving of either vegetable each week had half the risk of advanced prostate cancer compared with men who ate these vegetables less than once a month.

The overall risk of prostate cancer was unchanged by vegetable intake however.

There was also a reduced risk of aggressive prostate cancer among men who ate raw or cooked spinach at least twice a week, compared to those men who ate it less than once a month.

Hey guys, here's a great reason to put your distaste for broccoli aside and scarf some down at dinner tonight -- eating it regularly can significantly reduce your risk of prostate cancer. In fact, it's more effective against the cancer than any other food out there.

In a study, The US National Cancer Institute and Cancer Care Ontario in Toronto found that while regularly eating fruits and vegetables didn't necessarily reduce one's risk of prostate cancer, eating lots of leafy greens--particularly broccoli--was associated with a reduced risk of aggressive prostate cancer. Another healthy food that showed promising results? Cauliflower. So eat next time you're tempted to eat the meat and leave the veggies, don't--for your health's sake.

A high intake of vitamin C has been shown to reduce the risks for virtually all forms of cancer, including leukemia, lymphoma, and lung, colorectal, and pancreatic cancers as well as sex hormone related cancers like breast, prostate, cervix, and ovarian cancers. Vitamin C is your body's first and most effective line of antioxidant protection. Vitamin C protects cell structures like DNA from damage and it helps the body deal with environmental pollution and toxic chemicals. Vitamin C enhances immune function, and it inhibits the formation of cancer causing compounds in the body (such as the nitrosamines, chemicals produced when the body digests processed meats containing nitrates).

Dr. Douglas Brodie states in the book, Alternative Medicine Definitive Guide to Cancer, "Each one of us produces several hundred thousand cancer cells every day of our lives. Whether we develop clinical cancer or not depends upon the ability of our immune systems to destroy these cancer cells. That's because cancer thrives in the presence of a deficient immune system."

Here is a list of foods high in vitamin C. Adding these foods to your daily diet will help boost your immune system which will aid you in fighting off many diseases as well as cancer.
Fruits and vegetables are both high in Vitamin C. The highest are papaya, raw red and green peppers, oranges, cantaloupe, broccoli, cauliflower, strawberries, Brussels sprouts, baked potato, cabbage, green peas, kiwi fruit, and kale.

There are a few good vitamin C supplements on the market but one that I particularly am using at present to super charge my immune system is Emergen-C Super Energy Booster which has 1,000mg of vitamin C along with vitamin B and 32 mineral complexes.

Green peas are bursting with nutrients. They provide very good amounts vitamin K, vitamin C, vitamin B1 or thiamine, vitamin A vitamin B6, B3, and B2 and lots if dietary fiber, manganese, folate, phosphorus, magnesium, copper, iron, zinc and potassium. Green peas are that little food that is supercharged with nutritional and can supercharge your health.

Green peas are one of the important foods to include in your diet if you oftentimes feel fatigued and sluggish. That is because they provide nutrients that help support the energy-producing cells and systems of the body. They provide nutrients that are important for maintaining bone health. With its great source for iron green peas build normal blood cell formation and function. Low amounts of iron can result in anemia, fatigue, decreased immune function, and learning problems.

Vicki's Green Pea Salad
2 cups fresh green peas. (You can substitute with a 16 ounce package of frozen green peas. Rinse and thaw them for use in the salad.)
1 cup chopped fresh cauliflower ( make sure pieces are chopped about the same size as the peas.)
1 - 8 ounce can sliced water chestnuts (drain and rinse thoroughly and cut into strips)
1 - 8 ounce container sweet grape tomatoes or cherry tomatoes sliced in half
1/2 onion minced
1/2 cup chopped celery
1/2 cup mayonnaise
1/4 cup lemon juice
1 teaspoon dry dill

Whisk together the lemon juice, dill, and mayonnaise.
In large bowl mix all of the vegetables. Pour in the mayo and dill dressing and toss.

University of Virginia School of Medicine researchers have received a $1.3 million grant from the National Cancer Institute to study how specific nutrients in broccoli, and other vegetables known to provide an anti-cancer benefit, work to fight cancer.

"Everyone knows broccoli is good for you and that it contains compounds known to lessen the occurrence of some types of cancer. We want to know how these compounds work and what their specific targets may be," says Janet V. Cross, Ph.D., Assistant Professor of Pathology at the University of Virginia School of Medicine.

By discovering exactly what the nutrients in foods like broccoli are accomplishing in the prevention of cancer, there is a potential for using the same compounds in a supplement form in cancer prevention. You can listen to Dr. Cross discuss her research in audio files available here.

Isothiocyanates, chemical compounds found in cruciferous vegetables such as broccoli, Brussels sprouts and watercress are able to kill cancer cells that have become resistant to chemotherapy drugs, according to the Free Radical Research Group research team from Christchurch School of Medicine and Health Sciences, University of Otago.

Basically, isothiocyanates drive cancer cells, and the protein Bcl-2 that seems to aid cancer cells in surviving, to apoptosis or in more descriptive terms -- a self-destructing suicide. The researchers are hoping this discovery might lead to the development of cancer-fighting drugs derived from isothiocyanates.

In the meantime, as they work on better cancer-fighting drugs based on beneficial chemical compounds found in foods, it won't hurt us to eat more veggies. Okay, except for the current recall of E. coli contaminated spinach. Right now, don't eat your spinach.

While the study suggests that not all cruciferous vegetable are equal in the ability to kill cancer cells, and specifically refers only to broccoli, Brussels sprouts and watercress -- other cruciferous vegetables include arugula, cauliflower, cabbage, Bok Choy, rutabaga, Chinese cabbage, Daikon, radishes, turnips, kohlrabi, kale, and turnip, mustard and collard greens.

Based solely on personal observation, I believe one of the reasons most of us do not eat the recommended daily required servings of fruits and vegetables is because what we do choose to eat -- the way we prepare it and the way we serve it -- is boring. Traditionally, the standards fit into a narrow category. With an interest in expanding the menu selection, I went on a search for recipes. Something new to try.

The Raw Foods -- or Living Foods -- diet is considered by some to be a celebrity food fad, with Demi Moore, Woody Harrelson and Robin Williams as celebrities reported to have adopted the diet. Other followers are strict adherents to eating only raw and unprocessed organic foods that would be acceptable to vegans. But you do not have to be a vegan, or a raw-foodist who chooses to stick to a diet consisting only of raw foods, to benefit from raw food recipes.

If you are looking for new recipes -- a new way of choosing and preparing fruits and vegetables -- finding the people and places whose focus is primarily on raw foods seems a likely direction to follow. One of the online resources I found, Living and Raw Foods -- the largest community on the internet dedicated to educating the world about the power of living and raw foods -- offers a healthy selection of recipes for Appetizers and Finger Foods; Entrees and Side Dishes; Crackers Breads and Cereals; Cookies and Treats and Desserts.

The group states on the homepage they are not out to convert anyone, simply to educate. They offer creative ways to prepare dishes, side dishes and treats that pack more nutrition into your diet, like mashed potatoes that use cauliflower or Sea Veggie Pizza.

FREEEEEDOM! is the cry made famous with Mel Gibson's portrayal of William Wallace in the movie Braveheart. The movie stayed true to the reenactment of the Scottish warriors painting faces and chests a bright blue before battle to visually intimidate the enemy. The plant used to create the blue dye is called Woad.

While the ancient Scottish warrior Wallace met with a gruesome fate at the hands of the enemy, women in the modern world diagnosed with breast cancer might gain advantage in the war against cancer with the same plant used as an ancient blue dye in battle.

Italian researchers from the University of Bologna have discovered that the Woad plant, belonging to the same Brassicaceae plant family as Brussels sprouts, cauliflower and broccoli, contains 20 times more glucobrassicin than broccoli. They also discovered that by wounding the Woad plant, they were able to increase the concentration of glucobrassicin seven times the normal level found in Woad. Glucobrassicin is known for its breast cancer-fighting abilities, and researchers are hopeful that isolating this compound will enable them to conduct clinical trials to better understand and clarify its effectiveness against cancer.

According to the Wikipedia entry on Woad, the first archaeological find of woad seeds were found in the French cave of l'Audoste, Bouches du Rhone. It is reported that Julius Caesar spoke of ancient Britons going into battle naked and using blue dye derived from Woad in face and body painting to terrify their opponents during battle. In addition, the blue dye from Woad was used as a tattooing ink and medicinally as an astringent.

Rutgers researchers have concluded a new study that shows cruciferous vegetables, like broccoli and cauliflower, contain a compound known as sulforaphane that might reduce the risk of developing hereditary cancers. In previous studies, sulforaphane was found to inhibit some cancers. In this study, researchers focused on genes associated with an inherited colon cancer risk. 
 
"Our research has substantiated the connection between diet and cancer prevention, and it is now clear that the expression of cancer-related genes can be influenced by chemopreventive compounds in the things we eat," said Ah-Ng Tony Kong, a professor of pharmaceutics in the Ernest Mario School of Pharmacy at Rutgers.

By now, most of us know vegetables are good for our health. Georgetown University Medical Center researchers have found one more reason why you should eat vegetables. Broccoli, cabbage, and cauliflower, loaded with indole-3-carinol, and soybeans, with genistein, can repair damaged DNA by increasing the levels of BRCA1 and BRCA2 proteins. Researchers exposed breast and prostate cancer cells to indole-3-carinol and genistein, and discovered these compounds enhanced the production of BRCA1 and BRCA2, responsible in the repair of damaged DNA. This is one of the first studies to provide a molecular explanation and another point of reference in the positive argument for influencing the reduction of risk in developing cancer with dietary choices.