Dieting to Prevent Cancer
§ Problem: According to the American Institute for Cancer Research, 30% to 40% of cancers are directly linked to our diet. Fat molecules are really unstable—and when they split apart, they create free radicals that tear the cell membranes which can lead to cell mutation. Your diet can also contain carcinogens, either from the ingredients themselves or the way they are cooked.
§ Ideal diet: Cook food at low heat ad bake at less than 240 degrees—this has been known to prevent oils and fats from turning carcinogenic. Take antioxidants, Vitamins A, C, and E, the minerals selenium and zinc, essential fatty acids, and beta carotene.
§ Best bet: Eat five or more servings of fruits and vegetables each day. The best cancer-fighting vegetables are: broccoli, Brussels sprouts, cabbage, cauliflower,
green leafy vegetables (spinach, kale, chard, bok choy, collards, and mustard greens), carrots, tomatoes, sweet potatoes, red bell peppers, and eggplants . Your fruit basket should include apples, apricots, cantaloupe, grapefruit, honeydew, oranges, papayas, peaches, prunes, and strawberries. And the most amazing cancer-buster of all is…
garlic! It enhances the immune system, attacks fre radicals, and increases the enzymes that break down carcinogens.
§ Stay away from: Refined carbohydrates (e.g., pastries, sweetened cereals, soft drinks, and sugars). Limit fatty foods, and prepare meat by baking, broiling, or poaching, rather than by frying or charbroiling.