Epidemiological studies have consistently proved that abundant consumption of fruits and vegetables can reduce the risk of developing several cancers. This is because fruits and vegetables contain many phytochemical nutrients and anticancer enzymes which can fight against carcinogens.
Causes for formation of carcinogens in our body
Improper digestion of food
There are mainly two types of enzymes in our body, digestive enzymes and metabolic enzymes. These enzymes are produced within our body and they help in proper digestion and absorption of food. But due to the absence of these enzymes proper digestion will not take place and insufficient pre-digestion occurs. Due to this the body produces an excess amount of stomach acid trying to offset the imbalance. This contributes to acid reflux, heartburn, gas, bloating, and malnutrition (even in overweight individuals) due etc. Partially digested proteins putrefy in the intestines forming toxic substances. Once these toxins enter the bloodstream, they weaken the immune system and contribute to many serious health conditions and ultimately promotes diseases such as cancer.
Deficiency of metabolic enzymes
Cancer cells are protected by a protein-based coating, or “fibrin”, that makes it difficult for the immune system to identify and destroy them. This sticky coating can be up to 15 times thicker than the membrane of normal cells. Metabolic enzymes are needed to break this protein covering. The bulk of these enzymes are proteases, or “proteolytic”, which means they speed up the breakdown of proteins. In sufficient quantities, they digest the protective fibrin membrane and expose the cancer cells to the immune system. But due to the absence of such proteolytic enzymes fibrin membrane cannot be cleaved and cannot expose the cancer cells to the immune system.
Intake of fatty diet
Diet containing too much saturated fat may lead to cancer. Low density lipoproteins (LDL’s) promote the growth of cancer cells. Eating fat also stimulates the production of bile, which is needed to digest fat. If a lot of bile is allowed to stagnate in the large intestine for a long period of time, it’s converted into apcholic acid, a proven carcinogen. Hydrogenated fats (those that have been chemically changed from unsaturated to saturated fats), are potentially carcinogenic. Adding hydrogen to a fat molecule may enable the molecule to interfere with the normal metabolism of cells in the body, setting the cell up for cancerous changes. Most fast-food outlets use hydrogenated fats. Nearly all packaged foods, such as potato chips, contain hydrogenated fats, since these allow a longer shelf life. Using beef, pork, or lamb as a main dish every day also leads to cancer.
Methods to prevent the formation of carcinogens in our body
Dietary changes will lower the risk of cancer
Intake of diet low in total fat and very low in saturated fats. Unsaturated fats, found in plant foods, such as legumes. Vegetable oils that are high in monounsaturated fats, such as olive (Greek women who tend to eat a diet rich in olive oil have a very low incidence of breast cancer) and canola oil. A 1998 study showed that men who eat less animal fat and more vegetable fat in their diets had less prostate cancer. Seafood, such as salmon and tuna, that is high in omega 3 fatty acids. Oils that contain more omega 3 than omega 6 fatty acids, such as flaxseed, pumpkin seed, canola, soybean (not hydrogenated), walnut, safflower, sunflower, sesame, and virgin olive oils. (Heating vegetable oils at high temperatures can change fatty acids and make them carcinogenic. Peanut oil and extra virgin olive oil stand up best to cooking, but try not to boil them.
Increase fibre intake, fibre moves potential carcinogens through the intestines faster, decreasing the contact time between carcinogens and the intestinal wall. The less exposure to carcinogens, the less chance of colon cancer. Fibre also absorbs bile acids, keeping them from acting on bacteria to produce fecapentanes, the cancerous substances that are formed by decaying foods within the colon. Fibre diet can lower the risk of breast cancer by binding estrogens in the bowels, thereby lessening the estrogens effect in the cells of breast tissue.
Eat lots of raw fruits and vegetables. Plants contain phytochemicals. Substances that may help your body fight cancer. The five major classes of compounds that occur in fruits and vegetables as natural blocking agents against carcinogens are: phenols, indols, flavones, cumines, and isothiocyanates. These neutralizing agents prevent carcinogens from reaching critical target sites within the cell. The vegetables most important to reducing the risk of cancer are the cruciferous vegetables: broccoli, cabbage, brussel sprouts, mustard greens, kale, and cauliflower. These vegetables contain three cancer-protective biochemicals: sulforaphane, which not only boosts immunity but blocks enzymes that draw carcinogens into healthy cells; compounds that prevent the formation of carcinogenic nitrosamines in the intestines; and indoles, which lessen the risk of breast cancer.
Written by Dew Drops
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