Cruciferous veggies have high amounts of Indole-3-carbinol (I3C) , which has been shown in tests to combat the development of breast cancer cells. The Carcinogenesis researchers, from the University of California-Berkeley and the Kochi Medical School in Japan wrote that “Indole-3-carbinol (I3C), a naturally occurring compound of brassica vegetables, has promising anti-cancer properties.” The Italian studies used synthetic I3C and concluded that it “may be a considered a new, promising therapeutic agent for both ER+ and ER- breast cancer.”
So, the juice I started when I was first diagnosed, thanks to my sister Phyllis and the juicer she sent me, turns out to be a solid cancer fighter. My husband, God love his vegetable-slicing heart, juices 1-2 cups of kale, a half cup of cabbage, 2-3 ounces of wheatgrass, 2-3 carrots, and half an apple, to make roughly 2 cups of juice. Occasionally he adds a beet. It tastes about how you would expect, sort of like grazing in a swamp. I don’t care—if it keeps cancer away, I’ll even grow a cud. Lately, he has added about a quarter of a lemon and that makes the thing a whole lot more palatable.
I also have about a cup of raw broccoli every day with homemade hummus—my daughter Ellen’s recipe—for a mid-afternoon snack. That is actually tasty. Rah! Raw broccoli.
Read more about TNBC in my book, Surviving Triple-Negative Breast Cancer.