WHAT SUBSTANCES EXIST IN VEGETABLES THAT CAN REDUCE CANCER RISK?

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In the 1970's, it was reported by Dr Lee Wattenberg at the University of Minnesota that feeding experimental animals a chemical substance called indole-3-carbinol (We can simply call it I-3-C) had the same anticancer effect as feeding them cruciferous (or more specifically brassica) vegetables. This group of vegetables includes cabbage, brocoli, Brussels sprouts, and cauliflower. He knew that these vegetables were particularly abundant in I-3-C. (Wattenberg, 1978) Dr. Jon Michnovicz reported in 1990 that women who take I-3-C each day doubled their blood level of C-2 estrogen and reduced their blood level of C-16 in an equally impressive way. (Michnovitch, 1990) His results compared well with a 20 million dollar National Cancer Institute study of Brassica vegetable injestion which led to the conclusion that I-3-C was really the substance that stimulated C-2 estrogen production and increased the rate of removal of the dangerous C-16 estrogen.(Bradfield and Bjeldanes, 1984)