Cancer Fighting Foods
Crush Cancer with Garlic-
Researchers at the American Institute of Cancer found that letting minced garlic sit for 10 minutes before heating helped to retain a third more of its cancer-fighting sulfur compounds.
Alive and well with Asparagus-
This gorgeously green stem is packed with a powerful B vitamin called folate. Folate has long been known to benefit our hearts. But research has also linked high folate intake to a lower risk of colon, breast, ovarian, pancreatic and lung cancers.
Choke cancer with Artichoke-
This thorny flower bud is your ally! Artichokes have high amounts of quercetin - a flavonoid (think antioxidant) that works as an anti-carcinogen to protect against cancer and heart disease.
Reduce cancer risk with Red Onion-
According to a study by Cornell University food scientists, led by Rui Hai Liu, M.D., Ph.D., associate professor of food science, shallots, Western Yellow, pungent yellow and Northern Red onions are higher in anti-cancer chemicals than other onion varieties tested.
Try Christine's newest Haute and Healthy dish…
Artichoke & Asparagus Pasta click for recipe.
Folate intake and pancreatic cancer incidence: a prospective study of Swedish women and men. Larsson, S. C., Hakansson, N., Giovannucci, E., Wolk, A., Journal of the 2006 Mar 15;98(6):407-413.National Cancer Institute
The Antiproliferative Effect of Quercetin in Cancer Cells is Mediated via Inhibition of the PI3K-Akt/PKB Pathway. NICHOLAS GULATI, et al., International Journal of Cancer Research and Treatment, 2006 Mar vol. 26 no. 2A 1177-1181