Anti-Cancer Foods... Part 4

My sister has been emailing me about my veggie debacle with brussel sprouts. Evidently, I'd be more successful at steaming in the microwave or, better yet, roasting the buggers in the oven. She tells me 'drizzle' in a recipe means slather and that I could also de-leaf the little cabbages and put the leaves in a dish so I don't get a whole mouthful of BS! I'll have to give those techniques a try.

Back to the ever-present phytochemical discussion.

Omega-3 fatty acids, an essential fatty acid like the omega-6 fatty acids, are required for biological processes other than fuel. They are used in the body for a multitude of reasons. Although several studies report possible anti-cancer effects of omega 3s, a 2006 report concluded that there was no link between fatty acids and cancer. These conflicting reports are soooo unhelpful, but they do tell us that the medical field basically doesn't know yet. So the jury's still out on it.

Fatty acids are quite unstable, so like most phytochemical products, it's best to eat whole foods.

• fish
• flax seed
• chia seed
• grass fed beef
• free range chicken eggs

Lycopenes are antioxidant-containing phytochemicals found in tomatoes, but it is destroyed by long-erm cooking. So cook that sauce quickly and add olive oil to maximize absorption.

Citrus fruits contain high levels of vitamin C, another antioxidant.

• orange
• grapefruit
• lemon
• lime
• kiwi
• strawberry

Resveratrol is a polyphenol antioxidant found in the skin of red grapes and in other fruits. Although red wine contains very little of it - about 1 mg/glass - it could still could be a good excuse for a glass at dinner. 

Chocolate contains more fabulous polyphenol antioxidants. Eating 1.5 oz (40 gm) of 70% cocoa mass daily is recommended. What a fabulous idea!