Broccoli is such a superstar when it comes to helping cancer, whether it be to help prevention, or help to treat. Broccoli is a cruciferous vegetable that contains quite a large number of nutrients and phytochemicals that are unique to that family. Broccoli is a sulfur-containing vegetable and it is rich in a substance called glucosinolate.
Why is glucosinolate so special? The plant itself is responsible for breaking down glucosinolate, this breakdown results in the formation of compounds that then have a specific biological role in the body. These effects can play a big role in cancer care.
Excess estrogens within the body can play a big role in fuelling cancer growth. The compound in Broccoli helps to assist the elimination of these estrogen from the body.
Broccoli contains 38 mg of methionine per 100 g making it a pretty good choice for the Low Methionine Diet.Â
The addition of coconut oil or ghee adds in a good amount of fat to boost up the calories content. You can certainly add some more fats if you wish as these are very low to negligible for methionine. The fat in the recipe helps the body to assimilate and absorb fat-soluble Vitamins such as Vitamin A and Vitamin D. Ghee is a great source of the short-chain fatty acid, Butyrate which has been shown to heal the gut lining.
The Low Methionine Vegetable Broth Recipe can be found here. Hyperlink to the recipe already posted.
This whole recipe contains 272 mg of methionine and can easily be divided into servings.
1.Cruciferous Vegetables and Human Cancer Risk : Epidemiological Evidence and Mechanistic Basis
Ingredients
- 4 tablespoons of coconut oil or ghee
- 500 g fresh broccoli.
- 1 leek sliced thinly 89g
- 1 medium onion diced 110g
- 1 medium carrot chopped 61g
- 2 garlic cloves
- 1 tsp salt
- Pepper
- ½ tsp celery salt
- 4 cups LM Vegetable Broth See link in notes for recipe
- ½ cup coconut milk - canned not tetra.
Instructions
- In a stainless steel saucepan, melt the ghee or coconut oil.
- Add in the broccoli
- Remove the outer layer of the leek and cut off the root and the thick part of the green stem. Give the leek a good wash to remove any residual dirt. Slice the leek in thin slices and add this into the pot with the broccoli.
- Add the garlic, onion and carrot to the pot.
- Add in the seasoning.
- Saute until the vegetables are tender.
- Add the Vegetable broth and bring to slow boil
- Cool the mixture and then bend.
- Add the coconut milk. If you add the coconut milk when the soup is warm then it may separate.
