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How Do YOU Protect Yourself From Cancer?

By Ritamarie Loscalzo


Cancer effects an alarming 42% of Americans, and that number is on the rise.  That’s a scary statistic, isn’t it?

Would you like to be another statistic, or would you rather  shift your odds in favor of cancer prevention rather than cancer promotion?
Diets high in red meat and low in green vegetables are associated with increased colon cancer risk. This according to the Journal of Carcinogenesis.

Green vegetables have been shown to have cancer protective effects when eaten regularly and in significant amounts.

In particular,  broccoli sprouts have been linked to protection from just about evbroccoli-sproutsery kind of cancer known to modern science.  There are studies showing a protective effect in regards to stomach cancer, bladder cancer, prostate cancer, and skin cancer.  Apparently they contain a compound called sulforaphane, which protects cells from injury.

Other greens in the brassica family are also cancer protective.  Cabbage has been shown to protect against breast cancer as a result of compounds called glucosinolates and an enzyme called myrosinase.

So what other benefits do greens have? Well, they are packed with nutrients, especially vitamin C, vitamin B6, calcium, iron, zinc, folate, lutein, beta carotene, chlorophyll and protein.  Yes, protein.  Greens contain a large percentage of calories as protein.  For example, broccoli is over 50% protein.

Green vegetables are the food most missing from modern diets, even those considered among the healthiest.    The standard American diet is approximately 5% greens.  A healthy percentage is considered to be close to 50%, which is about what chimpanzees eat.

Green vegetables have many life giving properties.   In addition to cancer protection, greens strengthen the blood and immune systems, and fight depression naturally by supplying a plethora of nutrients needed to make neurotransmitters.

The fiber in raw greens help to keep the digestive tract moving, and many people report that greens are energy-giving foods, increasing mental clarity and sustaining energy.  Foods in the brassica family…broccoli, kale, mustard greens, cauliflower, and cabbage, have been shown to speed the liver’s ability to detoxify ingested toxins.

Do YOU eat enough greens?

Studies show that those who eat greens daily are overall healthier than those who don’t.

Would you like to learn creative and fun ways to include more greens in your daily diet?  I’ve teamed up with Chef Alicia Ojeda to bring you the most comprehensive class on greens available.

In this class we’ll teach you you many ways to include the greens in your diet, including salads, soups, dips, dressings, marinades, slaws, roll-ups, smoothies and desserts.  YES DESSERTS!  You CAN make delicious deserts that include greens!  We’ll give you he scoop on sea vegetables, the richest mineral source of all, and show you delicious and easy ways to prepare them.


(One of my favorite ways to eat greens is kale chips, which we’ll teach you in this class. ) The kale brownies are amazing, too!!!.

Here’s the details.


This class will be presented live and in person, with a hands on sprouting segment, and broadcast over the web as well.

I hope you can join us in person on June 14, but if you can’t, sign up for the webcast and recordings.

Special pricing applies until June 1, and you’ll get access to the recordings of the webcast if you attend the live class.

Love, Health and Joy,

Dr. Ritamarie

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Medical Disclaimer: The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Dr. Ritamarie Loscalzo, drritamarie.com, and the experts who have contributed. We encourage you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.

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