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New Scientific Review: Broccoli Compounds Act Against Cancer, but Western Medicine Ignores Its Benefits

AHA Publisher — Tue, 14 Dec 2021 08:00:18 +0000

Lori Alton via NaturalHealth365 – For almost three decades, forward-thinking scientists have been investigating the potential of sulforaphane – found in cruciferous vegetables such as broccoli and Brussels sprouts – to combat cancer. In a new review published in Frontiers in Nutrition, the authors evaluated sulforaphane research while shedding light on the multiple mechanisms through which this potent natural compound targets cancer cells. Yet, despite very promising results, the team noted there has been a delay in Western medicine’s acceptance of the therapeutic potential of sulforaphane. Why are conventional oncologists “dragging their feet” on this?! Let’s see what the research reveals. Preliminary Studies Showcase Anticancer Effects of Sulforaphane in Broccoli Cell and animal studies have shown that sulforaphane has anticancer effects, with the ability to cause apoptosis, or pre-programmed “suicide,” in cancer cells. Sulforaphane has also been shown to inhibit the ability of cancer to invade other cells and to slow the progression of lesions into malignant tumors. (As it turns out, sulforaphane has the capacity to inhibit angiogenesis, the formation of new blood vessels carrying oxygen and nutrients to tumors). Research has shown that a high dietary intake of cruciferous vegetables – such as broccoli, kale, cabbage, and Brussels sprouts – is associated with a lower risk of cancers. And, a recent (2020) review of clinical studies indicates that cruciferous vegetables rich in sulforaphane may reduce the risk of breast cancer. And, according to the U.S. Centers for Disease Control and Prevention, breast cancer currently claims the lives of over 42,000 women a year in the United States. No doubt, more women need to hear about the health benefits of cruciferous vegetables. Hope Against a Lethal Disease: Sulforaphane in Broccoli Inhibits Triple-Negative Breast Cancer Cells, While Potentially Setting the Stage for Treatment Triple-negative breast cancer is among the deadliest of all breast cancers – and there are currently no effective therapies. However, researchers say that sulforaphane works against the signaling pathways needed for the development and metastasis of this type of cancer. A 2019 study published in Cancer Prevention Research revealed that sulforaphane suppressed the growth and tumorsphere formation of triple-negative breast cancer stem cells, both in vitro (in test tubes) and in vivo (in living creatures). One of the reasons for the virulence of triple-negative breast cancers is that the cells don’t have the receptors that allow effective treatments to be given. But, a meta-analysis of studies found that sulforaphane – along with epigallocatechin gallate, a flavonoid found in green tea – restored estrogen receptors in triple-negative breast cancer cells, thereby potentially “opening the door” for treatment! And, the encouraging research is not limited to breast cancer. In a study published in Oncotarget – Peer-Reviewed Oncology and Cancer Research, scientists found that sulforaphane significantly inhibited thyroid cancer cell proliferation as well – leading them to label it a “potentially effective antitumor agent.“ Bureaucratic Obstacles and “Red Tape” Have Slowed Sulforaphane Research In the Frontiers of Nutrition review, the authors discussed the delay in sulforaphane’s acceptance as a cancer treatment – along with the delay in the acceptance of cruciferous vegetables as a preventive, and possibly therapeutic, intervention. Until the beginning of the 21st century, pure sulforaphane – which was used in many of the studies – was considered a drug by the Food and Drug Administration, meaning trials had to be strictly regulated. In addition, while sulforaphane had obvious anticancer effects, it was difficult for researchers to “tease out” exactly which other nutrients in cruciferous vegetables (such as flavonoids, anthocyanins, carotenoids, fiber, vitamins, and minerals) might be acting against cancer as well. As if that doesn’t make the research tricky enough, cruciferous vegetables contain varying amounts of glucoraphanin and other anticancer constituents – depending on the species, temperature, time of harvest, light, and soil. Calling the current therapeutic use of plant compounds “woefully inadequate,” the team suggested supporting health and preventing disease through the promotion and marketing of “healthy diets rich in fresh fruits and vegetables.” They also called for more research to explore the effects of sulforaphane. Good News: Sulforaphane Precursors Help Absorbability Three decades of research have illustrated the cancer-fighting abilities of sulforaphane. However, experts point out that you can’t just “pop a pill” of this compound – as stomach acids would quickly destroy it. So, how do we get this precious anticancer molecule into our bodies? Researchers say this requires the use of a “precursor” known as glucoraphanin, which is converted to sulforaphane in the digestive tract. And, one more “player”- an enzyme known as myrosinase – is needed. This natural plant chemical activates sulforaphane upon being ripped, cut, or chewed. While mature broccoli lack sulforaphane-boosting power, fresh, raw broccoli sprouts possess a much greater ability than mature florets to boost blood levels. (We’re talking 10 to 100 times more!) But: food-borne pathogens are sometimes found in broccoli sprouts, causing many natural health experts to warn that they require extensive decontamination before they can be eaten. Fortunately, supplementary glucoraphanin and myrosinase are available in enteric caplets, which are coated to avoid stomach acids. Before supplementing, however, consult your integrative doctor or health coach for guidance. Of course – despite their limitations in raising sulforaphane levels – cruciferous vegetables have consistently been linked with lower cancer rates, as well as with other health benefits. Eating generous amounts of these vegetables should be part of your daily health routine. Unfortunately, conventionally-trained nutrition “experts” barely acknowledges the existence of plant chemicals – and physician training includes almost no nutrition education. The reviewers would clearly like to see this situation change – and called for a complete “reinvention of the country’s healthcare,” with phytochemicals, such as sulforaphane, at the forefront. Let’s see if anyone is listening. Sources for this article include: LifeExtension.com NIH.gov NIH.gov CDC.gov To read the original article click here.

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Green Bean Casserole Recipe

AHA Publisher — Thu, 19 Nov 2020 08:00:05 +0000

Dr. Josh Axe, DC, DMN, CNS – There’s nothing like a filling, warming and comforting casserole, am I right? This homemade green bean casserole recipe is packed with essential nutrients that will keep you satisfied and energized. It’s made with antioxidant-rich ingredients, and at about 300 calories per serving, you can enjoy this casserole with zero guilt. Add this to your rotating recipes in the colder months for a delicious and healthy family meal. What Kinds of Green Beans? You can make this homemade green bean casserole with frozen green beans or make it a green bean casserole with fresh green beans. The best green beans are fresh, loose green beans found at the farmers market or health food store. You’ll know they’re fresh when they make a snapping sound when they’re opened. Using frozen green beans is also a good option. Because they are typically put in the freezer when still fresh, they will likely maintain a lot of their nutritional value. If you’re using canned green beans, watch out for added salt and increased sodium levels. The better options are fresh or frozen green beans that you can steam yourself. Key Healthy Ingredients Green Beans: Green beans are nutrient-dense legumes that provide several proteins, antioxidants and carotenoids. They are also good sources of fiber, vitamin C and vitamin K. Green beans are very low in calories bu keep you feeling full because of their fiber content. Portobello Mushrooms: Portobello mushrooms are an excellent source of beneficial phytonutrients. They feature free radical-scavenging antioxidants and a number of micronutrients, including niacin, riboflavin, selenium, copper and pantothenic acid. If you’re looking to increase your intake of B vitamins, consuming portobello mushrooms is a healthy option. Coconut Oil: Coconut oil features medium-chain fatty acids that provide the perfect source of energy. It’s also easier to digest than many other oils, and studies suggest that it works to suppress inflammation, while boosting heart health. Pumpkin Seeds: Want to add disease-fighting antioxidants and healthy fats to your dinner? Throw in some pumpkin seeds! They are packed with nutrients, including manganese, magnesium, phosphorus and iron. Eating pumpkin seeds is also linked to better sleep because they are a good source of the amino acid tryptophan. Goat Milk: Goat milk gives this casserole the creamy texture it needs, while having superior benefits to cow milk. It’s an excellent source of minerals like calcium, phosphorus and riboflavin, and it’s also rich in heart-healthy medium-chain fatty acids. Goat milk may also be easier to digest and less inflammatory than cow milk. Nutrition Facts Serving Size: ¼ Casserole Calories: 303 Total Carbohydrates: 18.8 grams Fiber: 4.6 grams Sugar: 6 grams Total Fat: 22 grams Unsaturated Fat: 11 grams Saturated Fat: 10 grams Trans Fats: 0.08 grams Protein: 11.6 grams Cholesterol: 6 milligrams Potassium: 597 milligrams Sodium: 652 milligrams Vitamin A: 23% DV* Vitamin C: 6% DV* Calcium: 13% DV* Iron: 20% DV* (*Percentages are based on a diet of 2,000 calories a day.) How to Make Green Bean Casserole To start prepping this healthy green bean casserole, preheat your over to 425 degrees and fill a large pot with water. Add about a teaspoon of salt, and bring the water to a boil. Now add in your green beans and let them cook in the boiling water for about 5 minutes, or until tender. When ready, drain them and plunge them into an ice bath. It may be tempting to skip this part, but it’s important! You need to cool them down and then pat them dry with a kitchen towel. Next, put one tablespoon of coconut oil into a large skilled over medium-high heat. Add in your chopped mushrooms, garlic, salt and pepper, and let it sauté for about 5 minutes. Now take out your 9×13-inch baking dish, that’s lightly greased, and add in the cooked green beans and mushroom mixture. You’re getting there! Finally, add the other tablespoon of coconut oil to the skillet you used for the mushroom mixture. Then add the Paleo flour and whisk the combo constantly over medium-high heat for one minute. Slowly, add in the goat milk while continuing to whisk until the mixture becomes creamy and smooth. This is going to take about 2 minutes. Your last step is to add this roux to your green bean and mushroom mixture and gently toss to coat. Then blend the pumpkin seeds, gluten-free crackers and a pinch of salt in a blender or food processor. Top the casserole with this pumpkin seed mixture. Time to bake. Pop it in the oven for 10 minutes and garnish your healthy green bean casserole with whole pumpkin seeds. Enjoy! Similar Recipes Who doesn’t love a good, healthy casserole? Here are some similar recipes that you may find inspiring: Baked Chile Relleno Casserole Cheesy Chicken and Rice Casserole Heart Spaghetti Squash Casserole Creamy Baked Mac and Cheese Casserole Green Bean Casserole Recipe DESCRIPTION This green bean casserole recipe is delicious and loaded with vitamin K and vitamin A. Try this healthy homemade version of a fall classic. INGREDIENTS 1 teaspoon sea salt 1 pound green beans, ends snapped 8 ounces baby portobella mushrooms 2¼ tablespoons coconut oil 1 tablespoon minced garlic pepper, to taste 2 tablespoons Paleo flour 1 cup organic goat milk ⅔ cup raw pumpkin seeds ¼ cup gluten-free crackers INSTRUCTIONS Preheat oven to 425 degrees. Fill a large pot with water and add 1 tablespoon of salt; bring water to a boil. Add green beans to boiling water and cook for 5 to 6 minutes, or until fork-tender. Drain the beans in a colander and immediately plunge them into an ice bath. Once cooled, drain the beans again and pat them dry with a kitchen towel or paper towels (don’t skip this part!). Set aside. Cut mushrooms into small pieces. In a large skillet over medium-high heat, heat 1 tablespoon oil; add the garlic and sauté for 1 minute. Add the mushrooms and sauté until soft, about 5 minutes. Season with salt and pepper to taste. Add the cooked green beans and mushroom mixture to a lightly greased, 9 x 13-inch baking dish. Toss gently. To the same skillet used to cook the mushrooms, add 1 tablespoon oil and 2 tablespoons flour; heat over medium-high heat and whisk constantly for 1 minute. Slowly add the milk and continue whisking until all of the mixture is creamy and smooth, about 2 minutes. Season with salt and white pepper to taste. Add this roux to the green bean-mushroom mixture and gently toss to coat. Add the pumpkin seeds, Gluten-Free Crackers, and a pinch of salt to a blender or food processor; process by pulsing about 10 quick times. Top green bean-mushroom mixture with the pumpkin seed mixture. Bake, uncovered, for 10 minutes. Garnish with whole pumpkin seeds before serving. To read the original article click here. For more articles from Dr. Axe click here.

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