(23-10-11) Flavonoids in fruits, vegetables and nuts dramatically lower cancer rates

by Kim Evans


Flavonoids and proanthocyanidins are often found in fruits and
vegetables, and they are powerful cancer prevention agents. Essentially,
flavonoids are potent antioxidants and our body uses them to lower
inflammation, reduce blood pressure and fight off free radicals, which cause
disease and age us, sometimes from the inside out. New research from Italy also
shows us that plant based flavonoids help keep cancer at bay.

In a 20 year study, it was found that participants with the highest intake of
flavonoids and proanthocyanidins had a 44 and 40 percent lower risk of oral
cancer and laryngeal cancer, respectively. The occurrence of colon cancer was
also lowered by a third, and there were reductions in breast, kidney and
ovarian cancers too.

At going rate, about forty percent of the population is expected to have a
problem with cancer, and it seems that just by really boosting your flavonoid
intake on a regular basis, you could reduce that risk to around ten percent. We
still wouldn't be at the level of Egyptians a few thousand years ago, as their
mummies show us that they only had cancer in .5 percent of the population. But
still, it's an enormous step in the right direction.

There are thousands of different types of flavonoids and they're in abundance
in many fruits, vegetables and nuts. Actually, they are often what give fruit
and vegetables their color. Berries, particularly red and blue berries, and
dark grapes are potent sources of flavonoids. So are garlic, onion and green or
white tea.

The flavonoid quercetin is abundant in garlic, onions and apples and it's
important because it's a building block for many other flavonoids. Actually,
eating lots of apples and pears has recently been found to significantly reduce
the risk of having a stoke, and the quercetin in apples might be the reason.

Quercetin is also known for its ability to jump start the immune system and
it's becoming thought of as one of the most powerful antioxidants. Quercetin is
also helpful for a wide number of problems, especially when it's eaten in
quantity.

One way to really boost your flavonoid intake is to get into juicing because
you can consume the nutrients from far more fruits and vegetables from juicing
them than you'd ever be able to eat. It's also easy and tasty to add some raw,
chopped garlic or onion to top many meals.

Source: (NaturalNews)
More:
http://www.healthiertalk.com/compou...
http://www.livestrong.com/article/7...
http://www.herbs2000.com/h_menu/fla...
http://www.foodconsumer.org/newsite...

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