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Cancer
Prevent Cancer with Raw Vegetables
Date: 30/10/08
Recent studies conducted by the International Agency for Cancer Research in France suggests eating three portions of raw cruciferous vegetables per month can act largely as a cancer preventative measure.
So which ‘powerhouse vegetables’ exactly do we need to incorporate in our diets? Cruciferous vegetables includes not only cabbage, broccoli and cauliflower, but also arugula, Brussels sprouts, collard greens, daikon, garden cress, horseradish, kale, kohlrabi, mustard, radish, rape (canola), rapini, rutabaga, tatsoi, turnip, wasabi and watercress.
Plant Medicines
Cruciferous vegetables are known to be high in important nutrients such as vitamin C and selenium, and they also contain hundreds of plant compounds that are known to fight cancer, of which isothiocyanates is one. Isothiocyanates inhibit both cancer and tumour development by preventing free radicals from attacking healthy cells and turning them cancerous. One specific variety, phenethyl isothiocyanate, has been shown to also induce cell death in certain cancer lines, including those that are resistant to chemotherapy drugs.
Jump on the Bandwagon
Research suggests that cruciferous vegetables contain an anti-cancer producing compound. The studies conducted by the International Agency for Cancer Research in France as well as a host of other studies suggest that specific enzymes produced by our genes, specifically GSTM1 and GSTT1 eliminate isothiocyanates - the good chemicals in crunchy vegetables that ward off cancer.
Normally GSTM1 and GSTT1 removes isothiocyanates from the system but when GSTM1 and GSTT1 are inactive, the isothiocyanates end up playing an important role in the battle with cancer. In other words the cruciferous vegetables helps your body not to destroy the cancer fighting chemical, isothiocyanate and it allows the powerful cancer fighter to stick around in our bodies longer.
The bottom line is: The more vegetables you eat the more likely you are to have inactive GSTT1 and GSTM1, which in turn gives you much better protection against cancer.
Serve it Raw
Modern nutritional researchers remain ignorant about raw foods vs. cooked foods, and they group them all together, oblivious to the fact that cooked foods lack the natural medicine of raw foods...
The plant-based medicines in vegetables are delicate molecules that are easily destroyed by heat. Cooking these foods destroys the medicine they contain - by the way: Microwaving broccoli destroys up to 98 per cent of its phytonutrients (components that promote health), including its anti-cancer nutrients.
US researchers from the Roswell Park Cancer Institute in Buffalo discovered that eating raw cruciferous vegetables can decrease the risk of developing bladder cancer by 40 per cent. The study conducted a survey on the eating habits of 1,100 people, 275 of whom had bladder cancer. They found that among both smokers and non-smokers, those who ate three or more servings of raw cruciferous vegetables each month had a 40 per cent lower risk of developing bladder cancer. Compared with smokers who did not eat that amount, non-smokers who ate three or more servings of raw cruciferous vegetables per month had a 73 per cent lower chance of developing bladder cancer.
These cruciferous anti-cancer nutrients only stay in the body for about twelve hours, which indicates that the participants only experienced a total of about 36 hours with these nutrients (out of a total of 720 hours in a typical month). In other words, they only had these anti-cancer nutrients in their bodies 5 per cent of the time. Astonishingly their bladder cancer rates plummeted by 40 per cent and keep in mind that the research only involved three servings of raw cruciferous vegetables a month!
Remarkably, the researchers did not find a protective benefit from eating the same quantity of cooked cruciferous vegetables. This indicates that the anti-cancer properties of cruciferous vegetables are destroyed by cooking.
Better health on your plate
Not only do you get cancer-fighting isothiocyanates with your raw vegetables but there is another component in the skins of fruit and vegetables which can greatly benefit your health. Anthocyanins are among the pigments that give fruits and vegetables their bright colours. Every bright colour found in fresh produce is, in fact, a powerful natural medicine. Studies have shown that anthocyanins protect against not only cancer, but also diabetes, bacterial infections, inflammation, neurological diseases and the symptoms of aging.
Consuming raw fruits and vegetables is a powerful way to halt degenerative disease, fight and prevent cancer, reverse diabetes and protect against heart disease. All the pharmaceuticals in the world can't contend with the protective power of the tens of thousands of natural medicines created by Mother Nature which are sitting in your local grocery store right now.
Sources:
‘Raw Broccoli, Cabbage Slash Bladder Cancer Risk by 40 Percent; Cooking Destroys Benefits’, by Mike Adams, published online 18/07/08, naturalnews.com
‘Consumption of raw cruciferous vegetables is inversely associated with bladder cancer risk’, published online 17/04/08, ncbi.nlm.nih.gov Cruciferous veg again linked to bladder cancer protection’, by Stephen Daniells, published online 10/04/08, nutraingredients.com
‘Eating Broccoli and Cauliflower May Reduce the Risk of Contracting Lung Cancer’, published online, womenshealthcaretopics.com
‘Four ways to Beat Bloat’ by Dr. Weil, published online, drweil.com
Back to topSo which ‘powerhouse vegetables’ exactly do we need to incorporate in our diets? Cruciferous vegetables includes not only cabbage, broccoli and cauliflower, but also arugula, Brussels sprouts, collard greens, daikon, garden cress, horseradish, kale, kohlrabi, mustard, radish, rape (canola), rapini, rutabaga, tatsoi, turnip, wasabi and watercress.
Plant Medicines
Cruciferous vegetables are known to be high in important nutrients such as vitamin C and selenium, and they also contain hundreds of plant compounds that are known to fight cancer, of which isothiocyanates is one. Isothiocyanates inhibit both cancer and tumour development by preventing free radicals from attacking healthy cells and turning them cancerous. One specific variety, phenethyl isothiocyanate, has been shown to also induce cell death in certain cancer lines, including those that are resistant to chemotherapy drugs.
Jump on the Bandwagon
Research suggests that cruciferous vegetables contain an anti-cancer producing compound. The studies conducted by the International Agency for Cancer Research in France as well as a host of other studies suggest that specific enzymes produced by our genes, specifically GSTM1 and GSTT1 eliminate isothiocyanates - the good chemicals in crunchy vegetables that ward off cancer.
Normally GSTM1 and GSTT1 removes isothiocyanates from the system but when GSTM1 and GSTT1 are inactive, the isothiocyanates end up playing an important role in the battle with cancer. In other words the cruciferous vegetables helps your body not to destroy the cancer fighting chemical, isothiocyanate and it allows the powerful cancer fighter to stick around in our bodies longer.
The bottom line is: The more vegetables you eat the more likely you are to have inactive GSTT1 and GSTM1, which in turn gives you much better protection against cancer.
Serve it Raw
Modern nutritional researchers remain ignorant about raw foods vs. cooked foods, and they group them all together, oblivious to the fact that cooked foods lack the natural medicine of raw foods...
The plant-based medicines in vegetables are delicate molecules that are easily destroyed by heat. Cooking these foods destroys the medicine they contain - by the way: Microwaving broccoli destroys up to 98 per cent of its phytonutrients (components that promote health), including its anti-cancer nutrients.
US researchers from the Roswell Park Cancer Institute in Buffalo discovered that eating raw cruciferous vegetables can decrease the risk of developing bladder cancer by 40 per cent. The study conducted a survey on the eating habits of 1,100 people, 275 of whom had bladder cancer. They found that among both smokers and non-smokers, those who ate three or more servings of raw cruciferous vegetables each month had a 40 per cent lower risk of developing bladder cancer. Compared with smokers who did not eat that amount, non-smokers who ate three or more servings of raw cruciferous vegetables per month had a 73 per cent lower chance of developing bladder cancer.
These cruciferous anti-cancer nutrients only stay in the body for about twelve hours, which indicates that the participants only experienced a total of about 36 hours with these nutrients (out of a total of 720 hours in a typical month). In other words, they only had these anti-cancer nutrients in their bodies 5 per cent of the time. Astonishingly their bladder cancer rates plummeted by 40 per cent and keep in mind that the research only involved three servings of raw cruciferous vegetables a month!
Remarkably, the researchers did not find a protective benefit from eating the same quantity of cooked cruciferous vegetables. This indicates that the anti-cancer properties of cruciferous vegetables are destroyed by cooking.
Better health on your plate
Not only do you get cancer-fighting isothiocyanates with your raw vegetables but there is another component in the skins of fruit and vegetables which can greatly benefit your health. Anthocyanins are among the pigments that give fruits and vegetables their bright colours. Every bright colour found in fresh produce is, in fact, a powerful natural medicine. Studies have shown that anthocyanins protect against not only cancer, but also diabetes, bacterial infections, inflammation, neurological diseases and the symptoms of aging.
Consuming raw fruits and vegetables is a powerful way to halt degenerative disease, fight and prevent cancer, reverse diabetes and protect against heart disease. All the pharmaceuticals in the world can't contend with the protective power of the tens of thousands of natural medicines created by Mother Nature which are sitting in your local grocery store right now.
Sources:
‘Raw Broccoli, Cabbage Slash Bladder Cancer Risk by 40 Percent; Cooking Destroys Benefits’, by Mike Adams, published online 18/07/08, naturalnews.com
‘Consumption of raw cruciferous vegetables is inversely associated with bladder cancer risk’, published online 17/04/08, ncbi.nlm.nih.gov Cruciferous veg again linked to bladder cancer protection’, by Stephen Daniells, published online 10/04/08, nutraingredients.com
‘Eating Broccoli and Cauliflower May Reduce the Risk of Contracting Lung Cancer’, published online, womenshealthcaretopics.com
‘Four ways to Beat Bloat’ by Dr. Weil, published online, drweil.com
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