MANGER ANTI CANCER... THE VERT, LEGUMINEUSES, BROCOLI, CHOU...

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 C' EST SI FACILE D' Y PENSER ..

 

QUAND ON DEVIENT VÉGÉTARIEN CES ALIMENTS FONT PARTIE DU RÉGIME DE BASE.

 EN HIVER LE CHOU C' EST SI FACILE

 A CHAQUE REPAS UN PEU D' AIL OU D' ÉCHALOTE

I’m going to put my Mommy hat on here, place my hands on my hips, look down at the broccoli you left on your plate, and tell you this: Eat your vegetables! Not because I’m a member of the clean-your-plate club, but because I care about you–and because I know this: in numerous studies following large groups of people, eating more vegetables and fruits has been linked to a lower risk of lung, oral, esophageal, stomach, and colon cancer. The thinking behind these results points to antioxidants and phytochemicals, natural compounds found in plants.
What are antioxidants? As described by the American Cancer Society (ACS), the body seems to use certain nutrients in vegetables and fruits to protect against damage to tissues that happens constantly as a result of normal metabolism (oxidation). Because such damage is linked with increased cancer risk, the antioxidant nutrients are thought to protect against cancer. Antioxidants include vitamin C, vitamin E, carotenoids, and many other phytochemicals (beneficial plant compounds).
Lab coat aside, it’s really a no-brainer. Eat real food, stay healthier. So now you’ve got not only a host of government programs telling you to eat your 5 to 9 servings of fruit and vegetables per day, you’ve got me hovering over your shoulder telling you to do the same! But I’ll go easy on you and offer up a few other plant-based suggestions as well. Here are ten super-duper cancer-fighting foods to add to your regime–these ten were chosen for their special cancer-kicking properties, as described on the Living Strong Living Well page of the Stanford School of Medicine Health Improvement Program.

1. Beans
Beans contain a number of phytochemicals, which have been shown to prevent or slow genetic damage to cells. While this makes beans beneficial for helping to reduce your risk of many types of cancer, specific research has suggested they are especially potent in preventing prostate cancer. As an added bonus, the high fiber content of beans has been connected with a lower risk of digestive cancers. Read about cool beans here.
2. Berries
The two most widely studied cancer-fighting compounds in berries are ellagic acid (richest in strawberries and raspberries) and anthocyanosides (richest in blueberries). Ellagic acid is believed to help prevent skin, bladder, lung, and breast cancers, both by acting as an antioxidant and by slowing the reproduction of cancer cells. The anthocyanosides in blueberries are currently the most powerful antioxidants known to scientists and are beneficial in the prevention of all types of cancer.
3. Cruciferous Vegetables (broccoli, cauliflower, cabbage, kale)
Cruciferous vegetables — like broccoli, cauliflower, cabbage, and kale — are rich in a variety of compounds that have been shown to slow cancer growth and development in a number of laboratory studies. Other larger human studies have shown that cruciferous vegetables can help to reduce the risk of lung, stomach, colorectal, prostate, and bladder cancers.