Low intakes of fruit and vegetables have been consistently linked to high cancer rates in many countries around the world. Yet less than 10 per cent of North Americans eat the recommended 5-10 daily servings. The fruit and vegetables that appear most protective against cancer are raw dark green leafy vegetables (such as spinach kale and lettuce) cruciferous or cabbage-family types (such as brussel sprouts cabbage cauliflower broccoli) and orange forms such as carrots squash citrus and other fruits. Different plant foods may protect ...
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