The idea that what one eats has an effect on one’s susceptibility to a disease like cancer is

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Recent research indicates that proper diet may help to reduce the risk of cancer. Since cancer develops over a long-time, typically decades, one has time to hinder or promote it. Certain foods can block the chemicals that initiate cancer. Anti-oxidants found in some vitamins and minerals can snuff out oxygen-free radicals, which are thought to make cells susceptible to cancer. They can even repair some of the cellular damage that has been done. Wheat bran, for example has been shown to shrink preconscious cells. One of the most studied anti-oxidants in vegetables and a fruit is beta-carotene concentrated in deep green, yellow and orange vegetables such as carrots, sweet potatoes and spinach, fruits such as apricots and muskmelons. Betacarotene has a direct toxic effect on cells that form malignant tumors. Inside the body, it changes to retinoic acid used in the treatment of cancer. A simple rule is that darker the vegetable more is the anti-oxidant within. Vegetables such as cabbage, cauliflower and broccoli reduce the risk of breast cancer. Soybeans contain at least five compounds believed to inhibit cancer. Wheat bran lowers the risk of colon cancer. The ideal diet is low in fat and calories, high in fibre and includes a variety of nutrients—rich foods like fruits, vegetables, beans, seeds and nuts.