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January 30, 2013
Prolonged Liver Function Enhancement From Broccoli
The boost in detoxifying enzymes triggered by cruciferous vegetable consumption may last for weeks!
January 28, 2013
Cancer, Interrupted: Garlic & Flavonoids
Garlic and flavonoid phytonutrients found in fruits, vegetables, greens, and grains appear to protect against DNA damage induced by mutagenic chemicals found in cooked meat.
January 25, 2013
Cancer, Interrupted: Green Tea
Using the cooked meat carcinogen PhIP to turn normal breast cells cancerous, researchers explore the use of green tea to interrupt this malignant transformation.
January 23, 2013
Heterocyclic Amines in Eggs, Cheese, and Creatine?
Even vegetarians could potentially be exposed to the carcinogens typically formed by cooking meat through eggs, cheese, creatine sports supplements, and cigarette smoke.
January 21, 2013
Reducing Cancer Risk In Meateaters
Those who eat meat risk food poisoning from undercooked meat, but also exposure to cooked meat carcinogens in well-cooked meat. By boiling meat, non-vegetarians can mediate their risk of both.
January 18, 2013
PhIP: The Three Strikes Breast Carcinogen
The cooked meat carcinogen PhIP found in fried bacon, fish, and chicken may not only trigger cancer and promote tumor growth, but also increase its metastatic potential by increasing its
January 16, 2013
Estrogenic Cooked Meat Carcinogens
DNA-damaging chemicals formed when meat is cooked stimulate breast cancer cells almost as much as pure estrogen and can infiltrate the ducts where most breast cancers arise.
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