| Why all the hype about white? The excitement continues for researchers as phytochemicals take center stage — with an appearance from the white fruit and vegetable family. Our first act doesn’t really stink! Indoles and sulfaforaphanes in cruciferous (cabbage family) vegetables like cauliflower and turnips may lower the risk of hormone-related cancers, help protect DNA, and boost the body’s ability to fight off cancer. Cauliflower...take a bow! Your family tree is also an excellent source of vitamin C — with a respectable amount of folate.
B.Y.O.B. — of mouthwash that is! Our next “set,” the onion/garlic group, contains the phytochemical allicin — which may help lower cholesterol, blood pressure, increase the body’s ability to fight infections, block cancer-causing chemicals, control cancer cells, and eliminate other toxic chemicals.
Polyphenols, the phytochemical “a-pearing” in a duet as pears and green grapes, may also reduce the risk of certain cancers.
Other stars in this faded famed family include mushrooms — which are one of the best sources of riboflavin, and a good source copper, selenium, niacin, and pantothenic acid. In symphony these vitamins and minerals help with cancer-reduction risks, cardiovascular health, immune function, reproductive health, red blood-cell protection, body-tissue oxygenation, use of proteins, carbs, and fat in the body. We put the fun back in “fungus”!
This “spudtacularly” popular group only has “eyes” for you. Potatoes are an excellent source of vitamin C, and with its skin it’s also high in potassium and fiber. They also contain glutathione, an antioxidant that may help fight off some cancers.
Some other “whites” include water chestnuts, jicama, taro root, mung bean sprouts, and coconuts.
Web Sources: ADA, CDC, Aboutproduce.com, 5ADAY
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