By lemaster
•
28 Feb, 2018
"Cancer initiates fear in many people. This fear is often based on a feeling of inevitability; the person believes that there is little one can do to control if and when cancer will strike. Fortunately, scientific research indicates that lifestyle factors, especially diet, play a crucial role in cancer prevention. Statistics show that poor diet increases cancer risk by 30%, equal to the risk posed by smoking. Surprisingly, genetic factors only increase risk by about 15%, and most cancers are not caused by genetic factors. Environment, including diet, plays a much larger role in establishing malignant cell growth. 95% of hormone-related breast cancer, for example, has been shown to be caused by environmental factors." Certain foods can help prevent cancer, as well as fight cancer that is already established. A study done at Johns Hopkins University researched the anticancer compounds in broccoli sprouts, called glucosinolates, that appeared to slow the development of cancer. These compounds are found in cruciferous vegetables like broccoli, brussel sprouts, and cabbage. Research indicated that glucosinolates were effective in slowing cancer growth. It is important, when preparing these vegetables, to not over-process them and deplete them of their nutrients, including glucosinolates. Vegetables should be eaten raw, freshly juiced, or very lightly steamed (one minute or less) to keep maximum anti-cancer benefits. Broccoli sprouts can also be eaten raw in salads or put into sandwiches. Many supermarkets and health-food stores carry broccoli sprouts in the produce section. Eating three to four generous weekly servings of the cabbage family has been shown to protect individuals from colon polyps. Cruciferous vegetables are also essential for healthy estrogen metabolism, crucial for preventing hormone-related cancers like breast, ovarian, uterine and prostate cancer. Another superfood in the battle against cancer is garlic, so garlic lovers should feel free to indulge. Garlic has been shown to be effective in protecting the body from cancers caused by nitrosamines. Nitrosamines are formed when intestinal flora reacts with nitrates from either smoked meats, fish, or cold cuts. The best garlic is the wild variety, grown by local farms in mountainous regions. It is most effective when eaten raw, so an ideal serving suggestion is to chop it finely and let it sit for fifteen minutes before consuming in a salad or sprinkling over an already-cooked meal. For those who can not eat garlic, fortunately there is an excellent supplement form, often called European wild garlic or bear’s garlic. Catechins are a family of polyphenols that are toxic to cancer cells. Green tea is an excellent source of catechins, and can be consumed for its anti-cancer properties. The specific catechin that has the strongest anti-cancer activity is epigallocatechin galate, or EGCG. Japanese green teas have been shown to be far richer in EGCG than Chinese green teas. Though white teas are even higher in antioxidants than green tea, white teas have not been satisfactorily studied for either cancer treatment or prevention. Understanding how what we eat affects our bodies is not only important to our physical health, but also to our mental well-being. When we realize that we can affect our health by making specific food choices, we are granted control over our situations. This control is the best weapon against fear.