Fruit Condense Cancer

Fruit Condense Cancer
Several kinds of research conducted around the world, have spearheaded a paradigm shift in our understanding of the role of diet in both preventing and treating cancer. Many of them unanimously claim that certain dietary elements worsen the development and spread of malignancies, while a few others retard and impede tumour growth. In a study conducted by Johns Hopkins University, it was found that those who ate about five servings of fruit and vegetables a day lowered their cancer risk by 35 per cent compared to those who ate fewer than one serving a day. One group of women, who were eating eight to nine servings of fruits and vegetables daily, were told to limit their choice to top eight types of fruits and vegetables with high anti-oxidant properties; another group was instructed to choose from up to 18 different kinds of fruits and vegetables. The group eating the wider variety had demonstrably less cancer-inducing DNA damage to their cells than those who were restricted to a select few.

Go Colours

Red, orange and green fruits and vegetables such as broccoli, carrots, cooked tomatoes, leafy greens, sweet potatoes, winter squash, apricots, cantaloupe, oranges, and watermelon are the must-haves. Carotenoids such as beta-carotene, lycopene, lutein, zeaxanthin in these fruits and vegetables may inhibit cancer cell growth, work as antioxidants and improve immune response.

Apples, citrus fruits, onions, and teas have flavonoids anthocyanins and quercetin that inhibit inflammation and tumor growth. They also aid immunity by boosting the production of detoxifying enzymes in the body. Bran from corn, oats, rice, rye, wheat, nuts contains inositol or phytic acid that retards cell growth and works as antioxidants too.

Cruciferous vegetables such as cabbage, collard greens, kale, cauliflower, and brussels sprouts contain indoles, glucosinolates, and sulforaphane that detoxify carcinogens and prevents tumor growth. The isothiocyanates in them work as antioxidants. Berries, cherries, citrus fruits, grapes, and green teas contain polyphenols such as ellagic acid and resveratrol that prevent inflammation. How effective these fruits and veggies are also depend on the method of cooking. Since nutrients can leach out into the water when boiled, steaming or stir-frying them are better options to conserve nutrients. Spice up your platter by adding kitchen spices such as cayenne ginger, cumin, turmeric and oregano known for their anti-oxidant and anti-inflammatory properties. Aim for at least seven to 10 servings of fruit and veggies a day. A serving is one medium-sized fruit.