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Some Recommendation to Reduce the Risk of Getting Cancer

It is not known exactly what causes the cell damage that initiates the cancer process. The chain of events that leads to cancer is very complex, and each individual body reacts differently. A combination of genetic, behavioral, and environmental, and lifestyle factors are believed to be involved in turning around normal cells, and abnormal cells into cancer. Spices such as cardamon, cayenne pepper, ginger, rosemary, sage, turmeric and thyme have anti cancer properties.

Eat onions and garlic liberally, as it enhances the immune system and is a good cancer-fighter. Crushing garlic and the leaving it to rest for 10 minutes before use seems to raise the levels of its cancer-fighting component, allyl sulfide. If you do not like the taste or smell then take the supplement form.

Eat as many tomatoes and tomato-based products as you can, Lycopene an antioxidant agent in tomatoes, protect cells from oxidant associated with cancer. Eating a diet that includes plenty of tomatoes cut the risk of cervical, lung, stomach, and prostate cancers. Preliminary reports suggest it may also prevent breast, colorectal, esophagus, mouth, and pancreatic cancers.

Eat a lot of tart cherries, both fresh and in pies, jams and sugar-.free juice. They contain anthocyanins, antioxidants that may help prevent cancer and heart disease.
Eat plenty of cruciferous vegetables, such as broccoli, Brussels sprouts, cabbage, cauliflower and spinach. Also consume yellow and deep-orange vegetables such as
carrots, pumpkins, squash and yams. Apple, berries(including strawberries, blueberries and raspberries ), Brazil nuts, cantaloupes, cherries, grapes, legumes, chickpeas, lentils, red beans, oranges, and plums- they all help to fight cancer.

Berries protect DNA from damage. Many of the plant pigment in red, yellow, orange and blue fruits and vegetables are good sources of antioxidant. Green plants
contain chlorophyll, which has been studied as cancer fighter. Limit your consumption of dairy products, a little yogurt, kefir, or raw cheese occasionally is sufficient.

Calcium may prevent precancerous cells from becoming cancerous. Niacin may play a role in the prevention and treatment of cancer. Studies have shown that supplementation of Vitamin A, Vitamin C and Vitamin E can decrease the effect of lipid peroxidation, or the oxidation of body fats, which leads to the creation of free radicals in the body.

Studies also suggest that daily exposure to a limited amount of sunlight(a good source of Vitamin D) may reduce the risk of breast, colon, and prostate cancer. In taking vitamin E, it should be before meals and all other vitamins should be taken with meals. Do not take iron supplement. The body naturally withholds iron from cancer cells to inhibit their growth. People with increased iron in the blood have an increased risk of developing cancer. Excess iron may suppress the cancer-killing action of macrophage(cells that engulf and devour bacteria and other foreign invaders)
and interfere with the activity of lymphocytes. Eat ten raw almonds everyday. They contain laetrile, which have anti-cancer properties.

Get a regular exercise. Cancer is less prevalent in physical active people. Exercise also helps to stave off depression and promotes oxygenation of the tissues.
By making ourselves aware of all of the factors that may promote or inhibit the development and growth of cancer, and by taking appropriate action, we can reduce our cancer risk.

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