Preventing Breast Cancer - It's What You Eat That Matters
Most of what is on your plate at every meal should be from plants
, and very colorful ones at that. Darkly pigmented fruits such as blueberries, blackberries and raspberries are antioxidant powerhouses. Colorful vegetables such as carrots, sweet potatoes or red cabbage and vegetables with dark green leaves like kale, chard or spring mix for salads are great. The Brassica family of vegetables, well represented by broccoli, cabbage, cauliflower, kale, bok choy and brussel sprouts, are especially important in reducing risks of cancer of the breast, colon, lung and stomach. It's best to enjoy them fresh and not overcooked. I also encourage people to buy organically grown produce whenever possible, to minimize the body's exposure to agricultural chemical residue.
The evidence supporting a diet high in a wide variety of vegetables and fruits as a key cancer prevention strategy is well established; it is widely known among nutrition scientists and journalists covering such topics, but not widely known in the general public.
Next time you go to a party, start a conversation with, "Hey, do you know how many cancer cases can be prevented by making changes to one's diet?" The American Institute for Cancer Research joined the World Cancer Research Fund in publishing a report that links diets high in fruits and veggies with a lower risk of cancer. The consensus, according to the report, is that 1/3 of all cancers can be prevented with a few dietary changes. This finding is not constrained to any particular country -- it applies to all. It also applies to various cancers in other parts of the body. So, regardless of how diverse said cancers are, at their root, to some degree they depend on environmental factors.
NOTICE: This article was excerpted from Dr. Pendergrast's book, titled: "Breast Cancer: Reduce Your Risk With Foods You Love" It is intended for informational reasons, and shall not be considered psychological or medical advice, opinion, treatment or diagnosis.
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by: Dr. Robert Pendergrast
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