They say prevention is better than cure. Consuming the following could result in better health!
Here then - and keeping all the above information in mind when preparing these foods - are the other 9 top anti-cancer foods.
Tomatoes. Besides loads of vitamin C, tomatoes are one of the richest sources of the flavenoid lycopene - which gives them their red colour - which has shown to defend, in study after study, against cancers of the lungs, cervix, prostate and mouth. Tomatoes are also one of the chief ingredients of "the Mediterranean diet", now well known for the many important health benefits it conveys.
Blueberries. In addition to plenty of flavenoids - the rich pigment of the berries - which has repeatedly shown to protect against several cancers, blueberries may also hold "the secret of youth". In a study published in Journal of Neuroscience, investigators found that elderly rats fed the human equivalent of at least 1/2 cup of blueberries per day, improved in balance, coordination and short term memory. A normal serving consists of one cup. Like other fruits and vegetables - and particularly so the 'dark' ones - blueberries contain chemicals that act as antioxidants, now believed by scientists to protect the body against "oxidative stress," one of several biological processes that cause aging.
Red Cabbage, Red Beets. All cabbages - including their kin broccoli, cauliflower, kale, brussel sprouts bok choy, and so forth - are not only rich in calcium, but recent research has shown that they are also extremely rich in anti-cancer flavenoids, the source of the purple colour of the red cabbages. But the red cabbage tops them all; it is the richest source of flavenoids among all vegetables, besides red beets, of course. Red beets have so much of these flavenoids that it can alarm people who are not used to them, because it turns urine red. But there is no reason to panic, it's just the abundance of the potent flavenoids in red beets.
Spinach. Also one of the "dark" vegetables, spinach is also a rich source of vitamin C, beta-carotene - both are potent antioxidants - as well as folic acid, now discovered to be so vital to our health that the US Dept. of Health has mandated that it is added to flour. In several studies (University of Minnesota, Environmental Health Services, and others), it has been found that people who include two or more servings of spinach per week in their nutrition have considerably lower lung and breast cancer rates.
Garlic. Studies focused on garlic have shown, again and again, that this pungent onion kin lives up to its age-old reputation of being a powerful all-around health promoting food. The sulphur compounds that give it its strong flavour have now been shown to protect against cancer by neutralizing carcinogens and slowing tumor growth. In a recent Iowa Women's Health study, investigators found that women who consume garlic at least once a week also have a 32% lower incidence of breast cancer. Garlic is, of course, also a major ingredient in the now well known "Mediterranean diet".
Whole Wheat. In a recent study at the University of Iowa, scientist found that the more whole grain there is in a woman's diet, the lower her risk of breast cancer, as well as heart disease. In this study, as well as an analysis of 40 other studies on 20 kinds of cancer, investigators established that consumers of whole wheat products (bread, pasta, cereals) have a 33% lower risk of these diseases than those who do not eat whole wheat products.
Oranges. Already well known for their high vitamin C content, much recent research in the food sciences has shown that oranges are also rich in many other potent anti-cancer compounds. Investigators have now found that oranges contain more than 170 photochemicals, including more than 20 from the potent carotenoid family alone. In addition, compounds called limonoids - which give citrus fruit their slightly bitter taste - appear to be highly active anti-cancer agents as well. Regular consumption of oranges is associated with significantly lower lung and stomach cancers.
Strawberries. In a study tracking the diet and health of 1.271 people, researchers at the Harvard School of Health found that people who love strawberries have a 70% lower incidence of cancer. But, and as many other studies have shown, the same holds true for all other colourful and deeply coloured berries, such as cranberries, raspberries, blackberries, blueberries, red and purple grapes, and so forth.
Beans. Much recent research in the food sciences has established that all kinds of beans are loaded with protease inhibitors, compounds that make it hard for cancer cells to invade adjacent tissue. Fava beans contain much herein, which has shown to block carcinogens in the digestive tract. And soy beans are especially rich in isoflavones, which appears to reduce the risk of breast cancer by blocking the tumor-growing influence of estrogen. Lentils also belong to the bean family, and are one of the tastiest, most versatile, and easiest to prepare beans.
To read more, go to: http://www.truehealth.org/ahealt10.html
Here then - and keeping all the above information in mind when preparing these foods - are the other 9 top anti-cancer foods.
Tomatoes. Besides loads of vitamin C, tomatoes are one of the richest sources of the flavenoid lycopene - which gives them their red colour - which has shown to defend, in study after study, against cancers of the lungs, cervix, prostate and mouth. Tomatoes are also one of the chief ingredients of "the Mediterranean diet", now well known for the many important health benefits it conveys.
Blueberries. In addition to plenty of flavenoids - the rich pigment of the berries - which has repeatedly shown to protect against several cancers, blueberries may also hold "the secret of youth". In a study published in Journal of Neuroscience, investigators found that elderly rats fed the human equivalent of at least 1/2 cup of blueberries per day, improved in balance, coordination and short term memory. A normal serving consists of one cup. Like other fruits and vegetables - and particularly so the 'dark' ones - blueberries contain chemicals that act as antioxidants, now believed by scientists to protect the body against "oxidative stress," one of several biological processes that cause aging.
Red Cabbage, Red Beets. All cabbages - including their kin broccoli, cauliflower, kale, brussel sprouts bok choy, and so forth - are not only rich in calcium, but recent research has shown that they are also extremely rich in anti-cancer flavenoids, the source of the purple colour of the red cabbages. But the red cabbage tops them all; it is the richest source of flavenoids among all vegetables, besides red beets, of course. Red beets have so much of these flavenoids that it can alarm people who are not used to them, because it turns urine red. But there is no reason to panic, it's just the abundance of the potent flavenoids in red beets.
Spinach. Also one of the "dark" vegetables, spinach is also a rich source of vitamin C, beta-carotene - both are potent antioxidants - as well as folic acid, now discovered to be so vital to our health that the US Dept. of Health has mandated that it is added to flour. In several studies (University of Minnesota, Environmental Health Services, and others), it has been found that people who include two or more servings of spinach per week in their nutrition have considerably lower lung and breast cancer rates.
Garlic. Studies focused on garlic have shown, again and again, that this pungent onion kin lives up to its age-old reputation of being a powerful all-around health promoting food. The sulphur compounds that give it its strong flavour have now been shown to protect against cancer by neutralizing carcinogens and slowing tumor growth. In a recent Iowa Women's Health study, investigators found that women who consume garlic at least once a week also have a 32% lower incidence of breast cancer. Garlic is, of course, also a major ingredient in the now well known "Mediterranean diet".
Whole Wheat. In a recent study at the University of Iowa, scientist found that the more whole grain there is in a woman's diet, the lower her risk of breast cancer, as well as heart disease. In this study, as well as an analysis of 40 other studies on 20 kinds of cancer, investigators established that consumers of whole wheat products (bread, pasta, cereals) have a 33% lower risk of these diseases than those who do not eat whole wheat products.
Oranges. Already well known for their high vitamin C content, much recent research in the food sciences has shown that oranges are also rich in many other potent anti-cancer compounds. Investigators have now found that oranges contain more than 170 photochemicals, including more than 20 from the potent carotenoid family alone. In addition, compounds called limonoids - which give citrus fruit their slightly bitter taste - appear to be highly active anti-cancer agents as well. Regular consumption of oranges is associated with significantly lower lung and stomach cancers.
Strawberries. In a study tracking the diet and health of 1.271 people, researchers at the Harvard School of Health found that people who love strawberries have a 70% lower incidence of cancer. But, and as many other studies have shown, the same holds true for all other colourful and deeply coloured berries, such as cranberries, raspberries, blackberries, blueberries, red and purple grapes, and so forth.
Beans. Much recent research in the food sciences has established that all kinds of beans are loaded with protease inhibitors, compounds that make it hard for cancer cells to invade adjacent tissue. Fava beans contain much herein, which has shown to block carcinogens in the digestive tract. And soy beans are especially rich in isoflavones, which appears to reduce the risk of breast cancer by blocking the tumor-growing influence of estrogen. Lentils also belong to the bean family, and are one of the tastiest, most versatile, and easiest to prepare beans.
To read more, go to: http://www.truehealth.org/ahealt10.html