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Thank you! Cruciferous vegetables and CRC prevention is an important avenue to continue exploring.
Crucifers may not be well tolerated due to the sulfur component, especially with inflammatory bowel disease, irritable bowel or allergy. The colon microbiome is a source for the formation of hydrogen sulfide with its potential toxicity. In addition, the thiocyanates that are produced from crucifers can diminish thyroid function and result in hypothyroidism. Yes, raw is better than cooked as the soluble fiber is best preserved.
There are so many other sources of anticancer and antineoplastic substances, especially the aromatic oils and spices (peppermint, ginger, garlic, anise, pepper, cardamom, turmeric, thyme, sage, cumin). Relying principally on crucifers is not advisable due to the diversity of so many other available anticancer, anti-inflammatory and antioxidant containing foods, oils and spices.
Jerome Helman thanks for your comment. I agree--diversity of anticancer and antineoplastic sources in our diet is imperative. However, some sources may have greater benefits than others and it's important we can discover those sources for patients at high risk. Behavioral change can be difficult, so if we can create a spectrum of "necessary" to "would be nice," we can help patients focus on dietary changes that would yield the highest benefit.
Amen. Discovery, especially self-discovery adds zest to life and food.
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