Greetings Brethren,

The righteousness of God is seen is our Faith. Our prayer today and all days is for Faith and Patience. We also pray that to Almighty God that our Faith will grow.

Peace and Love,

Carl Patton writing for the FreedomJournal April 15, 2002 in the year of our Lord and Savior Jesus Christ.




In the name of Jehovah God, Master of the universe, Ruler of the earth.

Broccoli is a dark green vegetable belonging to the cruciferous family. It is rich in fiber, beta-carotene (important for our eyes), vitamin C and vitamin K. Broccoli and other cruciferous vegetables contain phytochemicals, which help create immune and antioxidant support in the body. Let us look a little closer


Statistics show that 35% of all cancers are related to dietary factors what we eat, how much we eat, and even how we prepare our foods. The cancers which seem to be diet-related are cancer of the digestive tract (oesophagus, stomach, liver, colon and pancreas), lungs, breasts and prostate. What this means is that certain cancers could be avoided with the proper diet. The best medicine is preventive medicine, and that is where nutrition plays the largest role. Eating a healthy diet, low in fat and high in fruits and vegetables, does not guarantee that you will not become infected with the disease, but it definitely lowers your risk.

Broccoli has multiple cancer-fighting properties including vitamin C, which is an antioxidant, a substance that can reduce and prevent the damage caused to human cells by free radicals. Free radicals are a "toxic" byproduct of everyday metabolism, but in excessive number, free radicals may be a factor in diseases as cancer, and heart disease. Indole carbinol and sulforaphane are two different phytochemicals that are found in broccoli.

Phytochemicals are naturally occurring substances in plants, some of which have cancer-fighting activities. Also, broccoli is rich in fiber just cup delivers an impressive two grams of fiber. The risk for colon and rectal cancers, when consuming a high fiber diet is lower.


Fiber is such an important part of a healthy diet and yet most of us still seem to lack sufficient amounts of it in our daily diets. Dietary fiber has demonstrable benefits for health maintenance, disease prevention, and as a component of medical nutrition therapy. Except in certain medical conditions, dietary fiber should be obtained through foods.

Recommended fiber intakes

Recommendations for dietary fiber intake for adults generally fall in the range of 20 to 35g/day. However, most of us only get half this amount, since many of the daily foods we eat are not high in dietary fiber. Servings of commonly consumed grains, fruits, and vegetables only contain between one and three grams of dietary fiber. Legumes and high-fiber cereal products supply higher amounts of fiber and should therefore be consumed more frequently.

Benefits of an adequate fiber intake:

The primary action of fiber in the body is in the gastrointestinal tract, but not all fiber sources have the same physiological effects. Generally, water-soluble dissolves in water to form a viscous mixture that binds stools and slows down the passage of food through the digestive tract and thus its digestion and absorption. Some soluble fiber sources slow down the appearance of glucose in the blood. Soluble fibers are rapidly broken down (fermented) by bacteria in the large intestine and do not promote bowel action. Fibers that are predominantly water insoluble retain large amounts of water bound to its undisturbed cell matrix, making it a very effective stool-bulking agent. This in turn promotes quick passage of food through the digestive system and is either slowly or not fermented at all. Two notable exceptions to these general guidelines are oats, and psyllium seed husks, which are a source of soluble fiber. Both of these fiber sources promote bowel action and modulate gastric and small intestine physiology.

More than 75% of the dietary fiber in a diet is broken down in the large intestine, where carbon dioxide, hydrogen, methane, short-chain fatty acids, butyrate, propionate, and acetate are produced by bacterial fermentation. Short-chain fatty acids have been shown to promote growth and healing of the gut lining. In addition to fiber, fruits, vegetables, grains, and legumes also provide micronutrients that are essential components of healthful diets.



Apple 3.7 grams

Grapefruit 6.Orange 4.3

Pear 4.3


Brussels Sprouts 3.4

Raw Carrots 4.4

Sweet Potatoes 7.0


Kellogg's Hi Fiber Bran 10.6

All Bran 4.8

Muesli 5.5


Whole-wheat 2.0

Misc. Food:

Popcorn 3.0

Peanuts 2.6

Cont. Part 4: Carrots Four A Day



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