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Broccoli is full of cancer risk-reducing nutrients, but without the right spicy foods, you could be missing out on some of its best attributes. According to a study done by the University of Illinois, an enzyme found in spicy foods called myrosinase is just what your body needs in order to optimize the anticarcinogenic compound sulforaphane. By eating broccoli with broccoli sprouts, mustard, radishes and wasabi, you increase the potential for broccoli to release sulforaphane for faster absorption and cancer-fighting effects. Spice up your broccoli three to five times each week for best results.