The three most powerful cancer-fighting foods according to a recent US study are dark green vegetables, onions and mushrooms...yes mushrooms! The powerful compounds are heat sensitive and must be activated before cooking. When you cut an onion, the gas emitted that makes your eyes water is a chemical reaction taking place that activates the anti-cancer compounds. If you drop a whole onion into a stew, you will de-activate these compounds. Always chop the onion while it's raw and then cook it. The same goes for green vegetables, you need to break the cell membrane of the vegetables to release and absorb these compounds; this can be done by thoroughly chewing your greens before swallowing (Your mum was right when she told you to chew your food properly!), blending or chopping them up small before cooking. In 2009, a case-control study of the eating habits of 2,018 women in the International Journal of Cancer, concluded that women who eat mushrooms daily reduced their risk of breast cancer by 70%!
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