Kick Cancer with K

Filling your plate with greens may cut your risk of developing non-Hodgkins' lymphoma, a common form of cancer.  After studying the diets of 1,600 people, researchers from the Mayo Clinic found that those who ate the most vitamin K-rich foods --such as collard greens and broccoli -- had a 45 percent lower risk of developing the cancer than those who ate the least.  Vitamin K is thought to block interleukin-6, a protein made by white blood cells that may trigger the onset of non-Hodgkin's lymphoma, says lead study author James Cerhan, M.D.

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