Broccoli, cabbage and cauliflower have a
chemical component called indole-3-carbinol that can combat breast Cancer by
converting a cancer-promoting estrogen into a more protective variety.
Broccoli, especially sprouts, also have the phytochemical sulforaphane, a
product of glucoraphanin - believed to aid in preventing some types of cancer,
like colon and rectal cancer. Sulforaphane induces the production of certain
enzymes that can deactivate free radicals and carcinogens. The enzymes have been
shown to inhibit the growth of tumors in laboratory animals. It appears that the more
bitter the broccoli is, the more glucoraphanin it has. So eat up! 
Broccoli and Cauliflower Stir-Fry
Ingredients:
1 tablespoon olive oil
1 tablespoon dark sesame oil
1/4 cup sherry or dry wine
2 cups bite-sized broccoli florets
2 cups bite-sized cauliflower
1 cup diced red bell peppers
2 teaspoons grated fresh or jarred ginger
15-ounce can baby corn, drained
Pinch of salt
Directions: Heat the oils and sherry together in a stir-fry pan, then add the broccoli, cauliflower, red bell peppers and ginger. Stir fry until the broccoli is bright green and tender-crisp. Add the baby corn and salt. Stir-fry until the baby corn is heated through, then remove the ginger slices and serve.
~ Chef ~
