Eight anticancer foods that you must include in your menu



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You may know how important your diet is to look after your health. Vitamins and minerals contained in food are important for proper functioning of the body. As a result of medical research, scientists have proven that food actually has a direct impact on your body. Proper nutrition, combined with other healthy habits such as regular exercise and plenty of water, can greatly improve and extend your life.

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New research shows that you can not only improve health with food, but also prevent certain diseases. There are a number of foods that have anticancer effects. By including them in your daily diet, you can protect yourself from this terrible disease.

Raw garlic

Together with vegetables such as onions, leeks and leporades, garlic contains antioxidants such as allicin. It is proven that allicin removes free radicals from your body. It also increases the body's immunity, is rich in nutrients, lowers blood pressure and cholesterol levels, increases brain activity and is a natural detoxifier. Slice or crush the garlic, leave it for a while then use it in your favorite dish.

Broccoli

These vegetables are relatives of lettuce, cauliflower and ordinary cabbage. Broccoli contains phytochemicals and antioxidants, glucuronanine and indole-3-carbinol, which have been shown to reduce the risk of cervical cancer, breast cancer, gastric cancer and prostate cancer. Broccoli has a natural anti-inflammatory effect, has a positive effect on bone and heart health. In addition, broccoli is a low-calorie product that can be a great addition to healthy eating. Because phytochemicals are destroyed by heat, it's better to consume raw or slightly boiled broccoli.

Green tea

Catechin compounds contained in green tea make this product one of the best in fighting cancer. A number of studies have shown that these drinks shrink tumors and prevent the development of new cancer cells. Most experts offer green tea as a prevention against cancer. An additional benefit of this drink is reducing the risk of cardiovascular disease, reducing bad cholesterol levels and increasing good cholesterol levels and normalizing blood pressure.

Strawberry

Scientists have found that strawberries slow the growth of cancer cells, protect against cardiovascular disease, reduce inflammation, prevent memory loss, and help the body burn more fat. Other strawberries and dark fruits: raspberries, blueberries, berries, yogurt should be an integral part of your diet.

Spinach

Despite the fact that these vegetables contain very few calories, they can fill your body with vitamins, minerals, omega-3 fatty acids that your body needs to function properly. Spinach contains a substance called flavonoids that absorb free radicals and eliminate them from the body. It is also rich in folic acid and fiber, which according to doctors is needed to prevent cancer.

Tomato

Lycopene, an antioxidant that gives red tomatoes, is a powerful antioxidant with anticancer properties. It also reduces the risk of developing cardiovascular disease and is a natural anti-inflammatory agent. The secret to the maximum benefit of tomatoes lies in their preparation. Lycopene is released by heat treatment. It is also important to note that lycopene content in canned vegetables is higher than fresh.

Carrot

These vegetables are rich in beta-carotene, an antioxidant that prevents cell damage and slows the growth of cancer cells. Carrots contain falkarinol and falkaridiol – natural herbicides that doctors say fight cancer. In addition, carrots are beneficial for the eyes, skin, and detoxification agents.

Wakame algae

Wakame Algae is known for its ability to prevent the development of breast cancer, said Zdrave.to. In a study that analyzed nutritional data from people in 66 countries, relationships were made between people who regularly consumed algae and reduced breast cancer.

There are a number of foods that fight cancer, whose properties have not been fully studied, but the anticancer properties of the products mentioned above have been proven.

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