It is estimated that forty percent of all inhabitants of planet earth will develop some form of cancer at some point in life. The National Cancer Institute predicts that approximately eighty percent of cancers are strongly linked to poor nutritional habits and about one-third of all cancer deaths are diet-related.
Fortunately, if recent research indications are correct, phytochemicals (phyto = Greek for plant) have the potential for modulating metabolism in a manner favorable for cancer prevention and can provide a "biochemical blessing" to your body which is far superior to supplementation with simple vitamins. Unstable free radicals, a primary mechanism of degenerative disease, may be effectively neutralized by regular consumption of Important information for anyone who works out 6 antioxidants. The best hope for the future may lie in the development of functional foods, a general term for any modified food or food ingredient that provides health benefits beyond its traditional nutrients. The National Cancer Institute is so excited about this unexplored frontier of phytochemicals, antioxidants, and functional foods that it has dedicated millions of dollars to their isolation and study. The highly-respected Dr. Kenneth Cooper (author of "Aerobics") has published another popular book entitled "The Antioxidant Revolution" and the American Dietetic Association (ADA) is now offering a free copy of the ADA position statement entitled "Phytochemicals and Functional Foods" by calling (800) 366-1655.
Are You Digging Your Grave With Your Fork?
Volumes of medical evidence now exist which consistently confirm that the insufficient consumption of fruits, vegetables, and fiber greatly increases cancer risk. Furthermore, several scientific studies have indicated that eating a diet high in phytochemicals, antioxidants, and functional foods reduces cancer risk. All the excitement began when both human and animal research began showing that the intake of certain vitamins (particularly A, C, and E) and the mineral selenium below the level recommended by the ADA increases the potential for cancer due to the accumulation of free radicals. Currently, the most accepted theory is that these free radicals cause degenerative changes in DNA which result in gene expression of a cancer promoting nature. Toxic free radicals are created in our bodies with every breath we take and have the potential to contribute to a vast majority of chronic diseases such as cancer and heart disease.
Being unstable molecules, free radicals are highly reactive and seek to attack and damage neighboring molecules such as DNA, essential proteins, and cell membranes in an attempt to become stable. When the membrane structure of otherwise healthy molecules is injured, the altered molecules become free radicals themselves, creating a chain reaction that can cause damage throughout the entire body. A simple example of free radical damage due to oxidation occurs when a freshly-cut apple or peeled banana turns brown after exposure to the air. Lemon juice (loaded with vitamin C) is often used to prevent browning on fruit surfaces, thus providing antioxidant protection in a similar manner as the cellular protection that ingested antioxidants provide within your body. Vitamin A is protective of epithelial tissue and is especially important for smokers who are often deficient in this vitamin and prone to lung cancer. Vitamins A, D, E, and K are soluble in fat (not water) with vitamin E serving to maintain cell wall integrity and regulate and enhance the body's metabolic (energy producing) pathways.
Eat, Drink. But Be Wary
A variety of food, drink, and supplement products with claims to their cancer-fighting effects are currently being marketed across America. The consumer should be aware that a wide variety in quality (and price) abounds and that some companies do not offer well-researched and high-quality products and simply leave you with only a thinner wallet.