VEGETABLES


“Maintaining
hormonal balance is a key factor in preventing cancer and reversing hormone
sensitive cancers. Cancers such as breast and prostate cancer are closely linked
to estrogen dominance syndrome. Normalization of estrogen in our body can be
achieved naturally with phyto-estrogen from food such as cruciferous vegetables,
and supplements such as DIM.
”
Doctor Michael
Lam MD
"Sea vegetables have been used in Asian
cultures for millennia to prevent and treat cancer. In a study of strict
vegetarians those who ate sea vegetables had twice the vitamin B12 as those who
did not." Prevention
"The class of polyphenols known as anthocyanins
composed of deep red, blue and purple pigments possess powerful antioxidant
properties. Fruits and vegetables of these colors blueberries, cranberries,
pomegranates, black currents beets and acai are especially rich in
anthocyanins.
They are highly bioavailable and can significantly increase levels of other
beneficial polyphenols in the blood." Life Extension
From garlic to bananas, eat the skin: Eating fruit and vegetable peels could
combat cancer
Artichoke
(See Artichoke Protocol) - a tight head of fleshy leaves.
Asparagus
(See Asparagus Protocol) -
Beans
(See Beans Protocol) - high protein seeds of legume plants.
Beets
(See Beets Protocol) - Tubers with rich nutty flavors.
Broccoli
(See Broccoli Protocol) -
Cabbage
(See Cabbage Protocol) -
Carrots
(See Carrots Protocol) - Introduced by the Romans, carrots have been popular
for 2000 Years.
Celery -
Slightly bitter (unless blanched) stalks with a
distinctive flavor, used in salads, stews and soups.
Cruciferous Vegetables (See Cruciferous
Vegetables Protocol)
Green Leafy Vegetables (See Green
Leafy Vegetables Protocol)
Kale
(See Kale Protocol) -
Until the Renaissance, kale was the most common green
vegetable eaten by the people of northern Europe.
Kelp (See Kelp Protocol) a very high
source of bio-available minerals. In fact EVERY mineral required by your
body.
Kimchi (See Kimchi Protocol)
Mushrooms
(See Mushroom Protocol)
- not technically a vegetable, but a far older
member of the plant kingdom.
Onions
(See Onions Protocol) -
Olive (See Olive Protocol)
Parsley (See Parsley Protocol)
Peas
(See Peas Protocol) - Best eaten within minutes of picking as the sugars
rapidly turn to starch. Therefore frozen peas often taste better than 'fresh'
peas.
Red Pepper
(See Red Pepper Protocol) -
These are the fruit of the Capsicum family of
plants, they are usually referred to as chilies. The hotter tasting ones are due
to more Capsaicins in the flesh. Capsaicin is
a colorless irritant (phenol amide C18H27NO3)
found in various capsicums that gives hot peppers their hotness and that is used
in topical creams for its analgesic properties.
Radish
(See Radish Protocol) -
rich in ascorbic acid (vitamin C), folic acid (folate),
and Potassium, the radish is a peppery vegetable popular in western and Asian
cookery. We usually eat the taproot, but the leaves can also be eaten in salads.
Seaweed (See Seaweed Protocol)
a very high source of bio-available minerals. In fact EVERY mineral required by
your body.
Spinach
(See Spinach Protocol) -large green leaves wilt easily in a pan and are
often served with a little butter and nutmeg as an accompanying vegetable.
Spinach contains lots of healthy trace minerals including iron
Vegetable Related
|