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Nutrition and Eating
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» Garlic and Cancer Prevention
By CRF Admin | Published 10/13/2005 | Nutrition and Eating |
Garlic is the edible bulb from a plant in the lily family. Garlic, onions, leeks, scallions, shallots and chives are classified as members of the Allium genus. Thus, they are commonly described as Allium vegetables.
» Red Wine and Cancer Prevention
By CRF Admin | Published 10/13/2005 | Nutrition and Eating |
Red wine is a rich source of biologically active phytochemicals, chemicals found in plants. Particular compounds called polyphenols found in red wine-such as catechins and resveratrol-are thought to have anti oxidant or anti cancer properties.
» 10 Simple But Effective Tips For Healthier Eating
By CRF Admin | Published 07/14/2005 | Nutrition and Eating |
Nutrition advisers offer these suggestions to help you overcome the most common obstacles to healthy eating: 1. Be thoughtful. Make a grocery shopping list and stick to it. Keep cut-up veggies in...
» Exercise, Losing Weight Lower Breast Cancer Risks
By CRF Admin | Published 07/12/2005 | Breast Cancer , Nutrition and Eating |

Breast cancer, the second leading cancer killer among women in the United States, will be diagnosed in more than 211,000 American women and will claim almost 41,000 lives this year alone. However, with the right lifestyle choices, women can confidently bid farewell to this fatal cancer for good. According to a study, women who exercise more (about 45...

» Fish To Lower Colorectal Cancer Risk
By CRF Admin | Published 07/12/2005 | Colon and Rectal Cancer , Nutrition and Eating |
Those who like to eat ham and brats every day significantly increase their risk of getting colorectal cancer. In contrast, if fish is a regular part of one's diet, colorectal cancer risk is lowered.


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