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
Vitamin C and Cancer
Beyond the Cancer Question
I would drink my orange juice and eat my green peppers even if it weren’t for research linking vitamin C to prevention of cancer.
Some of my reasons are the same ones that bolster the advice to eat more fruits and vegetables that supply carotene. Like these plant foods rich in vitamin A, foods rich in vitamin C are also low in saturated fat and sodium.
What’s more, fruits and vegetables that contain vitamin C are cholesterol-free. And they provide small to moderate amounts of dietary fiber. Eaten in large amounts, the fiber in these fruits and vegetables helps to lower blood cholesterol levels.
There is more. Vitamin C is rarely recognized for its role in iron absorption. Yet we have known for many years that vitamin C helps the body to absorb iron.
Categories: Cancer, NUTRITION Tags: Cancer, cancer prevention, carotene, dietary fiber, heart disease, iron, iron absorption, saturated fat, scurvy, sodium, vitamin C
