Want to reduce your risk of breast cancer? Walk past the pink balloons, wrist bands, and packaged treats at the grocery store and head straight to the produce aisle. Orange is the new pink.
Research shows women who consume 3 to 6 mg of beta-carotene – the amount you’ll find in six baby carrots, half a sweet potato, or one cup of mashed pumpkin – each day slash their risk of breast cancer by about 19%. Leafy greens count, too. One cup of steamed spinach, kale, and mustard greens provide at least 10 mg of beta-carotene, twice the amount recommended by the Institute of Medicine to mitigate breast cancer risk.
If you don’t have a beta-carotene chart handy, then simply reach for foods with bright green, red, or orange hue.
Here are some seasonal options to get you started: Continue reading “Orange Is the New Pink for Breast Cancer Prevention”Read More