Watercress, a lesser-known cousin of broccoli, offers a host of health benefits. Watercress is an exceptionally rich sourceof potent cancer-fighting isothiocyanates, including the much-studied compound known as phenethyl isothiocyanate, or PEIIC. Research indicates that a watercress-broccoli extract effectively suppresses production of an enzyme that facilitates the spread of breast cancer to other tissues. Scientists have also demonstrated that isothiocyanates in watercress suppress production of pro-inflammatory compounds such as prostaglandins, which are associated with numerous pathological conditions, including cancer. This suppression of inflammatory compounds may be yet another anti-cancer effect conferred by cruciferous vegetables.

Cancer researchers are also interested in watercress as a weapon against lethal lung cancers. Watercress is the richest source of a glucosinolate known as nasturtiin, which is transformed into PEITC in the digestive tract. In laboratory rodents, watercress-derived PEITC helped prevent lung cancer that is ordinarily triggered by a tobacco-derived carcinogen. Because epidemiological evidence associates increased intake of cruciferous vegetables with a reduced risk of prostate cancer, scientists sought to identify the specific compounds responsible for this cancer-preventive effect. They found that a form of PEIIC that is abundant in watercress inhibited the proliferation of prostate cancer cells and their ability to form tumors.

Studies have shown that PEITC inhibits the proliferation of cancer cells in the laboratory with surprising rapidity. This is very important, as PEITC and other dietary isothiocyanates in cruciferous vegetables tend to clear the body quickly through urinary excretion. Working with a type of human leukemia cell, scientists have discovered that PEITC and other isothiocyanates act on multiple cell targets to help fight cancer proliferation. After as little as three hours of exposure to PEIIC and other isothiocyanates, cancer cells experienced the full spectrum of these anti-cancer effects.

Scientists have also recently discovered that compounds contained in watercress induce phase I and phase II liver enzymes and these natural agents not only have anticancer benefits, but also provide detoxification support. This effect may explain their ability to inhibit the cancerous effects of a wide variety of compounds.

Yes your Mother was correct! Eat your fruit and vegetables for good health and a long life. Statistics now suggest that more than half of all cancers in adults in the United States may be caused by poor diet.1 What these frightening numbers mean is that much of the death and misery caused by cancer can be prevented. Scientific evidence has now established that cruciferous vegetables contain vital cancer-fighting components that offer powerful protection against carcinogens. The compounds found in certain vegetables support the body’s natural detoxification process, helping to rid it of cancer-causing agents in our food, water, and environment.

Broccoli, cauliflower, and other cruciferous vegetables uniquely contain health-promoting phytonutrients that have been shown to help prevent the onset and halt the progression of colon, breast, prostate, thyroid, cervical, and many other cancers. These natural compounds also promote healthy estrogen metabolism in the body. These are critical component in any disease prevention and life enhancing strategy to live a good long life while counteracting the daily onslaught of cancer causing chemicals. We suggest buying organic vegetables. It doesn't cost much more, and you avoid any potential problems with pesticide residues. An evaluation from the USDA Pesticide Data Program showed that 94 percent of all tested celery was contaminated with one or more pesticides. It was among the top 12 most-contaminated fruits and vegetables. The other eleven were apples, bell peppers, cherries, imported grapes, nectarines, peaches, pears, potatoes, red raspberries, spinach, and strawberries. The 12 least-contaminated foods were asparagus, avocados, bananas, broccoli, cauliflower, sweet corn, kiwi, mangos, onions, papaya, pineapples, and sweet peas. Keep in mind that this result was after washing.

Meat that has been cooked at high temperatures is one of the most common sources of dietary carcinogens. When cooked to a well done state, meats contain dangerous compounds, including heterocyclic amities. These compounds are known to cause DNA mutations and cancer in animals. Scientists have recently confirmed that eating well-done meat poses health risks to humans as well. For example, epidemiological studies have linked the consumption of well done, especially charcoal grilled, meat with cancers of the colon, breast, and stomach in adults. In men, greater consumption of very well done meat has been linked with an increased risk of prostate cancer. The intake of total, red, or white meat did not increase prostate cancer risk, which led scientists to conclude that it is the high-temperature cooking and not the meat itself that enhances the risk of prostate cancer.

The excessive heat causes heterocyclic amines. These are not carcinogenic in themselves but they are transformed in the body into chemically reactive compounds that can interact with DNA to trigger the initiation of cancer. Scientists believe it may be possible to reduce the risks of these potential carcinogens by using nutritional and dietary strategies. Supplements like Saw Palmetto are particularly effective.

Protective compounds derived from vegetables, particularly cruciferous vegetables, may help to lessen the dangers of potent meat-derived carcinogens by preventing their activation or by increasing their detoxification. Scientists have noted that cruciferous vegetables help protect against DNA damage and pre-cancerous changes that can be induced by heterocyclic amines. This means the regular intake of cruciferous vegetable compounds may help protect against one of the most prevalent sources of dietary carcinogens.