- 6 Great Toast Ideas To Boost Your Energy In The Morning Video
- Why You Need More Peppermint In Your Life
- Health Facts And Old Wives’ Tales: Can You Tell Them Apart? Infographic
- The Unexpected Health Benefits Of Kale!
- Granola: 6 Facts You Need To Know About Your Crunchy Breakfast Video
- The Best Foods For Healthy Teeth Infographic
- Superfood Essentials List (You May Not Have Known About #4!)
Colon Cancer: How To Reduce Your Risk?!
Colon and rectal cancers are some of the most common forms of cancer worldwide. In the United States, colorectal cancer (which affects both areas) is the third most diagnosed form of cancer, and the second highest cause of cancer-related death.
The good news is that cancer of the colon and rectum is one of the more preventable forms of cancer, and it is easy to make changes to your diet and lifestyle that significantly reduce the chances of it ever happening to you. Only about 5-10 percent of cancer cases are due to genetics. The majority of cases are linked to diet and environmental factors. The American Institute for Cancer Research has claimed that one third of cancer cases are preventable simply by making lifestyle changes. With regard to colon cancer, changes to diet and physical activity can reduce your chances of developing it by up to 50 percent!
1. Eat more fruits and vegetables
Everyone knows fruits and veggies are good for them, but did you know that these foods, particularly leafy green vegetables, have powerful nutrients that can significantly reduce your risk of developing cancer?
Vegetables contain many different vitamins and antioxidants, as well as minerals with cancer-fighting properties, like magnesium. Researchers found that the risk of colorectal cancer went down by 12 percent for every 100mg increase in magnesium consumption.
Cruciferous vegetables contain a sulfur-derived compound called sulforaphene, which has been shown to be especially beneficial for reducing the risk of cancer. Cruciferous vegetables include cabbage, broccoli, bok choy, cauliflower, kale, collard greens and more. Sulforaphene has been shown to suppress the growth of cancerous tumors.
Eating garlic is also been shown to reduce one’s risk of cancer, and strengthen the immune systems of those already diagnosed. A study on women who regularly ate garlic found that their risk of developing colon cancer was reduced by 35 percent.
Continue to Page 2