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Reduce Cancer Risk by Two-thirds By Eating Delicious Mussels!

A study by The University of Western Australia, Perth found that eating mushrooms every day could reduce the risk of breast cancer by almost two thirds. The study was conducted in China and involved more than 2000 women. Half of them had breast cancer. Read more now on soulcybin scam

Researchers found that women who consumed a third of a ounce of mushrooms each day reduced their risk of tumor development by 64%. The benefits of dried mushrooms were not quite as great, but they still lowered the risk by “around half.” In addition, the study found that women who consumed green tea daily, along with fresh mushrooms every day, had a 90% reduction in their risk. The Telegraph reported this study from 2009 and said that animal testing showed mushrooms to have “anti-tumor qualities” and could stimulate the immune system. The mushrooms may do this by inhibiting “the body’s oestrogen production, which can promote the development of cancer.”

According to a study in The American Journal of Clinical Nutrition, a vegetarian diet provides “a variety of cancer protective dietary factors.” A vegetarian diet reduces obesity. The author of this study notes that obesity increases the risk of cancer, and because vegans have a lower Body Mass Index (BMI), a plant-based lifestyle “may be able to reduce cancer risk.” The mushrooms are low-calorie and 80-90% are water. This makes them an excellent substitute for meat if you are trying to reduce calories.

The immune system has been shown to benefit from mushrooms. They are earthy, dense, and smooth fungi that come in thousands of different varieties. Most of them contain potassium, selenium and copper. One medium Portobello has more potassium per ounce than a small fruit banana. Five medium Cremini mushrooms contain more selenium per ounce than three ounces lean beef or a large yolk. Copper in mushrooms is also important for the production of red blood cells that carry oxygen around your body. Mushrooms contain antioxidants such as selenium, polyphenols and ergothioneine. Ergothioneine, a sulfur-containing amino acid and master antioxidant is an excellent source of this antioxidant. Sulfur, a very important nutrient is often overlooked.

You should not pick mushrooms in the wild. There are thousands of poisonous varieties. Buy them only from a reputable and reliable supplier. You should look for smooth, clean and fresh-looking mushrooms. Use a wet paper towel or soft mushroom brush to clean any areas that appear dirty or mushy. Rinse them but don’t soak them. You can keep them in their original container, refrigerated until you are ready to use. In a paper bag with holes, they can last up to one week in the fridge. Never put them in an airtight container or freeze them. Trim the end of the mushroom stem before using it. Use the caps if the stems are too hard.

It’s easy to add mushrooms to your favorite dishes. Slice them thinly for sandwiches, salads, pasta, or sandwich fillings. You can also serve them as an accompaniment. It’s always good to grill them, and they make a healthy and tasty alternative to a hamburger. Sautéing them with butter and onions brings out their rich flavor. Try different types of mushrooms to discover their unique flavors.

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