Proven Science and Ongoing Research
People who eat a diet of mostly fruits and vegetables have a much lower cancer rate than those who don’t. This has been well known for over a century, but only recently have we uncovered the scientific basis for it. Measuring biochemical events on a molecular level has identified many ways the components of fruits, vegetables,spices and herbs inhibit cancer formation.
More exciting still is the discovery and research of Phytochemicals. Found in edible fruits, plants, herbs and spices, Phytochemicals can have extreme toxic effect on cancer cells and may slow or stop tumour blood vessel development. They also help reduce the toxicity of chemotherapy and radiotherapy