If you have ever attended my Eat Well workshop here at Clearview, you know that I’m a huge fan of the website ChrisBeatCancer.com because of the plethora of information you can get about detoxing the body and treating cancer in alternative ways.  For this week’s article on Real Food, I wanted to share an excerpt from a great article from that website where Chris takes a look at a study published in January 2008 in Food Chemistry.  Researchers studied the cancer-stopping effects of 34 vegetable extracts on 8 different tumor cell lines.  I want to share with you the Top-10 Anti-Cancer Vegetables according to this study and what were deemed the “runners-up.”  I’m placing a link to the full article below, it’s well worth the read!

Top 10 Anti-Cancer Vegetables                                                 Honorable Mentions:
1. Garlic                                                                                             1. Asparagus
2. Leeks                                                                                             2. Fiddlehead
3. Yellow and Green Onions                                                              3. Green beans
4. Broccoli                                                                                          4. Radishes
5. Brussels Sprouts                                                                            5. Rutabaga
6. Cauliflower
7. Kale
8. Red Cabbage and Curly Cabbage
9. Spinach
10. Beet Root