Making good food choices is hands down the easiest and most effective way to avoid cancer.
In fact, it’s estimated that one third of all American cancer deaths are directly related to diet.
And that’s actually good news because , or course, that means that they’re preventable!
People tend to underestimate the power of diet. There are foods that can help slow down the growth of cancer cells or even reduce tumor size and I’ll bet you’re eating a few of them already. And if you’re not you can add these delicious foods to your diet starting today and slash your risk of cancer.
10 fantastic foods to slash your cancer risk
So just what are these “magic” foods?
Avocados are rich in glutathione, a powerful antioxidant that attacks free radicals.
This buttery delicious fruit also supplies more potassium than bananas. And they’re a terrific source of beta-carotene. To read more about the cancer-fighting benefits of the avocado click here.
2. Broccoli, cabbage, and cauliflower:
Broccoli, cabbage and cauliflower all contain a compound called indole-3-carbinol. This compound can combat breast and prostate cancer. It does it by converting a cancer-promoting estrogen into a more protective variety.
Broccoli also has sulforaphane that encourages the production of enzymes. These enzymes neutralize free radicals and cancer-causing substances.1 Some preliminary studies also suggest these enzymes halt the growth of tumors.
3. Chili peppers and jalapenos:
Hot peppers contain a fiery chemical, capsaicin. It neutralizes certain cancer-causing substances (nitrosamines).And may also help prevent stomach cancer.
Garlic contains allium compounds that increase the activity of immune cells that fight cancer and indirectly help break down cancer causing substances.
These substances also help block carcinogens from entering cells and slow tumor development.
According to one study, people who eat raw or cooked garlic regularly face about half the risk of stomach cancer and two-thirds the risk of colorectal cancer as people who eat little or none.2
Grapes particularly red grapes, contain powerful antioxidants called bioflavonoids. These antioxidants work as cancer preventives.
Grapes are also a rich source of resveratrol, which slows down the enzymes that can stimulate cancer-cell growth. Resveratrol also suppresses immune response.
Plus, grapes contain ellagic acid. That’s a compound that blocks enzymes necessary for the growth of cancer cells.
6. Green Tea:
Green tea contains certain antioxidants known as catechins. These catechins prevent cancer cells from dividing.Study after study has firmly established green tea’s ability to protect against a variety of cancers including cancer of the stomach, lung, colon, rectum, liver and pancreas.To get the most protection, drink at least 3 cups of freshly brewed green tea daily.
Nuts contain the antioxidants quercetin and campferol which may suppress the growth of cancers.
And Brazil nut contains 80 mcg of selenium, which is important for those with prostate cancer.
8. Oranges and lemons:
Citrus fruits such as oranges and lemons contain limonene which stimulates cancer-killing immune cells that can help break down cancer-causing substances.3
9. Sweet potatoes:
Sweet potatoes contain many anticancer properties. These include beta-carotene, which may protect DNA in the cell nucleus from cancer-causing chemicals outside the nuclear membrane.
Tomatoes contain lycopene, an antioxidant that attacks roaming free radicals. Free radicals can, of course, trigger cancer.
They also have vitamin C, an antioxidant that can prevent cellular damage leading to cancer.
But the secret to getting all the cancer-fighting potential tomatoes have to offer is to cook them before eating. Plus, if you eat them with a little oil, you’ll boost absorption.
Lycopene has been linked to a reduced risk of breast, prostate, pancreatic and colorectal cancer.
You’re probably already eating many of these foods. If so, that’s great and I strongly recommend eating even more of them!
And if you’re not, it’s time to start. Experiment. Add one or more of them to every meal. Try new recipes including these cancer-fighting superfoods. You just might find it’s the tastiest health insurance you’ve ever had.
1. Stey C. The effect of oral N-acetylcysteine in chronic bronchitis: a quantitative systematic review. European Respiratory Journal. 2000;16:253–62.
2. Dauletbaev N. A phase II study on safety and efficacy of high-dose N-acetylcysteine in patients with cystic fibrosis. European Journal of Medical Research. 2009;14:352-358.
3. Meyer-Wegner J. Ivy versus ambroxol in chronic bronchitis. Zeits Allegemeinmed. 1993;69:61-66.
Dr. David J. Blyweiss began his medical career as a clinical pharmacist in South Florida prior to earning his medical degree from St. George's University School of Medicine in 1982.
His dual background allowed him to appreciate the relevance of conventional pharmaceutical/surgical based treatments in acute medical conditions, and recognize where these approaches fell short in treating the majority of patients who suffered from the chronic degenerative diseases of "western civilization origin."
Over the last twenty years, with the nutritional medical knowledge base expanding in the fields of nutrigenomics, protemics, and other related "orthomolecular" disciplines directed towards patients' biochemical individuality, Dr. Blyweiss became an early adherent and experienced practitioner of what would become known as "functional medicine." This knowledge allows him to effectively manage and alleviate the symptoms related to the most "difficult-to-treat" conditions by addressing the underlying causes, allowing the body to heal itself.
Dr. Blyweiss was one of the initial researchers doing the early work on chlorhexidine (Phisohex) while earning his first post graduate degree at Temple University School of Pharmacy. During medical school he worked with the WHO (World Health Organization) in vaccinating children in the islands of the Carribbean. He has traveled much of the world, most recently to Belize, Central America, Gabon, Africa, and Zagreb, Croatia working closely with teams of specialists to identify new plant life and natural products for possible human benefit as well as researchers and their stem cell transplantation teams. He has consulted for and created state-of-the-art nutritional supplements for multiple nutritional companies since 1999. He is currently in private practice in South Florida where he resides with his family.
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