Thirty years of research reveals 10 of the best food phytonutrients to ingest to protect against and even treat the root cause of most cancers. Continue reading
With 44% of men and 39% of women now being diagnosed with cancer, it has become more important than ever to understand the foods that will not only nourish your body, but also detoxify it of any cancer causing agents. Here are some of the most potent cancer destroying foods and herbs. Continue reading
There are super foods that deserve the name. These special edibles can battle various illnesses like cancer, high cholesterol, heart disease, and other evil diseases that beset man. Blueberries, for instance, can easily knock off free radicals in the body with the powerful antioxidants that they possess. Continue reading
Research has shown repeatedly that cruciferous vegetables fight cancer. Vegetables such as broccoli, kale, cabbage and cauliflower contain a cancer-protective compound called sulforaphane. This powerful compound improves the liver’s ability to detoxify carcinogens and other toxins. Continue reading
Did You Know…
… that a natural compound in broccoli may hold the key to treating leukemia?
Scientists have uncovered yet another reason to eat your broccoli and Brussel sprouts (and their cruciferous veggie cousins such as cauliflower, kale, cabbage and bok choy). Continue reading
Some of the best health advice around is to up your intake of legumes (beans) and switch out white rice for its brown cousin. Adding green vegetables and dried fruit to your regular diet is also adding healing foods to your repertoire. This story is about food cures, particularly those now proven to reduce your risk of colon polyps. Continue reading
Most of us know the “War on Cancer” is a bad joke that churns revenue for the cancer industry while per capita cancer rates continue to surge. Based on the premise that food should be our first medicine, the cruciferous family of vegetables is the food choice for resisting cancer. Continue reading
Our mothers were right. Broccoli is good for us, but possibly in ways our mothers never knew. Health practitioners and fitness experts around the world have heralded the benefits of broccoli for decades. Scientists have long demonstrated the antioxidant properties of broccoli. Continue reading
Medical researchers estimate that over 50% of cancers have defective “p53.” So what exactly is p53 and why does it play such a big part in cancer growth? Continue reading
Research details published in the Molecular Nutrition & Food Research journal explains the potent mechanism exhibited by cruciferous vegetables such as broccoli and cauliflower to ameliorate developing cancer cells. The active photochemical known as sulforaphane targets prostate and other hormone dependent cancer lines and leaves normal healthy cells unaffected. Cruciferous vegetables have long been associated with a lowered risk of prostate cancer, but this is the first study to demonstrate the `search and attack` capability of the natural chemical compound. Consuming small amounts of crucifers several times each week can help to significantly lower your risk of developing many types of potentially deadly cancer lines.
The study was led by Dr. Emily Ho, associate professor from the Linus Pauling Institute at Oregon State University. Tissue from cruciferous vegetables such as broccoli, cabbage and cauliflower contain high levels of the powerful natural compound chemically known as glucosinolates. In the body glucosinolates are broken down into sulforaphane Continue reading
Men with early signs of developing prostate cancer were able to prevent tumor growth by eating broccoli four times a week, according to a British study covered on MSN (http://health.msn.com/health-topics…). But broccoli is not the only cruciferous vegetable with anti-cancer properties.
Cabbage has a long history of use both as food and medicine, according to The George Mateljan Foundation for the World’s Healthiest Foods. Manual laborers were fed salted cabbage with their rice, according to William Duffy’s “Sugar Blues”, to keep them strong and healthy during the building of the Great Wall of China (http://www.naturalpedia.com/cabbage…). It was the only food they had besides their rice. Cabbage was also grown in Ancient Greek and Roman civilizations that held Continue reading
Heard the rumor that produce is a dud for cancer protection? Don’t believe it. Keep on sweetening your oatmeal with strawberries, and take a second helping of broccoli tonight.
We dug a little deeper into the claim that fruits and veggies offer only “weak” protection against cancer and found that if you eat six or more helpings of them a day (easier than it sounds), you could have an 11% lower risk of ALL cancers than folks who shove veggies around on their plates. If 11% doesn’t impress you, catch how big an even smaller number can be: If everyone ate just two more servings of fruits and vegetables a day, there would be 2.5% fewer cancers. That’s enough to prevent about 37,000 cases of cancer a year in the United States alone!
Think there’s no way you could ever eat six helpings of fruits and veggies a day? Here’s how easy it is to eat nine, which is the real ideal: Have a spinach omelet with salsa for breakfast, a banana for a midmorning snack, a big veggie salad at lunch, whole-wheat pasta tossed with broccoli, tomatoes, and sweet onions for dinner, and a baked apple for dessert
Your reward: There’s compelling evidence that leafy greens, garlic and onions, cruciferous veggies like broccoli, and fruit guard against the out-of-control cell growth that leads to digestive-tract cancers, from your mouth to your stomach.