Friday, July 17, 2009

Garlic - what a great addition!



Garlic has immune-enhancing allium compounds (dialyl sultides) that appear to increase the activity of immune cells that fight cancer and indirectly help break down cancer causing substances. These substances also help block carcinogens from entering cells and slow tumor development. Diallyl sulfide, a component of garlic oil, has also been shown to render carcinogens in the liver inactive. Studies have linked garlic — as well as onions, leeks, and chives — to lower risk of stomach and colon cancer. Dr. Lenore Arab, professor of epidemiology and nutrition at the UNC-CH (University of North Carolina at Chapel Hill) schools of public health and medicine and colleagues analyzed a number of studies and reported their findings in the October 2000 issue of the American Journal of Clinical Nutrition. According to the report, people who consume raw or cooked garlic regularly face about half the risk of stomach cancer and two-thirds the risk of colorectal cancer as people who eat little or none. Their studies didn't show garlic supplements had the same effect. It is believed garlic may help prevent stomach cancer because it has anti-bacterial effects against a bacterium, Helicobacter pylori, found in the stomach and known to promote cancer there.
Several population studies conducted in China centered on garlic consumption and cancer risk. In one study, investigators found that frequent consumption of garlic and various types of onions and chives was associated with reduced risk of esophageal and stomach cancers, with greater risk reductions seen for higher levels of consumption. Similarly, in another study, the consumption of allium vegetables, especially garlic and onions, was linked to a reduced risk of stomach cancer. In a third study, greater intake of allium vegetables (more than 10 g per day vs. less than 2.2 g per day), particularly garlic and scallions, was associated with an approximately 50 percent reduction in prostate cancer risk.

Garlic Nutritional Facts, for 100 grams:
Calories: 149
Calories from Fat: 4
Saturated Fat: 0g
Trans Fat: 0g
Total Fat: 0g
Cholesterol: omg
Sodium: 17mg
Total Carbohydrates: 33g
Dietary Fiber: 2g
Sugars: 1g
Protein: 6g
Vitamins
Vitamin A: 0%
Vitamin C: 52%
Vitamin K: 2%
Calcium: 18%
Iron: 9%

Monday, July 13, 2009

The new wave is FLAX



Lignan, a fiber found in flax, is the latest hope in the treatment of cancer

Flax - the plant that gave grateful world the classic look of linen - hot research property nowadays. Prized for millennia as a source of seeds and cooking oil as well as cloth, the flax plant has also been long celebrated for its medicinal properties, especially in easing coughs. But the therapeutic potential of flax really took off in the late 20th century, when scientists found that flax seed is rich in alpha linolenic acid, an inflammation-alleviating omega-3 fatty acid.

Flax contains lignans, which may have an antioxidant effect and block or suppress cancerous changes. Flax is also high in omega-3 fatty acids, which are thought to protect against colon cancer and heart disease.
In one study men with prostate cancer who ate an ounce of ground flaxseeds (almost three tablespoons) a day as part of a very-low-fat diet were able to slow the progress of their cancers between the time they were diagnosed and the time of surgery. A similar study of women awaiting surgery for breast cancer found that those who ate a flaxseed muffin daily (with about four tablespoons of ground flaxseeds per muffin) had a slower tumor growth rate. Studies of animals, too, suggest some anti-cancer benefit from flaxseed. But it's always difficult to know whether it's the lignans that help, or some other element in the flaxseeds.

Flax Nutritional Facts, for 100 grams
Calories: 534
Calories from Fat: 353
Saturated Fat: 4g
Trans Fat: 0g
Total Fat: 42g
Cholesterol: 0mg
Sodium: 30mg
Total Carbohydrates: 29g
Dietary Fiber: 27g
Sugars: 2g
Protein: 18g
Vitamins
Vitamin A: 0%
Vitamin C: 1%
Vitamin K: 5%
Calcium: 26%
Iron: 32%