Out of the wide variety of food our world offers us today many of these foods are known as healthy foods that are good for our health and body, but on the other hand there are also many foods that put our health at risk; many of which have had links to multiple different cancers. Melissa Breyers had written two articles listing off the top ten foods that Increase and Decrease cancer risk. The top ten foods found to increase the risk of cancer included: All charred foods, red meats that were well done, any foods that were heavily salted, all types of sodas, mainly all junk food such as donuts and French fries, alcohols and fish. (Breyers, 2011) Foods found to lower risk of cancer and or prevent cancer were mainly a variety of greens and vegetables that were broken down into separate sections. “Cruciferous vegetables” such as broccoli, Brussels sprouts, kale, bok choy (Chinese cabbage) are known to have the most “anti-cancer substances” (Breyers, 2011) Other foods known for preventing and lowering cancer risk were blueberries, grapes, a variety of beans and peas, all sorts of dark greens, onions and garlic. There were also a few drinks listed such as green chai and red wine.
Acknowledging ingredients in the foods we consume is also a big par...