How To Cut Your Cancer Risk By Eating Healthy Food

By Author: Cory Santos
Total Articles: 2
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Due to their fiber content and rich vitamins and antioxidants, diets high in fruits and vegetables are believed to protect against bladder, prostate, stomach, esophageal, and lung cancer. Cruciferous vegetables (kale, cauliflower, broccoli) may also reduce your risk of cancer. Foods rich in vitamin C can protect against cancers of the mouth, esophagus, pancreas, and stomach; while Vitamins A and E may help protect against certain cancers by acting as antioxidants, and in the case of vitamin E, by inhibiting the conversion of nitrites into nitrosamines.
Green tea may protect against some cancers by stimulating the activity of antioxidants and detoxifying enzymes. It is also important to note that healthy food for cancer can also reduce your risk of developing heart disease. It can also decrease your risk of developing diverticulitis and irritable bowel syndrome, both of which have been linked to a diet low in fiber.
There are more studies on fat than on any other dietary risk factor; and there is good evidence that fat increases your risk of developing cancer, especially cancer of the prostate, colon, breast, ovary, ...
... endometrium, and pancreas.  Remember that there is not one healthy food for cancer that is most important to survivorship. Holly Clegg, author of Eating Well Through Cancer, believes a healthy balanced diet within moderation, and according to the Dietary Guidelines, is the best recommendation for food intake. Vegetarian and gluten free, this Brussels Sprouts, Tomato and Feta Salad from Eating well Through Cancer is a hearty satisfying salad that combines several cancer fighting veggies in one dish!
Brussels Sprouts, Tomato and Feta Salad from Eating Well Through Cancer        
A remarkable combination with just a few ingredients create healthy food for cancer patients.  Fresh roasted Brussels Sprouts are the best!
Makes 5 (1-cup) servings
 
1 1/4 pounds Brussels sprouts
2 teaspoons plus 3 tablespoons olive oil
3 tablespoons chopped green onions
1/4 cup white balsamic vinegar
1 tablespoon Dijon mustard
Salt and pepper to taste
1 cup grape or cherry tomatoes, halved
1/4 cup reduced-fat feta cheese
 
1. Preheat oven 450°F.  Line baking pan with foil.
2. Remove outer discolored leaves from Brussels sprouts and cut in half.   Place on prepared pan and drizzle with 2 teaspoons oil, tossing.  Bake about 20- 25 minutes or until tender, then let cool.
3.  In small bowl, whisk together vinegar, Dijon, remaining 3 tablespoons oil, and season to taste.    
4. In bowl, combine Brussels sprouts, tomatoes and feta; toss with vinaigrette.  Serve at room temperature or chill.
 
Terrific Tip: If you don’t have or cannot find white balsamic vinegar, any vinegar may be used.
 
Nutrition Nugget: Brussels sprouts are vitamin-rich and have DNA protective and cancer preventative benefits.
 
Nutritional information per serving:
Calories                                176
Calories from Fat              54%
Fat                          12           g
Saturated Fat     2              g
Cholesterol         2              mg
Sodium 193         mg
Carbohydrates  16           g
Dietary Fiber      5              g
Total Sugars        7              g
Protein                 6              g
Dietary Exchanges: 3 vegetable, 2 1/2 fat