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TMHS 291: 5 Simple (But Overlooked!) Ways To Reduce Your Risk Of Cancer

The Model Health Show

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Cancer Cells - What's Going on With Them?

Eating more vegetables was associated with a statistically significant reduction in cancer risk. Eating cruciferous vegetables at least once a week showed significantly reduced risk for cancer of the oral cavity esophagus, colon, breast and kidney. All three carbonyl precursors are also most frequently examined for their anti-cancer effects. These have been found to inhibit the development of several organs including bladder, lung and stomach cancer.

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