According to the American Association of Cancer Research (AACR), eating soy products decreases a woman’s odds of developing breast cancer. Soy contains isoflavones which have antioxidants that inhibit oxidation or remove potentially damaging oxidizing agents. Counteracting oxidization in our bodies is important, because oxidation reaction causes free radicals and we don’t want those.
The data gathered by the AACR states that women in the study who consumed the most isoflavones had a 30% lower risk of developing an invasive tumor. The study consisted of 1,294 women up to menopause with and without breast cancer.
Although 75% of the participants claimed to not have eaten soy, it is in a lot of our very basic foods such as your vegetable cooking oil, cereal, and potato chips.
Antioxidants can be in the form of vitamin E (fat-soluble vitamins) or ascorbic acid (also known as Vitamin C)—and our foods & drinks. Simple herbs like rosemary, cinnamon cassia, marjoram, turmeric and caraway & foods like Wakami Seaweed and spinach.
So even if you’re not so fond of soy, add some spice to your dishes and indulge in more seaweed, your body will thank you!
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