9 foods for healthy lungs

Taking into account that the air is more and more polluted around the world, lung cancer as well as respiratory diseases are also on the rise among smokers and non-smokers alike.

The International Agency for Research on Cancer, in has classified air pollution as the major carcinogen. Faced with this situation, we must do something to strengthen our lungs, and nutrition is key.

9 foods that promote good lung health

• Apples  packed with antioxidants. The polyphenols and flavonoids in apples fight cancer and prevent spikes in blood sugar. Apples can also lower your risk ofasthma and lung cancer .

• Melon : Melons are an excellent source of vitamins A and C (carotenoids). Studies show that eating foods rich in carotenoids is associated with a lower risk of lung cancer.

• Blueberries : these fruits are very rich in vitamins C and E, ellagic acid, anthocyanins, as well as having anti-inflammatory properties.

• Broccoli : rich in vitamin C, carotenoids, folic acid, and phytochemicals that fight cancer, with studies that even link it to a decrease in lung cancer among smokers.

• Cabbage or cabbage : this vegetable from the cruciferous family has great detoxifying power. They have phytonutrients (glucosinolates) that activate enzymes that detoxify our body and fight cancer. But they also contain essential antioxidants such as caffeic acid, ferulic acid and quercetin that reduce the oxidation of cells.

• Ginger : has great anti-inflammatory and detoxifying power, promoting the elimination of pollutants in the lungs, in addition to being able to have very favorable effects to relieve asthma.

• Flax or linseed seeds : through astudy it was shown that flax or linseed seeds not only protect the tissues of the lungs against radiation exposure, but also repair any damage they may have.

• Pumpkin : Pumpkins are high in potassium, pantothenic, magnesium, vitamin C and E. Thanks to their carotenoids, they reduce the risk of lung cancer.

• Garlic : Garlic can mitigate the risk of lung cancer, as thisstudy indicates, just by eating it raw twice a week. Some components of garlic favor the elimination of toxins and carcinogens.