Carcinogenesis
Lisa Ginger asked:
Carcinogenesis is the act of forming a cancer. Carcinogens cause mutations in our DNA which can lead to cancer. Therefore, chemicals that cause cancer are called carcinogens. Studies estimate that 2/3 of all cancers are caused by environmental carcinogens that could be eliminated. These carcinogens include tobacco, various chemicals, viruses, dietary factors, radiation sources and sunlight.
How do carcinogens work? Chemical carcinogens, whether they are natural or man-made, cause injuries to the cell in the same basic manner. A carcinogen (radiation, pesticide, tobacco smoke, etc…) enters the tissue of an individual. Once a carcinogen enters the body, it is broken down into an unstable molecule. These chemically unstable molecules are called free radicals.
These free radicals may directly interact with cellular material, like DNA. Free radicals can take nicks out of DNA and alter it. If the free radicals do interact with DNA and nick it, the DNA may become altered. This is how mistakes (or mutations) to our DNA may result.
If you remember our discussion of DNA and cancer, it is the alterations in DNA that may eventually lead to cancer. Sometimes the free radicals interact with other areas of a cell, but the greatest impact can occur when a specific piece of DNA is damaged.
Just imagine, every time we are exposed to a carcinogen, these free radicals form and bump into structures within a cell causing all sorts of damage. It is a miracle our bodies are able to prevent cancers as often as they do since we are exposed to so many carcinogens in our daily lives!
Much of our exposure to carcinogens is from natural sources. For example, the sunlight we are exposed to every day is carcinogenic. The cells within our bodies have developed incredible mechanisms to compensate for carcinogens, but there is a limit to the amount of exposure they can take. If an individual is exposed to too many carcinogens, their body can become “overloaded with free radicals”. In these instances, inevitably, something will wind up damaged.
This section on carcinogens does not intend to point out everything that is thought to be carcinogenic, just some of the things you should be aware of. In some of our other articles, we focus on radiation and some of the earth’s natural substances. In addition we will cover the man-made cancer causing agents that are polluting our food, water, and probably even the places we live and work in. It is a rising concern and pressure from everyday citizens that will keep the problems from getting worse.
Buy Best Carisoprodol online
Carcinogenesis is the act of forming a cancer. Carcinogens cause mutations in our DNA which can lead to cancer. Therefore, chemicals that cause cancer are called carcinogens. Studies estimate that 2/3 of all cancers are caused by environmental carcinogens that could be eliminated. These carcinogens include tobacco, various chemicals, viruses, dietary factors, radiation sources and sunlight.
How do carcinogens work? Chemical carcinogens, whether they are natural or man-made, cause injuries to the cell in the same basic manner. A carcinogen (radiation, pesticide, tobacco smoke, etc…) enters the tissue of an individual. Once a carcinogen enters the body, it is broken down into an unstable molecule. These chemically unstable molecules are called free radicals.
These free radicals may directly interact with cellular material, like DNA. Free radicals can take nicks out of DNA and alter it. If the free radicals do interact with DNA and nick it, the DNA may become altered. This is how mistakes (or mutations) to our DNA may result.
If you remember our discussion of DNA and cancer, it is the alterations in DNA that may eventually lead to cancer. Sometimes the free radicals interact with other areas of a cell, but the greatest impact can occur when a specific piece of DNA is damaged.
Just imagine, every time we are exposed to a carcinogen, these free radicals form and bump into structures within a cell causing all sorts of damage. It is a miracle our bodies are able to prevent cancers as often as they do since we are exposed to so many carcinogens in our daily lives!
Much of our exposure to carcinogens is from natural sources. For example, the sunlight we are exposed to every day is carcinogenic. The cells within our bodies have developed incredible mechanisms to compensate for carcinogens, but there is a limit to the amount of exposure they can take. If an individual is exposed to too many carcinogens, their body can become “overloaded with free radicals”. In these instances, inevitably, something will wind up damaged.
This section on carcinogens does not intend to point out everything that is thought to be carcinogenic, just some of the things you should be aware of. In some of our other articles, we focus on radiation and some of the earth’s natural substances. In addition we will cover the man-made cancer causing agents that are polluting our food, water, and probably even the places we live and work in. It is a rising concern and pressure from everyday citizens that will keep the problems from getting worse.
Buy Best Carisoprodol online
Tags: Dna, Free Radicals
How to Pick Fresh Fruits and Vegetables at a Store
Georgina Cundall asked:
Eating fruits and vegetables is one of the best ways to maintain good health. Fruits and vegetables are an important part of a healthy diet. They contain vitamins, phytochemicals, and minerals that can protect your body from diseases like diabetes, cancers, and heart diseases. Ideally, you should consume five kinds of vegetables and two kinds of fruits each day.
If you want to enjoy the maximum nutritional benefits of fruits and vegetables, it is best to select those cultivated in your local region. Imported fruits and vegetables may not have the inherent taste and flavor as they have been picked and packed some time before.
Seasonal fruits and vegetables have a natural taste and flavor of their own and may be easier on your wallet.
Apples: Choose firm and unbruised apples. Handle them gently. If you choose red or yellow colored varieties, they should be mostly of that color. Red or yellow apples with green patches may not be ready to eat.
Asparagus: Choose asparagus with straight and bright-green stalks and stiff tips.
Bananas: Bananas should be firm and not soft. They should not have any bruises, especially along the underside. Normally, bananas with little shades of green ripen in room temperature. Some people claim that bananas that are partly green are better for helping your digestion of other foods.
Beets: Beets should be firm and should remain attached to red stems and fresh green tops. Do not choose loose beets without tops.
Blueberries: Choose firm and fresh blueberries. Frozen wild blueberries are normally available all year through.
Broccoli: Choose broccoli with tight bud heads and dark green in color. Brocolli stems are eaten by many people and also a great treat for small parrots when split so that the birds can get at the soft pulp inside.
Carrots: Choose carrots with smooth skin. Do not choose thick carrots, as their centers could be hard too. If you buy fresh, bunched carrots with green tops, remove the tops before storing.
Cucumbers: Choose firm, dark green and unblemished cucumbers.
Eggplant: Choose heavy and smooth-skinned eggplants.
Fresh Figs: Pick heavy and plump figs. Also, choose the nice-smelling ones as sour-smelling figs are normally old ones.
Garlic: Pick those surrounded with tissue that have firm bulbs. Do not pick garlic with green sprouts.
Grapes: Choose firm grapes. Soft ones could be too ripe.
Hass Avocados: Choose avocados with rough skin as smooth-skinned avocados may have less flavor. Dark-skinned avocados are good to eat.
Honeydew Melons: Melons should not have any bruises or broken skin or rind. It should be easy to open them with a little pressure. Melons with some wrinkled skin may be a good buy. Also, check for a mild fragrance. This indicates the melons are ripe enough.
Leeks: Choose leeks with white bulbs and dark green leaves. Do not pick ones with yellow and brown spots, as they could be over-ripe.
Mushrooms: Choose unwrinkled, plump, unbruised and blemish-free mushrooms for those with the best taste.
Onions: Choose firm onions without any soft spots. Green onions should have bright green leaves or shoots.
Oranges: Oranges should be heavy and bulky. They should be free of any blemishes.
Peaches: Peaches should have a smooth skin and should give when you apply just a little pressure. They should not have any bruises.
Pears: Smooth-skinned and unbruised pears are the best.
Potatoes: Choose firm potatoes without any cracks or bruises.
Raspberries: Choose bright red raspberries. Be sure to check for any white or cotton-like strands around berries. These may indicate the growth of mold.
Red Peppers: Choose red peppers with smooth, thick skin.
Spinach: Choose spinach with dark green leaves and without any signs of yellowing.
Strawberries: Choose dark and bright red plump fruits without any bruises. Also, choose the ones with a fragrance.
Tomatoes: Pick tomatoes that are firm and bright in color. They should be free of any bruises.
Watermelon: Watermelons should have a tight, dark-green rind. Tap the melon slightly. If it gives out a hollow sound, it indicates a juicy and full melon.
Winter Squash: Squashes should have a hard, smooth skin.
Yams: Yams should be free of any cracks or soft spots.
Zucchini: Choose zucchini with firm, dark-green skin. Soft and wrinkly zucchini are old.
To find out more fabulous information about how to incorporate a healthy lifestyle with more fruits and vegetables order your copy of Fabulous Fruit and Vegetables today.
Butalbital Blog
Eating fruits and vegetables is one of the best ways to maintain good health. Fruits and vegetables are an important part of a healthy diet. They contain vitamins, phytochemicals, and minerals that can protect your body from diseases like diabetes, cancers, and heart diseases. Ideally, you should consume five kinds of vegetables and two kinds of fruits each day.
If you want to enjoy the maximum nutritional benefits of fruits and vegetables, it is best to select those cultivated in your local region. Imported fruits and vegetables may not have the inherent taste and flavor as they have been picked and packed some time before.
Seasonal fruits and vegetables have a natural taste and flavor of their own and may be easier on your wallet.
Apples: Choose firm and unbruised apples. Handle them gently. If you choose red or yellow colored varieties, they should be mostly of that color. Red or yellow apples with green patches may not be ready to eat.
Asparagus: Choose asparagus with straight and bright-green stalks and stiff tips.
Bananas: Bananas should be firm and not soft. They should not have any bruises, especially along the underside. Normally, bananas with little shades of green ripen in room temperature. Some people claim that bananas that are partly green are better for helping your digestion of other foods.
Beets: Beets should be firm and should remain attached to red stems and fresh green tops. Do not choose loose beets without tops.
Blueberries: Choose firm and fresh blueberries. Frozen wild blueberries are normally available all year through.
Broccoli: Choose broccoli with tight bud heads and dark green in color. Brocolli stems are eaten by many people and also a great treat for small parrots when split so that the birds can get at the soft pulp inside.
Carrots: Choose carrots with smooth skin. Do not choose thick carrots, as their centers could be hard too. If you buy fresh, bunched carrots with green tops, remove the tops before storing.
Cucumbers: Choose firm, dark green and unblemished cucumbers.
Eggplant: Choose heavy and smooth-skinned eggplants.
Fresh Figs: Pick heavy and plump figs. Also, choose the nice-smelling ones as sour-smelling figs are normally old ones.
Garlic: Pick those surrounded with tissue that have firm bulbs. Do not pick garlic with green sprouts.
Grapes: Choose firm grapes. Soft ones could be too ripe.
Hass Avocados: Choose avocados with rough skin as smooth-skinned avocados may have less flavor. Dark-skinned avocados are good to eat.
Honeydew Melons: Melons should not have any bruises or broken skin or rind. It should be easy to open them with a little pressure. Melons with some wrinkled skin may be a good buy. Also, check for a mild fragrance. This indicates the melons are ripe enough.
Leeks: Choose leeks with white bulbs and dark green leaves. Do not pick ones with yellow and brown spots, as they could be over-ripe.
Mushrooms: Choose unwrinkled, plump, unbruised and blemish-free mushrooms for those with the best taste.
Onions: Choose firm onions without any soft spots. Green onions should have bright green leaves or shoots.
Oranges: Oranges should be heavy and bulky. They should be free of any blemishes.
Peaches: Peaches should have a smooth skin and should give when you apply just a little pressure. They should not have any bruises.
Pears: Smooth-skinned and unbruised pears are the best.
Potatoes: Choose firm potatoes without any cracks or bruises.
Raspberries: Choose bright red raspberries. Be sure to check for any white or cotton-like strands around berries. These may indicate the growth of mold.
Red Peppers: Choose red peppers with smooth, thick skin.
Spinach: Choose spinach with dark green leaves and without any signs of yellowing.
Strawberries: Choose dark and bright red plump fruits without any bruises. Also, choose the ones with a fragrance.
Tomatoes: Pick tomatoes that are firm and bright in color. They should be free of any bruises.
Watermelon: Watermelons should have a tight, dark-green rind. Tap the melon slightly. If it gives out a hollow sound, it indicates a juicy and full melon.
Winter Squash: Squashes should have a hard, smooth skin.
Yams: Yams should be free of any cracks or soft spots.
Zucchini: Choose zucchini with firm, dark-green skin. Soft and wrinkly zucchini are old.
To find out more fabulous information about how to incorporate a healthy lifestyle with more fruits and vegetables order your copy of Fabulous Fruit and Vegetables today.
Butalbital Blog
