Every Culture has their favorite or special dish and if you travel
to Spain, you’ll most likely have Gazpacho.

What is Gazpacho?
It’s a cold soup made of raw blended vegetables and it (the soup) originated
in the Southern regions of the Iberian peninsula, specifically Andalusia and spread
into the Algarve regions.

And if you want to prevent the “female” cancers, (ovarian, uterus,
breast and lungs) then take after the people of Spain, and eat
more Gazpacho.

Listed below, are some incredibly simple tips you can employ to
lower your odds of ever getting any type of cancer.

The tips:
a) Go Red-
As in eat more red foods. Lung cancer is affecting record numbers
of women, and what’s most shocking: many of these women have
never smoked. And if you want to lower your odds of getting lung cancer,
eat foods like apples, red grapefruit, beets and strawberries.
These foods are red because of a powerful cancer-fighting and
lung healing antioxidant pigment called lycopene. Eat a few servings
of beets, strawberries and apples a week and lower your odds of getting
lung cancer by 30%.

b) Spice-
Turmeric is the preferred spice in a number of countries,
and in those countries Alzheimer’s (mental decline) is
almost non-existent. And thanks to new research,
in addition to staving off mental decline, turmeric
can also prevent skin cancer.
The sunscreen you buy at the drugstore may give you a little
protection from the Sun’s harmful rays, but if you really want
something natural and inexpensive, add more turmeric
to salads, stews, soups, egg and meat dishes.
Turmeric lowers skin cancer risk by 35%.

c) The No. 1 Oil-
If breast cancer and uterine cancers are big concerns
and you want to lower your odds of getting either one-
eat more olive oil. Olive oil is rich in oleic acid, an inflammation-
taming fat that helps break down carcinogens before they
can damage breast tissue and uterine linings.
Look for a top quality extra virgin olive oil and add it to salads,
hot cereals, eggs, meat dishes and soups.

d) Onions and Garlic-
If you’ve been eating onions and garlic on sandwiches,
soups, salads, stir-fries, continue to do so.
Not only are you enhancing the flavor of that particular
dish, you’re also lowering your risk of stomach and colon
cancer by 45%. The compounds that give garlic and onions
their distinctive aromas, help destroy abnormal growths in
the digestive tract. Eat a cup of onions and 5 cloves of garlic
a week.

e) Drink Tea-
If you’re a fan of all things British, then you may want
to emulate their drinking habits and drink more tea.
Two to three cups of tea a day cuts your risk of
Ovarian cancer by 40%. Black, green, or white tea
contains compounds called polyphenols, which help
your liver break down ovary-irritating estrogen.

f) Cooked Fruits-
Think cooking fruit will destroy all of the nutritional
benefits? Not true, and if you want to lower your
odds of ever getting pancreatic cancer, eat more
poached pears, stewed plums and baked apples.
Flavonoids in these fruits nourish and heal the
pancreas- and cooking the fruit makes it easier for
your body to absorb those nutrients.

g) Exercise and A Supplement-
Ladies- want to reduce your odds of getting any type
of cancer? Some medical professionals recommend
30 minutes of exercise each day and vitamin D, (3,000
I.U. per day). Daily exercise energizes white blood cells,
so that they attack troublemakers quickly and the
vitamin D-3 forces the precancerous cells to self-destruct.
Important tip: Talk to your medical provider before taking
any supplement.

h) A Recipe For Gazpacho!
This isn’t a recipe for a cold soup, but cold salad.

Gazpacho Salad!
Ingredients:
1 sweet onion, thinly sliced
1 cucumber, English or regular
2 cups of cherry or grape tomatoes, halved
1 red bell pepper, chopped
fresh parsley, chopped, 2 Tbs.
1/4 cup of extra virgin olive oil
3 Tbs. white wine or balsamic vinegar
1 clove of garlic, minced
1/2 tsp. salt
1/2 tsp. black or red pepper
1/2 tsp. turmeric
———————————————————————————————
To make:
In a large bowl, combine onion, cucumber,
tomatoes, pepper and parsley. In a separate bowl,
whisk together the oil, vinegar and the spices.
Pour dressing over vegetables; stir gently, until
all the veggies are coated with oil and vinegar.
Cover; chill for an hour or overnight. Enough for 4 servings.

Sources:
* Swedish Researchers
* Min Kuo, Ph.D.
* Journal of Gynecologic and Obstetric Investigation