The anti-cancer medicine in broccoli (DIM nutrients) isn’t released until you chew them to combine two phytochemicals

Broccoli and related vegetables such as cabbage and Brussels sprouts naturally contain a chemical known asglucobrassicin. When these vegetables are crushed by chewing, a chemical reaction transformsglucobrassicinintoindole-3-carbinol (I3C). In laboratory studies, I3C has been found to have tumor-suppressing effects, which may partially explain broccoli’s cancer-fighting properties.

But the story doesn’t end there: When broccoli is digested, two molecules of I3C combine to form a single molecule of 3,3′-diindolylmethane (DIM).DIM, like I3C, has been linked to cancer-fighting properties in laboratory studies, and also to immune-boosting effects. The I3C/DIM story provides a telling example of why eating healthy foods is always superior to taking extracts or other synthetic food-derived products.

The US Food and Drug Administration, however, continues to censor any truthful speech about the anti-cancer properties of foods like broccoli. Companies that manufacture or sell broccoli (or other anti-cancer foods) are routinely threatened with arrest, seizure of their products, and paying millions of dollars in fines and fees merely fromtelling the truthabout how their health-enhancing foods can help prevent degenerative disease.