The Chinese say that breast cancer is a rich woman’s disease and indeed there is a very small incidence of it in China and Japan. Families in both countries eat a diet rich in soybeans and tofu. The health benefits of soy are in isoflavones which are a class of plant estrogen found in a high concentration in soy. In particular genistein occurs in soy products such as tofu, soy protein isolates, soy flour and some estrogen dietary supplements.
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When you boil vegetables, they leach their color together with their minerals, vitamins and potential nutritional value. The darker and more vibrant the vegetable the more obvious this is, it is always preferable to steam fresh beetroots because their color is obvious in the water after boiling. Today nutritionists are observing that uncut vegetables such as carrots are more nutritious than boiled carrot slices, because the nutritional value is locked into the whole vegetable.
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Although there is no link between cancer and single food, there are certain overall guidelines that experts agree minimizes the risk of cancers. High intakes of vegetables over 500g or a pound a day protect against cancer, but it does not guarantee that vegetarians won’t get cancer. They can and they sometimes do, what these guidelines are, are guidelines against risk.
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Fruit, Vegetables & Cancer
Despite the fact that no causality can be found that any single food is capable of causing cancer, there is a great deal of evidence that certain types of food protect against cancer. As a generic food group fruit and vegetables should be eaten at least five times a day. Whilst many American and European doctors recommend five, they do so because they feel that five is a manageable number, yet eight is more realistic and some doctors even recommend eight vegetables and three fruits.
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Some people “eat to live” while others “live to eat” and both of these examples epitomizes two extreme ways of defining nutrition. The first presupposes that people eat to satisfy their physiological needs and ward off hunger pangs, the second implies a deeper more complex relationship with food that presupposes a level of planning, anticipation and satisfaction.
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