Cancer information; best way to eat these vegetables and should you eat spicy foods?
A cancer resource and why does everything cause cancer; 6 vegetables and most nutrient dense way to prepare them; Spicy foods: good or bad for you?
Save this Cancer Resource, AND Why Does Everything Cause Cancer?
With cancer rising and still the #2 cause of death, Dr. Paul Marik compiled a pdf on cancer information and natural support. Even if you do not have cancer, this is an excellent resource to save; hopefully, you will never need it.
Link: https://covid19criticalcare.com/wp-content/uploads/2023/06/Cancer-Care-2023-06-28.pdf
But why are we seeing so much cancer? Some say it is because people are living longer, and your likelihood of getting cancer in old age is greater than when you were younger.
But have you noticed that younger people are also getting cancer?
When I pose this question, the typical response I get (along with a shrug) is:
“Everything causes cancer.”
They say this as if it is no big deal, as if, well, gee, I guess there is nothing we can do attitude.
It infuriates me.
You want to know why everything causes cancer.
It is because we have allowed it!
We have allowed fragrances in everything from garbage bags to detergents to the little air freshener tree hanging in your car.
We have allowed pesticides and herbicides in our non-organic foods without research on the synergistic and quantitative effects.
We have allowed the same chemicals to end up in our soil, air, and water, and we coat our skin with sunscreens and lotions.
We have allowed our bodies to get unhealthy and inflamed.
The rise in cancer is because we have allowed large companies to make these products, and they make them because we buy them.
A company in a link I provided in the last substack said they no longer source non-organic wheat for their products, not because it contains glyphosate but because their consumers wanted organic.
The brand could care less about your health-they care about profit, so if you refuse to consume foods with chemicals, additives, and unknown flavorings, they will not make money and will create products you want to buy
You still have control over what enters your body.
Let companies know you demand safer products!
And, as always, support the local producers of safer, non-toxic products.
Note: Finding a picture for this post was difficult since almost every picture had pink ribbons. Cancer is a big and profitable business.
Raw or Cooked: Which is better?
Beets: Antioxidant content is the same in raw or cooked beets, regardless of the cooking method used; however, the overall nutrient content is reduced the longer beets are cooked.
Broccoli: Cooking increases the vitamin K, E, and beta-carotene content but reduces the vitamin C content. Overall, cooking for short periods will improve the broccoli’s nutrient content.
Carrots: Cooking carrots reduces overall nutrient content, especially carotenoids, but are still a good option if raw carrots may be difficult for you to chew. Shorter cooking times will preserve more of the carrot’s nutrients.
Spinach: Cooking spinach increases vitamin E and beta-carotene bioavailability but may diminish some other nutrients, such as vitamin C. Cook spinach in a small amount of water and for a short period to maintain the nutrient benefits you get from raw spinach.
Sweet Potato: It is safe to eat raw sweet potatoes, but who does this? Steaming is the best option to retain the nutrients found in a raw sweet potato.
Tomato: Cooking tomatoes increases lycopene and antioxidant content; however, a fresh vine ripe tomato is still beneficial (and hard to resist)!
Bottom Line: Include vegetables in your day, and do not overcook them!
Source
Nutrition Health Review. (November-December 2022). Nutrient Retention in Cooked Vegetables. Is raw always better? Vol. 143, pp. 4-7.
Spicy Food and Gut Health: Good or Bad?
Many people think that spicy food is the culprit for ulcers, but capsaicin, found in foods such as chili peppers, can offer protection against ulcers by preventing H. pylori growth and can block the production of excess stomach acid, aiding in ulcer healing.
Research also indicates that spicy food supports the gut microbiome and improves the ratio of good and bad gut bacteria.
As a side note, H pylori will thrive in an environment with low stomach acid. Low stomach acid is more common when you use stomach acid-lowering drugs such as Proton Pump Inhibitors.
Another tidbit is that as we age, our stomach acid levels decline. Combine that naturally low stomach acid environment caused by aging with a drug to lower stomach acid.
This begs the question: Do you have the right gut environment to kill pathogens that enter your body via food and water or the right environment for them to increase?
Source
https//health.clevelandclinic.org/is-spicy-food-good-for-you/
I'm glad spicy is good for us. I love flavorful food.