How to prevent breast cancer

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According to the latest statistics in the US, about 1 in 8 women in the world have an increased risk of breast cancer and increased mortality compared to other cancers. Studies show that dietary and food factors can help effectively control breast cancer risk and aid in speeding up the recovery process for those battling the disease. Source: http://novaco.vn/

Isoflavones

Soy isoflavones are a group of phytoestrogens, plant-derived compounds with estrogenic activity. Many studies have found that moderate soy consumption is protective against breast cancer. http://tinyurl.com/yah5qj2h


In addition, genistein, the main isoflavones in soy, has been shown to protect against cancer by interfering with hormone signaling pathways and influencing genes involved in reproduction and death of cancer cells.
A new study has found that girls who ate soy during childhood and adolescence have a significantly lower risk of breast cancer in adulthood. Other studies show that consumption of soy foods containing genistein during adulthood protects against both premenopausal and postmenopausal breast cancer.

Carrot

Carrots are high in antioxidant carotenoids like beta-carotene and alpha-carotene, which help protect against breast cancer. In a large study published in the American Journal of Clinical Nutrition, women with the highest blood levels of carotenoids had an 18 to 28 percent lower risk of breast cancer. Other carotenoid-rich foods include peppers, pumpkin, sweet potatoes, and green vegetables like kale.
You can chop carrots and mix them with vegetables to make a carrot salad, you can also mash carrots with chickpeas, garlic and olive oil or make carrot soup or soup.

Onion

Onions contain many organosulfur compounds, which have the effect of preventing tumor growth in breast cancer and other cancers. Other foods rich in organosulfur compounds include yellow onions, garlic, leeks, and chives. Onions also contain quercetin and anthocyanin (a water-soluble pigment responsible for the red color).
It also protects you against breast cancer. You can saute the shallots, shaved Brussels sprouts and mushrooms in olive oil;, cut the purple onion in half, mix with melted coconut oil, honey and balsamic vinegar and roast until tender; Thinly sliced ​​purple onion, put in a jar and cover with apple cider vinegar to quickly pickle.

Broccoli sprouts

Broccoli, which resembles alfalfa sprouts, has sulforophane, a sulfur-containing compound with anticancer activities. Studies show that sulforaphane can inhibit the growth of breast cancer cells and induce apoptosis of breast cancer cells.
They are also rich in fiber, which may protect against breast cancer by altering hormonal activities. Other foods high in sulforaphane include broccoli, cabbage, Brussels sprouts, kale, and cauliflower.
You can: Blend broccoli sprouts, bananas, pineapple, and coconut milk into a creamy smoothie. Or use them in salads or salads.

Linseed

Flaxseeds contain compounds called lignans, phytoestrogens that can enhance or inhibit the effects of estrogen. In postmenopausal women, lignans may cause the body to produce less active forms of estrogen, potentially reducing the risk of breast cancer.
They are also rich in alpha-linolenic acid, an omega-3 fat that has been shown in studies to stop the growth, size, and proliferation of cancer cells and promote cell death. breast cancer cells.

Broccoli

Broccoli contains many cancer-preventing compounds, especially glucosinolates, a group of sulfur-containing substances that are responsible for the spicy, bitter taste of cruciferous vegetables. Glucosinolates are broken down by the body into bioactive compounds such as isothiocyanates and indoles, which have been shown to inhibit cancer cell growth and promote cancer cell death. .
A new study shows that women who eat a lot of cruciferous vegetables, such as kale, turnips, broccoli and cabbage, have a 17% lower risk of breast cancer.

Tea

Green tea is rich in polyphenols, especially epigallocatechin gallate, a powerful compound that has been shown to inhibit growth.
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Natural remedies that are good for stomach problems

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You do not need to worry much about stomach problems. Indigestion, pain, diarrhea, bloating, and even vomiting can occur from rancid or greasy food. Stomach problems usually do little to harm your health, but if they recur periodically, see your doctor as they can be a symptom of a serious medical condition. However, when they appear sporadically, you should try to fix them at home. Medicinal herbs that are considered effective are particularly popular. To keep them safe, there are some simple rules to follow to avoid serious complications. What herbs are used for stomach ailments? What should you avoid during treatment? Source: http://novaco.vn/gia-cong-cao-duoc-lieu-c34/

 The herbal medicine is very good for stomach problems
 
Mint
 
Out of all the herbs commonly available, we intuitively chose peppermint for stomach problems. First, because its price is extremely affordable, and also because it is available in most stores. Peppermint contains methyl essential oil as well as flavonoids, phenolic acids, and mineral salts. It also contains ascorbic acid, i.e. vitamin C, as well as rutin and betaine. Peppermint has a relaxing effect, especially on the smooth muscles of the digestive system. Moreover, it affects intestinal motility and facilitates the digestive process. Vitamin C helps to eliminate toxins that accumulate in the body that cause indigestion. This substance also has a beneficial effect on the body's natural immunity.
 
Chrysanthemum
 
Another herb that should be in your medicine cabinet is chamomile. Its dried baskets can be used to prepare an aromatic mixture rich in phenolic acids, flavonoids and coumarins. Chamomile quickly relieves pain, reduces inflammation, but also has a beneficial effect on the nervous system, since it has a calming effect on the nerves. Chamomile is often recommended for flatulence and diarrhea. It can also be used for indigestion and recurrent stomach ulcers. Indispensable for intestinal cramps and stomach cramps.
 
Eucalyptus tree
 
Eucalyptus is a less common herb used today to treat stomach problems. This is not to say that it is less effective than mint or chamomile. Eucalyptus contains compounds similar to those found in the aforementioned herbs, i.e. flavonoids, tannins or essential oils. This herb will help with spasms in the stomach and biliary tract, but is especially helpful in all kinds of inflammatory conditions such as the stomach and intestines. Unfortunately, it should be used with caution when consuming rosacea, as the active substances in it can interact with medications. So it's best to consult your doctor first.
 
Fennel fennel
 
Cumin is a spice commonly used in cooking. Its aroma will enrich traditional dishes such as a Polish stew, silage or homemade bread. It is worth knowing that it not only enhances the taste of dishes, but also has a beneficial effect on the digestive system. It contains an essential oil that includes substances such as carvone, limonene, and dihydrocarveol. Vitamins A and D also support the body's immunity. Fennel seeds and the infusion prepared from it improve intestinal motility, as well as increase gastric acid secretion, which contributes to more efficient digestion. They can also help after a heavy meal by reducing the amount of gas that causes gas and bloating. People with acid reflux and heartburn should consume dill as often as possible.
 
Marigold
 
Marigolds are a common plant in our gardens. Its decorative qualities are invaluable, but there is much talk of its relevance in skin care, as cosmetics containing extracts improve its healthy appearance. Few people know that chrysanthemum flower also supports the treatment of stomach diseases. It has antibacterial and anti-inflammatory properties that quickly neutralize microorganisms that cause food poisoning. It can also be used for cases of inflammation of the stomach lining, as well as for recurrent ulcers. Interestingly, its use helps to regenerate cells and tissues damaged by pathogens.
 
Use herbs
 
Modern herbal medicine is effective, and its immediate application results in obvious effects. But when arbitrarily using herbs must be reasonable and do not exceed the dosage of infusions and functional foods (no more than three times a day). Chronic patients who constantly need to take medication should consult a doctor when using herbs to avoid unwanted effects. If there is no reason to exclude the use of herbs, you should also not combine them at the same time, as such mixtures can aggravate existing diseases or have no effect at all. use.

What to eat for good heart?

Article referenced from: http://vietherbal.com/dich-vu/cao-duoc-lieu-c3n196.html
Ultimately, cardiologists say, the answer is not figuring out how to control the sodium content of what we normally eat, but changing what we eat. Article source: http://vietherbal.com/
 
According to nutritionists: “We never recommend those salt substitutes but instead use natural herbs, both dried and fresh, to enhance the flavor of foods.
 
Cardiologists have interpreted such a change as an adjustment of the palate.
 
Because we are used to foods that are high in salt and use salt and other high salt seasonings, such as soy sauce, sweet and salty sauces, and all the different types of black salt and himalaya salt that are now popular. variable, it may take weeks or months to make this adjustment.
 
An easy way to reduce sodium in our diet is by purposefully adding foods that are naturally sodium-free, including all fruits and vegetables, say nutritionists. fresh. "This helps to naturally remove items with a higher sodium content."
 
They explained that eating a piece of fruit before lunch or dinner, for example, could be a way to help reduce sodium intake while increasing absorption of many beneficial nutrients, including potassium.
 
"Adding fresh or frozen fruits and vegetables while reducing sodium intake has been shown to be as effective as adding a blood pressure-lowering medication," as stated by nutritionists.
 
While it took some time to make the switch and see the benefits, they also said the positives were clear.
 
The nutritionists also note: “Less bloating, reduced water retention, easier weight loss due to not being stimulated by salt, and most importantly, a (rapid) decrease in blood pressure in salt-sensitive individuals. .
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