Yet another round of research is proving the link between eating fruits and vegetables and avoiding cancer. Two sets of researchers tested broccoli, cabbage and "dark berries," and the effect these foods had on likelihood of cancer. However, the take-away on this one was this: "Cooking can reduce 60 to 90 percent of ITCs, (isothiocyanates)," which is one of the cancer-fighting properties of many fruits and vegetables. So eat foods as whole and raw as possible. Also: Scientists also continue to falsely spin their findings as "fruits and vegetables reduce cancer risk," when, in reality, the more accurate way to communicate these findings is that the unnatural absence of plentiful fruits and vegetables in the diet is a leading CAUSE of cancer.