Ongoing research indicates that certain foods contain special nutrients, chemical compounds, and even bacteria that can help to prevent certain diseases, relieve health complaints, and boost energy.
Evidence from more than 300 studies has revealed that fruits and vegetables offer powerful protection against disease. It appears that the vegetables with the most effective weapon against cancer and other diseases are the crucifers, or cabbage family, which includes broccoli and spinach. These vegetables contain anticancer substances known as antioxidants, which attack molecules called free radicals.
Free radicals are released in all cells as part of the body’s normal biochemistry and defense mechanism against disease. Free radicals occur as a response to everyday living—exposure to ultraviolet light waves and environmental pollutants such as motor vehicle emissions. If free radicals become too numerous, however, they attack the body itself. It is believed that unchecked free radical action can lead to premature aging and through damage to DNA (genetic material), some forms of cancer.
THE BENEFITS OF ANTIOXIDANTS
Stable molecules in the body have pars of electrons, but free radicals have at least one that is unpaired; this makes them unstable. To achieve stability, free radicals steal electrons from other molecules, thereby making them unstable. The remaining molecule, which is now a free radical, sets off to take another electron from a complete molecule. A destructive chain reaction is thus set in motions. Antioxidants are substances that negate the harmful effects of free radicals by providing them with an electron, but do not become unstable. The antioxidants can then be safely broken down and absorbed by the body.
The main antioxidants are the carotenes, especially beta carotene (the plant source of vitamin A found in carrots and oranges); vitamins C and E; the minerals selenium, zinc, and magnesium; and protein, in particular glutathione, which is a combination of three amino acids—glutamate, glycine, and crysteine. These are found in the cruciferous family, and many other fruits and vegetables, such as bananas and peas.
The antioxidants that have been subject to the most study are beta carotene, vitamin C and vitamin E. In American trials, a high dietary intake of beta carotene has been associated with a reduced risk of both heart disease and cancer of the mouth, throat, esophagus, larynx, lungs, stomach, cervix, and bladder. Other studies have discovered a relationship between a high dietary intake of vitamin C, found in oranges and many other fruit and vegetables, and a reduced risk of cataracts, heart and brain disease, and non-hormonal cancers such as those of the stomach, lung, and throat. High consumption of vitamin E, found in vegetable oil and sunflower seed, has been linked to a reduced risk of gastrointestinal cancer, lung cancer, and thrombosis (blood clots).
No match for nicotine
Antioxidants may help to protect the body against, many illnesses, but they are no match for the effects of tobacco. A study of 29,000 long-term Finnish smokers, all over the age of 50, by The National Cancer Institute in the United States and Finland’s National Public Health Institute found that regular doses of vitamin E and beta carotene did not lessen smokers’ chances of suffering lung cancer or stroke. In fact, those who took the antioxidants had a higher incidence of these illnesses than a similar group of men who took nothing. The researchers were puzzled by these unexpected results and are still analyze them. It is possible that cancer was already in progress and that antioxidants are preventative rather than therapeutic agents.
PHYTOCHEMICALS
Phytochemicals were discovered in 1978 and, are hailed as the new hope in the ongoing fight against cancer Phytochemicals—and there are literally thousands of them present in vegetables and fruits—are neither vitamins nor minerals; but, rather chemical compounds that evolved to protect plants from injury and disease. In humans, phytochemicals seem to act as potent cancer inhibitors or as agents that can help to stimulate the body’s natural mechanisms to inactivate noxious compounds. One group of vegetables, known as the cruciferous family, is particularly rich in these chemicals, but other vegetables and fruits, such as corn and citrus fruits, also contain many important phytochemical.
How do phytochemicals work?
Researchers in the United States found that if the photochemical sulforaphane is added to humans cells growing in a laboratory dish, it boosts the synthesis of cancer-fighting enzymes (protein substances that act as catalysts in the body, breaking down food and aiding metabolism). Like a policeman who removes a troublemaker from a peaceful gathering, these enzymes remove protein or actual mutagens and carcinogens from human cells by handcuffing them to molecules and whisking them away before they can cause any lasting damage.
Phytochemicals use an impressive array of cancer-blocking tactics. Scientists of Cornell University in New York have reported that p-courmac and chlorogenic acid, two phytochemicals that are found in tomatoes as well as other fruits and vegetables, can prevent carcinogens from forming in the first place. Another anticancer tactic of phytochemicals is to close off the capillaries, hair-thin blood vessels, which deliver nutrients to developing tumors. But preventing existing cancers from spreading through the body is beyond the capability of these phytochemical compounds.
CANCER-PREVENTING VEGETABLES
The cabbages and other cruciferous vegetables are a valuable accompaniment to a meal. Use them raw in salads, cooked on their own and sprinkled with sesame seeds, or cooked with other foods. Eat at least one of three vegetables each day as part of the five-servings-a-day program of fruits and vegetables. But do not restrict your intake to just one member of the cruciferous family, as they all contain important nutrients.
Fighting Breast Cancer
An overabundance of the hormone estrogen may stimulate the growth of breast cancer. But recent American research has shown the phytochemicals in food may help to beat this cancer by obstructing the body’s absorption of estrogen. Widely prevalent in the United States, breast cancer may also be related to high intakes of fats that have combined with oxygen.
A study by New York’s Strang-Cornell Cancer Research Laboratory revealed that estrogen levels fell dramatically in women who consumed a diet high in cruciferous vegetables, such as red and white cabbage and spinach. It is thought that one of the phytochemicals found in cruciferous vegetables—indole-3-carbinol—deactivates potent estrogens, thus preventing estrogen-sensitive cells, particularly those in the breast, from developing tumors.
Another potent phytochemical that has been linked to the prevention of breast cancer is sulforaphane. Found in cruciferous vegetables as well as carrots, turnips, and green onions, it, too, speeds up the removal of estrogen from the body.
I myself am a survivor of this very cancer. One of the treatments that I take years later is an estrogen blocker. I also eat lots of the cancer-preventing vegetables.
Cancer-Preventing Vegetables
The cabbages and other cruciferous vegetables are a valuable accompaniment to a meal. Use them raw in salads, cooked on their own and sprinkled with sesame seeds, cooked on their own and sprinkled with sesame seeds, or cooked with other foods, eat at least one of these vegetables each day as part of the five-servings-a-day program of fruits and vegetables. But do not restrict you intake to just one member of the cruciferous family, as they all contain important nutrients.
Vegetables
Broccoli – The star of the crucifer family, broccoli is rich in beta carotene, vitamin C, potassium, calcium, folic acid and several phytochemical.
Brussels Sprouts – Brussels sprouts are rich sources of sulforaphane and other phytochemicals and antioxidants. They are one of the best vegetable sources of dietary fiber.
Cabbage – The many varieties of cabbage contain numerous antioxidants compounds. Chinese cabbage (bok-choy) is a particularly rich source of beta carotene, vitamin C, potassium, and calcium.
Cauliflower – Cauliflower is rich in vitamin C, potassium, fiber, and several phytochemicals.
Spinach – Spinach contains four times more beta carotene than broccoli and is a source of vitamins C and E. it is rich in fiber. But it contains oxalic acid, a chemical that limits the absorption of iron and calcium.
Hope for the future?
Research into phytochemicals is still in its infancy, and there has not yet been time for long-term studies on humans to see whether an existing cancer can be retarded or eradicated by these compounds. According to scientists, phytochemical theory dovetails with the results of numerous studies that have linked diets rich in fruit and vegetables with a lower incidence of cancer.
Healthy – Verses – Harmful Diets
Ongoing research indicates that certain foods contain special nutrients, chemical compounds, and even bacteria that can help to prevent certain diseases, relieve health complaints, and boost energy.
Evidence from more than 300 studies has revealed that fruits and vegetables offer powerful protection against disease. It appears that the vegetables with the most effective weapon against cancer and other diseases are the crucifers, or cabbage family, which includes broccoli and spinach. These vegetables contain anticancer substances known as antioxidants, which attack molecules called free radicals.
Free radicals are released in all cells as part of the body’s normal biochemistry and defense mechanism against disease. Free radicals occur as a response to everyday living—exposure to ultraviolet light waves and environmental pollutants such as motor vehicle emissions. If free radicals become too numerous, however, they attack the body itself. It is believed that unchecked free radical action can lead to premature aging and through damage to DNA (genetic material), some forms of cancer.
THE BENEFITS OF ANTIOXIDANTS
Stable molecules in the body have pars of electrons, but free radicals have at least one that is unpaired; this makes them unstable. To achieve stability, free radicals steal electrons from other molecules, thereby making them unstable. The remaining molecule, which is now a free radical, sets off to take another electron from a complete molecule. A destructive chain reaction is thus set in motions. Antioxidants are substances that negate the harmful effects of free radicals by providing them with an electron, but do not become unstable. The antioxidants can then be safely broken down and absorbed by the body.
The main antioxidants are the carotenes, especially beta carotene (the plant source of vitamin A found in carrots and oranges); vitamins C and E; the minerals selenium, zinc, and magnesium; and protein, in particular glutathione, which is a combination of three amino acids—glutamate, glycine, and crysteine. These are found in the cruciferous family, and many other fruits and vegetables, such as bananas and peas.
The antioxidants that have been subject to the most study are beta carotene, vitamin C and vitamin E. In American trials, a high dietary intake of beta carotene has been associated with a reduced risk of both heart disease and cancer of the mouth, throat, esophagus, larynx, lungs, stomach, cervix, and bladder. Other studies have discovered a relationship between a high dietary intake of vitamin C, found in oranges and many other fruit and vegetables, and a reduced risk of cataracts, heart and brain disease, and non-hormonal cancers such as those of the stomach, lung, and throat. High consumption of vitamin E, found in vegetable oil and sunflower seed, has been linked to a reduced risk of gastrointestinal cancer, lung cancer, and thrombosis (blood clots).
No match for nicotine
Antioxidants may help to protect the body against, many illnesses, but they are no match for the effects of tobacco. A study of 29,000 long-term Finnish smokers, all over the age of 50, by The National Cancer Institute in the United States and Finland’s National Public Health Institute found that regular doses of vitamin E and beta carotene did not lessen smokers’ chances of suffering lung cancer or stroke. In fact, those who took the antioxidants had a higher incidence of these illnesses than a similar group of men who took nothing. The researchers were puzzled by these unexpected results and are still analyze them. It is possible that cancer was already in progress and that antioxidants are preventative rather than therapeutic agents.
PHYTOCHEMICALS
Phytochemicals were discovered in 1978 and, are hailed as the new hope in the ongoing fight against cancer Phytochemicals—and there are literally thousands of them present in vegetables and fruits—are neither vitamins nor minerals; but, rather chemical compounds that evolved to protect plants from injury and disease. In humans, phytochemicals seem to act as potent cancer inhibitors or as agents that can help to stimulate the body’s natural mechanisms to inactivate noxious compounds. One group of vegetables, known as the cruciferous family, is particularly rich in these chemicals, but other vegetables and fruits, such as corn and citrus fruits, also contain many important phytochemical.
How do phytochemicals work?
Researchers in the United States found that if the photochemical sulforaphane is added to humans cells growing in a laboratory dish, it boosts the synthesis of cancer-fighting enzymes (protein substances that act as catalysts in the body, breaking down food and aiding metabolism). Like a policeman who removes a troublemaker from a peaceful gathering, these enzymes remove protein or actual mutagens and carcinogens from human cells by handcuffing them to molecules and whisking them away before they can cause any lasting damage.
Phytochemicals use an impressive array of cancer-blocking tactics. Scientists of Cornell University in New York have reported that p-courmac and chlorogenic acid, two phytochemicals that are found in tomatoes as well as other fruits and vegetables, can prevent carcinogens from forming in the first place. Another anticancer tactic of phytochemicals is to close off the capillaries, hair-thin blood vessels, which deliver nutrients to developing tumors. But preventing existing cancers from spreading through the body is beyond the capability of these phytochemical compounds.
CANCER-PREVENTING VEGETABLES
The cabbages and other cruciferous vegetables are a valuable accompaniment to a meal. Use them raw in salads, cooked on their own and sprinkled with sesame seeds, or cooked with other foods. Eat at least one of three vegetables each day as part of the five-servings-a-day program of fruits and vegetables. But do not restrict your intake to just one member of the cruciferous family, as they all contain important nutrients.
Fighting Breast Cancer
An overabundance of the hormone estrogen may stimulate the growth of breast cancer. But recent American research has shown the phytochemicals in food may help to beat this cancer by obstructing the body’s absorption of estrogen. Widely prevalent in the United States, breast cancer may also be related to high intakes of fats that have combined with oxygen.
A study by New York’s Strang-Cornell Cancer Research Laboratory revealed that estrogen levels fell dramatically in women who consumed a diet high in cruciferous vegetables, such as red and white cabbage and spinach. It is thought that one of the phytochemicals found in cruciferous vegetables—indole-3-carbinol—deactivates potent estrogens, thus preventing estrogen-sensitive cells, particularly those in the breast, from developing tumors.
Another potent phytochemical that has been linked to the prevention of breast cancer is sulforaphane. Found in cruciferous vegetables as well as carrots, turnips, and green onions, it, too, speeds up the removal of estrogen from the body.
I myself am a survivor of this very cancer. One of the treatments that I take years later is an estrogen blocker. I also eat lots of the cancer-preventing vegetables.
Cancer-Preventing Vegetables
The cabbages and other cruciferous vegetables are a valuable accompaniment to a meal. Use them raw in salads, cooked on their own and sprinkled with sesame seeds, cooked on their own and sprinkled with sesame seeds, or cooked with other foods, eat at least one of these vegetables each day as part of the five-servings-a-day program of fruits and vegetables. But do not restrict you intake to just one member of the cruciferous family, as they all contain important nutrients.
Vegetables
Broccoli – The star of the crucifer family, broccoli is rich in beta carotene, vitamin C, potassium, calcium, folic acid and several phytochemical.
Brussels Sprouts – Brussels sprouts are rich sources of sulforaphane and other phytochemicals and antioxidants. They are one of the best vegetable sources of dietary fiber.
Cabbage – The many varieties of cabbage contain numerous antioxidants compounds. Chinese cabbage (bok-choy) is a particularly rich source of beta carotene, vitamin C, potassium, and calcium.
Cauliflower – Cauliflower is rich in vitamin C, potassium, fiber, and several phytochemicals.
Spinach – Spinach contains four times more beta carotene than broccoli and is a source of vitamins C and E. it is rich in fiber. But it contains oxalic acid, a chemical that limits the absorption of iron and calcium.
Hope for the future?
Research into phytochemicals is still in its infancy, and there has not yet been time for long-term studies on humans to see whether an existing cancer can be retarded or eradicated by these compounds. According to scientists, phytochemical theory dovetails with the results of numerous studies that have linked diets rich in fruit and vegetables with a lower incidence of cancer.
