Five More Ways to Help Fight Cancer
Monday, July 21st, 2008
1. Eat More Fruits and Veggies: Fating more plant type foods increases intake of many healthy bioactive food components. One mainly being antioxidants and phytochemicals. If your diet is rich in foods of a deep yellow or dark-green in color, also in garlic and onions, these have been linked to lower cases of colorectal cancers.
2. Take a Swell Supplement: Multi-vitamins have been shown to reduce the development of cancer in women. But, taking a multivitamin is good in many ways. Not just for the cancer-preventing benefits but also, along with a healthy lifestyle they can help with bone health and brain heath as well.
3. Try Benefiting Bacteria: Bacteria such as lactobacillus, bifidobacteria and propionibacter help your body to produce substances that protect against colon cancer. Including fatty acids such as acetic, proprinonis, and butyric acid.
4. Watch Your Alcohol Level: Drinking in excess could lead to some forms of colon and rectal cancers. For a nice alternative, sip some green tea, which is reach in antioxidant properties as well as many other healthful benefits.
5. Don’t Forget To Exercise: Moderate activity at leas 30 minutes a day is a great start for anyone trying to avoid cancer and to stay healthy. Men who regularly exercise cut their cancer risks in half. Women and men should exercise regularly no matter what the case. Our bodies will thank us in the end.
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Earthly Eating Recipe
Spicy Fish Tacos
Serves: 2
1 cup finely shredded red cabbage
12 oz. mahi-mahi
2 limes
1/2 medium red onion, diced
4 corn tortillas
1 mango, peeled, pitted and cubed
1 avocado, peeled, pitted and cubed
1 handful cilantro, chopped
1/2 tbs. blackening spice
Clean and oil a grill or grill pan thoroughly. Preheat to medium-high. Make the mango salsa by combining the mango, avocado, red onion, cilantro and the juice of one lime. Season to taste with salt and pepper.
Drizzle a light coating of oil over the fish and run on the blackening spice. Place the fish on the grill and cool, undisturbed for about 4 minutes. Carefully flip with a spatula and cook for another 4 minutes. Remove. before turning off the grill, warm the tortillas directly on the surface for 1 to 2 minutes. Make sure they aren’t there too long or they will burn.
Divide the fish evenly among the warm tortillas, add a bit of cabbage and spoon the salsa on top. Serve each taco with a wedge of line and 1/2 cup of black beans spiked with cumin.
Happy Eating!
