by Jon Herring
You probably already know that eating fruits and veggies cuts your risk of cancer. But new research shows that specific produce will lower your chance of developing kidney cancer.
Swedish researchers followed 61,000 women ages 40 to 76 for an average of 13 years. The results of their study – published in the International Journal of Cancer – found that women who ate bananas 4 to 6 times a week cut their risk of kidney cancer by half. Those who ate root vegetables like carrots and beets lowered their risk by 50 to 65 percent.
In addition, “salad vegetables” like cucumber and leafy greens were linked to a lower cancer risk. If eating salad and raw vegetables isn’t your thing, you can always put them in a juicer and get the same benefit in liquid form.