4 foods that can reduce the risk and boost health

Eating your greens and whites are quite the best way to reduce the risk of colon cancer. A new study published in BMC Gastroenterology, found that eating cruciferous vegetables can significantly reduce the risk of colon cancer. Think of broccoli, cauliflower, Brussels sprouts, cabbage, kale, and turnip. The study found that sulforaphane, a major isothiocyanate in broccoli, can inhibit histone deacetylases (HDACs), thereby reactivating tumor suppressor genes such as p16 and APC in colon cancer models. Adding 40 to 60 grams of cruciferous vegetables in to your daily diet can reduce colon cancer risk by 20-26%.