Anti-Cancer Foods
In many countries, cancer is the leading cause of death after heart disease. Modern human diet is thought to cause 35% of cancer cases that occur. By changing your diet to a diet low in fat and high in fiber, you can reduce the risk of cancer.
The key role of diet in cancer prevention is the anti-oxidant properties. Where the food component is has the properties to turn off harmful chemicals in the body called free radicals.
Free radicals are formed through normal body processes daily. Environmental pollution, tobacco, hydrocarbon gases from burning vehicles, radiation and chemicals can also generate these harmful free radicals.
Free radicals are unstable and are always looking for ways for him to be stable, for that he will look for the body’s cells are healthy and steal an electron to become stable themselves. The cells of the body that loses an electron it will be damaged and become cancer cells with growth that can no longer controlled by the body.
But our bodies have a natural control system that can deactivate free radicals and stabilize it without having to sacrifice our body’s cells healthy. These natural control systems involve a variety of vitamins and minerals that include:
• Beta Carotene, a form of vitamin A found in plants and will be turned into vitamin A in the body, can help prevent free radical formation.
• Vitamin C, keeping the reaction in danger Tues
• Vitamin E and selenium, protect cell walls from damage due to free radicals. Selenium also enhances the immune system, increase resistance to cancer cell growth
Source of Anti-Cancer Foods.
Vitamin A.
The best sources are green vegetables and yellow. Such as broccoli, spinach, carrots and green leave.
Carrots, 1 large raw 11 000 IU
½ cup cooked carrots 7600 IU
Spinach cooked ½ 7200 IU
½ cup pumpkin 4300 IU
½ cantaloupe sliced 3300 IUs
Broccoli 1 stalk of 2500 IU
Tomato sauce, ½ cup 1100 IU
Vitamin C
The best sources are fruits and vegetables. Fruits such as oranges, melons, strawberries and vegetables, broccoli and spinach are good sources of vitamin C.
orange juice, 1 cup 120 mg
cooked broccoli 90 mg
orange, medium 80 mg
65 mg green chili
strawberry, 10 fruit 60 mg
cauliflower, and cook 60 mg
Vitamin E
The best source for vitamin E are vegetable oils, nuts, grains, bread wheat, wheat germ, peanut butter.
sunflower seeds ¼ cup 13 mg
safflower oil 1 tsp 8 mg
7 mg sunflower oil
1 ounce peanuts 2 mg
spinach, ½ cup masak2 mg
1 tsp olive oil 1 mg
tomatoes, 1 large 1 mg
Selenium
Foods that contain lots of selenium, such as tuna, lean meat and fish.
3.5 ounces tuna 115 mcg
3.5 ounces of chicken thighs 50 mcg
cooked noodles, 1 cup 40 mcg
spaghetti 2 ounces of 35 mcg
cashew nuts 1ons 20 mcg
skim milk 1 cup 12 mcg
To obtain maximum results in the prevention of cancer, it is recommended to consume a variety of anti-cancer foods mentioned above, in their natural state, not from food additives or supplements.
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