Vegetable juice and cancer

Diets rich in fruits and vegetables were found to be protective against the risks of chronic diseases such as cardiovascular disease, arthritis, and chronic inflammation. The consumption of vegetable and vegetable juices is recommended as very helpful against cancer.

Cancer cells suck the vital nutrients from the body thereby causing death of the patients.

Cancer cells can start in any part of the body and each particular part of the body produces a specific and different type of cancer. Two most potent contributing factors to cancer are environmental toxins and poor diet.

Vegetable juice provides a variety of anticancer benefits. These include the ability of the various nutrients juices contain to neutralize toxic substances known as carcinogens, which act as triggers for cancer.

For example the researcher said that D-glucaric acid, a phytochemical found in broccoli, Brussels sprouts and cauliflower, has shown down evidence in several clinical studies of reducing the incidence of cancers of the breast, lung, liver and skin. 

Chemical sulforaphane in broccoli triggers enzymes that break down cancer-causing chemicals and allow them to be flushed from the body.

The juice of collard greens, turnip greens and Swiss card, makes the body less acidic and more alkaline and the cancer cells cannot thrive in an alkaline environment.

The green chlorophyll in this juice enables the red blood cells to circulate a lot more oxygen at the cellular level and oxygen enhances healthy cells while suppressing cancer cells.
Vegetable juice and cancer