Sunday, July 15, 2007

Vegetarianism and Cancer

You might already have an idea that eating a vegetarian diet is more healthy for you. But do you really know how much less the incidence is of certain types of cancers among vegetarians?

Vegetarian diets are natuarally low in saturated fat, high in fiber, and full of cancer-protective phytochemicals which help to prevent cancer. Large studies in England and Germany have shown that vegetarians are about 40 percent less likely to develop cancer compared to meat-eaters.

In the U.S., studies of Seventh-Day Adventists, who are largely lacto-ovo vegetarians, have shown significant reductions in cancer risk among those who avoided meat. Similarly, breast cancer rates are dramatically lower in nations, such as China, that follow plant-based diets. Interestingly, Japanese women who follow Western-style, meat-based diets are eight times more likely to develop breast cancer than women who follow a more traditional plant-based diet. Meat and dairy products contribute to many forms of cancer, including cancer of the colon, breast, ovaries, and prostate.

Harvard studies that included tens of thousands of women and men have shown that regular meat consumption increases colon cancer risk by roughly 300 percent. High-fat diets also encourage the body’s production of estrogens. Increased levels of this sex hormone have been linked to breast cancer. A recent report noted that the rate of breast cancer among premenopausal women who ate the most animal (but not vegetable) fat was one-third higher than that of women who ate the least animal fat. A separate study from Cambridge University also linked diets high in saturated fat to breast cancer. One study linked dairy products to an increased risk of ovarian cancer. The process of breaking down the lactose (milk sugar) evidently damages the ovaries. Daily meat consumption triples the risk of prostate enlargement. Regular milk consumption doubles the risk and failure to consume vegetables regularly nearly quadruples the risk.

Vegetarians avoid the animal fat linked to cancer and get abundant fiber, vitamins, and phytochemicals that help to prevent cancer. In addition, blood analysis of vegetarians reveals a higher level of “natural killer cells,” specialized white blood cells that attack cancer cells.

Thursday, July 05, 2007

Leek, Sweet Potato and Tomato Soup Recipe

Here's another great soup recipe suitable for vegetarians and vegans. Leek, Sweet Potato and Tomato sounds like an unusual combination, but these combine well to make a very colorful and tasty soup. It is also is a very healthy and low calorie option for anyone who is trying to lose weight.

Leek, Sweet Potato and Tomato Soup

Ingredients:
2 Leeks, sliced
2 tins of chopped tomatoes
400g of Sweet potato, chopped
1.5 Pints of vegetable Stock
Low fat Creme Fraiche

Instructions:
(1) Lightly fry the leeks in a pot with a small amount of oil. Add a couple of tablespoons of water and let the leeks sweat in the pot with the lid on for 5 minutes
(2) Add the chopped tomatoes, leeks and sweet potato to the pot
(3) Stir in the vegetable stock mixture and bring to the boil
(4) Put a lid on the pot and allow the mixture to simmer for 20 minutes
(5) Use a hand blender to blend the mixture into a smooth soup
(6) Finally serve the soup and add a little creme fraiche to each bowl
(7) Season with salt and pepper