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Breast cancer and nutrition
Dark greens, such as mustard and collard
greens,
contain a compound that seems to make tumor
cells more
vulnerable to chemotherapy drugs, British
researchers
reported. In other studies, women who ate
yellow, red
and orange foods had a 43 percent lower risk of
breast
cancer recurrence; women who cut fat intake 10
percent
reduced their risk of a certain
estrogen-dependent
type of breast cancer by 36 percent and women
with
breast cancer who maintained a healthy weight
were 52
percent less likely to die from the disease
within
nine years. (Prevention, Feb. 2007)
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To Be Green, Eat Green!
You hear it virtually everywhere these days:
eat more
green leafy vegetables. And with good reason;
leafy
greens are among the most nutritious of all
vegetables, offering major benefits to your
entire
body, including your brain, your bones and your
heart,
while helping to prevent cancer, detoxify your
body,
boost your immune system and give your more
energy.
Not bad for a bowl full of greens!
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