With regard to colon cancer, the yogurt is shown as a potential solution to prevent it. Experimenting with mice, scientific Argentina Gabriela Perdigon were given for a time equivalent to an intake of yogurt daily for a human being.

The results were very positive, as the mice with a tumor cancer in his intestines Igen, managed to make it disappear, and those where he was undergoing training, were able to inhibit it. But that’s not all. Once the tumor disappeared, never grew again.

With regard to breast cancer, the Lactovacillus helveticus fermented milk seems to be a sink of tumors. Applying this milk intake, it was found that breast cancer tumors were decreasing gradually, but, in contrast to treatment with yogurt for colon cancer, leaving the milk supply, the tumor reappeared.

However, according to the study, both elements are shown as very useful and helpful for the fight against these cancers. However, and as we always do, we recommend that patients suffering from these health problems consult your doctor to see if the intake of these milk is suitable for your body and may be useful in your particular case.

How can we prevent cancer? It is proven that a healthy life is a very effective weapon to combat almost all diseases, including cancer. One of the requirements for a healthy life is to follow a good diet to ensure all the nutrients we need.

Among them are vitamins that help you prevent cancer . Too bad you will not find out what a healthy diet and make sure to protect you from this disease.

Beta-carotene. It is a plant substance that once it enters the body converts to vitamin A. Besides being an antioxidant and strengthener of the immune system has been shown to protect the lungs from toxins generated by lung cancer. It also reduces the chances of stomach cancer. It is found in carrots, sweet potatoes, cabbage, spinach and other leafy greens.

Vitamin B6. Is essential to maintaining a healthy immune system and respiratory protection. It is also important for women to prevent cervical cancer. Is found in foods like carrots, apples, bananas, meat, green leafy vegetables and potatoes.

Vitamin C. This vitamin is a great promise in the fight against cancer, both for prevention and for treatment. Has shown that victims of ovarian, breast, uterus and cervix have had a better quality of life through the consumption of vitamin C . It is found in citrus fruits such as orange, lemon, grapefruit and spinach, broccoli, cauliflower, celery, cabbage and parsley.

Folic acid. A very important nutrient to prevent cervical cancer, which is also essential for the formation of genetic material (DNA and RNA). All pregnant women should take folic acid for the development of the child’s nervous system. It is found in fish, beets, cabbage, citrus fruits, green leafy vegetables and eggs.

Vitamin E. It protects us from bowel cancer and acts as a powerful antioxidant that revitalizes our cells. It is found in eggs, liver, wheat germ, unrefined vegetable oils and green leafy vegetables.

Martinez explained that this is the conclusion of a major study presented at the Second Congress of the fesnad held up today in Barcelona, and stressed that this statement Underlying medical thinking, but has now been found.

“Some foods have a higher level of antioxidants that prevent inflammation,” noting that this, in turn, “acts as the trigger diseases such as diabetes, obesity and dyslipidemia,” remarked the professor of nutrition at the University Navarre.

The researcher at Massachusetts Institute of Technology and the Faculty of Medicine, Boston, biochemist Barry Sears, a medical doctor at the conference explained the important role of inflammatory Zone Diet, which proposes the proportion of 40% carbohydrate , 30% protein and 30% fat with extra intake of Omega 3.

Inflammation is a normal process the body that helps prevent infection and heal injuries, but the inflammatory response may be increased so silent and out of control and lead to various diseases. On the other hand, stressed that diets moderate in protein and high in fiber are useful to lose weight, assuming that “not all weigh the same calories.” Some calories have thermogenic properties that help to lose heat and energy, and they have to satiety.

“And is that not all fats are equal,” he said, while he gave the example of the omega 3 found in fish, which reduces the risk of diabetes and cardiovascular diseases. “Vegetables, fish and olive oil” reduce the metabolic syndrome, which causes hypertension and cholesterol, Martinez explained in a different order of conclusions.

The same Martínez introduced the study during the conference ‘Obesity and metabolic syndrome: dietary treatment based on specific nutritional components’. In his view, a good diet does not depend on the quality and quantity of food consumed, but must take into account the distribution of nutrients in each meal to be appropriate and help maintain metabolic balance.

Set random nutritional requirements of a cancer patient is an impossible task, since each patient by age, sex, type of cancer and medical history is a particular case. But we can talk about the advice in nutrition, as general guidelines that should always be confirmed with the oncologist.

Cancer treatment and the disease itself produce states of malnutrition in the patient, which directly affects their quality of life.

Consider the general nutrition advice for cancer:

• Fats: As cancer patients often experience fat loss and muscle mass, it is recommended that the daily calorie intake is at least 25% of everything consumed.

• Protein: protein consumption stands at 15% of daily intake, for example, should consume 1.5 to 2 grams of protein per weight of the person. A 70 kgr should consume between 105 and 140 g of protein per day.

• Fiber: is so important for those suffering from colon or rectal cancer because it has a protective effect.

• Carbohydrates: the right amount is between 50 to 60% of daily intake for an average adult.

Each of these values may be altered in their rate, because each patient has a table space and its particular body reacts to disease. Nutrition should be tailored to each patient, with appropriate medical monitoring.