Vitamin C Stands for Cancer Prevention
According to the American Cancer Society (ACS), consuming high levels of vitamin C has been shown to reduce cancer. This rich nutrient is abundant in many fruits and vegetables, including oranges, grapefruit, lemons, green leafy vegetables, tomatoes, potatoes red peppers, green peppers, cantaloupe and strawberries.
In addition to its many health benefits, vitamin C is an antioxidant, which means that it blocks the action of free radical cells, described by the ACS as unstable molecules that damage healthy cells in the body. Vitamin C also stimulates a type of white blood cell called natural killer cells to help the body defend against viruses. Other benefits of this rich nutrient include preventing tumors from spreading; healing the body after cancer surgery; enhancing the effect of certain anti-cancer drugs; and reducing the toxic effect of other drugs used during chemotherapy.
The ACS contends that consuming foods naturally rich in vitamin C is more beneficial than taking a supplement, and that people that eat these foods as a regular part of their diet are half as likely to develop cancer as those that do not. Research shows that many types of cancers can be prevented with a high intake of vitamin C.
The recommended allowance (RDA) for vitamin C is 75 mg per day for women and 90 mg per day for men, according to the National Academy of Science. Smokers, including second-hand smokers, and women that are pregnant or breast-feeding require more than the RDA.
Dr. Meri Rosco, chiropractic physician in Newtown. For more information, visit LiveWellChiropracticCare.com.
*RDA for Vitamin C. From Linus Pauling Institute