Can cancer really be prevented by the food we eat? Research over the last 20 years has shown a direct relationship between the foods we eat and disease. Many of the so-called age related diseases such as heart disease, strokes, cancer, etc., are directly affected by lifestyle. The most important lifestyle factor for the prevention of disease is the foods we eat.

The Standard American Diet (SAD) consists mainly of processed, dead, food, which is very low in nutritional value. The average American will consume less than three servings of fruits and vegetables per day. The top fruit consumed is the banana and the top vegetable is the potato, which is most often consumed as a French fry. Neither of these choices is a nutritionally dense food, meaning a high level of nutritional value per calorie consumed. The American Cancer Institute recommends 9 to 13 servings of fruit and vegetables per day, every day.

The result of this poor nutritional diet is a serious deficiency in vitamins and minerals especially trace minerals and key antioxidants. All of these ingredients work together to energize and protect our bodies. Antioxidants that come from fresh fruits and vegetables (living foods) are key to preventing disease. These antioxidants protect our cells from the damage of oxidative stress that can mutate or kill cells.

In order to decrease your risk of cancer and other diseases you must increase antioxidant levels by eating more fresh fruits and vegetables, and by being on a comprehensive nutritional supplement program while decreasing the amount of processed foods. The best fruits and vegetables to eat are those that have the darkest and brightest colors. So eat the fruits and vegetables from the color of the rainbow and don’t just survive but thrive.