Antioxidants can reduce the risk of pancreatic cancer


Research suggests that eating an antioxidant-rich diet can reduce the risks of pancreatic cancer by two-thirds.  Antioxidants are found in many of the fresh fruit and vegetables that we eat (or juice).  Vitamin E is a potent antioxidant as is vitamin C and the mineral selenium and it is these three that came under the spotlight in the pancreatic cancer study.

Read the full story here.

Where can you get these antioxidants?

Regular juicers will get these vitamins and minerals from their juices.  Good sources of each are outlined below:

Vitamin E – Spinach, watercress, asparagus, carrots and tomatoes.

Vitamin C – Kale, parsley, broccoli, Brussel sprouts, watercress, cauliflower, cabbage, strawberries, papaya, spinach, citrus fruits, etc.

Selenium – chard, turnips, garlic, oranges, radishes, grapes, carrots & cabbage.

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About Andy Williams

In a processed food culture, simply eating may not be enough. Dr. Andy Williams is a scientist with a strong interest in Juicing and how it can supply the body with the nutrients it needs to thrive in modern society. You can subscribe to his free daily paper called Juicing The Rainbow and follow him on Facebook orTwitter.

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