A few years ago, we started experimenting adding different cruciferous vegetables to JOOS because I had heard for years about their multiple and powerful health benefits, including helping to cure cancer.
Cruciferous vegetables include broccoli, cabbage cauliflower and bok choy. We settled on bok choy because it tasted delicious in JOOS.
A recent study by Vanderbilt-Ingram Cancer Center and Shanghai Center for Disease Control and Prevention just confirmed what we have been thinking: that breast cancer survivors who eat more cruciferous vegetables may have improved an survival rate.
According to Nechuta, Xiao Ou Shu, M.D., Ph.D., who led the study, “Women
who were in the highest quartiles of intake of vegetables per day had a 62
percent reduced risk of total mortality, 62 percent reduced risk of breast
cancer mortality, and 35 percent reduced risk of breast cancer recurrence,
compared to women with the lowest quartile of intake.”