Cancer is accepted worldwide to be a major health problem affecting millions of people each year. More than 1 million people in the United States alone get cancer each year, and as of in 2017, 1,688,780 new cancer cases and 600,920 cancer deaths are projected to occur in the United States. For all sites combined, the cancer incidence rate is 20% higher in men than in women, while the cancer death rate is 40% higher. Researchers have known about the dangers associated with some unhealthy habits and cancer-causing foods for decades, while others are just now emerging as possible culprits. Below I outline the association between best food items that can cure and fight with the cancer.
The early nutrition therapy saves the lives of thousands of cancer patients. But for now, I’ll share the types of foods and ingredients I’d recommend avoiding most, plus tips for how to transition to eating an anti-cancer diet full of cancer-fighting foods. In fact, there are cancer-fighting natural foods available in the local market that target and destroy cancer cells, and cancer-causing cells, as well as everyone, can afford these food items very easily. There are certain foods, so-called cancer-fighting foods, that can help combat cancer.
Garlic contains sulfur compounds that may stimulate the immune system’s natural defenses against cancer and may have the potential to reduce cancer growth. Studies suggest that garlic reduces the incidence of stomach cancer. Along with the other relatives in the allium family, such as onions, leeks, and shallots; garlic contains powerful antioxidants like allicin, proven to remove free radicals from the body. It also boosts immunity, is nutrient-dense, lower blood pressure and cholesterol levels improve brain function, and is a natural detoxifier. Chop or crush garlic, then use it raw or in your favorite recipes.
Broccoli is a cancer-preventing superfood, you should eat frequently. But remember that: A Spanish study found that microwaving broccoli destroys 97 percent of the vegetable’s cancer-protective flavonoids. So steam it, eat it raw as a snack, or add it to soups and salads. Known as a cruciferous vegetable related to kale, cauliflower, and cabbage broccoli is
high in phytochemicals and the antioxidants glucoraphanin and indole-3-carbinol, which have been proven to reduce the risk of cervical, breast, gastric, and prostate cancers. Naturally anti-inflammatory, good for bones and heart, and nutrient-dense (without the calories), broccoli is a great addition to a healthy eating plan. Since phytochemicals are heat-sensitive enzymes, the benefits of broccoli are best raw or blanched.
Always delicious, there are now more reasons to eat these delicate fruits. Researchers found that Strawberries slow down the growth of cancer cells, protect the body from heart disease, lower inflammation, prevent memory loss, and help you burn your body’s fat stores. Strawberries and other dark-colored berries – such as black raspberries, blueberries,
boysenberries, and, goji berries – are packed with flavor so you won’t even notice how healthy they are. Strawberries and raspberries prevent cancers of the mouth, throat, larynx, esophagus, stomach, pancreas, and prostate, according to a review of hundreds of clinical studies conducted for the World Cancer Research Fund and the American Institute for Cancer Research.
Spinach is rich in lutein and zeaxanthin, carotenoids that remove unstable molecules called free radicals from your body before they damage it. They’re found in spinach and other dark green leafy vegetables, and some studies show they could protect against cancer of the mouth, esophagus, and stomach. It offers incredible health benefits with vitamins, minerals, and omega-3 fatty acids that your body needs to stay strong. It contains bio-chemicals called flavonoids – at least thirteen discovered so far that soak up damaging free radicals and flushes them out. Particularly rich in folate and fiber – two elements that doctors believe are essential to cancer prevention make spinach one of our favorite cancer-fighting foods.
Green Leafy Vegetables
Dark-green leafy vegetables probably are considered a “one-stop-shop” for all the best nutrients your body needs to fend off cancerous cells, i.e. fiber, vitamin B, phytochemicals, chlorophyll, and more. It’s time to add some greens to your diet.
It’s all about the lycopene – the antioxidant that causes the red color of tomatoes – a powerful antioxidant known for preventing the formation of certain cancers. They also lower your risk of heart disease and are naturally anti-inflammatory. The secret to getting the full benefits of tomatoes lies in the preparation. Lycopene is released when tomatoes are
cooked. In fact, canned tomatoes have even higher concentrations of lycopene than fresh.
This well-loved vegetable is a wonderful source of beta-carotene, an antioxidant that aids in preventing cell damage and may slow the growth of cancer cells. They contain falcarinol and falcarinol – natural pesticides in the vegetable that scientists believe are the reason for their cancer-fighting abilities. Of course, they’re good for your vision, skin, and as a natural detoxifier as well. Cooked carrots supply more antioxidants than raw, according to a report in the Journal of Agriculture and Food Chemistry.
If you’re cooking carrots, leave them whole while steaming or boiling, and cut them after they’re done. In addition to being our most abundant source of beta-carotene, carrots also contain other carotenoids, including alpha-carotene and bioflavonoids, which have been linked to reducing the risk of cancer, especially lung cancer. However, studies have shown that beta-carotene supplements may be particularly harmful to smokers.
They’re a rich source of selenium, a trace mineral that convinces cancer cells to commit suicide and helps cells repair their DNA. The amount in two unshelled Brazil nuts—resulted in 63 percent fewer prostate tumors, 58 percent fewer colorectal cancers, 46 percent fewer lung malignancies, and a 39 percent overall decrease in cancer deaths.
This is highly recommended for preventing breast cancer. It contains polyphenol- an ellagic acid with anti-oxidant properties that prevent cancer growth. Include this delicious fruit in your diet and discover effective health benefits.
There are many cancer-fighting foods that we’re going to explore in more detail but these foods are a great place to start. Available year-round, inexpensive, and easy to find at your local store, these foods can help start you on the road to a better diet.
Guidelines to prevent Cancer
- Maintain body weight within the normal range throughout adulthood.
- Limit intake of red meat and avoid processed meat
- Fried, Burnt and Overly Cooked Foods
- Commercial Health and Beauty Products
- Unnecessary Medications
- Drink Clean Water
- Get Enough Sunshine and Vitamin D
- Limit alcoholic drinks.
- Limit consumption of salt.
- Aim to meet nutritional needs through food alone, not supplements.
- Don’t Smoke