Saturday, July 5, 2008
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| Mama and I have said for awhile that a lot of the sickness in the world could be gone if people ate what they were supposed to. We got a little newsletter thing called Bottom Line Personal through the USPS and I have enjoyed reading some of the stuff that they put in this newsletter. The newest one had an article entitled, "7 Foods Proven To Fight Cancer". While only my Great Grandma Duvall had cancer and though I am not worried I am going to get cancer, I still think it is important to do things that will increase your chances of not having any sickness. So wanna know the 7 foods? I thought so. :) #1: Cabbage It's high in anticarcinogenic compounds called glucisinolates. Raw cabbage, particularly when it is fermented as sauerkraut, also is a good source of indole-3carbinol (I3C), a substance that promotes the elimination of carcinogens from the body. The Polish Woman's Health Study, which looked at hundreds of Polish women in the US, found that those who had eaten four or more servings per week of raw, lightly cooked or fermented cabbage during adolesence were 72% less likely to develop breast cancer than women who had eaten only one and a half servings per week. High consumptions of cabbage during adulthood also provided significant protection even if little was eaten at a young age. Recommended: Three or more one half cup servings per week of cabbage cooked or raw. Alternatives: Any cruciferous vegetable, including brussels sprouts, cauliflower, kale, and broccoli. A recent study found that men who ate at least three servings per week of broccoli or other cruciferous vegetables were 42% less likely to get prostate cancer than men who ate less than one serving per week. Kimchi, a Korean pickled dish that is similar to sauerkraut, also is a good choice. We love cabbage! I especially love sauerkraut and also this delicous Cabbage Salad! It is so good! #2: Flaxseeds Little seeds with a nutty flavor, flaxseeds contain lignans, compounds that act like a weak form of estrogen.One study found that women with high levels of enterolactone (lined to a high intake of lignans) had a 58% lower risk for breast cancer. Flaxseeds also contain omega-3 fatty acids, which appear to inhibit colon cancer in both men and women. Recommended: One to two tablespoons of ground flaxseed daily. You can sprinkle it on cereal or yogurt or add it to soups or stews. Alternatives: Two or more servings per week of cold water fish, such as mackerel or salmon, provide cancer-fighting amounts of omega 3s. For more lignans: Eat walnuts, and cook with canola oil. I bought some flaxseed oil and used it on my salad. We also bought some seeds and ground them up and ate them in our meals. Flaxseeds also help with hair growth! #3: Mushrooms The common white button mushroom found in supermarkets contains anticancer compounds. Scientists who compared vegetable extracts in the lab found that an extract made from white button mushrooms was the most effective at blocking aromatose, an enzyme that promotes breast cancer. Button mushrooms also appear to suppress the growth of prostrate cancer cells. Recommended: One half cup of button mushrooms, three or four times per week. Alternatives: Porcinis or chanterelles, wild mushrooms with a nuttier taste. Our family enjoys mushrooms in spahgetti and also we like them fried! #4: Olives A Spanish laboratory study found that two compounds in olives---maslinic acid and oleanolic acid---inhibit the proliferation of cancer cells and promote apoptosis, the death of these cells. Other studies suggest that people who eat olives as part of a classic mediterranean diet have lower rates of a variety of cancers, including colon cancer. Recommended: Eight olives a day, green or black. Alteratives: One to two tablespoons of extra virgin olive oil daily. Drizzle it on salad or vegetables to enhance absorption of their healthy nutrients. We use olive oil on our salads and cooking. We like black olives on our taco salads! #5: Onions When researchers compared the 10 vegetables most frequently consumed in the US, onions had the third highest level of phenolic compounds, which are thought to be among the most potent anticancer substances found in foods. In a Finnish study, men who frequently ate onions, apples, and other foods high in quercetin (a phenolic compound) were l60% less likely to develop lung cancer than men who ate smaller amounts. Quercetin also appears to reduce the risk for liver and colon cancers. Recommended: One half cup of onions, cooked or raw, three times per week. Yellow and red onions contain the most cancer-preventing substances. Alternatives: Apples, capers, green and black teas, all of which are high in quercetin. Garlic, a botanical relative of onions, provides many of the same active ingredients. We use onions in everything! We love onions. They are a great thing to add for seasoning to pretty much any food! #6: Pumpkin Pumpkins, like all winter squash, is extremely high in carotenoids, including bete-carotene. A long running Japanese study that looked at more than 57,000 participants found that people who ate the most pumpkin had lower rates of gastric, breastm lung and colorectal cancers. There also is some evidence that pumpkin seeds can help reduce the risk for prostrate cancer. Recommended: Three or more one half cup servings per week. Pumpkin can be baked like any winter squash. Alternative: Carrots, broccoli and all of the winter squashes, including acorn, butternut, and spaghetti squash. I don't care too much for pumpkin stuff, except for pumpkin bread. I do, however, enjoy squash! #7: Raspberries All of the foods that end with "erry"---including cherry, blueberry and strawberry---contain anti-inflammatory compounds that reduce cell damage that can lead to cancer. Raspberries are higher in fiber than most berries and are an excellent source of ellagic acid and selenium, both of which protect against a variety of cancers. Recent studies have shown that raspberries (or raspberry extract) inhibit both oral and liver cancer cells. The responses in these studies were dose dependent---the more raspberry extract used, the greater effort. Recommended: One and half cups of raspberries, two or three times per week. Alternatives: Cherries (and cherry juice) contain about as much ellagic acid as raspberries. Frozen berries and cherries, which contain less water, provide a higher concentration of protective compounds than fresh ones. I *LOVE* raspberries. Fresh, in smoothies, in teas, in ice cream, mostly everything! Raspberries are so good. I also love cherries! Well I hope these are helpful to you! I was so glad I found this list and found that we are doing most of them. Healthy eating!  Find me here: The Daily Planet ©AmandaDixon2008 |
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Sunday, July 6, 2008
Untitled Comment
 Posted by luvdogs07 |
| Those are neat! Thanks for posting them.
I only like the olives and flax seeds.. heehee. I also LOVE berries, too bad they are so expensive. =( ~luvdogs07 ~ www.homeschoolblogger.com/thedoghouse |
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Monday, July 7, 2008
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| Posted by Grandma Starr |
| Great article, Amanda. We should all eat healthy.
Thanks |
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Sunday, July 6, 2008