Health & Wellness

Can A Healthy Diet Prevent Cancer?

By Tawnya Manion | April 16, 2013

Photo: Karimian

Photo: Karimian

The National Cancer Institute believes that up to one-third of cancers are the result of a poor diet, and are preventable. More likely than not, malignancy has affected you, a friend or a family member’s life. While the big C can leave us feeling defenseless, there are measures you can take to prevent the malady.

First-and-foremost eating a diet high in antioxidants, along with lifestyle changes, and early detection can prevent you from developing the disease, or even worse, becoming a victim of it. To build a healthy life-style and prevent yourself from developing preventable ailments add these four tips to your daily routine.

Limit processed foods. Processed edibles are fare that has been cooked, peeled, mixed with other ingredients, or otherwise altered from its original state. Resisting the urge to gulp down sodas or eat pre-packaged sweets can be tough, especially when these are the foods eaten since childhood. However, cutting them out of your diet lowers the amount of sugar, salt, and fat consumed in a day, and as a result lowers your chances of falling ill.

Consume healthy fats. Eating a diet high in fat increase the risk of contracting a number of diseases, not just cancer; but, cutting out fat entirely isn’t the answer either. In fact, ingesting monounsaturated or polyunsaturated fats may actually protect the system from harmful division of cells. The stratagem is to use fats in moderation, and try to avoid saturated fats such as oleaginous cuts of meat or butter.  Also, switch from vegetable oil to olive oil, choose low fat dairy products, and add more nuts and seeds to your diet.

Drink plenty of water. H2O aids in riding the body of toxins. To encourage yourself to drink more water, keep a glass pitcher of filtered water that contains sliced cucumbers, fresh herbs, or slivers of lemons. This way you keep the beverage interesting, tasty and satisfying.

Eat a variety of different colored fruits and vegetables. Colorful edible plants are rich in phytochemicals, a powerful disease-fighting nutrient. Since dissimilar colors contain different phytochemicals, the more colors you eat the more benefits you reap. Before leaving the produce aisle of your grocery store look into your cart–if all you have is white, or orange vegetables, add more red, green and purple ones to ensure that you are eating the rainbow of phytochemicals.

More about: , ,

You Might Also Like:

Newsletter

Featured Recipe

Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

Restaurants

Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger