Cancer has become the bigest killer of human. Every year, numerous people died of cancer all over the world. So we need take care of our health and fight with cancer. Do you know some of vegetable are good for cancer-fighting? Now, let’s learn about them.
Broccoli has been shown to be useful in preventing breast cancer by altering the type of cancer-causing estrogen that the body produces. Broccoli sprouts are the most useful form of broccoli and are believed to help prevent colon and rectal cancers. The more bitter the broccoli, the healthier it is.
Raw carrots contain beta carotene, which may help reduce a range of cancers including lung, mouth, throat, stomach, intestine, bladder, prostate and breast. Unfortunately, you lose a lot of the benefits if the carrots are cooked. Stick to raw!
Garlic is rich in allicin that has immune-enhancing compounds that actually increase the activity of immune that slow down or prevent cancer development in the stomach, breast and esophagus. The sulphur compounds that give garlic its intense flavour have been shown to protect against cancer by neutralizing carcinogens. People who consume raw or cooked garlic regularly reduce drastically the risk of stomach cancer because garlic has anti-bacterial effects against certain bacteria that cause cancer there. To achieve full anti-cancer benefits, it is recommended that garlic is peeled, minced and cooked after 15 minutes.
Cooked tomatoes are high in antioxidants. A study by the National Cancer Institute found evidence from studies that antioxidants may slow or possibly prevent the development of cancer. Lycopene, the antioxidant found in tomatoes is also found in watermelon, guavas and grapefruits.
Soy products like tofu could help prevent both breast and prostate cancer by blocking and suppressing cancerous growths. Soy appears to lower cancer risks by inhibiting the growth of cells and new blood vessels that tumors require to expand. Women who have breast cancer or are at high risk should talk to their doctors before increasing their consumption of soy products.
