Fight Heart Disease and Cancer
By Monique N. Gilbert
Antioxidants are compounds that prevent
or repair damage to cells caused by pollution, sunlight, and normal body processes.
These elements cause oxidation in our body, which produce dangerous chemical compounds
called free radicals. These compounds are highly reactive and have the potential
damage DNA, causing mutations that can result in the malignant transformation
of cells. Free radicals can easily cause harm to the immune system, whose cells
divide often. They may also be responsible for some of the changes of aging.
can help the body in its ability to scavenge and destroy free radicals, before
they cause harm, by supplying it with natural substances that act as antioxidants.
These substances block the chemical reactions that generate free radicals in the
first place, and destroy the ones that have already been formed.
studies have documented the strong antioxidant properties of soy isoflavones in
the fight against heart disease. Oxidation, the same process that leads to rust
on metal, causes fats to harden and form the blockages that damage arteries. Isoflavones
incorporate into lipoprotein particles, such as LDL, and protect them from oxidation.
This antioxidant effect can reduce the onset of atherosclerosis by decreasing
LDL accumulation in blood vessel walls.
A reduced level of oxidative damage
is also associated with a decreased risk of cancer. Research has found that the
antioxidants in soy foods efficiently and effectively protects cells from free
radical damage while boosting the immune system. This, in turn, helps to prevent
cancer and premature aging.
Here is a delicious antioxidant-rich, cholesterol-free,
heart-healthy and cancer preventing salad dressing.
Creamy Garlic Salad
4 ounces silken tofu (1/3 of a 12-ounce block)
soymilk (1/4 cup)
1 clove garlic
1-1/2 tablespoons extra virgin olive
2-1/4 teaspoons vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1 teaspoon parsley flakes
1/2 teaspoon salt
1/4 teaspoon garlic powder
- Blend ingredients in a food processor until it's creamy smooth.
Transfer to a jar or bottle and completely chill. Refrigerate at least 20 minutes
to allow dressing to thicken, and flavors to meld. The longer it chills the better
it tastes. Serve over a Mixed Green Salad. Makes about 1 cup (4-6 servings)
article and recipe are excerpts from the book "Virtues of Soy: A Practical
Health Guide and Cookbook" by Monique N. Gilbert (Universal Publishers, $19.95,
available at most online booksellers).
© Monique N. Gilbert - All Rights Reserved.
Monique N. Gilbert,
B.Sc. is a Health Advocate, Certified Personal Trainer/Fitness Counselor, Recipe
Developer, Soy Food Connoisseur and author of "Virtues
of Soy: A Practical Health Guide and Cookbook" (Universal Publishers, $19.95,
available at most online booksellers). For more information about soy, visit the Virtues
of Soy website.
Monique N. Gilbert has a Bachelor of Science
degree, is a Certified Personal Trainer/Fitness Counselor and health advocate.
She began a low-fat, whole grain, vegetable-rich diet in the mid-1970's. This
introduced her to a healthier way of eating and became the foundation of her dietary
choices as an adult. She became a full-fledged vegetarian on Earth Day 1990. Over
the years she has increased her knowledge and understanding about health and fitness,
and the important role diet plays in a person's strength, vitality and longevity.
Monique has a Q&A column
at Veggies Unite
where she gives advice about health, fitness and vegetarian/vegan diets.
Monique feels it is her mission to educate and enlighten everyone about the benefits
of healthy eating and living.
Info from FWHC
Feminist Women's Health Center