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Flaxseed contains many valuable ingredients such as omega-3 fatty acids, fiber and lignans. Scientific studies suggest that these botanicals can reduce breast cancer risk.

Flaxseed for breast cancer?

Flaxseed in breast cancer risk factors
In the United States suffer one of eight invasive breast cancer in women, which in turn is one of three women die from this disease. In 2011 there were 2.6 million breast cancer patients with the devastating both emotionally, and financially devastating disease arrange needed. In the national scale, the annual healthcare cost for the treatment of breast cancer to 14 billion dollars.

The standard methods such as radiation, chemotherapy and surgery should now be familiar to anyone. However, there are effective natural approaches - both for treatment and prevention - the very positive impact on those women can have. One of these natural resources is the flaxseed. He is considered the plant with the highest levels of Omega-3 fatty acids and also has a high content of lignans and fiber, which can reduce the risk of breast cancer.

The breast cancer expert Christine Horner, MD, wrote in her book "Waking the Warrior Goddess" 1:

If you should take only a single food as natural medicine, would be the best choice to opt for flaxseed.

As a significant source of omega-3 fatty acids reduce the risk of flaxseed to get breast cancer by reducing inflammation and regulate the division of cancer cells readiness.

Burgers, bacon, hot dogs, bologna - their effect have taken another hit. Researcher are now reporting that younger woman who indulge a taste of red meat may their chances of getting a common type of breast cancer.

The connection between eating red meat and breast cancer has been studied before, with no clear conclusions. This study, published in the Archives of Internal Medicine, zeroed in on premenopausal woman between the ages of 26 and 46 and looked not just at overall rates of breast cancer but at the incidence of different types of the disease.

About 60% of breast cancers are fuelled by the hormones oestrogen and progesterone; the thought is that certain components of red meat, including compounds that develop when is cooking and hormones fed to the animal to spur growth, could encourage the development of that kind of cancer.

Researchers analysed the diets and health records of more than 90 000 women over a period of 12 years. About 1000 cases ofbreast cancer developed. Of those, the women who deveoped cancers sensitive to oestrogen and progesterone (about half of all cases in study) had a histry of eating more red meat than either women who didn't get cancer at all or those who had cancers not fuelled by the hormones.

The extra risk range from 14% more for those who ate between three and five servings per week up to nearly double for who ate more than 1.5 servings a day. Red meat included beef, lamb or pork even as a main dish in sandwiches, and in processed form.

The study does not difinitively prove cause and effect. But given that red meat has also been implicated in other forms of cancer and heart disease.