Dr. Russell Blaylock, author of The Blaylock Wellness Report newsletter, is a nationally recognized board-certified neurosurgeon, health practitioner, author, and lecturer. He attended the Louisiana State University School of Medicine and completed his internship and neurological residency at the Medical University of South Carolina. For 26 years, practiced neurosurgery in addition to having a nutritional practice. He recently retired from his neurosurgical duties to devote his full attention to nutritional research. Dr. Blaylock has authored four books, Excitotoxins: The Taste That Kills, Health and Nutrition Secrets That Can Save Your Life, Natural Strategies for Cancer Patients, and his most recent work, Cellular and Molecular Biology of Autism Spectrum Disorders. Find out what others are saying about Dr. Blaylock by clicking here.

WEEKLY TIP: Stop Cancer With Fruits and Vegetables

Thursday, 18 March 2010 09:15 AM

Cancers can begin to develop anywhere from 10 to 40 years before they are diagnosed. We know they can be generated by many things, such as chemicals (carcinogens) and radiation exposure, but studies have found that one central event is most closely associated with cancer development — chronic inflammation. This inflammation, which is persistent and prolonged, leads to the generation of free radicals which can lead to cancer.

In one study, researchers looked at a large number of cancer patients and found that almost 70 percent had pre-existing chronic inflammatory diseases for 10 to 17 years before they developed cancer. For more information on the development of cancer and how to fight it, read my special report "Prevent Cancer Before It's Too Late.''

Fortunately, a healthy diet filled with nutrient-rich fruits and vegetables — especially vegetables — can help fight inflammation and thus help prevent the development of cancer. For a detailed discussion on inflammation and its role in many diseases, see my newsletter "Inflammation: The Real Cause of Most Diseases."

Certain vegetables contain extremely high levels of cancer-preventing substances, while others have very few. Studies have shown that the cruciferous vegetables, such as broccoli, brussels sprouts, kale, and cauliflower, provide superior cancer-preventing power.

A number of other vegetables are big hitters, as well. These include turnip greens, mustard greens, collard greens, cabbage, carrots, and tomatoes.

Of the fruits, the most important are cranberries, currants, blueberries, blackberries, raspberries, strawberries, and apples (especially the McIntosh variety).

I omitted grapes, even though they contain a number of powerful cancer-preventing substances, because many are high in fluoride, due to an insecticide (cryolite) that is sprayed on crops. Fluoride has been shown to increase cancer growth and bone cancer risk by 600 percent in young men.

Many compounds found in fruits and vegetables can neutralize the cancer-causing effects of pesticides and herbicides. They include quercetin, a flavonoid found in cranberries, apples, onions, and teas, and glucosinolate, which is found in brussels sprouts, kale, and broccoli.

These food products neutralize the cancerous effects of pesticides and herbicides by stimulating the body’s detoxification systems.

Another way to avert danger is by removing the pesticide and herbicide residues from your fruits and vegetables. You should carefully cleanse all produce in a vegetable wash. For more information on how to make sure your food is safe, read my special report "How to Avoid Poisonous Foods."

© HealthDay

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Thursday, 18 March 2010 09:15 AM
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