By Jay Chatterjee & Roshmi Raychaudhuri 

Broccoli, that  well-known scion of the Brassica family, hit the headlines  for the wrong reason! George Bush (Sr) considered it unpalatable! 

As a matter of fact, its potent anti-cancer properties should have been reason enough to catapult it to fame (and media attention) in its own right. 

Stacked with protective compounds , such as  isothiocyanates and sulforaphane, as well as indole-3-carbinol (I3C),  a substance that is said to have anticancer actions, broccoli tops the list of ‘must serves’. 

The entire Brassica family of vegetables, (which includes Brussels  sprouts, cauliflower, cabbage,  Chinese cabbage, bok choy, kale and collard  greens), contains a compound that activates certain enzymes in the human body to protect cells from genetic damage. 

Journalists covering the 11th annual conference of the American Institute of Cancer Research, held in Washington earlier this year, attributed the following quote to  Dr. Paul Talalay , “…..cauliflower and  broccoli are especially effective in ramping up the body's cancer defense mechanisms by increasing what we call 'phase 2’  enzymes. These vegetables are particularly rich in the compound sulforaphane, which boosts phase 2 enzymes." 

The leading cancer researcher from Johns Hopkins University, Baltimore, went on to further explain that anti-oxidants come in two types, indirect and direct. Direct anti-oxidants work by binding to potentially cancer causing free radicals, whereas, indirect anti-oxidants,  such as sulforaphane,  activate a variety of phase 2 enzymes, which protect cells against cancer. 

Other news reports have talked about a recent study in Sweden which linked broccoli’s anti-cancer effect specifically to breast cancer. During the course of this study, researchers evaluated the dietary habits of a group of women with similar demographic profiles. Analysts of the data connected intake of broccoli (and brassica family vegetables) to a 20-40% drop in breast cancer. However, it remains an unproven theory, in scientific terms. 

Proven or not as a breast-cancer-palliative , there is no doubt that Broccoli  is rich in  the enzyme-activating properties, no doubt that it is loaded with fiber, and no doubt at all that it tastes wonderful. 

It makes an ideal accompaniment to the Sunday roast (served hot, lightly steamed, topped with a sprinkling of sesame seeds) or the week-end barbeque (chilled in a  wine-based  vinaigrette dressing), and  an elegant starter for the perfect mid-week lunch (cold crème of broccoli soup; though health conscious people are advised to omit the cream).

For vegetarians, it can do a star turn in its own right!  As a warm salad with peanut sauce, or in a quiche or a pilaf!  Have you ever tried broccoli with garlic flakes & soya sauce ? Or smothered with spicy Moroccan marinade? No? Well,  you have missed something! 

If any of you would like to have the recipes (free), please click on the link provided below.  

The Broccoli Recipes

Apart from its delectable and subtle flavor, there is another reason why we ourselves are partial to broccoli! We tend to be partial to any product, compound or practice that supports or activates the body’s natural processes…..foods that stimulate enzymes or boost the immune system, breathing techniques that result in lower BP,  exercise regimens that combat aging……as long as they are natural processes they get our votes. 

So go ahead, send for our recipes and tuck into broccoli to your heart’s content. 

Bon Appetit!

About the Authors:

ay Chatterjee, a Chartered Accountant and ex-Corporate Banker, lives in Canada. 
Roshmi Raychaudhuri is a business-woman residing in India. They have shared a longstanding and keen interest in the effects of natural therapies. On a trip to the Himalayan foothills, they came across an ancient anti-aging and body rejuvenation system based on stimulation of the hormonal glands. They have put this information on their website for the world to share. If this subject interests you please visit their website.

Subscribe to their FREE Anti-aging & Health Course at:

Copyright © Jay Chatterjee & Roshmi Raychaudhuri. All rights reserved. Permission is granted to print/publish the above article provided that it is printed in its entirety, including the resource box giving details of the authors, the website, copyright & this permission.


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