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Collards and Carrots Ward Off Breast Cancer

Eating carrots and cruciferous vegetables (such as collard greens, cabbage, and broccoli) could reduce breast cancer risk.  They are particularly effective against the aggressive estrogen receptor-negative breast cancers common among African American women.

Breast cancer is the second leading cancer-killer for women. Approximately 1 in 8 American women will develop the disease at some point.

Reuters reports:

“The researchers found ... that women who ate at least two servings of vegetables a day had a 43 percent lower risk of ER-negative breast cancer ... Further, they identified certain types of vegetables that appeared to reduce the risk of all types of breast cancer, including broccoli, collard greens, cabbage and carrots.”

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