February 4 - world cancer day

Vegetables, fruits and other foods can help to peel up the cancer

Mir Mukhtar Ahmad 


World Cancer Day is observed on 4th February every year to aware the masses about its prevention,  detection & treatment. There are more than 200 types of cancers known so for. The most common cancers detected most are -lung,  prostate, stomach,  colorectal, stomach, colon etc. 


In India graph of this dangerous diseases is on increasing day by day. Our state is too not behind, particularly kashmir valley is engulfed by this disease. There are unestimated 20,000 people involved in various types of cancers. Main cause of the disease is our dieting habit, avoiding the disease at initial stage by hiding & some people due to unawareness or poverty.


 The causes of the diseases may also be attributed to Gene mutations that occur after birth.A number of other forces responsible for this disease are smoking, viruses, radiations, cancer causing chemicals, carcinogenesis, obesity, hormonalimbalance, chronic inflammation & lack of exercise.


 Every year millions of people die due to this disease. Researchers have found some home remedies to avoid this disease and 30% patients got good results. By using following dietary supplements we can save many lives from this dangerous disease. Raw Vegetables have cancer-fighting agents present in them. A small and decreasing amount of fruit juices which contain very little glucose can be added for taste.Not all vegetables can be eaten raw, but the ones above can be eaten raw or juiced. 


You can also EAT any of these vegetables during your treatment to get bulk and fiber. Fiber can be an important element during or before a raw food or vegetable juice. The most common vegetables which are beneficial are:


1. Garlic
2. Leeks
3. Yellow and Green Onions
4. Broccoli
5. Brussels Sprouts
6. Cauliflower
7. Kale
8. Red Cabbage and Curly Cabbage
9. Spinach
10. Beet Root

Garlic (Allium Sativum)


The main ingredient in garlic is allicin, which has antibacterial, antivirus, antifungal, and antioxidant properties, and are very good for keeping our body healthy.

Garlic contains sulfur compounds that may stimulate the immune system’s natural defenses against cancer,and may have the potential to reduce tumor growth. Studies suggest that garlic can reduce the incidence of stomach cancer by as much as a factor of 12.

Broccoli(Brassica oleracea var. italica)

Broccoli is a cancer-preventing superfood, one you should eat frequently. But take note: A Spanish study found that microwaving broccoli destroys 97 percent of the vegetable’s cancer-protective flavonoids. So steam it, eat it raw as a snack, or add it to soups.
 Brazil nuts


They’re a rich source of selenium, a trace mineral that convinces cancer cells to commit suicide and helps cells repair their DNA. A Harvard study of more than 1,000 men with prostate cancer found that those with the highest blood levels of selenium were 48 percent less likely to develop advanced disease over 13 years than men with the lowest levels. And a dramatic five-year study conducted at Cornell University and the University of Arizona showed that 200 micrograms of selenium daily—the amount in two unshelled Brazil nuts—resulted in 63 percent fewer prostate tumors, 58 percent fewer colorectal cancers, 46 percent fewer lung malignancies, and a 39 percent overall decrease in cancer deaths. 

Lemonade (citrus lemon ) or limeade

A DAILY DOSE OF CITRUS FRUITS MAY CUT THE RISK OF MOUTH, THROAT, AND STOMACH CANCERS BY HALF.


BLUEBERRIES RANK NUMBER ONE IN TERMS OF THEIR ANTIOXIDANT POWER. ANTIOXIDANTS NEUTRALIZE FREE RADICALS, WHICH ARE UNSTABLE COMPOUNDS THAT CAN DAMAGE CELLS AND LEAD TO DISEASES INCLUDING CANCER. 

Artichokes  (Cynara scolymus)

Artichokes are a great source of silymarin, an antioxidant that may help prevent skin cancer. To eat these delicious veggies, peel off the tough outer leaves on the bottom, slice the bottom, and cut off the spiky top. Then boil or steam until tender, about 30-45 minutes. Drain.


 Dip each leaf in a vinaigrette or garlic mayonnaise, then gently tear the fibrous covering off with your front teeth, working your way inward to the tender heart. Once there, gently scoop the bristles from the middle of the heart, dip in a little butter or lemon juice.


Salmon (Fish)


Australian researchers found that people who ate four or more servings of fish per week were nearly one-third less likely to develop the blood cancers leukemia, myeloma, and non-Hodgkin’s lymphoma. Other studies show a link between eating fatty fish (salmon, mackerel, halibut, sardines, and tuna, as well as shrimp and scallops) with a reduced risk of endometrial cancer in women.


Kiwi Fruit  (Actinadia deliciosa)



Their green flesh is sweet and tangy. It's also full of nutrients like vitamin C, vitamin K, vitamin E, folate, and potassium. They also have a lot of antioxidants and are a good source of fiber.


Kiwi is a little hand grenade of cancer-fighting antioxidants, including vitamin C, vitamin E, lutein, and copper. You can also rub a couple of cut kiwifruit on a low-fat cut of meat as a tenderizer. 


Scallions over your salad


A diet high in onions may reduce the risk of prostate cancer by 50 percent. But the effects are strongest when they’re eaten raw or lightly cooked. So try scallions, Vidalia onions, shallots, or chives for a milder taste. 

Sauerkraut( Brassica spp)

A Finnish study found that the fermentation process involved in making sauerkraut produces several other cancer-fighting compounds, including ITCs, indoles, and sulforaphane. To reduce the sodium content, rinse canned or jarred sauerkraut before eating.

Olive (olea europaea)

Olives are very high in vitamin E and other powerful antioxidants. Studies show that they are good for the heart, and may protect against osteoporosis and cancer.
Vitamins 

  • Vitamin E: High-fat plant foods usually contain the highest amounts of this powerful antioxidant.Black olives are a good source of iron, which is important for the transport of oxygen in red blood cells. 

More than 4,000 women followed the Mediterranean diet supplemented with olive oil, the diet with nuts, or a low-fat diet in a new JAMA: Internal Medicine study. In five years, women on the Mediterranean diet with olive oil had a 68 percent lower risk of breast cancer than those on the low-fat diet. The nut group had an insignificantly lower risk. Women with the lowest risk ate about four tablespoons of olive oil per day.

Black tea


Women who drink at least two cups of black tea daily have a 32 percent lower risk of ovarian cancer compared with those who drink one cup or less per day, according to a large study published in the American Journal of Clinical Nutrition. This may be due to certain flavonoids (antioxidant compounds synthesized by plants) in black tea. 

Snack on apples

When the natural fiber in apples ferments in the colon, it produces chemicals that help fight the formation of cancer cells, according to German research. Other studies have shown that one type of antioxidant found in apples, called procyanidins, triggered a series of cell signals that resulted in cancer cell death.

Avocado ( Persea americana)

Healthy monounsaturated fats (like those in avocados and its oil) will help your body better absorb anticancer antioxidants such as lycopene (from, say, tomatoes) and beta-carotene (from carrots, for example).


Beans 


Bean sprouts are a rich source of sulforaphane, one of the most potent anticancer compounds isolated from a natural source. Sprouts can contain 50 times more sulforaphane than mature beans. Garnish chicken or beef noodle soup with sprouts, sprinkle a layer of sprouts on a whole grain tuna salad wrap, or add sprouts to a veggie omelet. 

Stock up on bran cereal

Bran, one of the richest sources of dietary fiber, is the indigestible outer husk of wheat, rice, oats, and other cereal grains. Bran's high fiber content may reduce the risk of colon and other obesity-related cancers. 

Cabbage(Brassica oleracea )

People who eat large amounts of cabbage have low rates of colon cancer, as well as other kinds of cancer. Cabbage contains bioflavonoids and other plant chemicals that inhibit tumor growth and protect cells from free radicals. One study found that women who ate the most cabbage and its cruciferous cousins, like broccoli and Brussels sprouts, had a 45 percent lower breast cancer risk than women who ate the least. Other chemicals in cabbage also speed up the body's metabolism of estrogen, a hormone that, in high amounts, is associated with breast cancer. These chemicals may also help protect against cancers of the uterus and ovaries.

Carrots(Daucus carota)

Carrots contain other carotenoids, including alpha-carotene and bioflavonoids, which have been linked to reducing the risk of cancer, especially lung cancer. 

Cook with cherries(prunus cerasus)

Sour cherries are an abundant source of quercetin, a flavonoid with anticarcinogenic and antioxidant activities. Add quartered cherries to pancakes, or make a sauce with cherries and pomegranate juice thickened with arrowroot.

Coffee ( coffea)

 Researchers at the National Cancer Institute found that those who drink four or more cups of coffee a day  have a 15 percent lower risk of colon cancer than those who do not drink coffee. 

Nibble on corn

Cornwall mixed with lemon eating lower the risk of various cancers

Dates (Phoenix dactylifera)

Dates are higher in total polyphenols than any of the most commonly consumed fruits or vegetables, according to the USDA. The reason? They grow in deserts, and the harsh environment causes polyphenols to provide protection from oxidative stress to the palm's fruit. The polyphenols, along with vitamin B6 and fiber, may help prevent certain types of cancer.

Eat the whole egg

Egg yolks are one of the few foods that contain vitamin D, which helps reduce the risks of some cancers as well as heart disease and diabetes. 

Ginger(Zingiber officinale)

The chemical composition and antioxidant activity of Ginger root were determined. The antioxidant components analysed were polyphenols, vitamin C, β carotene, flavonoids and tannins.

A number of studies point to cancer-fighting properties of ginger. In one from the University of Michigan, ginger was found to cause ovarian cancer cells to die; in another, gingerroot supplements reduced inflammation in the colon, which suggested that ginger may have potential as a preventive measure. Ginger contains cancer fighting agents.

Grapefruit

Pink and red grapefruits are high in lycopene, an antioxidant that appears to lower the risk of prostate cancer. A

Grapes (Vitus Vinifera)

The skin of red grapes contains resveratrol, a potent phytochemical that is linked to a reduction in cancer as well as heart disease and stroke. Grapes also contain ellagic acid, which is thought to protect lungs against environmental toxins. 

Kale (Brassica spp)

Bioflavonoids, carotenoids, and other cancer-fighting compounds are abundant in cooking greens. They also contain indoles, compounds that can lessen the cancer-causing potential of estrogen and induce production of enzymes that protect against disease. Add some raw kale to salads, braise chopped mustard greens with plenty of chopped garlic, or layer chopped cooked chard in lasagna.

 Mushrooms(Agaricus bisporus)

PORTOBELLO AND WHITE MUSHROOMS ARE GOOD SOURCES OF SELENIUM, WHICH IS A POTENT CANCER-FIGHTING MINERAL, PARTICULARLY FOR PROSTATE CANCER. ADDITIONALLY, MUSHROOMS ARE RICH IN DISEASE-FIGHTING PHYTOCHEMICALS AND EATING THEM REGULARLY HAS BEEN LINKED TO A LOWER RISK OF BREAST CANCER IN CHINESE AND KOREAN WOMEN, ACCORDING TO STUDIES.

PEAS (Pisum Sativum )

A STUDY IN MEXICO CITY PUBLISHED IN THE INTERNATIONAL JOURNAL OF CANCER SHOWED THAT DAILY CONSUMPTION OF GREEN PEAS, ALONG WITH OTHER LEGUMES, LOWERS THE RISK OF STOMACH CANCER.

Beetroot juice (Beta vulgaris)The juice of the beetroot, with potential antioxidant and protective activities. Beetroot juice contains antioxidants, including betacyanin, which scavenge free radicals. In addition, beetroot contains high levels of nitrates and folic acid. Consumption of beetroot juice leads to the conversion of nitrate to nitric oxide in the body. This juice is having  a beneficial effect on blood flow and blood pressure through the induction of NO-mediated vasodilation. 
Pomegranate  (Punica granatum)
Sure, like strawberries, they're a rich source of vitamin C and antioxidants, not to mention fiber and anti-inflammatory properties — but more than that, studies show eating the fruit and/or drinking pomegranate juice can help protect against disease, like certain cancers and Alzheimer's.

Coriander  


It is used to treat digestive and gastric complaints, small pox, nausea, anemia, fevers, measles, colds and hernias.


This herb is a good source of dietary fiber. The coriander leaves contain minerals like iron, magnesium, and manganese and they are also rich in vitamins A, B, and C.


Due to cineole, a phytochemical found in coriander thought to have an anti-inflammatory effect, it is been used as an herbal remedy for many symptoms associated with arthritis.


Coriander is considered a natural treatment for high cholesterol levels. There is some indication that the acids (linoleic acid, oleic acid, palmitic acid, stearic acid and ascorbic acid) found in coriander might help to lower bad cholesterol (LDL) and raise good cholesterol (HDL).


The herb can be used as a treatment for diarrhea because of chemicals found in the essential oil. These chemicals (alpha-pinene, beta-phelandrene cineole, borneol andlimonene) have both anti bacterial and antifungal properties.


The essential oil of coriander has antiseptic properties and has been used to treat mouth ulcers.


It has a reputation as an appetizer and 

has been used to increase appetite in those suffering from anorexia. It is thought to improve digestion and help in secretion of enzymes and digestive juices found in the stomach.


Conjunctivitis is another ailment that’s treated by this herb due to its disinfectant and anti microbial qualities.


Some animal studies indicate coriander can effectively stimulate the secretion of insulin and lower high blood sugar. These qualities could make it a good herbal supplement for diabetes treatment.


The vitamin K also found in the plant is thought to be help people who have osteoporosis. The vitamin K may prevent activation of cells called osteoclasts that cause bone loss.

GOD FORBID, WHENEVER THE DISEASE IS DETECTED DOCTOR SHOULD BE IMMEDIATELY CONSULTED. AVOID RED MEAT, OIL, SUGAR AND SALT IN ABUNDANCE, THESE ARE ENEMIES OF OUR KASHMIRI SOCIETY. ALWAYS CHECK YOUR BODY. EAT LESS, DRINK MORE WATER , DO EXERCISES AND WALK MORE. AVOID GROWING VEGETABLES IN APPLE ORCHARDS. GROW AND EAT ORGANIC VEGETABLES. DON'T DRAIN DIRTY WATER MIXED WITH PESTICIDES, FUNGICIDES & INSECTICIDES IN TO WATER BODIES. USE PROTECTED CLOTHES WHILE SPRAYING CHEMICALS IN ORCHARDS. 

Making news: latest

Solar-based cold storages: Would they solve Kashmir’s energy-starved cold storage system?

 

ZT News Team

New Delhi, Dec 26: A solar-powered on-farm storage structure that can increase the shelf-life of fruits and vegetables in regions where cold storage facilities are absent is on the cards.

Engineers at the Indian Agricultural Research Institute (IARI) in New Delhi who have developed this technology believe that this could revolutionise the farm sector in India. 

But would their use mean anything for the energy-starved farm sector in J&K, mainly the fruit and vegetable producing centres in Kashmir?

“It will be wonderful if this technology is introduced in Kashmir on commercial lines. The government should provide subsidies and incentivize setting up of this technology through Science & Technology department. For us, it would mean more profit not only in terms of increased viability but decreased running costs as well”, Majid Aslam Wafai, President of Cold Storage Association of Kashmir told Ziraat Times.

The four-cubic-metre storage space can retain the quality and freshness of fruits and vegetables for an additional period of up to five days, journal Current Science reported on Monday.

But would they be viable for a place like Kashmir where operating costs of the existing large cold storages are already high?

“A typical cold storage unit in Kashmir sits over an area of 16 kanals with enormous roof surface area. We are paying Rs. 6-7 lakhs per month as electricity charges. If the government is able to provide incentives and subsidies on the solar technology, then this will be our next important investment”, Maajid added.

However, some energy experts are little sceptical about the utility of this technology in winter months of the state and its affordability to farmers.

“The cost of this technology could be high. Maintenance costs could be high too. Moreover, we do not have abundant sunshine, especially in winters”, Amit Jamwal, an energy engineer based in Bangalore, told Ziraat Times.

There are optimists too. 

“If we see around, solar technology is penetrating in J&K in energy-scarce areas at a rapid pace. It is working. People are buying and installing it in their homes. Some people are taking loans from banks to buy it. There is no reason why this technology cannot be used for our farm produce”, says Faheem Ahmed, a farmer who has installed a solar power system at his home in Budgam.

Engineers at the Indian Agricultural Research Institute (IARI) believe that farmers can install these systems on their farms and need only four solar photovoltaic panels to run. 

“To keep the costs down, they use an inverter that converts DC type power generated by solar cells into AC type and has a battery backup.”

Although its low-cost of manufacturing and negligible operating cost are said to be its strengths, this technology is yet to be tested for large storages for large-scale storage like apples.