What Fruits and Veggies Can Reduce Chance of Cancer
Dieticians always seem to spend their time looking into the effects of different foods and supplements on our health.
You would think that there were more pressing matters than simply looking through our condiments cupboard and making up a variety of statistics to determine the health properties of mustard.
However there could be some measure of reality to their results as scientific study has suggested that there could be a great deal of truth to the theory that certain foods reduce the chance of a variety of cancers.
Scientists have done extensive research which in some cases involved monitoring test subjects for years in order to attain tangible results.
What they have found is that there are a variety of chemicals within certain foods that are linked to the reduction and prevention of cancerous cells.
Phytochemicals are chemicals found in a variety of plants.
What these chemicals do for the plant is protect the plant against harmful bacteria, viruses and fungi.
With this in mind it is asserted that a large intake of these kinds of plants and as a result phytochemicals a person can use the protective properties of these chemicals to reduce their chance of developing cancerous cells.
This is backed up by research revealing that fatty foods have the opposite effect in many cases actually increasing the chance of developing cancer.
Fortunately there are a variety of phytochemicals such as Allicin found in onions and garlic and Anthocyanins found in red and blue fruits such as raspberries and blueberries.
Green and leafy vegetables have some of the highest levels of phytochemicals making them the most beneficial options.
However there are also levels of the beneficial chemicals Flavenoids found in wine and green tea so you're not just stuck with vegetables.
One important research found that cruciferous vegetables like broccoli, cabbage and Brussels sprouts contain sulphur and active agents that destroy cancer producing chemicals.
The thing about phytochemicals is that they cannot be found in supplements and must be taken in their natural form, although cooking the food does not affect their levels.
With such results coming from food research there is a big call for dietetic jobs and a locum pharmacist can provide a great deal more information on the benefits of foods.
Either way it is beneficial to intake a wide variety of fruits and vegetables in different colours every day.
It is already known the heart benefits of eating such foods, so evidence suggesting that they can reduce cancer is another good reason to swap the bag of chips for a salad.
You would think that there were more pressing matters than simply looking through our condiments cupboard and making up a variety of statistics to determine the health properties of mustard.
However there could be some measure of reality to their results as scientific study has suggested that there could be a great deal of truth to the theory that certain foods reduce the chance of a variety of cancers.
Scientists have done extensive research which in some cases involved monitoring test subjects for years in order to attain tangible results.
What they have found is that there are a variety of chemicals within certain foods that are linked to the reduction and prevention of cancerous cells.
Phytochemicals are chemicals found in a variety of plants.
What these chemicals do for the plant is protect the plant against harmful bacteria, viruses and fungi.
With this in mind it is asserted that a large intake of these kinds of plants and as a result phytochemicals a person can use the protective properties of these chemicals to reduce their chance of developing cancerous cells.
This is backed up by research revealing that fatty foods have the opposite effect in many cases actually increasing the chance of developing cancer.
Fortunately there are a variety of phytochemicals such as Allicin found in onions and garlic and Anthocyanins found in red and blue fruits such as raspberries and blueberries.
Green and leafy vegetables have some of the highest levels of phytochemicals making them the most beneficial options.
However there are also levels of the beneficial chemicals Flavenoids found in wine and green tea so you're not just stuck with vegetables.
One important research found that cruciferous vegetables like broccoli, cabbage and Brussels sprouts contain sulphur and active agents that destroy cancer producing chemicals.
The thing about phytochemicals is that they cannot be found in supplements and must be taken in their natural form, although cooking the food does not affect their levels.
With such results coming from food research there is a big call for dietetic jobs and a locum pharmacist can provide a great deal more information on the benefits of foods.
Either way it is beneficial to intake a wide variety of fruits and vegetables in different colours every day.
It is already known the heart benefits of eating such foods, so evidence suggesting that they can reduce cancer is another good reason to swap the bag of chips for a salad.
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