In America, it has been estimated that less than 10% of American adults consume the recommended five to seven servings of fruits and vegetables daily and only 5% of the children consume the recommended five to seven servings.  I have always stated that drugs are not the answer.  Food is our best medicine.  The risk of cancer in the early 1900’s was one person out of 25.  Today, with all of our resources, state-of-the-art hospitals, billions spent on drugs and research, the cancer rate is now 1 out of 3 persons.  It is estimated by the year 2050 that everyone will be subjected to the risk of cancer.  We could reduce the risk of cancers by 30% just by simply adding five to seven servings of fruits and vegetables daily.  It’s not that we have found a drug to cure cancer, our diet has changed more in the last 100 years than it has in the previous three million years, but we still require the same nutrients.  We have been influenced to adopt a diet that is sorely insufficient to maintain good health.  The result is cancer.  The natural nutrients and the phytochemicals that are naturally found in fruits and vegetables can prevent and reverse cancers.  These chemopreventative properties of fruits and vegetables arise from their high content of phytochemicals such as phenolic compounds that target several key events involved in the development of cancer.  Potential mechanisms for cancer prevention of phytochemicals include prevention of DNA, adduct formation, enhanced anticancer effects, inhibition of inflammatory processes, and inhibition of tumor growth as well as through a direct killing off of cancer cells.  These powerful mechanisms of action of phytochemicals imply that the chemopreventative properties that are associated with fruit and vegetable consumption are complex and likely arise from synergistic combinations from several natural components, not only within a given food, but also from the overall composition of a healthy diet.  Researchers have identified specific foods or food groups that have beneficial effects on certain types of cancer which represents an important issue in order to verify current chemopreventative strategies based on increased consumption of fruits and vegetables.  A recent study was designed to investigate the profiles of fruits and vegetables.  Some of the highest containing phenolic fruits and vegetables that could possibly reduce the risk of cancer were the following.  Cranberry had the highest total phenolic content followed by apple, grape, strawberry, pineapple, banana, peach, lemon, orange, pear and grapefruit.  For a healthy mix of these powerful phyto (plant) chemicals that are inherited in many other fruits and vegetables, include a variety daily.