Vitamin C Helps You to Fight Cancer, Part III
Handle with Care
If you are nutrition-minded, you probably try not to lose nutrients in cooking.
With vitamin A, you don’t have to worry. It is tough stuff; pretty much indifferent to water, heat, and even long periods of storage. Vitamin A doesn’t dissolve in water, so it doesn’t leach into water used in cooking.
But vitamin C is very sensitive. Heat, light, and oxygen can do it in. In fact, some loss of the vitamin C in food just cannot be prevented.
With a little effort, though, losses of the vitamin can be kept to a minimum. Here are the rules:
- The sooner fresh foods can be used, the better. Vitamin C breaks down during storage.
- Try not to chop these foods finely all the time. The fewer pieces a food is cut into, the lower its exposure to oxygen, which destroys vitamin C.
- The vitamin C in cabbage, cantaloupe, squashes, and strawberries is especially unstable. The sooner they are eaten after cutting, the better.
Categories: Cancer, NUTRITION Tags: cabbage, Cancer, Canned foods, fresh foods, frozen foods, vitamin A, vitamin C
The Right Vitamin A to Prevent Cancer
Vitamin A vs. Cancer
From all over the world have come the most exciting findings ever reported about vitamin A. More than a dozen studies have linked diets rich in vitamin A to a surprising amount of protection against some forms of cancer.
In Chicago, scientists found only two cases of lung cancer among 500 men, including some smokers, who eat many fruits and vegetables rich in vitamin A. That was only one-seventh as many lung cancer cases as were found in 500 men who ate few of these foods.
And in Norway, the findings were no different. Men who ate many vegetables rich in vitamin A had only one-third as much lung cancer as those eating little of these foods.
In Japan, the story was the same. Researches found 30 percent fewer cases of lung cancer among people who ate vegetables rich in vitamin A every day. The daily vegetable eaters also had lower rates of stomach cancer.
Categories: Cancer Tags: beta-carotene, bladder cancer, cabbage, Cancer, carotene, carotenoids, esophageal cancer, lung cancer, retinoids, retinol, stomach cancer, vitamin A, vitamin A palmitate
Cancer Inhibitors in Food, part II
Cabbage Family and Other Foods
The cabbage family is not the only group of foods that has shown potential to block the cancer process. Other foods may also have this ability – and some may be even more potent than foods of the cabbage family.
But the evidence for these other foods is not as strong. Some foods have inhibited cancer in studies on animals, but studies with humans have yet to be done. Other foods have been studied in only one or two experiments – too few for judgment. This is why some health institution such as Committee on Diet, Nutrition, and Cancer limited its recommendations to the cabbage family.
Of the other foods that might also contain inhibitors, the evidence is best for citrus fruits. The beneficial effect of these foods has ranged from weak to potent in studies with animals.
Categories: Cancer Tags: broccoli, brussels sprouts, cabbage, Cancer, cancer inhibitors, citrus fruits, enzyme system, fiber, gree coffee beans, kale, mustard greens, spinachh, vitamin A, vitamin C
Cancer Inhibitors in Food
Do you think cancer as a mighty sword that can reach down and hurt any and all of us? At any time?
If you do, then you should think again. Exciting new research shows that nature gives us weapons that can fight back. And these weapons are not in exotic places. They are in common foods.
The substances I am talking about are not considered nutrients, because their absence does not cause a deficiency disease. These substances are little-known food elements. Only a handful of research scientists are familiar with them.
Scientists call them inhibitors. In laboratory animals, these substances show an impressive ability to inhibit the cancer process.
How Cancer Inhibitors Work
A cancer agent, such as one found in cigarette smoke, might cause cancer in half of the animals that are exposed to it. But when an inhibitor is given along with the cancer-causing chemical, fewer animals will develop cancer. The inhibitor prevents the cancer-causing chemical from doing its damage.
