Say hello to the new cancer fighters in the produce aisle: arugula, bok choy, broccoli and Chinese cabbage. Researchers found a diet high in cruciferous vegetables helps protect against breast cancer. They looked at 5,000 women in China who were diagnosed with breast cancer and found those who ate platefuls of these wonder greens were 62 percent less likely to die from the disease and 35 percent less likely to have it reoccur.
Shop Smart: This unique family of vegetables contains glucosinolates (that’s what makes them taste peppery). When they’re broken down by chewing, they release compounds called isothiocyanates, which have potent anti-cancer effects.