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Eating Green to Prevent Cancer

Eating Green
Eating Green

Why do people who eat more plants get less cancer? The largest prospective study of diet and cancer in history, for example, found that vegetarians had lower levels of all cancers combined. This could be due to what they eat less of:

animal protein
arachidonic acid
heme iron
heterocyclic amines
industrial pollutants
poultry viruses
saturated fat
steroid hormones

There are also components of plant foods they are getting more of that can help eliminate excess estrogen; extinguish free radicals; and boost our antioxidant, detoxification, and DNA repair enzymes. What we do eat may be as important as what we don’t eat.

The healthiest food is dark green leafy vegetables, which we should ideally eat every day. Greens can improve our eyesight, immune function, athletic performance, and even our physical appearance. The green pigment itself 'chlorophyll' may even intercept carcinogens.

The Nutrition Facts Missing From the Label. Green pigments are just one sliver of the rainbow though. There are benefits to the yellow ones, orange ones, red ones, and blue ones.

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