(Foreword: This is our continuation of our response to Amy 468 on her desire to know the cancer fighting foods.)
DEAR Amy 468,
Make it Dark Green Leafy Vegetables
Dark green leafy vegetables, like mustard greens, lettuce, and spinach are rich in fiber, folate, and carotenoids. These are the nutrients that may help protect against cancer of the mouth, larynx, pancreas, lung, skin, and stomach. So, instead of meat, go for these veggies. They’ll do
more for your health.
Make it hot. Make it spicy.
With turmeric spice, you will find curcumin, which is a potential cancer fighter. It is so amazing to note that a spice like this, plied over in the sidewalks of Bankerohan market, can be a fierce stand guard against cancer. As a matter of fact, studies in the laboratory show that they can suppress the transformation, proliferation, and invasion of cancerous cells for a wide variety of cancers.
How you Cook Matters
Do you know that frying, grilling, and broiling meats at very high temperatures cause certain chemicals to form that may increase cancer risk? On the other hand, stewing, braising, or steaming appear to produce fewer of those chemicals. When you stew the meat, remember to add plenty of healthy vegetables. Don’t be complacent that you only have few of the carcinogenic chemicals that will be formed if you don’t fry, grill, or boil.
(Dr. Fritz Legarde Espedilla is an aesthetic dermatologist and surgeon and a clinical sexologist. She is also trained in hypnotherapy and Medical Acupuncture. She has been in the broadcast media for more than a decade and has written a book based on her 15 year stint with her radio program, “Healthy is Sexy Secrets ni Dr. Fritz.” She is also a faculty in a College of Pharmacy. For your questions, you may e-mail them to firstname.lastname@example.org. If you don’t wish your letter to be published, we regret that we cannot answer them. Thank you for your understanding.)