Скачать или смотреть Grilled Meat with Brussels Sprouts and Cancer - Cancer Food Tactic™

You grilled the steak to perfection. 𝐓𝐡𝐞 𝐜𝐡𝐚𝐫 𝐦𝐚𝐫𝐤𝐬 𝐚𝐫𝐞 𝐬𝐦𝐨𝐤𝐲, 𝐬𝐚𝐯𝐨𝐫𝐲, 𝐚𝐧𝐝 ⚠𝐬𝐢𝐥𝐞𝐧𝐭𝐥𝐲 𝐩𝐫𝐨𝐛𝐥𝐞𝐦𝐚𝐭𝐢𝐜. That delicious crust on the meat often hides 𝐡𝐞𝐭𝐞𝐫𝐨𝐜𝐲𝐜𝐥𝐢𝐜 𝐚𝐦𝐢𝐧𝐞𝐬 (𝐇𝐂𝐀𝐬), carcinogenic compounds formed when meat is cooked at high temperatures. One of the most concerning is 𝐏𝐡𝐈𝐏, a molecule linked to DNA damage and increased risk of colon, breast, and prostate cancers.

But here’s a Prevail Over Cancer Kancer Keto Tactic™: 𝐁𝐫𝐮𝐬𝐬𝐞𝐥𝐬 𝐬𝐩𝐫𝐨𝐮𝐭𝐬 𝐡𝐞𝐥𝐩 𝐬𝐡𝐢𝐞𝐥𝐝 𝐲𝐨𝐮𝐫 𝐃𝐍𝐀 𝐟𝐫𝐨𝐦 𝐭𝐡𝐚𝐭 𝐠𝐫𝐢𝐥𝐥𝐞𝐝 𝐝𝐚𝐦𝐚𝐠𝐞. 𝐂𝐨𝐦𝐦𝐞𝐧𝐭 𝐨𝐫 𝐦𝐞𝐬𝐬𝐚𝐠𝐞 𝐊𝐄𝐓𝐎 𝐟𝐨𝐫 𝐚 🔗𝐥𝐢𝐧𝐤 𝐭𝐨 𝐝𝐨𝐰𝐧𝐥𝐨𝐚𝐝 𝐲𝐨𝐮𝐫 𝐟𝐫𝐞𝐞 𝐊𝐚𝐧𝐜𝐞𝐫 𝐊𝐞𝐭𝐨 𝐠𝐮𝐢𝐝𝐞.

In a human intervention study, participants who ate Brussels sprouts showed significantly reduced DNA strand breaks caused by PhIP. The sprouts suppressed 𝐒𝐔𝐋𝐓𝟏𝐀𝟏, an enzyme that activates PhIP into its DNA-damaging form.

This isn’t just antioxidant fluff. It’s 𝐞𝐧𝐳𝐲𝐦𝐞-𝐥𝐞𝐯𝐞𝐥 𝐝𝐞𝐭𝐨𝐱 and 𝐠𝐞𝐧𝐨𝐦𝐢𝐜 𝐩𝐫𝐨𝐭𝐞𝐜𝐭𝐢𝐨𝐧.

Brussels sprouts contain glucosinolates like 𝐠𝐥𝐮𝐜𝐨𝐛𝐫𝐚𝐬𝐬𝐢𝐜𝐢𝐧, which break down into indole-3-carbinol and other compounds that:

• Enhance phase II liver detox enzymes
• Bind and neutralize carcinogens
• Support DNA repair pathways

So next time you fire up the grill, toss some sprouts on the side. Roast them in olive oil, add a splash of lemon, and let food do what medicine often tries to mimic. Your cells will thank you. Thank you for sharing this post with loved ones. Together – We Prevail Over Cancer!™👊🏻

#breastcancer #coloncancer

Keith Bishop, Clinical Nutritionist, Cancer Coach, Author, Retired Pharmacist, Founder of Prevail Over Cancer.

𝐈 𝐡𝐞𝐥𝐩 𝐲𝐨𝐮 𝐮𝐩𝐝𝐚𝐭𝐞 𝐲𝐨𝐮𝐫 𝐢𝐧𝐭𝐞𝐫𝐧𝐚𝐥 𝐞𝐧𝐯𝐢𝐫𝐨𝐧𝐦𝐞𝐧𝐭 𝐭𝐨 𝐦𝐚𝐤𝐞 𝐢𝐭 𝐝𝐢𝐟𝐟𝐢𝐜𝐮𝐥𝐭 𝐟𝐨𝐫 𝐜𝐚𝐧𝐜𝐞𝐫 𝐭𝐨 𝐜𝐨𝐦𝐞 𝐛𝐚𝐜𝐤.

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Reference Sources:

Christine Hoelzl, Hansruedi Glatt, Tatjana Simic, Franziska Ferk, Armen Nersesyan, Siegfried Knasmuller; DNA protective effects of Brussels sprouts: Results of a human intervention study. Cancer Epidemiol Biomarkers Prev 1 December 2007; 16 (12_Supplement): B67.

Skog K, Eneroth A, Svanberg M. Effects of different cooking methods on the formation of food mutagens in meat. International Journal of Food Science and Technology. 2003;38(3):313-323.