Dr. Keith Kantor, PhD in Nutritional Science, Doctorate in Naturopathic Medicine, Doctorate in Business Entrepreneurship www.drkeithkantor.com and www.namedprogram.com

1. Why do you think fruits and vegetables are so beneficial in
reducing breast cancer risks? Generally the antioxidants in fruits and vegetables help fight off harmful free radicals that could oxidize and cause inflammation, disease, cancer cell growth, and other chronic health problems.

2. Why, specifically, might cruciferous and yellow or orange
vegetables have this benefit? In other words, what about
cruciferous and yellow or orange vegetables makes them the most
beneficial veggies to eat to lower breast cancer risk?

The extracts in cruciferous vegetables are even more beneficial because they naturally detoxify the sex hormones that can increase risk for breast cancer.  Excess estrogen can increase the risk for breast cancers, the problem is our culture is full of estrogen mimickers including mainstream cosmetics and household cleaning products, pollution, plastic containers, contaminated water, GMO soy, and other harmful chemicals.

3. How much/many fruits or vegetables do we need to eat each day
in order to see breast-cancer risk-reduction benefits?

I have always recommended 9-11 servings of vegetables and some fruits, a ratio of 3:1 vegetables to fruit is best for blood sugar and insulin.  Aim to have a variety of colors including yellow, orange, green, red, purple, etc.  Cruciferous vegetables are typically vegetables that are grown on the ground and/or root veegtables including broccoli, cauliflower, cabbage, kale, radishes, Brussel sprouts, bok choy, arugula, etc.