GREEN TEA AND MUSHROOMS MAY HELP PREVENT BREAST CANCER

By bonnevivante
Posted Friday, August 23, 2013 at 11:31am EDT
Keywords: breast cancer, foods to prevent breast cancer, green tea, green tea and breast cancer, mushroom soup, mushroom soup recipe, mushrooms, mushrooms and breast cancer
Drinking green tea and adding mushrooms to your diet may help prevent breast cancer. Boosting, or keeping up youthful levels of estrogen well into menopause and beyond may lead to a higher incidence of breast cancer. Both green tea and mushrooms are beneficial in regulating estrogen production.

According to BreastCancer.org, a substance found in mushrooms called linoleic acid inhibits aromatase–an enzyme which affects estrogen levels. High levels of estrogen are associated with hormone-receptor-positive breast cancer. Studies have shown that linoleic acid inhibits the proliferation of breast cancer cells in the lab along with reducing the occurrence of mammary cancers in rats.

The Beckham Institute study further revealed that combining a daily consumption of mushrooms along with green tea suggests a possible reduction of breast cancer risk by almost 90 percent. An abstract of the study reported on Pubmed.com states: “We conclude that higher dietary intake of mushrooms decreased breast cancer risk in pre- and postmenopausal Chinese women and an additional decreased risk of breast cancer from joint effect of mushrooms and green tea was observed.”

http://www.naturalnews.com/027075_cancer_breast_mushrooms.html

Here is one of my favorite recipes for mushroom soup:

1 pound firm cremini mushrooms (or your favorite)

Juice from 1 medium lemon

1 tablespoon salted organic butter

1 tablespoon flour

2 tablespoons minced shallots

1/4 teaspoon dried thyme

1/2 bay leaf

1 teaspoon Himalayan sea salt

1/2 teaspoon freshly ground pepper

2 cups heavy organic cream

1 1/2 cups organic chicken stock

1 tablespoon minced parsley

Sprinkle the mushrooms with lemon juice, then coasrsely chop

Melt the butter in a heavy saucepan over medium heat. Add the shallots until soft and golden. Add the mushrooms, thyme, and bay leaf and sauté for 10 minutes, or until the liquid disappears.

Add cream and stock and bring to a boil. Quickly reduce heat and simmer for 10 minutes.

Correct seasoning to taste.

If you would like a thicker soup, add a mixture of one tablespoon of cornstarch and one tablespoon of water. (Personally, I avoid any form of corn.)



Prepare some green tea, sit down, relax, and enjoy!