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The Living Food Answer
Raw Fruits & Vegetables and the Risk of Cancer
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More than many other diseases, breast cancer touches nearly all of us; women or men, old or young.
Yet it is becoming clear that cancer is preventable
with healthier diet and lifestyle choices.
A report by the United States Academy of Sciences on the relationship between diet and cancer
recommended greater emphasis on raw fruits and vegetables.
Vitamins A, C and E, which are found in all fresh green leafy vegetables and fruit
have been shown to prevent cancer.
~ Eating right, staying physically active and maintaining a health weight, can cut cancer risk by 30% to 40% ~
~ Recommended dietary choices coupled with not smoking can reduce cancer risk by 60% to 70% ~
~ Eating five servings of fruits and vegetables each day, could by itself reduce cancer rates more than 20% ~
In a recent study, the consumption of more than 5 servings per day of vegetables was associated with a
~ 54% reduction in the breast cancer rate. ~
As many as 375,000 cases of cancer, at current cancer rates,
could be prevented each year in this nation through healthy dietary choices alone.
Raw, uncooked fruits and vegetables are the best source of the ingredients known to reduce cancer risk.
In fact, studies have shown that cooking destroys some of the nutrients known to help in cancer prevention.
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The consumption of fruits and vegetables may strengthen the immune system which is
the body's defense against disease and cancer. Enhanced immune function has also been strongly correlated
to enzyme function, and of course, raw food is the only source of living enzymes.
It is clear that raw, uncooked, whole, living fruits and vegetable are the best choices for cancer prevention.
561.296.9949 ~ www.thesomacenter.com ~ The Soma Center ~ www.purelivingfood.com ~ 561.352.3472

2. How do the natural chemicals found in fruits and vegetables
help reduce the risk of breast cancer and other cancers?
Stimulate cell differentiation and stop cell division. The term differentiation refers to the
process by which a cell in the body becomes mature and gains all of the features that it needs to work
properly. Cancer cells divide, ignoring all signals to stop, and they do not differentiate properly. A compound
in fruits and vegetables, such as carotenoid-derived vitamin A, that encourages a cell to differentiate will
interfere with the process of uncontrolled abnormal division typical of cancer cells.
Act as antioxidants. Free molecules of oxygen within cells, also known as free radicals, can cause
damage to cells. Free radicals are produced by the cell as natural by-products of normal cell activities, or in
response to harmful contact with something in its environment. Antioxidants, such as vitamin E, are
compounds that absorb free radicals.
Increase activity of detoxifying enzymes. Sometimes cells are exposed to cancer-causing
compounds called carcinogens. The body uses enzymes to make these chemicals harmless (detoxify them).
An enzyme is a protein produced by living cells that begins or speeds-up a chemical reaction in the body
without being permanently changed itself. Some chemicals in fruits and vegetables, such as dithiolthiones in
broccoli, have been shown to increase the activity of detoxifying enzymes in the body.
Enhance immune function. The consumption of fruits and vegetables may strengthen the
immune system which is the body's defense against disease and cancer. This has also been strongly correlated
to enzyme function, and of course, raw whole food is the only source of living enzymes.
Alter estrogen levels. Estrogen is a hormone that is necessary for childbearing, and bone and
heart health in women, but the lifetime exposure to estrogen may influence breast cancer risk. Estrogen is
normally broken down into different forms in the body. Some parts of fruits and vegetables, such as
glucosinolates in broccoli, cause the break-down of estrogen to weaker forms of the hormone. Women who
do not have breast cancer seem to have higher levels of the weaker forms of estrogen than do women with
breast cancer.
Supplements and Your Health
Researchers have reported that the intake of specific vitamin or multivitamin supplements had no influence
on the risk of breast cancer. It is possible that currently unidentified components of fruits and vegetables
are responsible for their influence on breast cancer or that the effect of fruits and vegetables may require the
natural “whole” combination of nutrients and other chemicals found in these foods.
It is becoming apparent that the foods we choose play an overwhelming role in fighting cancer.
561.296.9949 ~ www.thesomacenter.com ~ The Soma Center ~ www.purelivingfood.com ~ 561.352.3472
The Organic Question…
Although researchers are still debating
whether or not pesticide residues on foods
pose a risk to consumers, most experts agree
that the benefits of eating more fruits and
vegetables outweigh any risks from
possible pesticide residues. And since the
chemicals used on vegetables and fruits are
water soluble, the digestive system of a
someone eating mainly raw foods can easily
eliminate the majority of such residues.
Food for Thought
The strongest evidence that cancer can be
prevented with proper diet has been found
for foods high in Carotenoids; pigments in
red and orange fruits and vegetables. Some
of the foods with the highest levels of
Carotenoids are carrots, other yellow-orange
vegetables such as squash and sweet
potatoes, and dark green vegetables such as
broccoli, spinach, kale, spinach, parsley,
mustard greens, and tomatoes.