Plant Based Cookbook - Susan Zeppieri - Bog

It is a shared hope among cancer survivors that they will be able to enjoy a long, healthy life. You can lower your risk of many chronic diseases, including inflammation, heart disease, and circulation problems, by eating less calories, saturated fat, and animal fats. The majority of prospective observational studies show a 10%-12% reduction in cancer risk among vegetarians, though data for specific malignancies is inconsistent. However, a wealth of evidence suggests that a plant-based diet-including those high in fruits and vegetables, fiber, antioxidants, and phytochemical-as well as a normal body mass index (BMI), can reduce the risk of developing and experiencing recurrent cancer. Eating a lot of meat, especially red and processed meats, is linked to an increased risk of several cancers. Indirect and direct evidence both point to the protective effects of a vegetarian.