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.
Categories: Cancer Tags: brassica family, broccoli, brussels sprouts, cabbage, Cancer, cancer inhibitors, cauliflower, colon cancer, cruciferous vegetables, dietary fiber, digestive organs, indoles, rectal cancer, stomac cancer, vitamin A, vitamin C
Coffee: No.1 Source of Antioxidants
Coffee is good for your health !
Coffee provides more than just a morning jolt; that steaming cup of java or mandheling is also the number one source of antioxidants in some countries and, particularly, in the U.S. diet, according to a new study by researchers at the University of Scranton (Pa.). Their study was described at the 230th national meeting of the American Chemical Society, the world’s largest scientific society.
“Americans get more of their antioxidants from coffee than any other dietary source. Nothing else comes close,” says study leader Joe Vinson, Ph.D., a chemistry professor at the university. Although fruits and vegetables are generally promoted as good sources of antioxidants, the new finding is surprising because it represents the first time that coffee has been shown to be the primary source from which most Americans get their antioxidants, Vinson says. Both caffeinated and decaf versions appear to provide similar antioxidant levels, he adds.
