Fight breast cancer with Omega-3
Fight breast cancer with Omega-3
Most of the fat in the American diet comes from meat, dairy products, poultry, fish and vegetable oil. But it is important to understand that all fats are not created equal. Saturated fats, including animal fats such as lard and butter, as well as fat from some plant sources, such as cocoa butter, coconut oil and palm oil, are solid at room temperature and have a higher melting point. Polyunsaturated and monounsaturated fats, including vegetable oils like corn and safflower, are liquid at room temperature. One should stay away from processed and refined oils. Saturated fat, especially from red meat, clearly increases risk. There are some protective oils like flaxseed and olive oil, which are loaded with omega—3 fatty acids, an essential fatty acid that is deficient in the typical Western diet. Flaxseed oil, which is the richest plant source of phytoestrogen, lignin and also contains soluble fiber, is by far the best source of cancer-protective omega-3 essential fatty acids.
Lignin acts as an antioxidant, protecting health cells from free radicals. Flaxseed oil, which will enhance omega-3 fatty acid, should be a part of every woman’s diet. Other sources for omega-3 are cold-water fish such as salmon, rainbow trout, tuna, sardines, cod and herring. Flaxseed oil should he stored in an amber-colored bottle, which protects it from light damage and should he refrigerated to make sure it doesn’t become rancid. Flaxseed tastes like wheat germ and can be added to breads, muffins, hot cereals, smoothies, salads, soup, yogurt or fresh juices. Flaxseed can be bought in bulk at most health food markets and can be ground at home in a spice grinder or coffee grinder. Store unused ground flaxseed in a zipper-style plastic bag in the refrigerator and use it within a week. Some people are allergic to flaxseed, so begin with a small amount, one-fourth teaspoon, and increase gradually if you don’t have a reaction. A teaspoon of ground flaxseed included in the diet a few times a week would be a moderate approach. Dietary fiber, which helps remove certain toxic materials from the body, also plays an important role in preventing and fighting breast cancer. Fiber can also interrupt estrogen pathways by decreasing the blood levels of estrone sulfate, the most prevalent form of estrogen. A high- fiber diet, about 30 to 40 grams per day, combined with a 20 percent low-fat diet, has been found to lower estrogen by as much 36 percent, leading to a 54 percent decrease in breast cancer risk. Some high-fiber foods are whole- grain cereals and flour, brown rice, bran, most fresh fruits, dried prunes, nuts, seeds (especially flaxseed), beans, lentils, peas, and fresh raw vegetables. Fiber has proven to be beneficial when it comes to controlling weight and your cholesterol level. Because of its overall health-promoting benefits, nutritionists say there is no apparent downside to fiber. Increase gradually if you are just beginning to concentrate on your fiber intake. This will help avoid abdominal discomfort and gas. Experts say you should give yourself about two weeks to work up to the recommended intake.