CANCER FIGHTING FOODS COMPENDIUM food to help reduce the risk of cancer with no side effects unless you are allergic to that food. Use the web to find out what side effects go with medicine. Assembled by Rosemary Nelson

apples	Protects your heart	prevents constipation	Blocks diarrhea	Improves lung capacity	Cushions joints
apricots	Combats cancer	Controls blood pressure	Saves your eyesight	Shields against Alzheimer's	Slows aging process
artichokes	Aids digestion	Lowers cholesterol	Protects your heart	Stabilizes blood sugar	Guards against liver disease
avocados	Battles diabetes	Lowers cholesterol	Helps stops strokes	Controls blood pressure	Smoothes skin
bananas	Protects your heart	Quiets a cough	Strengthens bones	Controls blood pressure	Blocks diarrhea
beans	Prevents constipation	Helps hemorrhoids	Lowers cholesterol	Combats cancer	Stabilizes blood sugar
beets	Controls blood pressure	Combats cancer	Strengthens bones	Protects your heart	Aids weight loss
blueberries	Combats cancer	Protects your heart	Stabilizes blood sugar	Boosts memory	Prevents constipation
broccoli	Strengthens bones	Saves eyesight	Combats cancer	Protects your heart	Controls blood pressure
cabbage	Combats cancer	Prevents constipation	Promotes weight loss	Protects your heart	Helps hemorrhoids
cantaloupe	Saves eyesight	Controls blood pressure	Lowers cholesterol	Combats cancer	Supports immune system
carrots	Saves eyesight	Protects your heart	Prevents constipation	Combats cancer	Promotes weight loss
cauliflower	Protects against Prostate Cancer	Combats Breast Cancer	Strengthens bones	Banishes bruises	Guards against heart disease
cherries	Protects your heart	Combats Cancer	Ends insomnia	Slows aging process	Shields against Alzheimer's
chestnuts	Promotes weight loss	Protects your heart	Lowers cholesterol	Combats Cancer	Controls blood pressure
chili peppers	Aids digestion	Soothes sore throat	Clears sinuses	Combats Cancer	Boosts immune system
figs	Promotes weight loss	Helps stops strokes	Lowers cholesterol	Combats Cancer	Controls blood pressure
fish	Protects your heart	Boosts memory	Protects your heart	Combats Cancer	Supports immune system
flax	Aids digestion	Battles diabetes	Protects your heart	Improves mental health	Boosts immune system
garlic

2/4	Welcome to Rosemary's Recipes using CANCER FIGHTING FOODS.	3/4
	The purpose of this website compendium is to help enlighten anyone in need of redirecting their diet with the outcome of improved health. CANCER-FIGHTING FOODS The Cruciferous Vegetables Glucosinolates are nitrogen and sulfur-containing sugar phytochemicals that are particularly abundant in cruciferous vegetables. Glucosinolate phytochemicals are produced by cruciferous vegetables to protect against insect and microbial invasion and also contribute significantly to their distinctive flavor and aroma. This group of flavorful phytochemicals have been suggested to have anti-carcinogenic properties. Consistent with this, several cohort and numerous case-control studies have shown a relationship between dietary intake of glucosinolate-rich vegetables and risk for certain types of cancer. In addition to glucosinolates, cruciferous vegetables contain health-promoting fiber, lutein, folic acid, vitamins C and E, and a variety of other phytochemicals. Glucosinolate-rich vegetables should be part of a healthy diet that contains a variety of fruits and vegetables. You can find this site again by typing in the Google search engine the unique word " 1seipiceRgnithgiFrecnaC " which is OR "CancerFightingRecipies1 " backwards.

BROCCOLI Nutritious --and Then Some When it comes to basic nutrients, broccoli is a mother lode. Ounce for ounce, cooked broccoli has more vitamin C than an orange and as much calcium as a glass of milk, according to the USDA's nutrient database. One medium spear has three times more fiber than a slice of wheat bran bread. Broccoli is also one of the richest sources of vitamin A in the produce section. Folate is also present.	Some of the compounds in broccoli block the action of hormones that stimulate tumors. Others inhibit tumor growth or boost the action of protective enzymes. Broccoli is high in bioflavonoids and other antioxidants, substances that protect cells against mutation and damage from molecules known as free radicals.
Shopping and cooking tips Choose tight heads when shopping. Wash before using; then cut off the bottom of the stems. Trim as necessary. This is an easy vegetable to cook in the microwave. After washing, cut as the stalk as desired, place in a dish and cover. Microwave on high for 2 minutes. The broccoli will be tender and the bright color will be preserved. Best buy in season: February, March, April, July, August, September, October and November.
Broccoli Story Gets Better and Better University of Illinois, Chicago scientists tell the national meeting of American Chemical Society that a synthetic derivative of sulforaphane called oxomate could in 10 years become a daily pill that would ward off breast cancer.		Sulforaphane is a natural chemical found in broccoli and other crudiferous vegetables like cabbage and brussel sprouts. The natural compound and oxomate boost the body’s production of phase II enzymes that can detoxify cancer-causing chemicals. Only problem here is the researchers say the pill could reduce the need to eat plenty of fruits and vegetables.
Stir Fried Broccoli 1 bunch broccoli 2 Tab. peanut oil 1 tsp. salt 1/2 tsp. sugar 2 Tab chicken stock or water 1 tsp. cornstarch dissolved in 1 Tab. chicken stock or water Wash and cut broccoli into flowerets. Peel the stalks and slice into 1/2 inch diagonal pieces. Set a 10" -12" skillet or wok over medium heat for 30 seconds. Pour in oil, swirl and heat 30 seconds. Drop in the broccoli and stir-fry for 2 minutes, making sure it is coated with oil. Sprinkle with the salt and sugar; add chicken broth, stirring for a few seconds. Cover and cook for 2 - 3 minutes until the broccoli is tender crisp. Pour cornstarch mixture in the pan and stir until the broccoli is coated with a clear glaze. Serve immediately. From Chinese Cooking, Foods of the World, a Time Life Book 2:49 P.M. 4/23/04

CABBAGE Green head cabbage, red cabbage, Savoy, and Chinese are among the varieties of this vegetable. It is not only high in fiber and low in calories, but is also rich in Vitamin C, calcium, iron and potassium. Red cabbage wins the family prize for higher nutrition. Shredding a bit into your tossed salads will add nutrition as well as color to boost the presentation.
Researchers have learned that foods in the cabbage family inhibit the growth of breast, stomach, and colon cancer due to phytochemicals called indoles. These indoles tend to burn up the female hormone, estrogen. Indoles also tend to ward off cell changes that lead to colon cancer. Some of the phytochemicals seem to produce anticancer enzymes. Cabbage protects against cell damage in the same way as its cousin above, Brussels sprouts.
Steamed Head Cabbage Place in a steaming basket: 1/2 medium onion, diced and 1/2 medium head green head cabbage, sliced in 1/2 inch pieces; discard the core. Steam for 4 - 6 minutes, until tender. Melt 1- 2 Tab. butter in a large sauce pan, add toss: steamed vegetables 1 small seeded and chopped tomato 1/2 tsp. seasoned salt 2 Tab. chopped fresh parsley 3 slices bacon, fried crisp and crushed (opt.) Adding 2 C. diced corned beef makes a good main dish. Serves 3 - 4	ESTHER'S RED CABBAGE 2 medium heads red cabbage, cut fine 2 large apples shredded and mixed with cabbage Add to the above and cook for 1 1/2 hours: 1 C. vinegar 2 Tab. butter Mix together, add to the cabbage, and cook 30 minutes more, or until tender: 1 C. sugar 2 C. cranberry juice 2 tsp. salt This is a large recipe, so freeze part for another day.