Added Advantage to Me

Because of the annoying appetite that I am having at the moment, I am however, thankful that anything that tasted sour will be a welcome consumption to my palate. This is what I am serving on a regular basis on the dinner table, as well as after dinner nibbling. I am happy to know that in one way or the other these foods contain substances that are added advantage to me.

Numerous studies have concluded that the more tomatoes people eat the lower their risks of certain cancers, especially lung, stomach and prostate cancers.  A substance called lycopene, which is responsible for tomatoes red color, is thought to be the reason for this cancer protective effect. Processed tomatoes contain even more lycopene than raw ones. The process of cooking breaks down the cell walls, helping to release the lycopene. Eating tomatoes with a little bit of fat, such as olive oil, helps lycopene to be better absorbed by the body.

Studies done with artichoke leaf extract have found that they induce apoptosis (cell death) and reduce cell proliferation in many different forms of cancer, including prostate cancer, leukemia, and breast cancer. An Italian study found that a diet rich in the flavanoids present in artichokes reduces the risk of breast cancer.

Ginger is thought to lower cholesterol, reduce the production of cancer cells and reduce inflammation with ailments like arthritis.

Pomelo rind contains huge amount of bioflavonoid that can stop the cancer cells from spreading the effect of breast cancer in a patient, by making the body get rid of the excess estrogen.