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 Health & Beauty | May 2008 
Eating Native Mexican Food May Help Prevent Breast Cancer in Women
 Vicki Buffolino - KENS 5 Eyewitness News
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No ethnic cuisine has penetrated the American culture like Mexican food. For years, the general public has been told Mexican food may not be healthy for us.
However, now researchers are now saying when it comes to native Mexican food, it’s all good.
A study published in the American Journal of Clinical Nutrition followed the diets of hundreds of women in the Four Corners region.
"Basically they took women who had been diagnosed with cancer and then they matched those with women who had not been diagnosed with cancer, and they looked at if dietary patterns made a difference in the outcome of cancer," said Dr. Sue Cunningham, a nutritionist at the University of Texas Health Science Center at San Antonio.
The results show pre-menopausal women who followed diets with lots of Mexican cheeses, beans, soups, tomato-based sauces and meats experience the greatest protection against breast cancer.
What are these healthy ingredients used to make native Mexican food? Researchers say you can find any of them along the aisles of your local grocery store.
Squash, cabbage, corn, beans and lots of spices are all used to make healthy native Mexican dishes.
Caldo is a popular soup that can be found at just about any Mexican restaurant.
But don't get native Mexican cuisine confused with what is known as Tex-Mex.
Tex-Mex is almost like the Mexican diet on steroids. It’s high in fat, low in fiber and it does not have as many fruits and vegetables.
When you examine the health benefits of various diets, Tex-Mex is most similar to the western diet. |
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