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6 Foods - Spices to Help Reduce Cancer and Heart Disease Risk

Posted Oct 22 2008 4:37pm
Food for thought and health. Research these foods on how we can let food be the "drug" to help prevent heart and cancer health concerns. I'm not saying to stop all drugs you are on, that would put your health at major risk! Take the time to learn "other" options to synthetic chemicals, better known as prescription drugs.

Onionsmay reduce high blood pressure.

A naturally occurring plant compound found in onions may reduce high blood pressure if consumed regularly, according to a new study conducted by researchers at the University of Utah and published in the Journal of Nutrition.

Carrots reduce cancer risk, prevent infection, offer good eye health, and healthy s kin.
A study published in the Journal of Agricultural and Food Chemistry found that falcarinol, a natural phytonutrient in carrots, can reduce the risk of cancer by a third.

Vibrant Eyes From Carrots
Carrots keep our eyesight strong. That is because it is packed full of beta carotene. Beta Carotene gives the carrot its name and orange color. The body converts it to vitamin A, which is the vitamin most essential for 20-20 vision.

Smooth and Glowing Skin
Carrots are less well known for their positive effect on the skin. The PH balancing effect protects against acne and aging. In fact, carrots can actually help to clear up skin problems, and keep the skin smooth and glowing.

Prevent Disease
In addition to fighting cancer, the beta-carotene in carrots has been shown to prevent conditions such as heart disease, and macular degeneration.
Carrots Cut Cancer Risk by a Third

Capers Could Protect from Cancer Effects of Meat Consumption
Capers are high in antioxidants, and may help counteract the harmful health effects of meats when used as a seasoning, according to a new study conducted by researchers from the University of Palermo, Italy, and published in the Journal of Agricultural and Food Chemistry.

While many other fruits and vegetables contain a significantly higher antioxidant content, the researchers found that capers may be particularly helpful at offsetting the damaging effects of meat when the two foods are consumed together.

Curcumin Reduces Heart Enlargement and May Prevent Heart Failure
Eating curcumin, a natural ingredient in the spice turmeric, may dramatically reduce the chance of developing heart failure, researchers at the Peter Munk Cardiac Centre of the Toronto General Hospital have discovered.
Other research has found that curcumin, found in turmeric, may be able to slow down and stop the blood cancer multiple myeloma. Researchers at the University of Texas in Houston report on a laboratory study showing that curcumin could stop cancer cells with multiple myeloma from replicating and kill off the remaining cancerous cells.
Allicin from Garlic Boosts Flow of Blood to Protect the Heart
The chemical that causes garlic to give you bad breath may be the same one that protects your heart, according to a new study conducted by researchers from the University of Alabama at Birmingham and published in the Proceedings of the National Academy of Sciences.

Garlic is also known for its anti-cancer abilities. Used topically, crushed garlic eats away cancer tumors on the skin. Used internally, garlic halts the growth of cancer tumors throughout the body, functioning as a natural, non-prescription "chemotherapy" agent that has no negative side effects.
Extract of Broccoli Sprouts May Protect Against Bladder Cancer
Broccoli is turning into a Super Food. In 1992, Johns Hopkins scientists found a new and highly concentrated source of sulforaphane, a compound they identified in broccoli that helps mobilize the body's natural cancer-fighting resources and reduces risk of developing cancer. It has long been know that broccoli may also help prevent breast cancer.

UCLA researchers this past month have shown that sulforaphane in broccoli switches on a set of antioxidant genes and enzymes in specific immune cells, which then combat the injurious effects of molecules known as free radicals that can damage cells and lead to disease.

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