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VEGETABLES

    

From garlic to bananas, eat the skin: Eating fruit and vegetable peels could combat cancer

     

http://www.kukuriak.com/wp-content/uploads/2013/05/antioxidants-fruit.jpg

“Maintaining hormonal balance is a key factor in preventing cancer and reversing hormone sensitive cancers. Cancers such as breast and prostate cancer are closely linked to estrogen dominance syndrome. Normalization of estrogen in our body can be achieved naturally with phyto-estrogen from food such as cruciferous vegetables, and supplements such as DIM. ” Doctor Michael Lam MD 

"Sea vegetables have been used in Asian cultures for millennia to prevent and treat cancer. In a study of strict vegetarians those who ate sea vegetables had twice the vitamin B12 as those who did not."   Prevention

"The class of polyphenols known as anthocyanins composed of deep red, blue and purple pigments possess powerful antioxidant properties. Fruits and vegetables of these colors blueberries, cranberries, pomegranates, black currents beets and acai are especially rich in anthocyanins. They are highly bioavailable and can significantly increase levels of other beneficial polyphenols in the blood."  Life Extension

   

From garlic to bananas, eat the skin: Eating fruit and vegetable peels could combat cancer

     

Image result wey dey for mineral nutrient food sources

Artichoke (See Artichoke Protocol) - a tight head of fleshy leaves.

Asparagus (See Asparagus Protocol) -

Beans (See Beans Protocol) - high protein seeds of legume plants.

Beets (See Beets Protocol) - Tubers with rich nutty flavors.

Broccoli (See Broccoli Protocol) -

Cabbage (See Cabbage Protocol) -

Carrots (See Carrots Protocol) - Introduced by the Romans, carrots have been popular for 2000 Years.

Celery  - Slightly bitter (unless blanched) stalks with a distinctive flavor, used in salads, stews and soups.

Cruciferous Vegetables (See Cruciferous Vegetables Protocol)

Green Leafy Vegetables (See Green Leafy Vegetables Protocol)

Kale (See Kale Protocol) - Until the Renaissance, kale was the most common green vegetable eaten by the people of northern Europe.

Kelp (See Kelp Protocol) a very high source of bio-available minerals. In fact EVERY mineral required by your body.

Kimchi (See Kimchi Protocol)

Mushrooms (See Mushroom Protocol) - not technically a vegetable, but a far older member of the plant kingdom.

Onions (See Onions Protocol) -

Olive (See Olive Protocol)

Parsley (See Parsley Protocol)

Peas (See Peas Protocol) - Best eaten within minutes of picking as the sugars rapidly turn to starch. Therefore frozen peas often taste better than 'fresh' peas.

Red Pepper (See Red Pepper Protocol) - These are the fruit of the Capsicum family of plants, they are usually referred to as chilies. The hotter tasting ones are due to more Capsaicins in the flesh. Capsaicin is a colorless irritant (phenol amide C18H27NO3) found in various capsicums that gives hot peppers their hotness and that is used in topical creams for its analgesic properties.

Radish (See Radish Protocol) - rich in ascorbic acid (vitamin C), folic acid (folate), and Potassium, the radish is a peppery vegetable popular in western and Asian cookery. We usually eat the taproot, but the leaves can also be eaten in salads.

Seaweed (See Seaweed Protocol)   a very high source of bio-available minerals. In fact EVERY mineral required by your body.

Spinach (See Spinach Protocol) -large green leaves wilt easily in a pan and are often served with a little butter and nutmeg as an accompanying vegetable. Spinach contains lots of healthy trace minerals including iron

     

Vegetable Related

http://www.befitnola.com/wp-content/uploads/2010/01/Vitamin_C.png

vitamin C

Most vitamin C is LOST in "processing". Eat RAW

     

Beta Sitosterol (See Beta Sitosterol Protocol)

Carotene (See Carotene Protocol)

Chlorella (See Chlorella Protocol)

Cooking

Sugar Diabetes

DIM (See DIM Protocol)

DMG (See DMG Protocol)

Fiber

Flavonoids (See Flavonoid Protocol)

Green Drink Protocol (See Green Drink Protocol)

HBP

Local Harvest (See Local Harvest Protocol)

MSM (See MSM Protocol)

Nutritious Foods (See Nutritious Foods Protocol)

Olive Oil

ORAC (See ORAC Protocol)

pH (See pH Protocol)

Polyunsaturated Oils (See Polyunsaturated Oils Protocol)

Potassium

Salad Dressing

Spirulina (See Spirulina Protocol)

Supermarket Oils (See Supermarket Oils Protocol)

TMG (See TMG Protocol)

Transfats

    

Local Food Sources

 

 

This site was last updated on: 20 April 2017 09:27 AM

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