CONSUME FRUITS AND VEGETABLES TO REDUCE RISK OF COLORECTAL CANCER – (12-03-07)



Dietary Flavonoids and the Risk of Colorectal Cancer

I’ve said many times before that one of the reasons I do not support our national organizations is that they spent very minimal time on prevention and consistently preach about finding a cure. The bottom line is that we have so many opportunities to prevent many types of cancer that they should essentially not be present in our society, let alone a major killer. But the appropriate details never seem to get out to the general public. The most specific we ever get is “eat your fruits and vegetables.” Hardly specific. Knowing which fruits and veggies pack the strongest punch can help.

This article reviews the effect of a variety of flavonoids on colon cancer and found that the risk reduction could be as high as 32% for quercitin (high in onions) and catechins (high in teas). This is with one single intervention. Add in vitamin D, exercise, high fiber coupled w/ healthy bacterial flora, etc, and you’ve pretty much eliminated all but the most tough cases.

Read entire article here

James Bogash

For more than a decade, Dr. Bogash has stayed current with the medical literature as it relates to physiology, disease prevention and disease management. He uses his knowledge to educate patients, the community and cyberspace on the best way to avoid and / or manage chronic diseases using lifestyle and targeted supplementation.







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Category: Colon / Colorectal Cancer
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