Posts Tagged ‘vitamin A’

Vitamin C Helps You to Fight Cancer, Part III

Handle with Care

If you are nutrition-minded, you probably try not to lose nutrients in cooking.

With vitamin A, you don’t have to worry. It is tough stuff; pretty much indifferent to water, heat, and even long periods of storage. Vitamin A doesn’t dissolve in water, so it doesn’t leach into water used in cooking.

But vitamin C is very sensitive. Heat, light, and oxygen can do it in. In fact, some loss of the vitamin C in food just cannot be prevented.

With a little effort, though, losses of the vitamin can be kept to a minimum. Here are the rules:

  1. The sooner fresh foods can be used, the better. Vitamin C breaks down during storage.
  2. Try not to chop these foods finely all the time. The fewer pieces a food is cut into, the lower its exposure to oxygen, which destroys vitamin C.
  3. The vitamin C in cabbage, cantaloupe, squashes, and strawberries is especially unstable. The sooner they are eaten after cutting, the better.
  4. Read more…

1 comment - What do you think?  Posted by JavaHealth - February 24, 2010 at 5:54 pm

Categories: Cancer, NUTRITION   Tags: , , , , , ,

Vitamin C Helps You to Fight Cancer, Part II

How Much is Enough?

The RDA for vitamin C is 60 mg a day for adults. By the way, 60 mg of pure vitamin C crystals would measure only a fraction of a teaspoon.

The scientists who set the RDA, however, did not take the evidence on vitamin C and cancer into account.

Here is some more specific advice. Nutritionists have always recommended four or more servings a day of fruits and vegetables. I think at least two, and preferably three, should be foods supplying moderate to high amounts of vitamin C. I try to eat a food rich in vitamin C at every meal.

It is not hard. I can hardly start the day without my orange juice. So that is my first suggestion. Grapefruit juice is also a fine choice.

Here are some other tips that work for me:

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Be the first to comment - What do you think?  Posted by JavaHealth - February 23, 2010 at 7:50 pm

Categories: Cancer, NUTRITION   Tags: , ,

The Right Vitamin A to Prevent Cancer, Part II

Color is the Clue

Color is sometimes the key to judging the carotene in fruits and vegetables. Deep green and yellow vegetables. Deep green and yellow vegetables are usually very good sources of vitamin A. But lighter versions of the same foods are not. For example:

  • Green asparagus is rich in vitamin A. The bleached white asparagus has about one-tenth as much!
  • Romaine lettuce provides  four times as much vitamin A as iceberg lettuce.
  • Yellow corn has more vitamin A than white corn.
  • Green beans have more vitamin A than wax beans.

Here is my favorite piece of vitamin A trivia: frozen chopped broccoli has one-third more vitamin A than the frozen spears. I am willing to bet that the leaves in the chopped version make the difference. Their deep green color is a sure sign of vitamin A!

Though fruits and vegetables supply almost half of our vitamin A, other foods do have significant amounts. Meat, poultry, and fish provide about one-fourth of the vitamin A in our diet; diary products give another 15 % or so. Eggs and other foods supply a little less than 10 %.

But it is not known whether the vitamin A in most animal foods has any value in cancer prevention. That is why the Committee on Diet, Nutrition, and Cancer restricted its recommendations to fruits and vegetables. But in this regard, however, I suggest you to learn more about the potency of vitamin A in animal sources to fight cancer posted in BlogOfHealth.co.cc.

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1 comment - What do you think?  Posted by JavaHealth - February 16, 2010 at 9:43 pm

Categories: Cancer, NUTRITION   Tags: , ,

The Right Vitamin A to Prevent Cancer

Vitamin A vs. Cancer

From all over the world have come the most exciting findings ever reported about vitamin A. More than a dozen studies have linked diets rich in vitamin A to a surprising amount of protection against some forms of cancer.

In Chicago, scientists found only two cases of lung cancer among 500 men, including some smokers, who eat many fruits and vegetables rich in vitamin A. That was only one-seventh as many lung cancer cases as were found in 500 men who ate few of these foods.

And in Norway, the findings were no different. Men who ate many vegetables rich in vitamin A had only one-third as much lung cancer as those eating little of these foods.

In Japan, the story was the same. Researches found 30 percent fewer cases of lung cancer among people who ate vegetables rich in vitamin A every day. The daily vegetable eaters also had lower rates of stomach cancer.

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6 comments - What do you think?  Posted by JavaHealth - February 13, 2010 at 11:07 am

Categories: Cancer, NUTRITION   Tags: , , , , , , , , , , , ,

Cancer Inhibitors in Food, part II

Cabbage Family and Other Foods

The cabbage family is not the only group of foods that has shown potential to block the cancer process. Other foods may also have this ability – and some may be even more potent than foods of the cabbage family.

But the evidence for these other foods is not as strong. Some foods have inhibited cancer in studies on animals, but studies with humans have yet to be done. Other foods have been studied in only one or two experiments – too few for judgment. This is why some health institution such as Committee on Diet, Nutrition, and Cancer limited its recommendations to the cabbage family.

Of the other foods that might also contain inhibitors, the evidence is best for citrus fruits. The beneficial effect of these foods has ranged from weak to potent in studies with animals.

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Be the first to comment - What do you think?  Posted by JavaHealth - February 12, 2010 at 2:01 am

Categories: Cancer, NATUROPATHY   Tags: , , , , , , , , , , , , ,

Cancer Inhibitors in Food

Do you think cancer as a mighty sword that can reach down and hurt any and all of us? At any time?

If you do, then you should think again. Exciting new research shows that nature gives us weapons that can fight back. And these weapons are not in exotic places. They are in common foods.

The substances I am talking about are not considered nutrients, because their absence does not cause a deficiency disease. These substances are little-known food elements. Only a handful of research scientists are familiar with them.

Scientists call them inhibitors. In laboratory animals, these substances show an impressive ability to inhibit the cancer process.

How Cancer Inhibitors Work

A cancer agent, such as one found in cigarette smoke, might cause cancer in half of the animals that are exposed to it. But when an inhibitor is given along with the cancer-causing chemical, fewer animals will develop cancer. The inhibitor prevents the cancer-causing chemical from doing its damage.

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1 comment - What do you think?  Posted by JavaHealth - February 8, 2010 at 8:17 am

Categories: Cancer, NATUROPATHY   Tags: , , , , , , , , , , , , , , ,