HealingFoodWorks

Allium Vegetables =  garlic, onions, leeks, chives, scallions, shallots

Garlic, onions, leaks, chives, scallions (also called green or spring onions), and shallots belong to the lily, or Allium family of vegetables. They are used around the world for their pungent flavour as a seasoning, a condiment, or to enhance the flavour of other ingredients. Garlic and onions are certainly a favorite seasoning.  You can use them to spice up most dishes, including pasta sauces, stir fries, curries, soups, omelets, casseroles and marinades.  While they are big on flavour, Allium family vegetables also deliver many health benefits.
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Tags: fighting cancer with food

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When it comes to cancer, tomatoes have received the most attention for their potential to reduce the risk of prostate cancer. Over the past decade, numerous studies have shown that men who eat tomato based foods frequently are less likely to develop prostate cancer then their peers who seldom eat tomato products.

The first study that made a news spash was published in 1995 and reported the results of a study from Harvard Medical School in which researchers followed 47,000 healthy men from 1986 to 1992.  At the end of the follow-up period, men who consumed the most lycopene (the bright red carotene and carotenoid pigment and phytochemical found in tomatoes and other red fruits and vegetables) were 21% least likely to have prostate cancer. One of the 46 foods investigated, 4 were significantly associated with protection from prostate cancer; tomato sauce, tomatoes, tomato juice, and pizza. In fact, men who consumed 10 servings of these foods per week had a 35% lower risk of prostate cancer compared with men who ate fewer then 1.5 servings per week.
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Tags: antioxidant, cancer, food, healing, tomatoes fight cancer, vitamins

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There is more to beta carotene that its vitamin A activity. This phytochemical is also a powerful antioxidant, protecting cells in the body from damage caused by free radicals. Its antioxidant properties may help in preventing certain cancers and other diseases. Observational studies have revealed that people with low blood levels of beta carotene have a greater risk of lung cancer. When researchers followed 27,000 Finnish male smokers for 14 years, they found that high intake of total carotenoids from foods – including beta carotene – were very protective against lung cancer. 

Carotenoids, including beta carotene, have also shown the ability to stimulate cell communication, which is essential for maintaining properly functioning cells.  In cancer, the ability of cells to communicate is impaired, and instead of cells having assigned functions, they proliferate and form tumours.  Normally when a cell senses there is something wrong with a neighbouring cell, it sends a message to that cell instructing it to self destruction. But when cell communication is impaired, this does not occur, and cancerous cells may grow.
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Tags: Beta Carotene, food, healing, vitamins

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Cruciferous vegetables = Broccoli, Brussels sprouts, Cabbage, Cauliflower, Turnip, Rutabaga, 

Studies suggest that eating more cruciferous vegetables can reduce your risk of several types of cancer.  In fact, one review published in 1996 showed that more than 70% of the studies found a link between cruciferous vegetables and protection against cancer. What’s more, laboratory research supports this link.  A recent Italian study found that juice from different varieties of cauliflower suppressed the growth of cancer cells. 
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Tags: cruciferious vegetables, Foods that fight cancer

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A daily serving of leafy greens might keep your mind sharp as you age.  According to researchers from the Rush Institute for Healthy Aging in Chicago, adding a few servings of vegetables to your dinner plate can help your brain stay young and slow mental decline.
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Tags: foods that fight memory loss, vitamins

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