Dr. Navtej Kohli Blog

The risk of Cancer can be abated by the choosing and eating the right kind of food.  Navtej Kohli tells you how:

Diet rich in vitamins, minerals, antioxidants and phytochemicals fortify our immune system and sustain good health. Below is a quick step guide to make your diet a cancer-fighting tool:

Eat lots of fruits and vegetables especially with strong, vivid colors. Like red peppers, green broccoli and orange yams. The antioxidants and phytochemicals in these foods protect us against cancer.

Gorge on fish intakes like salmon, mackerel and halibut provides the highest concentration of omega-3 fatty acids. Prostaglandins compound present in such food inhibits cancer growth. Limit red meat.

Drink green tea. Aim for three cups a day to help block the formation of cancer-causing compounds.

Switch to white flour products over whole grains. Breads that offer 100 percent whole grains may cut colon cancer risk.

Take high fiber foods such as legumes and vegetables, and drink plenty of water to help your body eliminate toxins.

Reduce your exposure to pesticides. Try to buy organic, especially when purchasing foods in which pesticides are present in high concentration.  Like - Meat, eggs, cheese and milk, to name a few.

What we choose to eat actually boosts our health and helps us fight off diseases.

Another astounding study in Medical Sciences on Navtej Kohli Blog.

Navtej Kohli certainly has a good news for all you foodies out there…

Scientists have found that adding the seasoning to hamburgers and meat may reduce chances of cancer.

J. Scott Smith, a food science professor has advised that applying rosemary seasoning to hamburgers can break up the potentially cancer-causing compounds formed when the meat is cooked.

Smith has been conducting studies into the carcinogenic compounds known as HCAs (heterocyclic amines). The presence of HCAs is a potential problem in cooked beef.

He and his colleagues looked into the commercial rosemary extracts’ effect on stopping HCAs from forming in cooked beef patties. They found that the HCAs were reduced in levels ranging from 30 to 100 percent.

Rosemary contains phenolic compounds including rosmarinic acid, carnosol and carnosic acid block the HCAs before they can form during heating.

Rosemary is among those herbs and spices with basil, mint, sage, savoury, marjoram, oregano and thyme, all rich in antioxidants.