Scientists at a British University are reporting new evidence that leafy greens can significantly reduce the development of colon cancer.
A study published in the June edition of the journal Gastroenterology reveals that eating at least one serving of vegetables such as broccoli, cabbage, lettuce can lower risk by 46 percent. The study also reports some vegetable fiber types are more beneficial than others. Leafy greens contain fiber that apparently prevents proteins known as lectins from binding to the lining of the colon where they have harmful effects.