Green VegetablesGreen vegetables, especially green leafy vegetables exhibit unusual wide anti-cancer powers. A recent Italian study showed a powerful protection from the frequent consumption of green vegetables against the risk of most cancers. Green vegetables such as spinach, fenugreek, dark green lettuce and broccoli, are full of many different antioxidants, including beta carotene and folic acid, as well as lutein – a little-known antioxidant. Some scientists believe that lutein may even be as powerful as beta carotene in blocking cancer. Green leafy vegetables are rich in lutein. Darkest green vegetables should be chosen to derive maximum carotenoids and other anticancer agents. According to Frederick Khachik, Ph.D., a research scientist at the Department of Agriculture, “The darker green they are the most cancer preventing carotenoids they have”. He also says lutein and other carotenoids are not lost during cooking or freezing, although heat exercises harmful effects on more fragile antioxidants, including vitamin –° and glutathione.

LiquoriceLiquorice, a popular spice and a flavouring agent, is credited with the properties of foods which not only help prevent cancer but also retard its spread. Triterpenoids contained in liquorice may block quick-growing cancer cells and cause some precancerous cells to return to normal growth. This spice can be used either in the form of powder, decoction or infusion. The preparation can be taken mixed with honey.*35/355/5*

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