Save Your Colon with This Juice

Colon Cancer is one of the first cancer death in men.  Here is an article to help protect your colon.

Darker than rubies and loaded with sweet-tart taste, pomegranate juice has lots of sensory appeal. But here's a better reason to love it: It may keep your colon healthy.
In a recent test-tube study, special polyphenols in the juice appeared to do a stellar job of vanquishing colon cancer cells, reducing their ability to replicate by 85 percent.

Cancer, Interrupted
The juice of the pomegranate contains polyphenols called ellagitannins, which are metabolized by your digestive system into substances called urolithins. Both of these mighty fine compounds throw a biochemical monkey wrench into processes that allow cancer cells to develop, divide, and thrive. And in a study, these tongue-twister pomegranate compounds knocked back a key enzyme that normally converts certain compounds in food into carcinogens.

Your Colon Protection Plan
At least 29 percent of the helpful compounds in pomegranate juice reach your intestines intact. Pretty good numbers. And a pretty good reason to enjoy this delicious juice. But you can also sample the strange, wonderful, juicy seeds of a ripe pomegranate. Just don't eat the pith -- it's quite bitter. And don't make pomegranates the sole component of a cancer-prevention plan. A low-meat diet and regular exercise are key to protecting your colon. 

Like a crime wave, colon cancer starts when a few bad-guy cells go wild. But munching on sweet, juicy apples could help keep those troublemakers in line.
Credit quercetin, a cancer-fighting flavonoid found in abundance in apples. In a lab study, this anticancer compound appeared to slap the handcuffs on precancerous cells, keeping them from dividing, and even encouraging them to die off.

Quercetin Quiets Inflammation
Quercetin seems to work by controlling levels of cancer-fueling inflammation. And if it has the same effect in human subjects -- as lab studies using human cells suggest it might -- then loading up on quercetin-rich produce could lower colon cancer risk anywhere from 6 percent to 35 percent, researchers posit. 

There's Something About Produce
Maybe it isn't just the fiber in fruits and vegetables that helps keep your colon healthy. Maybe it's also the quercetin and other healthy nutrients you get not only from apples but from onions, green and black tea, and buckwheat, too. Either way, your colon thanks you. So keep on fighting the good fight with these other colon-friendly treats:

• Whole grains: Fiber doesn't take all the credit here. It's also the vitamins, minerals, and cell-protective phenols that help.
• Bananas: It's the B6 that may have colon-protective powers.
• Seafood: Fish and shrimp eaters tend to have healthier colons.
• Garlic, leeks, and chives: This savory family guards against a whole bunch of cancers.

WHAT’S FOR DINNER?!

Skinny Cheese Steak

The Skinny Chef has some secrets for pulling together a better-for-you cheese steak: whole wheat bread, tons of fresh veggies, minimal oil and a controlled amount of fresh cheese.

 

 

Prep Time:

0 mins

Total Time:

35 mins

SERVES 4

INGREDIENTS

• 1/2 pound flank steak, very thinly sliced
• 2 garlic cloves minced
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Non-stick cooking spray
• 4 whole wheat sandwich rolls or whole wheat hot dog buns, split in half crosswise
• 1 white onion, thinly sliced
• 1 large green bell pepper, thinly sliced
• 4 ounces provolone cheese, slices or grated

Directions

Place the flank steak, garlic, and olive oil in a medium bowl and stir well. Set aside. Preheat the oven to 400°F.
Heat a griddle over medium-high heat.
Coat with a light layer of cooking spray.
Open up the buns and press them onto the grill inside down.
Toast 2 to 3 minutes and transfer to a plate.
Cover with aluminum foil. Increase the heat to high.
Coat again with another layer of cooking spray and add the onions and bell peppers.
Cook about 5 to 6 minutes, until the onions start to soften and the peppers brown.
Push off the onion mixtures to the side and add the meat mixture.
Cook 2 to 3 minutes, breaking up the meat with a spatula.
Spoon the meat into the buns and top with the pepper onion mixture.
Distribute the cheese slices between the sandwiches and place on an ungreased cookie sheet.
Transfer to the oven and bake 10 minutes until the cheese has melted.
Serve immediately.