ANTI-CANCER FOOD: CINNAMON AND PARSLEY, YELLOW AND ORANGE FRUITS AND VEGETABLES, YOGURT
Monday, March 30th, 2009Wonders of the Kitchen – Cinnamon and Parsley
Cinnamon contains cinnamic acid, a polyphenol. Cinnamic acid may reduce the incidence of cancer caused by several synthetic food additives. Cinnamon suppresses some forms of detrimental bacteria and inhibits the growth of yeasts and moulds. It inhibits the growth of anatoxin, a deadly cancer-forming substance. Chemotherapy and radiation treatment causes the growth of Candida, and cinnamon helps to treat and suppress these yeast growths.
Parsley is a common herb that is extremely easy to grow. Parsley is thought to prevent some forms of cancer, due to its histidine content. It is also claimed to lower the carcinogenic potential of fried foods. It is a very rich source of vitamin Ñ, à powerful antioxidant and cancer preventative.
Yellow and Orange Fruits and Vegetables
Yellow and orange vegetables contain many cancer-fighting properties.
Apricots are useful in preventing lung and skin cancer, possibly due to their high beta-carotene content – dried apricots contain more beta-carotene than the whole fruit. When buying dried apricots, look for low sulphur or sulphur-free apricots. Apricot seeds contain a substance called laetrile that is believed to contain strong cancer-fighting properties.
Carrots are loaded with beta-carotene, which may lower the incidence of a variety of cancers and prevents the formation of cancer in the later stages. They are particularly useful in preventing colon cancer. In extensive studies, carrots were shown to reduce the lung cancer risk of smokers, reduce the risk of cancer in ex-smokers and reduce the risk of lung cancer to non-smokers exposed to cigarette smoke.
Carrots and pumpkin contain large amounts of alpha-carotenes. Alpha-carotenes protect against liver cancer and are 10 times more effective in protecting against skin and lung cancer than beta-carotene. Carrots, apricots, pumpkin, papaya, mangoes, peaches and sweet potatoes are high in beta-carotene and this makes them very effective in enhancing the immune system by stimulating the activity of T lymphocytes (T-Lymphocytes are the ‘commanders of the immune army’).
Yogurt
Russian biologist Ilich Metchnikoff asserted that the secret to the longest living people in the world, the Bulgarians, was their high intake of yogurt. Recently, research in France has shown that women who eat yogurt (with live yogurt cultures) are less likely to develop breast cancer than women who don’t eat yogurt. Studies in Japan, Italy, Switzerland and Poland indicate those who eat yogurt show less incidence of disease and infection as a whole. Yogurt helps to lower the risk of cancer by boosting the body’s immune system and defending against disease. It is an essential aid in the prevention of stomach and colon cancer.
Lactobacillus Bulgaricus, a common bacterial culture for yogurt, has a particular strain (LV-51) that has been used in Europe for cancer treatment and immune fortification. LV-51 is found to stimulate leukocyte production, T lymphocyte production and anti-tumour activity of macrophages.
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