There's something about broccoli

It has the power to stop breast tumors from growing... and you can find it in your local supermarket for less than $2 a pound.

Broccoli and other cruciferous vegetables have long been recognized by science for their cancer-fighting powers, especially when it comes to breast cancers, but researchers have taken it to the next level by isolating the main compound believed to help put the brakes on tumors.

It's called glucoraphanin, and on its own it doesn't do much.

But when the vegetable is damaged -- like when you eat it -- it gets converted into a molecule called sulforaphane that can boost antioxidant levels in the body and even fight off the enzyme that allows tumors to grow.

There's even evidence it can stimulate the production of other cancer-fighting enzymes in the body.

Put it all together, and you can see why one recent study found that women who eat the most cruciferous vegetables are 62 percent less likely to die of breast cancer and 35 percent less likely to have a recurrence than those who eat the least.

And that's also why there's a race to turn broccoli into a cancer-fighting "drug."

In two promising clinical trials under way right now, researchers are giving different levels of sulforaphane to cancer patients, and you can bet I'll keep you posted on the progress of those studies.

But in the meantime, you can get the same levels of this molecule -- and more -- without making too many changes to your diet. In fact, researchers say just three or four servings of cruciferous veggies a week should be enough to do the trick.

The best sources of glucoraphanin are broccoli sprouts, especially young sprouts, but you'll also find it in regular broccoli, cabbage, and Brussels sprouts. Cooked right, they're also delicious.

But if they can beat cancer, I'd say they're worth eating even if you don't love the taste.