Fresh Vegetables and Fruits May Help Stop Cancer
Source: Steve Meyerowitz aka Sproutman, www.Sproutman.com
Keep eating your veggies because they may keep you cancer-free. A new study by University of Calefornia, San Francisco (UCSF) shows that consumption of onions; garlic; beans; yellow vegetables; dark, leafy vegetables; and cruciferous vegetables such as broccoli, broccoli sprouts, cauliflower, cabbage, and Brussels sprouts help reduce the risk of cancer and specifically pancreatic cancer. Fresh fruits are also beneficial, with citrus fruits being the most protective.
In one of the largest studies of its kind to date, researchers at UCSF report that consuming a lot of vegetables and fruits reduces the chance of developing pancreatic cancer by half. According the study’s senior author, Elizabeth A. Holly, PhD, UCSF professor of epidemiology and biostatistics: “Finding strong confirmation that simple life choices can provide significant protection from pancreatic cancer may be one of the most practical ways to reduce the incidence of this dreadful disease."
The spongy nature of the pancreas has been cited as the reason why pancreatic cancer has the lowest survival rate of all cancers. Since most agricultural chemicals are proven carcinogens, choosing organic vegetables and fruits may well provide you with cancer protection. The study is published in the September 2005 issue of the journal Cancer, Epidemiology, Biomarkers and Prevention; see http://cebp.aacrjournals.org.
Steve is a health crusader and author on ten books, including The Organic Food Guide. He has been featured on PBS, the Home Shopping network, QVC and TV Food Network. He has written for Better Nutrition, Prevention, Organic Gardening and House & Garden magazines.