Reported in New Scientist, 1 August 1988. (Page 63)
It looks as though people who have their tomato sauce with food on the side could be doing themselves a good turn.
A study reported from the University of North Carolina shows that lycopene, the pigment that gives tomatoes their red colour, can reduce the risk of heart attack.
Further, an earlier study reported from Harvard Medical School, found that eating more than two tomato
products a week, as opposed to eating none,
reduced the risk of prostate cancer by up to 34 percent, which is good news for males.
The best source of lycopene is reported to be tomato ketchup, followed by tomato soup, tomato puree, and pizzas with tomato topping.
Fresh tomatoes are not reported on from either reference, apparently. Eating live tomatoes is not cool!
Broccoli and cauliflower.
Interviewed on National Radio, New Zealand, 11 December 2000.
Dr Paul Talalay, emminent researcher from Johns Hopkins University in Baltimore ( USA ), and visiting
New Zealand for a medical conference, was interviewed by our sharp-witted radio identity, Ms Kim Hill.
Dr Talalay, who founded the Brassica Chemotherapy Research Laboratory at Johns Hopkins University Medical Institute, has been researching how our bodies resist disease,
including research on cancer and dietary factors, for about 25 years.
Dr Talalay said that they were trying to find protection against cancer; reducing the risk of cancer,
and their strategy has been to boost ( the concentration, or activity of ? ) enzymes that we normally have in
our cells that have the capacity to inactivate toxic substances and particularly oxygen radicals.
These enzymes that are elevated ( their concentration increased ? ) by the chemicals found in broccoli and similar plants are
major protective mechanisms for ourselves against all types of toxicity and damage, but particularly against carcinogens ( cancer-causing chemicals ).
So, eating broccoli and similar, as a continuous, life-long protective action and strategy BEFORE we get cancers,
is an ideal way to boost our own internal protective enzyme mechanisms.
He told Kim that all tumors arise from small changes to single normal cells, in a protracted process that may take ten or twenty years,
when they develop a small number, maybe 5 or 10, damaging changes to the structure of the DNA, which may
accumulate, and during a period of usually many years, these changes - malignant properties - multiply
sufficiently to affect many cells in a local site and some time afterwards, a cancerous growth may be noticed
as their presence becomes obvious. It is many years, usually, before the cumulative effect of these changes
develops to an extent of being noticed and of being identifiable as perhaps malignant cancer.
It is during this early developmental stage of cancerous changes that it is possible to retard or reverse the changes. Once the cancer becomes obvious, the treatment of cells with MANY things wrong with them, is much more difficult.
The longer we live, the more of these changes reach the stage of development that is obvious to us or our doctor.
This rationale is behind the warnings to avoid skin damage (from over-exposure to the sun) when one is young, so as to avoid cancer problems in later years.
Dr Talalay noted that it is when the cancer growth is noticed that we tend to say that "it has been caught at an early stage" and certain remedial actions may be taken.
He pointed out however, that the "early stage" was in fact probably 10, 20, 30 or more years before; and that it made more sense to take preventative action right at the outset, than to rely on much more difficult treatment after detection of a growth.
And he had the answer to this in the form of broccoli. Not sniffed at, or merely admired, but eaten.
He said that 3-day old broccoli sprout plants contain 20 to 50 times the anti-cancer ingredient sulforaphane ingredient of "market-ready" mature broccoli plants, and do not have the broccoli taste that some people find objectionable. They are delicious - not nutty like alfalfa sprouts, and have more tang - they add zest to the taste. They are great in salads and in sandwiches. They have found no intolerances or toxicity from broccoli.
They eat 2 - 3 ounces ( 56 - 85 gm) a week of the broccoli sprouts which is equivalent to a pound and a half ( 680 gm ) of "market-ready" supermarket broccoli. Tests have shown that this level of eating broccoli reduces the liability to develop colon cancer by about 50%.
Dr Talalay also emphasised the importance of eating daily a range of fruits and vegetables because of the many other similar health-boosting components they contain.
Eating broccoli is NOT a treatment for cancer, but a LONG-TERM protective strategy to reduce the risk of cancer developing. This chemotherapy treatment is equally effective against the early development of all types of cancer, he said; because the early developmental stages of damage to DNA are all very similar.
SO, here's what you do; don't buy the little garden shop packets of broccoli seed - they're too expensive. Go to a seed-merchant and buy a big bag of broccoli seed, and grow continuous crops of the little darlings. All they need is water and sunligh=
t, and 3 days. Year-round.
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