Cut Cancer Risks with Spinach

Spinach can be added to salads, soups and casseroles to help cut cancer risks.
Cut Cancer Risks with Spinach - Articles


Raw spinach makes a great salad green. This is the most common way of eating spinach, but there are others like using it in place of lettuce on sandwiches. Why try to find ways to enjoy spinach? Spinach may help reduce your risk of cancer because it contains multiple nutrients. First, spinach contains beta carotene, which is used to form Vitamin A. Next, it also contains Vitamin C, an antioxidant. Both beta carotene and Vitamin C are important nutrients and serve as protectors against developing cancer cells. As antioxidants, they help block free radicals and carcinogens (a substance which can cause cancer) in the body.

Fiber is also a nutrient found in spinach. It's one food component that we Americans do not get enough of. Most of us should be eating 25 to 30 grams a day. We Americans are only getting about half that amount. Although spinach is not an excellent source of fiber, it still contains more than the traditionally served iceberg lettuce in salad.

Spinach also contains Lutin, a phytochemical that protects our eyes against macular degeneration. This disease cases blindness in older adults.

For best storage, spinach should be stored unwashed in an airtight bag for 3 to 5 days in the refrigerator. If you purchased it prewashed, read the packaging to see if it says "ready to eat." Also it's important to adhere to the use by date found on the package.

If the spinach is not prewashed, then rinse leaves thoroughly in cool water, drain.

Some other ideas to use spinach are - add it to casseroles, either frozen or fresh. If using frozen, just thaw and drain before adding. Add spinach last minute to soups, stir fry or sautés.

Create your own pasta dish by first sauté garlic and olive oil. Add spinach and cook until wilted. Stir in your favorite nuts and cheese, and season with pepper, ginger and turmeric spices. Serve over whole wheat pasta. Enjoy!