People often ask me what one food they should eat to keep them from getting cancer. It’s a tough question because it’s impossible to answer.
See, there isn’t one single food you can eat that will prevent cancer. Believe me, if there was, you would hear about it here first. That’s the bad news.
Now for the good news. There ARE foods which could help lower your risk of a cancer diagnosis. And today I’m going to share five of them with you.
Fight cancer with these five foods
When you make these five foods a part of your regular diet, you could significantly lower your cancer risk. Keep reading to find out what they are and how you should fix them to make them the most effective.
Foods don’t have to be exotic or unusual to help lower your risk of cancer. And carrots certainly fit the bill. Because the common carrot does more than just help protect your eyes.
The same beta-carotene that’s good for your vision is a powerful antioxidant that protects healthy cells too. Plus this potent nutrient has the power the slow the growth of cancerous cells at the same time.
Then there’s the falcarinol another natural component of carrots. Researchers at the University of Newcastle upon Tyne in England found falcarinol slows the growth of cancer in animals by up to one-third.
Experts suggest eating at least one small raw carrot a day to help protect yourself against cancer.
Longtime readers know I’m a huge coffee fan. It’s not just delicious it brings a bunch of health benefits to the table. Including, it turns out, the ability to fight cancer.
Coffee can be a powerful cancer fighter. In fact, the American Cancer Society reports there are more than 1000 studies linking coffee to reduced rates of over half a dozen types of cancer.
Your favorite breakfast beverage contains literally hundreds of antioxidants, flavonoids, and other compounds that work with your system to slow and even prevent the growth of cancer cells. And researchers say a chemical produced when roasting the beans—N-methylpyridinium (NMB)—may make those already powerful antioxidants even more effective.
Just make sure you don’t ruin a good thing with inflammatory sugar and artificial creamers. They can undo some of the benefits of the coffee. Drink yours black or with just a splash of real, full-fat cream to fight cancer.
I picked broccoli to be the headliner today. But the truth is all of the cruciferous vegetables are terrific for your health. So I could just have easily highlighted Brussel sprouts, cabbage, cauliflower, or kale too.
Study after study confirms, regularly eating cruciferous veggies could reduce your cancer risk by up to 32 percent. And just as incredible, it could lower your risk of death from cancer by as much as 62 percent.
These vegetables, members of the brassica family, all contain compounds that help reduce inflammation and protect your system at the DNA-level. Sulfur-containing chemicals called glucosinolates are responsible for the slightly bitter flavor and the strong smell of the veggies.
When they’re broken down, they form the active compounds sulforaphane and indole-3-carbinol. Scientists believe both may be behind the vegetables ability to fight cancer.
But how you prepare the veggies matters. Be sure to stick with raw or lightly steam them to preserve their active compounds.
Don’t let the potent smell of garlic cause you to overlook this powerful veggie. Because when it comes to fighting off cancer garlic is a real superhero. And besides, garlic is delicious.
A meta-analysis which included a look at more than half a million people found the allium in garlic could significantly reduce stomach cancer rates. Plus the enzymes and sulfur in this pungent spice could help fight off several other common cancers, including breast and prostate cancers. Experts say it appears to work by killing off the bacteria that contribute to cancer growth in the first place.
To get the most out of your garlic chop or mince the cloves and let them sit for 15 to 20 minutes before using. And add them to your dishes towards the end of cooking to preserve more of their active ingredients.
Strawberries are unusually high in ellagic acid. This phytochemical is associated with lower rates of many cancers including skin, bladder, and lung cancers. Ellagic acid acts as an antioxidant, helps neutralize carcinogens, and slows the growth of cancer cells.
It’s true no one single food can flat out prevent cancer. But there are plenty of foods that can help you slash your risk. These five are some of the best.
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