1. Cruciferous Vegetables
If carcinogens are like a heavy metal band that’s prone to trashing hotel rooms, think of cruciferous vegetables as a crack security squad that hustles them out before they do harm. What makes vegetables like cauliflower, brussels sprouts, and especially broccoli such great bodyguards is their sulforaphane, considered one of the most potent cancer fighters found in food.
Cruciferous vegetables also contain a substance called indole-3-carbinol, which works like a cleanup crew, repairing damage that carcinogens do to cells before they can turn cancerous. No wonder some research suggests that eating more broccoli and Brussels sprouts may lower the risk of lung cancer by as much as 40 per cent.