Salad Recipes for Preventing Colon Polyps
The salad recipes call for foods boasting nutrients like sulforaphane, betacyanin, fiber and omega-3 fatty acids. These nutrients have been shown offering some protection against colon polyps.
Broccoli Salad with Apples and Cranberries
Broccoli provides sulforaphane, a compound that has been shown to protect test animals’ intestines from polyps. The cancer-fighting potential of raw broccoli — which this recipe calls for — appears to be particularly high: according to one study, cooking may destroy as much as 90% of sulforaphane.
4 cups fresh broccoli florets
1/2 cup dried cranberries
1/2 cup sunflower seeds
3 organic apples
1/4 cup red onion, chopped
1 cup plain, low-fat yoghurt with probiotic bacteria
2 Tbsp Dijon style mustard
1/4 cup honey
- Combine broccoli florets, dried cranberries, sunflower seeds, chopped apples, and chopped onion in a large serving bowl
- Blend yoghurt, mustard and honey in a small bowl
- Add dressing to the salad and toss
- Chill before serving.
Beet and Carrot Salad with Ginger
This recipe pairs beets with carrots to create a potent weapon for preventing colon polyps. The fiber in beets and carrots reduces the time the stool staying in intestines, thereby limiting the colon’s exposure to potential carcinogens. In addition, several studies have shown that betacyanin, a phytochemical compound responsible for beets’ intense purple color, is highly effective at fighting cancer, particularly colon cancer.
1/2 cup raw beets, peeled and grated
1/2 cup organic carrots, grated
2 tbsp apple juice
1 tbsp extra-virgin olive oil
1/2 tsp fresh ginger, minced
1/8 tsp sea salt
- Combine grated beets and carrots in a small bowl
- Mix apple juice, olive oil, ginger, and salt in a separate bowl and drizzle over salad mixture
- Toss gently