Five foods that will reduce the risk of cancer

Five foods that will reduce the risk of cancer

April 12, 2018

Five foods that will reduce the risk of cancer

 

A significant percentage of cancers are directly or indirectly related to our diet, according to the American Cancer Society. We have heard more than once about various foods that increase the chance of disease and even more on foods that may reduce the risk of developing it. Why, then, should we not take the meals that we eat anyway as a tool for a healthier life?

 

Some of the studies that follow the link between diet and cancer speak of the ability of different components in plant foods to slow down cancerous processes and point to certain dietary methods that help. But in my view the key lies not in one method or another but in two simple and essential rules:

 

Eat as much vegetables and fruit as possible from each color, type and shape. Try to eat a wide variety in all colors of the rainbow and also taste the types of vegetables you know less.

Avoid as much as possible from processed and processed food, especially from white sugar and sugar.

 

There are many products in the market that are branded as a cure for many diseases. They are exotic, unconventional and also cost quite a lot. It is important to remember that while some have a significant impact to some other lesser impact. So before you want to spend a fortune on 'alimony' from those remote places, you should prepare five cheap, easy-to-find local foods that are included in your regular menu to help reduce the risk of cancer:

 

1) Cooked tomatoes

 

Red tomatoes are a very rich source of lycopene - an antioxidant that gives them a reddish color. Most studies in the context of tomatoes and cancer are observational studies that show that regular consumption of foods containing tomatoes reduces cancerous events, probably because of the protective ability of lycopene on our DNA from damage.

 

how to make?

 

In order to release most of the lycopene from the tomatoes, a combination of heat and fat is required: the ripe tomatoes are recommended to cook, vaporize, dry in the oven or in the sun. You can also make tomato sauce, matbouche or shakshuka - all excellent options for maximizing lycopene. Be sure to add olive oil (or other fatty component) to the cooking because the fat is needed to release lycopene.

 

2) Pomegranates

 

Pomegranates contain ingredients with significant anti-inflammatory and anti-cancer activity. These components, found both in the shell and in the nuclei, have been found to inhibit cancerous tumors in more than one way.

 

how to make?

 

Just eat a fresh or frozen pomegranate (the freeze does not affect the active ingredients). You can also drink freshly squeezed or freshly squeezed juice (prepared by you). All of the products that are guaranteed 100% natural are not worth your money

 

Who else has similar features?

 

Purple pigmented fruits and vegetables: wild berries of all kinds, dark grapes, purple cabbage, cherries, purple onions, etc.

 

3) celery

 

Celery leaves contain plenty of phytochemicals and are a particularly rich source of luteolin and epigenine found to have anti-inflammatory and anti-cancer mechanisms.

 

how to make?

 

Wash fresh celery sticks and eat them with homemade chickpeas or tahini.

For those who walk: celery is an excellent addition to any fresh vegetable juice you have prepared. Try to combine it with a green apple, cucumber and mint leaves, eat fresh in each salad, steam it lightly, prepare it in quick cooking or any vegetable soup you make. Keep in mind, however, that it is not advisable to exaggerate with cooking in order not to damage its active ingredients.

 

4) Black beans

 

Legumes are one of the most common foods among populations that are known to be living in the world. They contain a large number of anti-cancer components that work in a variety of ways. Flavonoids found in legumes slow the growth of cancers in different stages of development.

 

Animal and human studies indicate that healthy colon bacteria use leguminous fibers (consisting of resistant starch) to produce fatty acids that protect the lining of the intestine from cancerous processes.

 

A number of human studies have linked higher consumption of legumes with lower risk of colorectal cancer, prostate cancer, and breast cancer.

 

how to make?

 

The dry beans are recommended to soak overnight in plenty of water. The soaking facilitates digestion and releases more active substances.

Hurry up: You can use frozen beans, but it's better to avoid cans.

It is recommended to cook in a pressure cooker, which greatly shortens the preparation time.

It is best to combine garlic and salt with olive oil.

For the brave: it is recommended to drink the cooking water.

 

Who else in the family?

 

White beans, red beans, yellow lentils, beans, chickpeas and other lentils of different colors.

 

5) Broccoli

 

The link between the broccoli components to prevent cancer has been studied in recent years. The World Society for Cancer Prevention states that regular consumption of broccoli (and other cruciferous vegetables) is associated with reduced risk of cancerous events.

 

Brucoli compounds reduce chronic inflammation (known as a cancer risk factor) and gene activity that inhibits tumors, slows tumor cell growth, and accelerates a process called apoptosis, in which cancer cells destroy themselves. In addition, substances found in broccoli affect how estrogen is processed in the body, thereby reducing the risk of breast cancer and other hormone-related cancers.

 

how to make?

 

The active ingredients in broccoli are released in contact with oxygen and saliva; therefore, it is important to cut it thin and chew well. The study shows that these actions contribute to the release of a higher amount of active substances.

 

Steaming or short cooking allow for more effective release and absorption of active ingredients. Prolonged cooking or baking, on the other hand, hurts them. It is recommended to eat broccoli with an oily component (olive oil, for example), and with absorption enhancers such as broccoli sprouts, radish sprouts or mustard.

 

Who else in the family?

 

Brussels sprouts, cauliflower, cabbage, kohlrabi, radish, arugula, rocket and of course all the sprouts of these vegetables


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