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  October 1, 2011 12:20 AM
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    Date: October 1st, 2011 by AHC
    Breast Cancer

    43% Reduction In Breast Cancer

    Dr. Robert Rowen Reports On The Simple Way To Reduce Breast Cancer Risk By 43%

    According to Dr. Rowen, women have a 1 in 7 chance of getting breast cancer in their life time. This is an extremely high percentage.

    But, by making one small change in their diet, women can REDUCE this high risk by over 43%.

    Researchers at Boston University conducted a dietary study with over 50,000 African-American women for a period of 12 years. 1,300 of these women developed breast cancer, with one third of these cases being a more deadly variety with estrogen-receptor negative markers. This type of cancer is more difficult to treat with conventional methods.

    Although this boded ill for the women who came down with this cancer, the good news was that those women who ate at least 2 servings daily of fresh, colorful vegetables and fruit had a 43% reduced rate of this particular type of cancer.

    When women ate less than 2 servings of fresh vegetables and fruits daily, cancer rates were reduced by only 17%. Cruciferous vegetables such as broccoli, brussel sprouts, cabbage, kale, collards, etc. were significantly effective in reducing risk.

    Dr. Rowen believes that fruits and vegetables aren’t necessarily the healers, but rather that the Standard American Diet is so harmful, even toxic.

    In other words, those who eat Nature’s food, the more natural way (fresh salads, lightly steamed vegetables, fresh raw fruit), are more likely to be healthier with less incidences of cancer, simply due to their avoidance of processed, chemicalized and denatured foods that so many of us have become accustomed to enjoying in our daily diets.

    These “convenience” foods may be helping to spur on the skyrocketing levels of ill health, obesity and disease rates amongst Americans of ALL ages.

    So, avoid fast and junk foods, and focus more on eating a more healthful, natural diet that includes fresh raw fruits and vegetables. This cancer research indicates how powerful this small change can be.

    ~~~

    From Wikipedia

    List of Cruciferous Vegetables

    common name genus Cultivar Group
    horseradish Armoracia  
    land cress Barbarea  
    ethiopian mustard Brassica  
    kale Brassica Acephala Group
    collard greens Brassica Acephala Group
    Chinese broccoli (kai-lan) Brassica Alboglabra Group
    cabbage Brassica Capitata Group
    brussels sprout Brassica Gemmifera Group
    kohlrabi Brassica Gongylodes Group
    broccoli Brassica Italica Group
    broccoflower Brassica Italica Group × Botrytis Group
    broccoli romanesco Brassica Botrytis Group / Italica Group
    cauliflower Brassica Botrytis Group
    wild broccoli Brassica Oleracea Group
    bok choy Brassica chinensis
    komatsuna Brassica pervidis or komatsuna
    mizuna Brassica nipposinica
    Rapini (broccoli rabe) Brassica parachinensis
    flowering cabbage Brassica parachinensis
    chinese cabbage, napa cabbage Brassica pekinensis
    turnip root; greens Brassica rapifera
    rutabaga Brassica napobrassica
    siberian kale Brassica pabularia
    canola/rapeseed Brassica oleifera
    wrapped heart mustard cabbage Brassica rugosa
    mustard seeds, brown; greens Brassica  
    mustard seeds, white Brassica (or Sinapis)  
    mustard seeds, black Brassica  
    tatsoi Brassica  
    arugula (rocket) Eruca  
    garden cress Lepidium  
    watercress Nasturtium  
    radish Raphanus  
    daikon Raphanus longipinnatus
    wasabi Wasabia  

    ~~~




    ~~~

    COMMENTS

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