The more processed a food is, the further away from it's natural state it becomes and the more nutrients are destroyed in the process. Why do you think things need to be "enriched"? It's because the manufacturing process has destroyed the vitamins, minerals and micro-nutrients that were originally in it!
We have to get back to eating foods as they come from the earth if we are going to save our lives. Look at the the state of health our people are in! Fast food is killing us and the treatment of all the ills it brings on is making corporations rich. All at the expense of our very life!
Anti-Cancer Effects of Green Vegetables
Nutrition scientists have shown over and over that people who eat more natural plant foods—vegetables, fruits, legumes—are less likely to be diagnosed with cancer. But are all vegetables equally protective? If we wanted to design an anti-cancer diet, we would want to know which foods have the most powerful anti-cancer effects. Then, we could eat plenty of these foods each day, flooding our bodies with the protective substances contained within them.
So, which foods have the most powerful anti-cancer effects? Cruciferous vegetables.
This family of vegetables includes green vegetables like kale, cabbage, collards, and broccoli, plus some others like cauliflower and turnips (see the full list at the bottom of this post). They are named for their flowers, having four equally spaced petals in the shape of a cross, from the Latin word ‘crucifer’ meaning ‘cross-bearer.’
All vegetables contain protective micronutrients and phytochemicals, but cruciferous vegetables have a unique chemical composition: they have sulfur-containing compounds which are responsible for their pungent or bitter flavors. When cell walls are broken by blending or chopping, a chemical reaction occurs that converts these sulfur-containing compounds to isothiocyanates (ITCs)—compounds with proven anti-cancer activities.
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