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1. Food supply/eating habits:
Consume a plant-based diet rich in fruits and vegetables; minimize starchy foods.

2. Vegetable and fruit intake:
Eat five or more servings of fruits/vegetables per day (excluding beans, lentils, chick peas, etc. and starchy vegetables).

3. Consumption of other plant foods:
Eat seven or more daily portions of a variety of cereals, roots, tubers, plantains, etc.; minimize intake of processed foods and refined sugars.

4. Alcohol consumption:
Alcohol intake is discouraged; if at all, limit to less than one drink per day.

5. Meat consumption:
If consumed at all, limit to 3 ounces daily.

Man holding large salad. - Copyright – Stock Photo / Register Mark 6. Total fats and oils:
Limit consumption of fatty foods; use moderate amounts of appropriate vegetable oils when necessary.

7. Salt and salting:
Limit consumption of salted foods and use of cooking/table salt; use herbs and spices as alternate seasoning options.

8. Food storage:
Do not eat food subject to contamination due to long storage at ambient temperatures. Preserve perishable food appropriately via refrigeration, freezing, etc.

9. Additives and residues:
Minimize levels of additives, contaminants and other residues in food sources.

10. Food preparation:
Consume grilled or broiled meat and fish occasionally, avoiding burning of meat juices and charring.

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