Diet is a very important tool in cancer
fighting. Color is one of the best indicators of a food’s health
benefits. Foods of any color group have properties that fight against
specific types of cancers. When you eat all the colors, you are avoiding
far more disease-combating vitamins and nutrients into your meal. Learn
which foods to fit into your diet today.
Red foods
They fight pancreatic and ovarian
cancers. Tomatoes have been shown to protect against ovarian cancer in a
study of 15,000 women. Eating a half cup of tomatoes four or more times
a week may reduce your risk of ovarian cancer by up to 50%. Another
study connected eating tomatoes to a reduced risk of pancreatic cancer.
The pancreatic protective factor can be linked to lycopene. It is richly
abundant in tomatoes and other foods like red peppers and red berries.
Try to eat a serving of these red foods at least once during your day.
Orange foods
They fight stomach and ovarian cancers. ß
carotene, responsible for the orange color in sweet potatoes, pumpkins,
carrots and squash has been shown to have anti carcinogenic effects on
stomach cancer by promoting cancer cell destruction. Caffeic acid, an
organic compound found in carrots and sweet potatoes, has been shown to
slow down breast cancer growth and even promote cell death as well. Eat
these orange foods at least three times a week.
Yellow foods
They fight esophageal and stomach
cancers. Citrus fruits such as grapefruit, lemons, tangerines and papaya
are rich in C vitamin, a powerful antioxidant which has been proved to
be protective against almost all cancers, especially mouth, throat and
stomach cancers, and colon as well. These foods are also rich in
flavonoids that inhibit tumor cell growth and detoxify against harmful
substances. Add these fruits to your meal at least twice a day.
Green foods
They fight lung, breast and ovarian
cancers. There is strong evidence which suggests eating cruciferous
vegetables such as endive, kale, bok choy, broccoli, cauliflower and
cabbage, is linked with a lower risk of lung, breast, ovarian, stomach
and colorectal, cancers. These vegetables are rich in glucosinolates, a
compound that protects against cancer growth and even development. They
are also rich in the vitamin K which is needed to help prevent diabetes
that will reduce your risk of pancreatic cancer. Eat these foods at
least once a day to help cut your cancer risk.
Neutral colored foods
They fight ovarian, stomach and colon
cancers. Think mushrooms, garlic, onions, shallots and chives (which
belong to the onion family). This group of foods belongs to the allium
veggie category. They have been connected to lower levels of stomach
cancer. The active compound of garlic- allicin has antioxidant and
antimicrobial effects. Allicin is released while chopping garlic,
crushing or chewing. To boost your benefit, wait about ten minutes
before cooking garlic to allow forming of the allicin. The polyphenols
found in onions have anti cancer properties on cell lines of colon
cancer. Onion also contains natural cancer fighters like anthocyanin,
apigenin, quercetin and myricetin. Women who frequently consume these
foods are found to have lower rates of ovarian cancer. Mushrooms are
high in D vitamin that also helps reduce ovarian cancer risk. Add them
to your diet at least two times a day.
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