I still remember that blueberry pie, the one my Grannie used to make whenever I came for a visit. The aroma would fill my nose and the filling would soon spread all over my face. I knew then that my grandma was trying please me, but what I know now is that Grannie was also protecting me from cancer.
Apples are appealing for a very good reason. A study shows that the apple’s anticancer properties lie in the peel. And what is true for the apple is the same for other functional foods. The reason that phytochemicals are concentrated in the peel is that the membrane is the first line of defense for the fruits and vegetables against insects, fungus and bacteria. Humans have developed a resistance over generations for these phytochemicals.
In 1970, the American people wanted a cure for the second-leading cause of death. President Nixon heard the voice of the people and the concerns of the medical profession. In his January 1971 State of the Union address, President Nixon made a special request for an additional $100 million to be added to the NCI budget for cancer research and decided to fight back. 40 years later we are still in the thick of the fight.
In an article published in the journal Cancer Prevention Research at Johns Hopkins University School of Medicine, a research team found that eating broccoli daily may help stave off some serious health problems. If eaten regularly, it might have an effect on the cause of a lot of gastric problems and perhaps broccoli can even help prevent stomach cancer.
Who said that the functional foods that fight cancer is all about restriction. This is not true.
Nowadays Easter is commercially associated with chocolate. Chocolate reigns like a master in the kingdom of sweets. Whether you are looking to ease your sweet tooth, shopping for shiny treats for your kids or browsing the local deli for an organic, 70 per cent cocoa indulgence for yourself, there has never been more choice for chocolate lovers at Easter.
Burger hunters beware: People who eat red meat every day increase the risk of dying from cancer over a 10-year period, according to a new study on about half a million people. Researchers from the National Cancer Institute in Rockville, Maryland, published their results in Archives of Internal Medicine. The study found out that the people who ate red meat the most had about a 30 percent greater risk of dying than those who ate the least. Most means a quart pound a day. The types of cancer affected were colorectal, liver, lung, and esophageal. The numbers are even worst for processed red meat. So what the study says is you shouldn’t eat red meat daily. You can replace red meat with white meat which actually increases your chance against cancer.