At the end of the 20th century, scientists from the United States, Great Britain and other countries conducted a lot of research on the presence of a diet linked to the development of cancer. Gathered and published huge statistics on the relationship between diet and cancer in different countries.
This information points to the risk of cancer occurring in the abuse of meat, eggs, cheese and other animal proteins, as well as excessive consumption of fats. In the United States it is estimated that up to 30% of cancerous diseases are due to malnutrition. Mischief in the diet contributes to the development of cancer of the rectum, stomach, breast and prostate gland.
There is evidence that the risk of developing rectal cancer is directly related to the inadequate consumption of vegetables, and with them - dietary fiber, excessive consumption of fats and meat, which leads to bloating, constipation, microflora and rot. Gastric cancer is associated with the consumption of dried, salted and fried fish, marinades and smoked products, which leads to systematic irritation of the walls of the stomach and disorders of the digestive process.
Breast cancer contributes to excessive intake of fat. Women who are obese tend to be at high risk for breast cancer. Men who are obese are more prone to prostate cancer and breast cancer.
American scientists have suggested recommendations for reducing the risk of cancer-related food related diseases. Firstly, it is proposed to reduce the consumption of fats, especially animals, so that their total volume in the diet does not exceed 30%. The second recommendation is to increase the consumption of fruits (especially citrus fruits), vegetables (especially carrots and cabbage), as well as cereals, that is, to consume more foods rich in dietary fiber. In this case, it is necessary to increase the consumption of complex carbohydrates (eg potatoes or fruits) and reduce consumption of simple carbohydrates (for example, refined sugar), and also less to eat marinated, salty and smoked foods.
And the third recommendation suggests avoiding stinginess and reducing the caloric intake of your diet. An important factor in the protection against cancer is the content in food of sufficient amounts of vitamins A, C, E.
Eastern Ayurvedic medicine from ancient times used a diet in combination with herbs in the treatment of tumors. It was suggested to limit meat and dairy foods, to consume more raw vegetables and juices, porridges, sprouted alfalfa seeds and sunflower seeds. It was believed that juices of vegetables and greens have a lot of vital energy that helps the patient.
And in our day hardly anyone will deny the correctness of this statement. Everyone knows that cooked food loses vitamins, trace elements, takes off and becomes fresh, therefore, it requires the addition of salt and spices. On the other hand, when frying meat, fish are formed products of decay of proteins that are carcinogens.
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