Food For Better Health :

Pairing powerful cell-protecting vegetables with certain spices can be a small first step towards fighting cancer. According to scientist, such a combination will boost the cancer fighting abilities of both the ingredients. Though the precise combination of the vegetables and the spices has not been as certain yet, it has been proven that onion and garlic are potent anti-carcinogens. Similarly, cabbage, broccoli and cauliflower repair DNA damage. Cloves and cinnamon lower cholesterol levels and improve insulin function while cur cumin-the most essential ingredient in gravies- stunts the growth of melanoma and other cancers. 

 

The betel leaf, it has been discovered, has properties that can boost health. A recent study has proven that the leaf, which has long bean associated with good health in Hindu mythology, has the ability to forage free radicals. The study was carried out at the University of Kolkatas Pharmacognosy research laboratory and it revealed that three local varieties of the leaf-the Bagerhati, Ghanahgete and Kauri- have immense potential in preventing cellular damage.

These recent discoveries have added to the list of benefit this member of the paper family is associated with. While its anti-oxidant properties are know to many, it has also been revealed chewing its leaf increases the flow of saliva thus helping fight against essential parasites.

The leaf, commonly called pan in India, has been associated with ill health by virtue of its conception with tobacco. However, the leaf, which is a source of calcium, carotene and iron, is not harmful by itself.

 

Your morning cuppa is more than just a refreshing drink; It may be a powerful infection fighter, recent studies have shown. Research has suggested that a chemical found in tea can boost the bodys immunity against disease five-fold. This study adds to a growing body of evidence that tea is an effective disease fighter. Scientists are now looking to isolate the chemical, L-thiamine, and use it as drug to boost the immunity of the human body and its infection fighting capabilities.

The positive effects of tea on health have been extensively studied. The beverage has been linked to lower risk of heart disease and cancer by means of flavonoids, a type of anti oxidant. It has also been credited with combating osteoporosis and relieving some allergy symptoms.

 

Mangoes have, for long, been associated with high nutrition value. They are rich in vitamins, antioxidants and minerals, and recent studies say that they can also prevent cancer. Lupeol , a compound found in mangoes has been found to be highly helpful in the prevention of cardiovascular diseases, cancer and even aging. A mango a day also meets about 40 percent of the bodys fiber requirement.

Research carried out in the U.S has shown that lupeol inhibits pancreatic cancer and regulates a number of processes involved in cancer development. The Indian Toxicology Research Centre (ITRC) is now conducting experiments on the effectiveness of lupeol against environmental toxins. 

U.S researchers have reports a higher risk of several types of cancer, including lung cancer and colorectal cancer among people who eat a lot of red meat and processed meats. This is the first bug study to link meat with lung cancer and greater risk of liver and esophageal cancer. Men, specially, were seen to be more prone to pancreatic cancer on excess consumption of red meat.

Red meat was defined as all kinds of beef, pork and lamb. Bacon, red meat sausage, poultry sausage, luncheon sausage, cold cuts, ham and different types of hot dogs were outlined under processed meat.

The study was carried out among nearly 0.5 million men and women aged between 50 and 71. The researchers noted that meats can cause cancer by several routes. For example, meats are sources of both saturated fats and iron which have independently been associated with carcinogenesis. The researchers recommended cutting down on the intake of these meats not necessarily halting the consumption of meat altogether to reduce the risk of prey to cancers.  

Vegetable soup, as an appetizer, is effective in reducing the overall number of calories consumed at a meal. Recent studies at the Pennsylvania State University in the U.S. have verified such a claim, attributing this property to four kinds of soup namely, veggies with clear broth, chunky pureed vegetable soup, chunky vegetable soup and pureed soup, Vegetable soups are rich in fiber which fills up the stomach, thereby causing one to eat less of the main course. However, tha same is not applicable to high calorie, rich, creamy soups.