 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.
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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 |
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