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Aromatherapy: How and When to Use Essential Oils
Copyright 2004 by http://www.organicgreens.us and Loring Windblad. This article may be freely copied and used on other web sites only if it is copied complete with all links and text intact and unchanged except for minor improvements such as...
FDA Approves Conditional Silicone Breast Implants
On Wednesday 4/143/05, the FDA health advisors recommended removing the 13 year old ban on silione-gel breast implants. This move came about as Mentor Corp. persuaded the FDA that its newer silicone implants are much more safe and durable than older...
Healthy Tips to Celebrate National Women’s Health Week
National Women’s Health Week starts the week after Mother’s Day. You can work on your health anytime. This week is a great time to get all your check ups done if you have not done so yet this year. Remember, the elements of health include your...
Live Longer By Exercising - Part 1
The goal of this article is answer the question "why do we
exercise?"
Now, I know what you're all thinking: we exercise to lose fat so
we can look good! To be honest, that's the reason why most of us
exercise, and there's nothing wrong with...
The Uninsured Are Sicker And Die Sooner
Health care coverage should enhance health and well-being by promoting access to high-quality care that is effective, efficient, safe, timely, patient centered, and equitable.
Health insurance is the key to obtaining needed health care...
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Dietary Carcinogens that Increase the Risk of Cancer
One way our diet may increase the risk of cancer is by dietary carcinogens. There are four groups of carcinogens:
• Naturally present carcinogens
• Carcinogens forming during food preparation
• Preservatives and coloring agents added to food
• Some substances are changed in to carcinogens in the body
Naturally present carcinogens:
An example of this is 'Aflatoxin', a mycotoxin produced by fungi. Grains and nuts can be contaminated by fungus, which then produce chemicals called aflatoxins. They are known to cause liver cancer in Africa and the Far East, especially in people who are carriers of hepatitis antigens.
Carcinogens forming during food preparation:
Polycyclic hydrocarbons, such as benzopyrenes, are formed during barbecuing meat on an open fire (e.g. preparing jerked chicken). These polycyclic hydrocarbons are also one of the main constituents in cigarette smoke that cause lung cancer.
The traditionally high intake of fried and broiled food, such as meats, can increase the risk of breast, distal colon, prostate and pancreas cancers. Several studies showed that populations that eat fried or broiled meats have a relative
risk greater than 2 (deviation from median) for colon and breast cancer.
More than 20 such chemicals have been identified. They are present in fairly small amounts, but their action is promoted, an effect associated with n-6 polyunsaturated oils such as corn or safflower oil at 30-40% of energy in animal and human studies. A lower fat intake, 15-22% of energy, dramatically decreases those effects.
Preservatives and coloring agents added to food: (Need some more tests to establish this relationship).
Food colorings are added to increase the appeal of the food but not all are good for us. An example is "butter yellow". Artificial sweeteners (like saccharine & cyclamates) and preservatives which produce nitrosamines are known to cause bladder and stomach cancers
respectively.
Some substances are converted in to carcinogens:
Nitrosamines are formed from sodium nitrite. Sodium nitrite is present in drinking water and vegetables.
About the Author
Cancer is one of the main causes of death among humans. Visit "Cancer Information", FREE web site for those who want to learn how to deal with this vicious disease.
http://www.cancer-data.com
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