Researchers at the University of California in San Francisco found that eating five or more daily servings of fruit and vegetables reduces a person's risk of developing pancreatic cancer by 50 around per cent.
The vegetables most strongly associated with increased protection were onions, garlic, beans, yellow vegetables (such as carrots, yams, sweet potatoes, corn and yellow squash), dark leafy vegetables and cruciferous vegetables. Light-green vegetables, tomatoes and tomato products showed weaker protective benefits.
Fruits were found to be protective but significantly less so than vegetables, with citrus fruits and citrus juices most protective.
Coping Techniques Help to Stay on Raw Food Diet
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