Yellow Wins the Day in the Battle Against Cancer

Yellow-orange vegetables have been found to ward off bladder cancer in women.

Beijing, Aug. 26 (WangYiSheng) — U.S. researchers have recently reported that an increased consumption of fruits and vegetables may reduce the risk of developing invasive bladder cancer in women.

The researchers found that women consuming the most yellow-orange vegetables were 52 percent less likely to have bladder cancer than women consuming the least yellow-orange vegetables.

So does the color of the fruits and vegetables that you are eating matter that much?  According to loads of studies done over the years—yes.  Here are some of the benefits that different colored fruits and vegetables can bring to your body:

Red Fruits and Vegetables: Reduce the risk of prostate cancer, lower blood pressure, reduce tumor growth and LDL cholesterol levels, scavenge harmful free-radicals, and support join tissue in arthritis cases.

Orange and Yellow Fruits and Vegetables: Reduce age-related macular degeneration and the risk of prostate cancer, lower LDL cholesterol and blood pressure, promote collagen formation and healthy joints, fight harmful free radicals, encourage alkaline balance, and work with magnesium and calcium to build healthy bones.

Green Vegetables and Fruit: Reduce cancer risks, lower blood pressure and LDL cholesterol levels, normalize digestion time, support retinal health and vision, fight harmful free-radicals, and boost immune system activity.

Blue and Purple Fruits and Vegetables: Support retinal health, lower LDL cholesterol, boost immune system activity, support healthy digestion, improve calcium and other mineral absorption, fight inflammation, reduce tumor growth, act as an anticarcinogens in the digestive tract, and limit the activity of cancer cells.

White Fruits and Vegetables: Provide powerful immune boosting activity. These nutrients also activate natural killer B and T cells, reduce the risk of colon, breast, and prostate cancers, and balance hormone levels, reducing the risk of hormone-related cancers.

It can be difficult to consistently come up with colorful combinations of these vegetables on a daily basis, but you should strive to get at least 3 of the colors into your daily diet.  Mix it up, and remember to eat those yellow-orange vegetables.