NutritionFacts.org

#1 Anticancer Vegetable

• Tags

  • antioxidantsasparagusbeansbeetsbell peppersbok choybrain healthbrain tumorsbreast cancerbreast healthbroccoliBrussels sproutscabbagecarrotscauliflowercelerycruciferous vegetablescucumberseggplantendivefennelfiddlehead fernsfruitsgarlicgrainsgreen beansgreen onionsjalapenokalekidney cancerkidney healthleekslettucelung cancerlung healthnutspancreas healthpancreatic cancerpotatoesprostate cancerprostate healthradicchioradishranking foodsrutabagasseedsspinachsquashstomach cancerstomach healthtomatoesvegetablesyellow onions

• Supplementary Info

  #1 Anticancer Vegetable, 5.0 out of 5 based on 13 ratings

• Sources Cited

  D. Boivin, S. Lamy, S. Lord-Dufour, J. Jackson, E. Beaulieu, M. C^ote, A. Moghrabi, S. Barrette, D. Gingras, and R. Beliveau. Antiproliferative and antioxidant activities of common vegetables: A comparative study. Food Chem., 112(2):374{380, 2009.

• Acknowledgements

• Discuss this Video

  • 33 Comments
  • Add a Comment

  1. Adam Rodriguez says:

     May 23, 2011 at 5:18 am

     This is the most informative health video i have ever seen, thank you!

     VN:F [1.9.10_1130]

     Rating: +3 (from 3 votes)

     Log in to Reply
     • Michael Greger M.D. says:

       August 23, 2011 at 5:29 pm

       Don’t forget to check out part 1 of this video (kind of like the prequel :) just to put it in context.

       VN:F [1.9.10_1130]

       Rating: 0 (from 0 votes)

       Log in to Reply
  2. Peter Heeks says:

     July 24, 2011 at 9:43 am

     Incredible as always

     VN:F [1.9.10_1130]

     Rating: +1 (from 1 vote)

     Log in to Reply
     • Michael Greger M.D. says:

       August 18, 2011 at 7:30 pm

       Definitely one of my favorites!

       VN:F [1.9.10_1130]

       Rating: +1 (from 1 vote)

       Log in to Reply
  3. Nouh Alaoui says:

     August 15, 2011 at 8:00 pm

     amazing and life changing.

     VN:F [1.9.10_1130]

     Rating: +1 (from 1 vote)

     Log in to Reply
     • Michael Greger M.D. says:

       August 23, 2011 at 5:30 pm

       Definitely changed the way my family now eats!

       VN:F [1.9.10_1130]

       Rating: 0 (from 0 votes)

       Log in to Reply
  4. tom says:

     August 24, 2011 at 8:39 pm

     Which vegetables are best for fighting the spread of prostate cancer ,I can’t find the list.
     I think your website is terrific , good job with this and the friendly narrations are perfect .

     VN:F [1.9.10_1130]

     Rating: +1 (from 1 vote)

     Log in to Reply
  5. tom says:

     August 24, 2011 at 8:47 pm

     I figured it out by stopping the video turning my head and copying the top 10 under the prostate chart .
     Garlic is #1 and cabbage is a about 10th.
     Once again ,great great website

     VN:F [1.9.10_1130]

     Rating: +1 (from 1 vote)

     Log in to Reply
     • Michael Greger M.D. says:

       August 25, 2011 at 8:59 am

       Sorry about the neck strain! If there’s anything you can’t read let me know and I can post a larger image in the Supplementary Info section.

       VN:F [1.9.10_1130]

       Rating: +1 (from 1 vote)

       Log in to Reply
  6. Robert Edmands says:

     August 31, 2011 at 1:12 am

     I’m guessing that 50 cents I spent on a bulb of garlic was money well spent!

     VN:F [1.9.10_1130]

     Rating: +1 (from 1 vote)

     Log in to Reply
  7. ragingfestus says:

     September 4, 2011 at 5:50 pm

     Thanks for such a great resource!

     VN:F [1.9.10_1130]

     Rating: +1 (from 1 vote)

     Log in to Reply
  8. Jennifer Mallory says:

     September 10, 2011 at 4:56 pm

     Are these best consumed raw or cooked!?!

     VN:F [1.9.10_1130]

     Rating: 0 (from 0 votes)

     Log in to Reply
  9. Melanie Anderson says:

     September 17, 2011 at 11:34 pm

     The most helpful cancer preventive video I have ever seen. Thank you!

     VN:F [1.9.10_1130]

     Rating: +1 (from 1 vote)

     Log in to Reply
  10. Anya says:

      September 22, 2011 at 8:47 pm

      Jennifer – great question! Dr Greger has a few videos on the topic of cooking methods and the effects on nutrients. In fact there’s one video that may be perfect for you: Best Cooking Method. You may also want to look at this article which does a nice overview of some of the other research on the topic.

      VN:F [1.9.10_1130]

      Rating: +1 (from 1 vote)

      Log in to Reply
  11. yurple says:

      November 16, 2011 at 4:19 pm

      Great stuff. What about mushrooms? I understand they are great, AND they are usually on the salad bar menu. Any intel to share?

      VN:F [1.9.10_1130]

      Rating: 0 (from 0 votes)

      Log in to Reply
      • Toxins says:

        November 17, 2011 at 11:45 am

        Mushrooms are great for us! They are good against breast cancer and are high in antioxidants.
        http://nutritionfacts.org/videos/vegetables-versus-breast-cancer/
        http://nutritionfacts.org/videos/the-best-mushroom-2/

        The only issue with mushrooms is that we should avoid eating them raw as they have a natural toxin called Agaratine in them that is destroyed by cooking.
        http://nutritionfacts.org/videos/toxins-in-raw-mushrooms/

        VN:F [1.9.10_1130]

        Rating: 0 (from 0 votes)

        Log in to Reply
  12. Michelle Rowe says:

      November 21, 2011 at 4:37 pm

      Awesome video, Dr. Greger! I am left with the question of the anticancer effects of raw vs. cooked garlic and onions. I know cooking reduces some of the nutrients but have raw and cooked alliums been tested in regard to the anti-cancer effects? In other words is it important to try to consume these raw notwithstanding their very strong flavors?

      VN:F [1.9.10_1130]

      Rating: +1 (from 1 vote)

      Log in to Reply
      • Michael Greger M.D. says:

        December 22, 2011 at 6:32 pm

        The secret to maintaining the anti-cancer effects of garlic is to either eat it raw (think salsa, homemade dressings, pesto, etc) or crush the garlic first, wait ten minutes, and then cook it. You know those chemical flares? You bend them, two chemicals mix and a light-emitting reaction takes place? The same kind of thing happens in garlic. Floating around in the cytoplasm of garlic cells is a compound called alliin and packed away in tiny intracellular storage compartments (called vacuoles) is an enzyme called alliinase. When the garlic tissues are crushed, the two mix and alliinase turns alliin into allicin, the phytonutrient thought to be responsible for many of garlic’s health benefits. Cooking destroys the enzyme, though, so even if you crush your garlic, if it’s thrown immediately into the pan, little allicin may be produced. Allicin is relatively heat stable, though, so if you chop your garlic and wait 10 minutes for the allicin to be formed, you can then cook it (the enzyme has already done its work) and presumably maintain many of the benefits.

        VN:F [1.9.10_1130]

        Rating: 0 (from 0 votes)

        Log in to Reply
  13. PaulaPooh says:

      December 19, 2011 at 5:50 pm

      I Love this video so much, thank you! My question is should I consume the veggies/garlic, etc RAW or cooked? I like to do greensmoothies and juice, raw of course, are they veggies LESS anticancer if I cook them?? Also how much daily should I eat? Ex.- like 2 raw cloves of garlic in a savory smoothie?

      Any thoughts? Thanks, Paula

      VN:F [1.9.10_1130]

      Rating: 0 (from 0 votes)

      Log in to Reply
      • Michael Greger M.D. says:

        December 22, 2011 at 6:36 pm

        Thanks for your question PaulaPooh. Please see my answer to Michelle above.

        VN:F [1.9.10_1130]

        Rating: 0 (from 0 votes)

        Log in to Reply
        • PaulaPooh says:

          December 24, 2011 at 6:48 pm

          Thank you!

          VN:F [1.9.10_1130]

          Rating: 0 (from 0 votes)

          Log in to Reply
  14. PaulaPooh says:

      December 21, 2011 at 6:54 pm

      I am surprised to learn that Carrots didn’t do much in this study to block cancer growth…as it is heavily used in the Gerson Therapy to fight/prevent cancer…very odd! Did anyone else notice that? Thanks.

      VN:F [1.9.10_1130]

      Rating: 0 (from 0 votes)

      Log in to Reply
      • Michael Greger M.D. says:

        December 22, 2011 at 6:37 pm

        I actually have a video coming our about Gerson Therapy–stay tuned! Unfortunately the data does not look good :(

        VN:F [1.9.10_1130]

        Rating: 0 (from 0 votes)

        Log in to Reply
        • PaulaPooh says:

          December 24, 2011 at 6:50 pm

          Wow, oh no, I’m looking fwd to seeing that video! Thanks for all your hard work and research!

          VN:F [1.9.10_1130]

          Rating: 0 (from 0 votes)

          Log in to Reply
  15. Leszek says:

      December 25, 2011 at 9:20 pm

      That is a great video and sort of an eye opener. When it comes to garlic; how about the odorless or capsuled oils preparations? Are these any good?

      VN:F [1.9.10_1130]

      Rating: +1 (from 1 vote)

      Log in to Reply
      • LizBaltaro says:

        December 28, 2011 at 3:15 pm

        Great question. I am curious about the prepared crushed garlic that comes in a jar too… is it any good? I am guessing these preparations can’t be as good as fresh garlic. However, are they better than not eating garlic at all?

        VN:F [1.9.10_1130]

        Rating: 0 (from 0 votes)

        Log in to Reply
  16. ggnyc says:

      January 2, 2012 at 2:42 am

      I have a question about garlic. From watching the video it is my understanding garlic targest cancer cells but does not hurt regular cells. My first question is does this apply to both raw and cooked garlic and if so is one more effective than the other.

      My second request is to ask your help in sorting out the conflicting advice on garlic from other authors and researchers who say raw garlic especially is toxic to the body with cooked garlic less so. They say raw garlic can burn tiny holes in the lining of the stomach of some people and it is especially dangerous for people with leaky gut syndrome as the garlic can get in the blood where it is especially dangerous. They also say it is bad for brain cells. Please review these two short videos on garlic to see my point on the difficult conflicts in the advice. Thank you in advance for your help with sorting this out.

      http://www.youtube.com/watch?v=PGMbAQNXlCY&feature=related

      http://www.youtube.com/watch?v=14aZbjs0mIY&feature=related

      VN:F [1.9.10_1130]

      Rating: +1 (from 1 vote)

      Log in to Reply
  17. Vallis says:

      January 5, 2012 at 7:28 am

      It is pronounced radeekio. :-)

      VN:F [1.9.10_1130]

      Rating: 0 (from 0 votes)

      Log in to Reply
  18. lonestarnot says:

      January 9, 2012 at 6:29 pm

      One of my favorite salads starts with wilted chard; but I didn’t see any of the traditional cooked greens — kale, mustard, red/green chard, turnip, collard, etc — in this video. Assuming a) they’re gently wilted for the salad, and b) diners appreciate their more robust texture … how would they compare in terms of cancer prevention?

      VN:F [1.9.10_1130]

      Rating: 0 (from 0 votes)

      Log in to Reply
  19. gareyj says:

      January 19, 2012 at 8:12 pm

      Hey Doc, How does a petri dish experiment compare with the human body?

      Garey

      VN:F [1.9.10_1130]

      Rating: 0 (from 0 votes)

      Log in to Reply
  20. Nicolas says:

      January 23, 2012 at 2:28 pm

      Isn’t it true though that some of the beneficial compounds don’t last long enough inside the human body to reach the tumors? The study was for extracts applied directly onto cancer cells, no?

      VN:F [1.9.10_1130]

      Rating: 0 (from 0 votes)

      Log in to Reply
  21. Ridley says:

      January 28, 2012 at 2:21 pm

      Dr. Greger:
      Where does swiss chard belong on the scale? I grow a lot of it and freeze it so that I can eat it all year. I use it the same way spinach is used. I much prefer it to spinach, and it is easier to grow in my climate. Does it have similar health benefits as spinach?

      VN:F [1.9.10_1130]

      Rating: 0 (from 0 votes)

      Log in to Reply
  22. aguccione@sbcglobal.net says:

      January 31, 2012 at 12:05 am

      Hi Ridley, Both the spinach and chard belong to the chenopod family, which also includes quinoa and beets. This is a phytonutrient-packed family of veggies. Here’s a link if you want to look into the detailed comparison between spinach and swiss chard: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=16 Also, here’s a very interesting study on more anti-cancer properties of plants http://nutritionfacts.org/videos/amla-versus-cancer-cell-growth/

      VN:F [1.9.10_1130]

      Rating: 0 (from 0 votes)

      Log in to Reply

  Leave a Reply Cancel reply

  You must be logged in to post a comment or Sign in via Facebook