DIET TO FIGHT CANCER: FRUITS AND VEGETABLES, SULPHUR- RICH VEGETABLES
Posted on May 15, 2011, under Cancer.
Fruits and vegetables – antidote to cancer
Researches conducted in ascertaining links between diet and cancer since 1970, have now conclusively proved that fruits and vegetables can serve as antidotes to cancer. According to Dr. Peter Greenwald, Director of the Division of Cancer Prevention and control at the American National Cancer Institute, “The more fruits and vegetables people eat, the less likely they are to get cancer, from colon and stomach cancer to breast and even lung cancer. For many cancers, persons with high fruit and vegetable intake have about half the risk of people with low intake.”
Some studies indicate that eating fruits twice a day cuts the risk of lung cancer by 75 per cent, even in smokers. The normal servings of fruits and vegetables are two fruits and three vegetables a day. Adding more fruits and vegetables to these servings can reduce the risk of cancer. One serving means 100-115g of cooked or chopped raw fruit or vegetables, 70-85g of raw leafy vegetables, one medium piece of fruit, or 170 ml of fruit juice or vegetable juice.
Sulphur – rich vegetables – reduce risk of cancer
A survey of dietary habits in China from 1973-1984 found, among other things, that people who ate more sulphur-rich vegetables like cabbage, cauliflower, garlic and onions had the lowest risks of cancer, in general.
Persons who avoid raw fruits and vegetables are more prone to stomach cancer. Several studies have found an array of fruits and raw vegetables to be so protective, that anyone worried about stomach cancer should simply increase the intake of raw vegetable and fruit salads. If a person does not consume raw foods daily, his risk of stomach cancer doubles or even triples, according to studies conducted in Japan, England and Poland. Raw vegetables of various types are powerful anti-stomach cancer foods, according to extensive research. Especially protective are raw celery, cucumbers, carrots, green peppers, tomatoes, onions and lettuce.
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