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New research has shown that eating spinach reduces the risk of developing colon cancer. This is due to the spinach slowing down the growth of colon polyp.

Senior investigator Dr. Roderick Dashwood stated that the results of the research was surprising adding, “My bias was to focus on the chlorophyll story because of my long history examining anticancer effects of chlorophyll. But it turned out the multi-omics approach prompted other ideas.”

He added, “When we looked at the metabolomic data, there was no chlorophyll. It was actually fatty acids and linoleic acid derivatives that were causing the beneficial effects.”

He further stated that people should not wait until they have developed cancer to start eating spinach stating “The sooner, the better.”