A Defense against Cancer can be Cooked up in Your Kitchen

Kitchen

There is evidence that diet and cancer are related. Some foods may promote cancer, while others may protect you from it.

Foods related to lowering the risk of cancer of the larynx and esophagus all have high amounts of carotene, a form of Vitamin A which is in cantaloupes, peaches, broccoli, spinach, all dark green leafy vegetables, sweet potatoes, carrots, pumpkin, winter squash and tomatoes, citrus fruits and Brussels sprouts.

Foods that may help reduce the risk of gastrointestinal and respiratory tract cancer are cabbage, broccoli, Brussels sprouts, kohlrabi, cauliflower.

Fruits, vegetables, and wholegrain cereals such as oatmeal, bran and wheat may help lower the risk of colorectal cancer.

Foods high in fats, salt, or nitrite-cured foods tike ham, and fish and types of sausages smoked by traditional methods should be eaten in moderation. Be moderate in consumption of alcohol also.

A good rule of thumb is cut down on fat and don’t be fat. Weight reduction may lower cancer risk. Our 12-year study of nearly a million Americans uncovered high cancer risks particularly among people 40% or more overweight.

Now, more than ever, we know you can cook up defense against cancer. So eat healthy and be healthy.

No one faces cancer alone.