There is an old saying "eat to live". This is to say, eat that which helps the body function at the highest possible level of effectiveness. With the increase in various diseases and cancers, it appears as if many people have reversed that old saying and now "live to eat". Food was put on the earth to provide nourishment, or to sustain life. Medical science indicates that 85% of the diseases are diet related. What was intended to prolong life, now hastens death. In all things it is important to distinguish between what is "good to us" and what is "good for us". This simple exercise may make the difference between life and death.
Diet is the key. What you put in is what you get out.
For those who may be already suffering from disease it is a good idea to understand how certain food interact with the body. Below is a list of foods that fight the effects of some cancers. This is not a list of cures, simply some alternatives to the effects of cancer.
Compounds such as beta carotene, vitamin C and vitamin E that disarm substances thought to promote cancer.
Vegetables of the cabbage family, such as broccoli, cauliflower, kale, and cabbage are thought to have beneficial effect in fighting cancer.
A collective term for the indigestable part of plant food. Fiber seems to play a role in warding off certain kinds of cancer. High-fiber foods include dried beans and peas, lentils, bran, cabbage, carrots, figs, pears, corn, whole grains and cereal.
A food compound that prevents the oxidation process that may cause cancer. Beta Carotene belongs to a family of compounds called carotenoid, found in dark green or deep yellow fruits and vegetables such as cantaloupe, carrots, mustard greens, spinach, sweet potatoes and winter squash.
Chemical compound created by plants
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