Studies have shown that eating cruciferous vegetables, such as cabbage, broccoli, cauliflower, and Brussel sprouts, has the potential to prevent cancer and inhibit the increase in the number of tumor cells that can cause cancer. According to the National Cancer Institute, it is important to eat at least 5 servings of fruits and vegetables per day as part of a cancer prevention strategy.
According to the Academy of Nutrition and Dietetics, Americans discard about 19% of vegetables and 14% of fruits they buy because of improper storage and quick ripening of certain fruits and vegetables. In this bulletin, you will find some produce storing hacks to help reduce food waste and to help protect your budget.
Sweet potatoes are considered a superfood because of their great health benefits. These include being fat-free, low sodium, high in fiber, and packed with different vitamins. Check out this sweet potato ravioli recipe in this week's Karen's Wellness Bulletin.
Chard is sought after because of its large, crinkly green leaves. It comes in different colors that include yellow, purple, or red. In addition, all chard varieties are rich in vitamins A, C, and K. Young chard leaves can be eaten raw in salads, but when chard matures, it tastes best steamed, boiled, roasted, sautéed, or in a stew.
Vitamin A is important for many different functions in the body and can even reduce the risk of developing skin cancer. Some sources of Vitamin A include beef liver, fish oils, milk, eggs, leafy green vegetables, orange and yellow vegetables tomatoes, red bell pepper, cantaloupe, mango, and fortified foods.
Reducing Your Breast Cancer Risk with a Healthy Diet
Breast cancer is the most common cancer found in American women and will impact about 1 in 8 women. However, women can reduce their risk of breast cancer significantly by not drinking alcohol, staying physically active, maintaining a healthy weight, and eating a healthy diet.