Broccoli:
Broccoli, "The best prescription"
Broccoli is bursting with the cancer fighting fiber, beta carotene and
vitamin C, plus folic acid (which helps prevent neural tube birth
defects), bone building calcium and boron.
There's more potassium. (which helps lower blood sugar)
Researchers have also found in broccoli a hidden cancer fighting
chemical, sulforaphane,
which stimulates the activity of detoxifying
enzymes in the body.
Brown Rice:
It contains a substance called oryzanol, which reduces LDL levels by as
much as 20 percent, (the high fiber rice bran found in brown rice may
help lower cholesterol too) bonus, brown rice shines in vitamin B6 and
magnesium, while also providing thiamine, (important for the
functioning of nerves) niacin, copper and zinc.
And it also has vitamin E which, studies show , strengthens the
immune system and reduces the risk of heart disease and cataracts.
Cabbage:
An important member of the cruciferous family of cancer fighting
vegetables.
It's anticancer key may be the presence of a substance called indoles.
Scientists think that one indole in particular may help prevent breast
cancer by decreasing the activity of the chemical estradiol, which is a
precursor to the hormone estrogen. (estrogen fuels the growth of
certain tumors)
Carrots:
Best for their sky high beta carotene content.
A recent study of 87,000 female nurses found that those who eat five
or more servings a week were 68 percent less likely to suffer a stroke
than those eating one or fewer carrots a month.
Other studies have suggested that eating one carrot a day may reduce
the risk of lung cancer among ex smokers.
Kale:
Another boon against heart disease, this under appreciated cruciferous
vegetable is especially rich in beta carotene and vitamin C, both of
which may reduce the harmful effects of LDL cholesterol.
Kale is also packed with fiber, vitamin B6. calcium, copper, manganese
and potassium.
Pumpkin:
This fall favorite is very high in carotene content, just like its winter
squash cousins, butternut and hubbard.
All are fiber rich too.
Harvard researchers recently found that women who ate of fruits and
vegetables high in carotenes including beta carotene had a 39 percent
lower risk of cataracts requiring surgery than women who had the
lowest carotene intake.
Winter squash was one of the strongest protectors.
Red Bell Peppers:
A better anticancer pick than green peppers because they contain
extra carotenes.
They also supply more potassium and vitamin C which, aside from its
antioxidant properties, also helps fight cancer by inhibiting the
formation in your body of carcinogenic nitrosamines. (nitrosamines
form when you eat foods containing nitrites, such as bacon.)
Spinach:
A powerhouse of antioxidants and virtually every nutrient you can
think of.
It is a particularly rich source of folic acid, which may not only reduce
the risk of neural tube birth defects but also protect against cervical
dysplasia, a condition that precedes cervical cancer.
Another benefit, the Ongoing Harvard Nurse's Health Study found that
women who ate spinach daily were 43 percent less likely to suffer a
stroke than those who ate spinach once a month or less.
Sweet Potatoes:
These pack almost twice as much fiber and significantly more beta
carotene than white or red potatoes.
In the Harvard Nurse's Health Study, women who took 15 to 20
milligrams of beta carotene a day (1/2 cup of mashed sweet potatoes
has 13 milligrams) had a 39 percent lower risk for heart attack than
women who consumed less than 6 milligrams of beta carotene a day.
Tomatoes:
Contain lycopene, a chemical also found in red grapefruit, which is
thought to help prevent some cancers.
Tomatoes also supply respectable amounts of vitamin A and C, as well
as fiber and potassium.
.
Broccoli, "The best prescription"
Broccoli is bursting with the cancer fighting fiber, beta carotene and
vitamin C, plus folic acid (which helps prevent neural tube birth
defects), bone building calcium and boron.
There's more potassium. (which helps lower blood sugar)
Researchers have also found in broccoli a hidden cancer fighting
chemical, sulforaphane,
which stimulates the activity of detoxifying
enzymes in the body.
Brown Rice:
It contains a substance called oryzanol, which reduces LDL levels by as
much as 20 percent, (the high fiber rice bran found in brown rice may
help lower cholesterol too) bonus, brown rice shines in vitamin B6 and
magnesium, while also providing thiamine, (important for the
functioning of nerves) niacin, copper and zinc.
And it also has vitamin E which, studies show , strengthens the
immune system and reduces the risk of heart disease and cataracts.
Cabbage:
An important member of the cruciferous family of cancer fighting
vegetables.
It's anticancer key may be the presence of a substance called indoles.
Scientists think that one indole in particular may help prevent breast
cancer by decreasing the activity of the chemical estradiol, which is a
precursor to the hormone estrogen. (estrogen fuels the growth of
certain tumors)
Carrots:
Best for their sky high beta carotene content.
A recent study of 87,000 female nurses found that those who eat five
or more servings a week were 68 percent less likely to suffer a stroke
than those eating one or fewer carrots a month.
Other studies have suggested that eating one carrot a day may reduce
the risk of lung cancer among ex smokers.
Kale:
Another boon against heart disease, this under appreciated cruciferous
vegetable is especially rich in beta carotene and vitamin C, both of
which may reduce the harmful effects of LDL cholesterol.
Kale is also packed with fiber, vitamin B6. calcium, copper, manganese
and potassium.
Pumpkin:
This fall favorite is very high in carotene content, just like its winter
squash cousins, butternut and hubbard.
All are fiber rich too.
Harvard researchers recently found that women who ate of fruits and
vegetables high in carotenes including beta carotene had a 39 percent
lower risk of cataracts requiring surgery than women who had the
lowest carotene intake.
Winter squash was one of the strongest protectors.
Red Bell Peppers:
A better anticancer pick than green peppers because they contain
extra carotenes.
They also supply more potassium and vitamin C which, aside from its
antioxidant properties, also helps fight cancer by inhibiting the
formation in your body of carcinogenic nitrosamines. (nitrosamines
form when you eat foods containing nitrites, such as bacon.)
Spinach:
A powerhouse of antioxidants and virtually every nutrient you can
think of.
It is a particularly rich source of folic acid, which may not only reduce
the risk of neural tube birth defects but also protect against cervical
dysplasia, a condition that precedes cervical cancer.
Another benefit, the Ongoing Harvard Nurse's Health Study found that
women who ate spinach daily were 43 percent less likely to suffer a
stroke than those who ate spinach once a month or less.
Sweet Potatoes:
These pack almost twice as much fiber and significantly more beta
carotene than white or red potatoes.
In the Harvard Nurse's Health Study, women who took 15 to 20
milligrams of beta carotene a day (1/2 cup of mashed sweet potatoes
has 13 milligrams) had a 39 percent lower risk for heart attack than
women who consumed less than 6 milligrams of beta carotene a day.
Tomatoes:
Contain lycopene, a chemical also found in red grapefruit, which is
thought to help prevent some cancers.
Tomatoes also supply respectable amounts of vitamin A and C, as well
as fiber and potassium.
.
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