As far as food goes, I encourage berries as a top food; the reason being the presence of proanthocyanidins (cyanide compounds from seeds). Garlic of course is exceptional as we now know brassicas and fiber to be.
We now have a new high ORAC value berry compound in capsules or liquid
from Aronia (chokecherry), about 3 times more beneficial than blueberries.
The first and most important point is that most cancer is not born but made. By that I mean, that only one in ten cases of cancer comes about because you have inherited a defective gene by your mother or father. Nine out of ten cases of breast cancer, colon cancer and even more for brain cancer arise because of something that happens to you after you’re born. Source1) Tomatoes - Lycopene in tomatoes protects against cervical, ovarian and prostate cancers. Tomato products like sauce, paste and ketchup are even better sources due to their concentrations.
2) Berries - The vivid colors of blueberries, raspberries and blackberries come from antioxidants called anthocyanins, which fight a variety of cancers. Frozen berries are available year round-try them in smoothies or in cereal.
3) Spinach - One of the most nutritious leafy greens, the lutein and vitamin E in spinach fight liver, ovarian, colon, and prostate cancers.
5) Garlic - Italians and want-to-be Italians, rejoice! Garlic fights stomach, esophageal, and breast cancers. To get the most benefits, chop just before cooking.
6) Apples - This affordable, delicious, year-round fruit has plenty of antioxidants and vitamins, but it also boasts quercetin, a plant chemical, which may lower lung cancer risk and slow the growth of prostate cancer cells.
7) Pumpkin, butternut squash, carrots, sweet potatoes - As long as it's orange, take your pick! These sweet, fiber-rich vegetables are excellent sources of beta carotene, which may protect the DNA in your cells.
8) Beans - fiber source Expanded list
following article sourced from SciAM
Thursday, December 30, 2010Carrot recipes from Jaime Oliver
Need another reason to eat your greens (and yellows and oranges) as part of a healthful diet in the New Year? A large U.S. study has found that adults with higher concentrations of serum alpha-carotene in their blood were likely to live longer than those who had lower levels.
Research around carotenoids (phytochemicals that also include beta-carotene, lycopene and others) has yielded mixed results. Cheering of beta-carotene's purported disease-fighting abilities quieted down after years of studies failed to show that supplements reduced risk of cancer, cardiovascular disease or type-2 diabetes (all diseases linked to free-radical damage, which antioxidants, such as carotenoids, are thought to help neutralize).
Nevertheless, increased consumption of fruits and vegetables (which are often high in carotenoids) continue to be linked to a longer, healthier life, often regardless of other lifestyle factors. So researchers are now busy chasing down other components of these foods.
The recent alpha-carotene research is one such study. It assessed the blood levels of serum alpha-carotene in 15,318 U.S. adults and followed up over an average of 13.9 years to see which of the participants had died as of December 31, 2006.
After controlling for demographic, health and lifestyle factors, the researchers "found that serum alpha-carotene concentration was inversely associated with adjusted risk of death," according to their study, led by Chaoyang Li, of the Office of Surveillance, Epidemiology and Laboratory Services at the Centers for Disease Control and Prevention. Women tended to have slightly higher concentrations of the nutrient than men (5.31 microgram per deciliter versus 4.22).
The team found an especially strong correlation between higher alpha-carotene levels and lower risk of death from diabetes, upper respiratory tract and upper digestive tract cancers, as well as lower respiratory disease.
The findings are slated to be published next year in the March 28 issue of Archives of Internal Medicine and are now available online. A handful of previous, smaller studies of alpha-carotene had mixed results, and the researchers cautioned that the levels of alpha-carotene, rather than having a direct affect on disease prevention themselves might instead "act as an indicator of multiple interactive forces."
Unlike beta-carotene, alpha-carotene is not often found in multivitamins or other common dietary supplements, which suggests that most of the quantities found in people's blood comes from food (primarily yellow-orange and dark green veggies, including broccoli, carrots, collards, green beans, lettuce, peas, pumpkin, spinach, sweet potatoes and winter squash). And a previous case-control study found that eating more of these sorts of alpha-carotene-rich veggies led to a decreased risk of lung cancer.
"These findings support increasing fruit and vegetable consumption as a means of preventing premature death," the researchers noted. So go ahead and raise those carrots high.
CARROTS BOILED WITH ORANGE, GARLIC AND HERBS
Boil the carrots in salted boiling water with a tablespoon of sugar, a knob of butter and a little handful of fragrant fresh herbs, tied up. Parsley, rosemary, thyme, bay – use just one or a mixture. Cut an orange into eighths and add them to the water, along with a few whole garlic cloves in their skins. If you really want to be a little tiger, add a pinch of cumin as well (seeds or ground) – it subtly cuts through with the most wonderful flavor. As soon as the carrots are cooked, drain them, discard the herbs and all but one of the orange pieces, squeeze the garlic out of its skin, chop the remaining orange piece finely and toss with the carrots, some seasoning and a little more butter. The flavor will be incredible. Another idea is to fry the chopped-up orange in a good tablespoon of sugar, so it almost jammifies, and serve this on top of the carrots. These two flavours together are one of the coolest things.
ROASTED CARROTS WITH ORANGE, GARLIC AND THYME
Or – just as easy – as soon as you drain the carrots you can throw them into a baking pan with the chopped-up orange and the garlic cloves and roast them at 400°F for 10 minutes – this will give you a slightly meatier flavor.
Or simply mash the carrots up with the orange and garlic, so you have some coarse and some smooth. Lovely.