In the United States, Cancer follows only heart disease as the most frequent cause of death. Cancer isn't just one disease, it is many. Each type has it's own high-risk groups, its own attack and cure rates, and its own causes. Diet and obesity are major factors in 35 percent of cancer cases.
Despite the gloomy news that two out of every five of us will cancer, the encouraging news is that dietary changes can prevent perhaps one-third of cancer deaths. People who ate at least 5 servings a day of fruits and vegetables have a 40 percent lower risk for certain types of cancers (lung, colon, stomach, esophagus, and mouth).
One thought is that certain nutrients help deactivate harmful chemicals in the body known as free radicals. Free Radicals are unstable compounds that attack our bodies cell structures. They come from environmental pollutants and herbicides. Phytochemicals, are active compounds found in fruits and vegetables that provide protection against these free radicals and ward off cancer.
The following is a list of Disease fighting compounds or Phytochemicals:
Carotenoids- include compounds such as carotene, astaxanthin, and lycopene and are responsible for the orange, red, and pink colors of many common foods. They have exhibited anti-cancer properties. Sources are carrots, spinach, kale, and cantaloupe.
Vitamin C- this vitamin guards against harmful reactions within the cells. Sources are kiwi, citrus, broccoli, green and red peppers, and strawberries. 200 milligrams a day is enough to saturate body tissues.
Vitamin E- this vitamin protects cell walls from free-radical damage. Sources are plant oils, almonds, peanuts, wheat germ, whole grains, and sunflower seeds.
Selenium- protects the cells walls and enhance the response of the immune system with increased resistance to cancer growth. Sources are tuna, eggs, garlic, whole grains.
As always, eating right, exercising, and living a healthy lifestyle, can all help prevent the onset of cancer and its consequences.
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