Study Finds WHOLE Foods (Not Supplements) Harness Amazing Protective Properties

Synergistic combinations of phytochemicals can greatly reduce cancer, according to a study published by the American Journal of Clinical Nutrition. All this means is that eating more WHOLE fruits and vegetables, from apples to dragon fruit, oranges to kale and more, can reduce your risk of a number of diseases, including cancer, stroke, cardiovascular disease, Alzheimer’s disease and even premature aging. So start eating your non-GMO spinach today.

The phenolics and flavanoids in fruit help to reduce cancer risks. The phytochemicals in all fruits and vegetables are also anti-cancerous since these strong antioxidants help to reduce carcinogenic effects on the cells of our bodies.

The Department of Food Science at Cornell University is just one of countless studies that prove the efficiency of fruit and vegetable compounds at reducing numerous diseases. This particular study shows that a combination of different phytochemicals from fruit and vegetables act like a perfect, non-pharmaceutical ‘drug’ to combat illness. Furthermore, foods in their whole form were found to be more effective than expensive supplements.

According to the study abstract:

“…Regular consumption of fruit and vegetables is associated with reduced risks of cancer, cardiovascular disease, stroke, Alzheimer disease, cataracts, and some of the functional declines associated with aging. Prevention is a more effective strategy than is treatment of chronic diseases. Functional foods that contain significant amounts of bioactive components may provide desirable health benefits beyond basic nutrition and play important roles in the prevention of chronic diseases. The key question is whether a purified phytochemical has the same health benefit as does the whole food or mixture of foods in which the phytochemical is present.”

Check out NaturalSociety’s Health Benefits page to see all the health benefits of your favorite foods.

This not only means that whole food varieties surpass solitary compounds, but protecting our precious food supply has become more important than ever. GMO foods have been proven to have fewer phytochemicals, and can even switch on harmful genes that cause cancer!

Plants doused in thousands of pounds of Round Up Ready chemicals, the main herbicide used by Monsanto, actually produce less cancer-fighting flavanoids, too. Whether these changes were intended by the makers of GMO corn, soy, wheat, and sugar, are unknown, but GM crops have altered levels of nutrients in study after study.

The study abstract continues:

“…Our group found, for example, that the vitamin C in apples with skin accounts for only 0.4% of the total antioxidant activity, suggesting that most of the antioxidant activity of fruit and vegetables may come from phenolics and flavonoids in apples. We propose that the additive and synergistic effects of phytochemicals in fruit and vegetables are responsible for their potent antioxidant and anticancer activities, and that the benefit of a diet rich in fruit and vegetables is attributed to the complex mixture of phytochemicals present in whole foods.”

When we eat our spinach, we are protecting ourselves from cancer. When we eat an non-genetically modified orange, we are boosting vitamin C and creating healthier immune systems. With GMO we are breeding the medicine right out of our food.