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Winter Squash Inhibits Breast Cancer Cells by 96% and Reduces Risk in Women:
Cucurbitacin E, a powerful anti-cancer compound found abundantly in winter squash varieties, was shown to halt the growth of human breast cancer cells by 96% in this study. But do the health benefits of squash extend beyond the lab? Yes, according to a recent study from the USA, where two servings of winter squash weekly reduced the risk of postmenopausal ER- breast cancer by 30%. Impressively, winter squash was by far the most protective out of 17 different vegetables considered in this study! In other studies, three servings weekly of pumpkin (a related squash) reduced breast cancer risk by 25% (premenopausal) and 34% (postmenopausal)—and reduced lung cancer risk by 41%! Squash have also shown fascinating anti-diabetic properties in studies on animals: reducing blood sugar, improving insulin resistance, lowering triglycerides—and even regenerating damaged pancreatic tissue! This is relevant, as having type II diabetes increases women’s risk for breast cancer by 27%. Bottom line: winter squash varieties are a low-calorie super-food for breast cancer, so try some new squash recipes this week. They are great in soups, stews, chilis, curries, mashed with potatoes, pureed, or simply roasted in the oven with a drizzle of olive oil and a dash of salt and herbs.
To coin a quote from a Google+ post "It takes a lifetime of 'keepin up with just to maintain ourselves, so lets #squash out some chances" of breast cancer....with WINTER SQUASH.
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