How To Use Antioxidants to Prevent Cancer

Antioxidant Fruit & Veggies VS. Antioxidant Supplements

Using Phytochemicals to Prevent Cancer Research has shown time and time again that eating fruits and vegetables decreases the risk of having many types of cancer. Initially, the benefit was believed to be due to the antioxidants in the produce but, when they just gave people antioxidants without the fruit or vegetable, there was no cancer prevention.

In a research study, doctors looked at the phytochemicals in fruits and vegetables and how they prevent cancer. They found that most fruits and vegetables contain potent phytochemicals that have antioxidant activities as well as anti-cancer properties. Antioxidants can help prevent cancer by scavenging for free radicals that can damage cells, resulting in cancer.

According to the study, the antioxidants in fruits and vegetables work to decrease cancer because they work together to fight cancer. If doctors try to give the antioxidant separately, the synergy between the antioxidants in fruits and vegetables is lost. It means that it is better to eat the produce than it is to take an antioxidant supplement.

Dr. Adem Gunes

Dr. Adem Gunes Dr. Adem Gunes has built the world’s largest database of scientifically tested natural substances with proven effects in cancer treatments. In 2009, he was appointed as the Chief Physician of ProLife Clinic in Innsbruck, Austria, and played a key role in the establishment of the research laboratory. He is also the co-founder of the first Austrian hyperthermia center. Now, Dr. Adem works closely with cancer patients from around the world (including Germany, Thailand, Dubai) to recommend them a complementary cancer clinic or to create a personalized care plan for patients to follow at home.

Powerful Antioxidant Breakfast Smoothie For A Cancer Diet

According to this study, by far the most comprehensive of its kind in history, there are only three whole foods on the planet that have more antioxidant power than cloves. One of them is amla—dried Indian gooseberries. Now, not only is it more powerful, but also more palatable. You could add a whole teaspoon of amla to a smoothie, and probably wouldn’t even taste it. Try doing that with a teaspoon of powdered cloves. One sip; you’d be on the floor!

Let’s look at the antioxidant content of some typical American breakfast foods: bacon [7] and eggs [+8], for example. A bowl of corn flakes [25] with milk [+9]. Egg McMuffin [16]. Pancakes [16] with maple syrup [+9]. Bagel [24] with cream cheese [+2].

Dr. Greger’s Breakfast Smoothie

Ingredients:

  • A cup of unsweetened soy milk (or hemp milk, or almond milk) – Antioxidant 16
  • A half a cup of frozen blueberries – Antioxidant 535
  • Whoa! Alright? Already, I’ve got to shrink the scale way down.
  • The pulp of a nice ripe Mexican mango. Note the mango alone has more antioxidants than the other breakfasts. Antioxidant 125
  • A tablespoon of ground flax seeds
  • And my previous secret ingredient, a palmful of bulk white tea leaves – Antioxidant 101
  • A teaspoon of that gooseberry powder – Antioxidant 782

Directions:

  1. Just throw them in there and blend them in.

Now, that used to be my breakfast smoothie, but now, a teaspoon of that gooseberry powder [+782], and we’re off the charts again. Look at it. That’s about four cents’ worth of amla—four pennies—and look what it does to my smoothie. 1,500 units of antioxidant power, and I haven’t even fully woken up yet! Way more than the five other meals combined. In fact, more than the average person gets in an entire week.

I could drink my smoothie and eat nothing but donuts the rest of the week, and most people still wouldn’t catch up. Notice, though, that even though I packed the blender with amazing stuff— blueberries, tea leaves—fully half of the antioxidant power came from that single teaspoon, that four cents’ worth of powdered gooseberries.

Photo Source: The Daily Burn

Doctor’s Note

Be sure to check out my other videos on antioxidants, and don’t miss all my videos on ranking foods.

Also, check out my associated blog posts for more context: Açai to Zucchini: antioxidant food rankingsIs Caffeinated Tea Really Dehydrating?Top 10 Most Popular Videos of the YearHibiscus Tea: The Best Beverage?Flax Seeds for Prostate CancerTreating Breast Pain with Flax SeedsWhich Common Fruit Fights Cancer Better?; and Mushrooms and Immunity.

In health,
Michael Greger, M.D.

Michael Greger, M.D., is a physician, New York Times bestselling author, and internationally recognized professional speaker on a number of important public health issues. Dr. Greger has lectured at the Conference on World Affairs, the National Institutes of Health, and the International Bird Flu Summit, testified before Congress, appeared on The Dr. Oz Show and The Colbert Report, and was invited as an expert witness in defense of Oprah Winfrey at the infamous “meat defamation” trial. Currently Dr. Greger proudly serves as the Director of Public Health and Animal Agriculture at the Humane Society of the United

Better Than Green Tea?

Daily Antioxidant Tea Recipe For Breast CancerThis new data on the antioxidant content of thousands of foods revolutionized the way my family eats. For example, you’ve known me as a veritable green tea fanatic, not because I particularly like it, but because that’s what the science said was the best thing to drink. But that was before 283 beverages were tested. I don’t think I could even name 283 beverages. They tested everything from red bull, to crowberry liquor.

Let me pull out a few… Water has zero antioxidants, as does Red Bull. At this scale Pepsi, Coke, and cow’s milk get a 1; glass of white wine; a cup of red tea; … black tea… green tea, red wine—7 times the antioxidant power of white, but neither as good as grape juice. Here’s a shot of espresso, a cup of coffee, and matcha tea—tea made out of powdered green tea leaves, which is what I’ve been drinking.

But what is this? What beverage could be better than actually eating green tea leaves? Matcha has met its match. In terms of antioxidant power, the healthiest thing to drink on the planet earth appears to be… hibiscus tea! So like red zinger blows everything else out of the water.

Here’s my latest recipe:

  • Half gallon of water
  • 8 cups
  • 4 bags of tea in which hibiscus is the first ingredient—I like wild berry zinger
  • Juice of one lemon
  • 3 Tablespoons of erythritol

Directions:

I just put it in the fridge overnight. No need to heat it; it can just cold brew. In the morning I take out the tea bags, shake it up, and drink throughout the day, every day, all day long.

And as always, extra credit, for green foam: pour a cup of the tea into a blender with a bunch of fresh mint leaves, blend on high, and then pour it back. So you have dark green leafies blended into what may be the highest antioxidant beverage in the world, and it tastes – like fruit punch. Your kids will love it!

Doctor’s Note

Note the impressive manganese content of hibiscus tea may exceed recommended limits at high intakes, though, so we probably shouldn’t drink more than those 4 tea bags a day’s worth.

The sweetener I use is erythritol, detailed in Erythritol May Be a Sweet Antioxidant.

Please feel free to post any ask-the-doctor type questions here in the comments section and I’d be happy to try to answer them. Check out the other videos on beverages and don’t miss all the videos on ranking foods. And there are 1,449 subjects covered in the rest of my videos–please feel free to explore them!

For some context see my blog posts: Hibiscus tea: flower power, Acai to Zucchini: antioxidant food rankings, Amla: Indian gooseberries vs. cancer, diabetes, and cholesterolIs Caffeinated Tea Really Dehydrating?, Top 10 Most Popular Videos of the Year, Treating PMS with SaffronHibiscus Tea: The Best Beverage?, and Which Common Fruit Fights Cancer Better?

Photo source: TheLotusRoot.com

In health,
Michael Greger, M.D.
Michael Greger M.D.About Michael Greger M.D.Michael Greger, M.D., is a physician, author, and internationally recognized professional speaker on a number of important public health issues. Dr. Greger has lectured at the Conference on World Affairs, the National Institutes of Health, and the International Bird Flu Summit, testified before Congress, appeared on The Dr. Oz Show and The Colbert Report, and was invited as an expert witness in defense of Oprah Winfrey at the infamous “meat defamation” trial. Currently Dr. Greger proudly serves as the Director of Public Health and Animal Agriculture at the Humane Society of the United States.

Minimum “Recommended Daily Allowance” of Antioxidants

Minimum Recommended Daily Allowance of AntioxidantsBy: Michael Greger,MD. is a physician, author, and internationally recognized professional speaker on a number of important public health issues.

Glucose is the primary fuel of the human body, that’s what starches are broken down into. Our body takes glucose in our diet and the oxygen we breathe in and makes energy to power our bodies, water, and carbon dioxide that we breathe out. Plants then take the water and CO2 and make oxygen and organic compounds like glucose and the cycle continues in this circle of life.

That’s what carbohydrate means, basically hydrated carbon–carbon and water, which is what plants use to make carbs with, and all that’s left after we burn them for energy in our muscles and brain, but this process of oxidizing glucose to make energy is messy, and generates free radicals, such that if we chug down straight sugar-water the level of oxidation in our bloodstream goes up over the next few hours.

Why would our bodies evolve to have a negative reaction to our primary fuel?
Because over the millions of years we evolved, there was no such thing as sugar water—all sugars and starches came pre-packaged with what? Anti-oxidants. In nature sugar always comes with phytonutrients.

If you drink the same amount of sugar in the form of orange juice you don’t get that spike in oxidation. Why?
Because the sugar in fruit comes prepackaged with antioxidants.

Can’t we just drink vitamin C enriched sugar-water?
No, it wasn’t the vitamin C in the OJ, but the citrus phytonutrients like hesperetin and naringenin that beat back the oxidation.

If we don’t eat phytonutrient-rich plant foods with each meal like fruit, then for hours after we eat our bodies are tipped out of balance into a pro-oxidative state, which can set us up for oxidant stress diseases.

  • The free radicals in our body can oxidize the fats in our blood and help set us up for heart disease.

Here’re the levels of oxidized fat in our blood 1,2,3 hours after sugar-water ingestion, and the corresponding drop in vitamin E levels in our blood as our body’s antioxidant stores are being used up, within hours.

  • If we don’t eat phytonutrient-rich foods with our meals, our body has to dip into its backup supply of antioxidants and you can’t get away with that for long.

So while ideally we should stuff our faces with as many phytonutrient-rich foods as we can, in the very least we should eat enough antioxidants to counter the oxidation of digestion. In the very least we don’t want to slide backwards every day and end up with less antioxidants in our bodies than we woke up with.

Just to break even here’s about how many antioxidants we need every day, depending on how much we eat, just to counter the oxidation of digestion. (This is measured in millimoles of trolox equivalents).

  • Men in the U.S. average about 2500 calories a day, and so should be getting at least 11,000 micromoles a day.
  • Women eat about 1800 calories so should get at least 8,000 just to stay solvent.

The average American, doesn’t even get half the minimum! No wonder oxidant stress related diseases abound. We’re getting so few antioxidants in our diet we can’t even keep up with the free radicals created just digesting our meals. We are a nation in chronic oxidative debt.

In developed societies we eat a lot of food, but not enough plants, which could result in exaggerated and prolonged metabolic, oxidative, and immune imbalance, presenting opportunity for biological insult that over time could supersede biological defense and repair systems manifesting in cellular dysfunction, disease, and ultimately death.

Doctor’s Note

If those citrus phytonutrients sounded familiar to you, it’s because I mentioned them before in videos like Keeping Your Hands Warm With Citrus and Reducing Muscle Fatigue With Citrus. It’s still better to eat the whole fruit though (See Best Fruit Juice and Apple Juice May Be Worse Than Sugar Water).

Digestion isn’t the only physiological source of free radicals—exercise is too. See Preventing Exercise-Induced Oxidative Stress With Watercress.

Background on the role free radicals play in aging and disease can be found in my video Mitochondrial Theory of Aging. Antioxidant-rich diets can even change gene expression: Plant-Based Diets and Cellular Stress Defenses.

Is there a refined sweetener that doesn’t cause free radical formation? Yes: Erythritol May Be a Sweet Antioxidant.

What’s the best way of reaching our daily minimum of 8-11,000 antioxidant units a day? So glad you asked! Covered in my next video, How to Reach the Antioxidant RDA.

If you haven’t yet, you can subscribe to my videos for free by clicking here

Michael Greger M.D.About Michael Greger M.D.
Michael Greger, M.D., is a physician, author, and internationally recognized professional speaker on a number of important public health issues. Dr. Greger has lectured at the Conference on World Affairs, the National Institutes of Health, and the International Bird Flu Summit, testified before Congress, appeared on The Dr. Oz Show and The Colbert Report, and was invited as an expert witness in defense of Oprah Winfrey at the infamous “meat defamation” trial. Currently Dr. Greger proudly serves as the Director of Public Health and Animal Agriculture at the Humane Society of the United States.

Fiesta Roasted Corn Salad

Fiesta Corn Salad Recipe For A Healthy Lifestyleby Susan Tick.

I know what most of you are thinking: Corn is a starch – how could it possibly help with cancer prevention? Well, I was just as surprised to hear that corn has it’s right to sit at the table. There is a recent research study at Cornell University which indicated that cooking corn unleashes beneficial nutrients including carotenoids (plant version of vitamin A) that can substantially reduce the chance of heart disease and cancer. Plus cooked corn retains its anti-oxidant activity even after the loss of vitamin C. In fact, cooking increases the anti-oxidants in corn by approximately 53 per cent. Isn’t this a good thing to find out. I love corn.

This wonderful recipe was shared with me and my husband, Bob by a friend, Susan Tick at Fire Island. I couldn’t stop eating it; it was so delicious. Spicy and hot and loaded with sharp tastes of onions, cilantro, and hot peppers.

Ingredients:

6 ears of roasted corn, kernels stripped off
1 tablespoon coconut oil
½ red onion, minced
½ green jalapeno, seeds in or out, depending on taste
1 tablespoon cilantro, minced
2 tablespoons freshly squeezed lime juice
1 small handful of cherry tomatoes, halved
Pink Salt and pepper substitute to taste

Directions:

  1. In a large pan, heat the coconut oil over medium heat. Add the roasted corn kernels, and sauté for 5 or 6 minutes. Be watchful that the corn does not get mushy.
  2. Turn the heat off, and while the corn is still warm, then add remaining ingredients and toss well to combine. Add the jalapeno slowly, gauging how spicy you’d like the salad to taste.
  3. Season to taste with salt and pepper, and a bit more lime juice as needed. Serve warm or cold, topped with more tomatoes, lime and cilantro if you like.

Blueberries- A delicious bargain!

Blueberries for breast cancer preventionBy Ellen Kamhi PhD RN – The Natural Nurse.

Blueberries are one of the few fruits native to North American. Native Americans used the berries for food and dye. They believed the five pointed star that forms at the end of fruit signified that the tribal ancestors sent “star berries” as a spiritual gift. When settlers from England arrived in the northeast, local tribes taught them how to use the nutritious and delicious blueberry as part of their food staples. During the Civil War, dried blueberries and blueberry beverages were used as an important food source for soldiers.

Antioxidants are substances that help protect our cells from damage due to ‘free radicals’- molecules that disrupt cell membranes, which can eventually lead to the effects of aging and disease. Among natural sources of antioxidants, blueberries are excellent. A study performed by the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University in Boston Massachusetts compared 40 common fruits and vegetables and found blueberries as the highest in antioxidant activity. One ½ cup serving of blueberries delivers as much antioxidant power as 5 servings of many other fruits and vegetables!

Blueberries are very high in proanthocyanin, a well-studied specific antioxidant that prevents an excess of free radicals. Blueberries are also high in healthy substances known as flavonoids , including anthocyanin. Anthocyanins, from two Greek words meaning “plant” and “blue”, are responsible for the intense blue and red pigments of blueberries. Over 60 scientific studies link the blue in wild blueberries to good health.

Anthyocyanins have a different chemical structure compared with other common antioxidants such as Vitamin C. This unique structure makes them three to four times more potent than other fruits and vegetables. Although other red or purple fruits such as plums and strawberries also contain anthyocyanin, Blueberries appear to have the highest concentrations of this antioxidant among fruits commercially available in North America.

Blueberries are promising nutritional weapons against disease. In today’s world, blueberries are being heralded as a delicious weapon in the “anti-aging”, or as I prefer to call it, the ‘graceful aging’ arsenal. In a study funded by the National Institute on Aging (NIA) and the U. S. Department of Agriculture, which appeared in the September 15, 1999, issue of the Journal of Neuroscience, rats were fed a blueberry extract diet, rich in naturally derived antioxidants. The rats showed fewer age-related motor changes and out-performed their study counterparts on memory tests. Although strawberry and spinach extracts also improved short term memory, only blueberries supported progress in navigation capabilities and overall co-ordination. This is important because aging often causes challenges with co-ordination and balance. I addition, rats in all the supplement groups had sufficient Vitamin E in the cell membranes of their brains, which increases cellular flexibility and repair. Holly McCord, RD, author of “The Miracle Berry” and Prevention’s Nutrition Editor says, “If you add one food to your diet this year, make it blueberries.” According to McCord, blueberries are the “… single most ferocious food in the supermarket at halting the forces that age you.”

Professor David Morgan at the Alzheimer’s Research Lab at the University of South Florida is also excited about the possibilities of blueberries. Morgan has worked with Tuft’s University on a transgenic model of Alzheimer’s disease and says he hopes the research he’s involved in proves that blueberries are the nutritional answer to disease and aging that they seem to be. With a scientist’s skepticism, he adds, “I doubt that our studies will show blueberries to be the miracle cure some people claim – but I hope they do. Blueberries are an affordable, healthy and delicious remedy.”

To get an even better effect, choose “organic” blueberries whenever possible, to avoid the negative effects associated with pesticides. A good plan of action is to ‘stock up’ on organic blueberries when they are in season, and simple put containers in the freezer to be used at a later date. They can be eaten ‘as is’, or added to healthy breakfast cereals, oatmeal or yogurt for a nutritious start to the day. Another great way to save blueberries for a ‘rainy day’ is to purchase a dehydrator and dry the fresh berries for later use- this is a good way to save many kinds of healthy fruits and vegetables for times when they are not in season.

Blueberry Smoothie Recipe For Breast Cancer Prevention

Try this Blueberry Smoothie:

8-12 ounces of Unsweetened Soy Milk or Organic Skim Milk
One Scoop of Organic Spirulina or Barley Grass Powder
1 Tablespoon or Organic Unrefined Coconut Oil
½ cup Organic Fresh or Frozen Blueberries
2 –3 ice cubes
Place all together in a blender, and Blend for One Minute
Enjoy a Healthy, High Protein, Nutritious , Low Calorie Meal!

Ellen KamhiEllen Kamhi PhD RN, The Natural Nurse®, can be heard on radio daily. She is the author of several books, including WEIGHT LOSS, the Alternative Medicine Definitive Guide. Dr. Kamhi has been involved in natural health care for over 4 decades. She answers consumer questions at http://www.naturesanswer.com, and has a private practice on Long Island. http://www.naturalnurse.com 800-829-0918

Antioxidants, ORAC Value and Concentrated Resveratrol

Antioxidants for breast cancer recoveryBy Ellen Kamhi, PhD, RN, AGH, AHN-BC.

The public associates antioxidants with health. Antioxidants occur naturally in a large amounts of fresh fruits, vegetables and botanicals. They are being used extensively in oral supplements and natural cosmetic and personal care products.

The FDA has strict guidelines on the use of the term ‘anti-oxidant’. For examples, manufacturers cannot just splash “ high in antioxidants” on the label (which is often done). If a statement is made about a high antioxidant value, the manufacturer must actually reference a known and measureable antioxidant, such as vitamin A or vitamin E. They must then reference the RDA (also known as the RDI or reference daily value), and specifically show that their product contains an amount of that individual nutrient which is equal to or higher than the RDA value. With the increased activity of the FDA, many manufacturers are receiving notices that they are not complying with labeling laws.

One of the up and coming concepts in the Antioxidant area is measurement of the ORAC value. ORAC stands for “Oxygen Radical Absorbance Capacity”. ORAC describes a laboratory analysis of the antioxidant activity against various free radicals, such as the peroxyl radical, which is one of the most common reactive oxygen species (ROS) that cause damage to cell membranes in the body. ORAC measures the ability of substances to neutralize this free radical. The greater the amount of free radicals a nutrient or product can combat, the higher its ORAC score. This standard was developed in a collaborated effort by the National Institute on Aging and the USDA Human Nutrition Research Center on Aging . Consumers are becoming more interested in ORAC value as they become more educated about what this means. Some of the highest ORAC scoring products in the world include many items that are called ‘Super Fruits” such as Pomegranate, Acai, Mangosteen and Goji, along with Green Tea and Muscadine Grape.

There are many Super Fruit products available , such as Nature’s Answer® Orac Super 7, which guarantees 5000 to 7000 Orac Units in one serving! It is a blend of many of the super fruits mentioned above (Acai, Mangosteen Goji, Green Tea, Muscadine Grape) known to be high in Orac Value.

Resveratrol is a concentrated grape derived ingredient which has also shown a serge of popularity in recent years, as an anti-aging antioxidant. Resveratrol is also found in high amounts in the wild plant called Japanese Knotweed (Polygonum cuspidatum). Commercially available supplements offer Resveratrol in both liquid and capsule form. Read your labels carefully, since some brands also include sweeteners and preservatives, such as potassium sorbate, while other brands are free of sweeteners and additives.

Muscadine Grape is a rising star in the antioxidant category. Muscasdine Grapes are a berry-like grape that is native to USA. It contains resveratrol in its skin and has a very high level of naturally occurring health supporting natural constituents, such as ellagic acid (a polyphenol antioxidant), anthocyanins, flavoniods and other healthful compounds. Muscadine grapes often grow as wild edible, medicinal plants found on fences around farms and fields. The muscadine berry is extremely resistant to pests and fungus probably due to its extremely thick skin, and is not sprayed with pesticides or herbicides. Include a variety of brightly colored fruits and vegetables in your daily diet to insure that you are getting an array of beneficial antioxidant compounds !

Ellen KamhiEllen Kamhi PhD RN, The Natural Nurse®, can be heard on radio daily. She is the author of several books, including THE NATURAL MEDICINE CHEST. Dr. Kamhi has been involved in natural health care for over 4 decades. She answers consumer questions at http://www.naturesanswer.com, and does private consultations. http://www.naturalnurse.com 800-829-0918

 

Kale and Avocado Salad Recipe

Kale and Avocado Salad Recipe For Breast Cancer Prevention

By Chef Curt Robair Executive Chef at Menla Mountain Retreat.
Kale and Avocado Salad for an anti breast cancer diet. Kale and avocados are nutrient dense vegetables that contain powerful antioxidants that attacks free radicals which help strengthen the immune system and may help protect against breast cancer.

Ingredients:
1 bunch organic kale
1 organic avocado
1 organic tomato
1 organic red onion
2 tablespoons extra virgin olive oil
Juice of 1 organic lemon
Salt & Pepper to taste

Preparation:
Wash & strip leaves off Kale & chop coarsely
Add avocado, lemon, olive oil & massage into Kale until tender
Chop tomato & red onion & add to Kale.
Salt & Pepper to taste

Chef Robair is the executive chef at Menla Mountain Retreat where he continues to serve local, organic,  healthy and wholesome  meals.

Chef CurtChef Robair Robair
Executive Chef Menla Mountain Retreat
Personal Chef / Cooking Instructor

Five Bean Veggie Soup – Cancer Fighting Super Food

Beans Are A Cancer Fighting Superfood

By: Diana Ross, E-RYT 500 Founder of Breast Cancer Yoga

Beans are a cancer fighting super food. Studies have shown a diet rich in beans increased levels of the fatty acid butyrate, which in high concentrations has protective effects against cancer growth. Beans contain other health-promoting substances such as antioxidants that may also protect against cancer.

Got this great little gift from my girlfriend, Rochelle with a pre-made ingredients for Five Bean Soup in a small mason jar. Look a bit boring without saute’ veggies so I thought I would embellish a bit and see what I could create. Well as it turns out it was a big hit with my entire family; even the son that doesn’t eat things that are good for him. Let me make one important note – It is incredibly easy to make, and fast.

Ingredients

1/2 cup dried pinto beans
1/2 cup dried split green peas (or green lentils)
1/2 cup dried great northern beans
1/2 cup dried black beans
1/2 cup dried kidney beans
1/8 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dry mustard
1 medium onion chopped
6 shiitake mushrooms diced
1 cup chopped carrots
1 cup chopped celery
2 teaspoons pink salt
1 tablespoon garlic powder
1 tablespoon dried oregano
1/4 teaspoon dried rosemary
2 bay leaves
2 vegetable bouillon cubes
2 tablespoons of vegetable oil

Directions

  1.  Rinse beans and place in 4 cups of water.
  2.  Bring to a boil and cook for 5 minutes. Remove from heat and let stand for 30 minutes.
  3.  Drain and return beans to the pot and add 6 cups of filtered water, 2 bouillon cubes and bay leafs.
  4.  Saute’ mushrooms, onions, celery and carrots in vegetable oil until tender. Add to the soup stock when done.
  5.  Bring to boil, cover and simmer for 1 hour or until beans are tender.
  6.  Remove bay leaves before serving.

Diana RossAbout Diana Ross:  E-RYT 500 restorative yoga teacher, survivor that cares and founder of Breast Cancer Yoga. Diana is making a difference with Breast Cancer Yoga therapeutic products designed to support you emotionally and physically during breast cancer . We want to give you the attention and personal service you need so please email us at info@breastcanceryoga.com if you have questions.

Blueberries Are Valuable For Breast Cancer

By: Breast Caner Yoga Staff

The extraordinary health benefits of blueberries are in their anti-cancer properties, anti aging capacity, and in lowering the risk for degenerate diseases and heart disease. It is a “Have-to-Have” fruit in our diets. Add it to salads, cereals or just plain.

One recent study published in the Journal of Clinical Nutrition found that people who ate the equivalent of 1 cup of blueberries daily had an increase level of antioxidants in their blood. This plays an important role in breast cancer prevention. The positive increase in blood levels whhen using antioxidants have shown to decrease the incidences of breast cancer and the risk of metastases (which is cancer spreading from its original site.)

Ways To Eat Blueberries

  • Sprinkle berries on cold cereal
  • Mix frozen berries into hot oatmeal
  • Whip into smoothies with banana, ice and nut milk
  • Enjoy a cup of berries in nut milk sweetened with buckwheat honey
  • Nibble on a big bowl of fresh blueberries

In-Addition

  • Non-organic blueberries must be washed thoroughly to remove pesticide residue.
  • Blueberries has shown to increase the effects of radiation treatments, aromatase inhibitors and the chemotherapy drug Taxol.

Eat a daily dose of organic blueberries for a  tasty way to help ward off cancer so eat a cup of wild blueberries today and prevent cancer.

Diana RossAbout Diana Ross:  E-RYT 500 restorative yoga teacher, survivor that cares and founder of Breast Cancer Yoga. Diana is making a difference with Breast Cancer Yoga therapeutic products designed to support you emotionally and physically during breast cancer . We want to give you the attention and personal service you need so please email us at info@breastcanceryoga.com if you have questions.

%d bloggers like this: