Colon Cancer The Maori Factor

Colon Cancer The Maori Factor



Colon Cancer the​ Maori Factor
Recent research by a​ New Zealand University team into colon cancer has uncovered a​ very interesting phenomenon that sheds light on why colon cancer is​ almost nonexistent in​ the​ Maori race. Naturally this fact created a​ spinoff from the​ original study because if​ the​ reason why the​ indigenous Maori people avoided this disease could be found they would gain precious information to​ help the​ constant fight to​ prevent colon cancer.
Initially they looked at​ diet and​ discovered that both red and​ purple berries and​ fruits formed a​ higher proportion of​ their diet than it​ did with nonindigenous New Zealanders. Based upon common practice they were aware of​ the​ antioxidant value of​ fruit and​ assumed that nonMaori people gained the​ same amount of​ antioxidants from other fruit and​ vegetables. This appeared to​ cancel out any benefit the​ Maoris gained by having a​ diet high in​ red and​ purple fruits and​ vegetables. That was until they decided to​ check antioxidant levels individually.
The results of​ the​ independent checks of​ antioxidant levels across a​ wide range of​ fruits and​ vegetables discovered that rather than these levels being the​ same, as​ commonly thought at​ the​ start of​ the​ experiments, they vary widely. for​ instance fruits with red or​ purple skins like berries, plums, red apples and​ even red skinned sweet potato have around four times the​ antioxidant levels of​ other fruits and​ vegetables. at​ this point the​ entire project started to​ make sense and​ the​ higher levels of​ antoxidants in​ a​ traditional Maori diet pointed to​ the​ reason for​ such low levels of​ colon cancer within the​ race.
The research continues today but based upon these findings there is​ strong reason to​ eat more strawberries, raspberries, redcurrants, cherries, plums, red apples and​ sweet potato in​ our daily diets. in​ fact any fruit or​ vegetable with a​ red or​ purple skin contains around four times the​ antioxidant level of​ other fruits and​ vegetables and​ therefore should be utilized in​ our diets for​ health reasons.
Somebody is​ bound to​ raise the​ question of​ whether frozen is​ as​ a​ good as​ fresh fruit. Here I ​ can only give a​ personal opinion and​ state that whenever we cook, or​ freeze, foodstuffs we change the​ chemical makeup of​ the​ food and​ therefore it​ is​ unlikely to​ be the​ same as​ eating it​ fresh and​ uncooked. But, if​ frozen is​ all that is​ available then I ​ guess its better than nothing.
People interested in​ this article may also be interested in​ visiting http//www. recipesmania. com/Iodinedeficiency. html




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