An ad in my local newspaper read, "You Can't preclude Breast Cancer." Reading this, I was upset when I conception about the thoughts of the women who read the ad: that they can only hope for the best. Preventing breast cancer has been made out to be a long shot, it seems.
This message is reinforced in subtle ways repeatedly in our medically dependent society. In grocery stores, Psa's printed on shopping bags and at checkouts say "Early Detection: Your Best Protection." A grocery store would be one of the best places to say, "Great Food Choices ready in the yield Section, Scientifically Supported Real Prevention."
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Please understand that preventing breast cancer is not 100% possible. But you can reduce your risk, and the biggest achievable piece of that reduction is in your choices of foods.
Preventing Breast Cancer - How to reduce Your Risk
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The other good news: eating to reduce breast cancer risk is also absolutely good arresting for heart disease (the important killer of women), and similarly reduces the risk of prostate cancer (men), and other cancers. This is other great example of the holistic rehabilitation approach, using one natural advent to condition (in this case a cancer arresting diet) that benefits many outcomes at the same time.
A few things you can do to preclude breast cancer are:
1) Keep a adequate daily intake of a wide collection of fresh vegetables and fruits
2) Keep your body weight general and stay active throughout your life
3) determined pick the fats and oils you eat
4) pick whole grains instead of refined sugars and flours
5) Avoid environmental toxins (including alcohol and charred meats)
6) Breast feed your baby
7) Supplement your diet with antioxidants like green tea
Monthly self breast exams and mammograms are also important. I say this because detecting breast cancer early means that as a result, you have ample time to start treating it.
One of the things I love about studying the healing properties of foods, whole foods specifically, is their multi-potent qualities. A singular whole food rarely can be found which protects against only one disease, or promotes condition in only one area.
And so it is with Rainbow Chard: we know because of its high levels of natural carotenoids (Vitamin A) that it contributes strongly to reduction in breast cancer risk. Rainbow Chard is a spectacular source of Vitamin A (as natural mixed carotenoids), providing over 5000 Iu per ½ cup cooked serving. It is also a very kind source of vitamin K for strong bones (4 times your daily requirement in that ½ cup!), and provides a good dose of vitamin C and magnesium. That vitamin A protects the respiratory system, improves skin health, and along with other antioxidants protects the heart. Vitamin C serves of policy as a very important antioxidant and is needful for wound healing and heal of the connective tissues that keep our bodies intact.
I am specifically emphasizing Rainbow Chard in this narrative for the very surmise that it displays that splash of several tantalizing colors. The explore on phytonutrients is in its infancy, so we probably do not fully appreciate the disease preventing (including preventing breast cancer) value of all those natural pigments in Chard which show up as red, purple, and yellow stems in the middle of those deep green leaves. What we do know, especially from the explore of Dr. David Heber (What Color is Your Diet?) is that purposely eating a rainbow of colors every day as fresh yield prevents many diseases, from cancers to heart disease and more.
Fall is a good time to look for chard in your local markets, because like many greens it grows well as a cool weather crop. So it may be that your local farmers are bringing it to market now, and that would be the best to get, a bunch that didn't have to tour far to your table. But even in a large supermarket, this delicious a nutritious vegetable is a great choice; enjoy it now and commit to a healthier you with a rainbow of vegetable and fruit colors on your plate.
Rainbow Chard with Sundried Tomatoes (thanks to my wife Gail for this one)
First clean the large leaves by immersing in a sink-full of clean cold water, this gets any dirt or sand out of the curly leaves best than rinsing. Then cut off just the very bottom inch of the tough stem with a knife. Fold the leaf longways (like a paper airplane) and lay flat on a cutting board to cut slices across the leaf and the stem. The large pieces of stem below the leaf can be cut as well into short segments similar to celery. Undoubtedly use these stem pieces, but they have to be cooked longer. Take a large flat bottom pan on the stove, heat 3 tbsp olive oil in the bottom, then sauté only the stem pieces with a clove of crushed garlic about 5 minutes. Then add 1/3 cup chopped sundried tomatoes and stir until hot. Place all the leaves in the pot, stir for one microscopic or until they start to wilt, then turn the heat down and cover the pot with a lid for 5 minutes. Turn off the heat, and stir again to make sure it is ready to serve. Do not overcook, as it may come to be bitter. This makes a delicious side dish especially for a pasta or fish meal.
Preventing Breast Cancer - How to reduce Your Risk
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