Cancer Fighting Foods – Stop Cancer Before It Starts
cancer fighting foods
Cancer is one of the most common causes of deaths in the world today. Statistics has revealed that over 12.7 million people are afflicted with cancer and that 7.6 die from the disease.
Cancer is a term for diseases that cause the abnormal cells to divide without control and can invade other close tissues in the body. Cancer cells also spread to other parts of the body through the lymph systems and blood. Carcinoma is a cancer which begins in the skin or cover internal organs or in tissues that line.
There are more than 100 types of cancer, including skin cancer, breast cancer, prostate cancer, lung cancer, colon cancer, and lymphoma Although cancer is one hard disease to get rid of, certain types of foods can reduce your risk of developing cancer. And you don’t have to purchase expensive and exotic health foods to prevent cancer. Some of the most common items in your kitchen are proven effective cancer fighting foods.
SUPERFOODS THAT FIGHTS CANCER
Cancer Fighting Foods
Beetroot is one the cancer fighting foods, it contain anthocyanin (and sometimes also resveratrol). Anthocyanins have been shown to kill cancer cells and aid in detoxification of the body; Resveratrol has research supporting its role in fighting certain cancers like blood and brain cancers too, others in the same category are cherries, aubergines, plums, red grapes – indeed any purple coloured fruits and vegetables.
Foods with pungent aroma usually contain cancer-killing sulfur. Different studies have confirm that eating onions, especially fresh onions, is a great way to reduce the risk of cancer. Also an Italian study observed that even moderate consumption of onions reduces the risk of different cancers, including mouth, esophagus, larynx, colon,, breast, ovary and kidney cancer.
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Onions are teeming with sulfurs and phytonutrients that target malignant cells. These chemicals include flavonoid quercetin. Studies show that quercetin reduces the number of polyps that exhibit characteristics of the disease.
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Throughout human history, garlic has been used to treat a wide range of diseases, ranging from typhus to cholera. This kitchen staple is a potent remedy for cancer too. Garlic is loaded with antioxidants and anti-inflammatory compounds that reduce internal inflammation and targets cancer cells. These nutrients also lower blood pressure and reduce cholesterol in the blood.
A study by San Francisco researchers found that patients that consumed fresh garlic exhibited reduced risk of pancreatic cancer by up to 54% compared to patients that did not consume garlic at all. Other studies link the consumption of garlic to reduced risk of stomach and colorectal cancer, hence is a cancer fighting foods-cancer causes.
There’s an enormous body of research evidence now that shows how ´medicinal´ mushrooms ( Maiitake, shiitake, cordyceps etc) boost the immune system and fight cancer. Even the button mushroom has cancer fighting ingredients. We have a great review on medicinal mushrooms
- Tomato Ketchup
Tomatoes are naturally rich in antioxidant lycopene. Lycopene is a pigment that gives tomatoes its juicy red color. However, lycopene is not released in fresh tomatoes. To maximize the cancer-fighting benefits of this antioxidant, you have to consume processed tomato products, such as tomato sauce, ketchup, and pasteurized tomato soup.
Studies show that lycopene reduces the risk of cancer by directly disrupting the secretion of enzymes that cause cell tissue growth. This nutrient slows down the spreading of cancer cells while shrinking down tumors. According to scientists, lycopene helps reduce the risk of prostate, lung, and stomach cancer. It also protects from colorectal, breast, and cervical cancer.
Cabbage belong to a special group of nutrient-dense cruciferous vegetables called superfoods. This green, leafy vegetable is packed with antioxidants that protect from free radical stress, the precursor to cancer development.
Cabbage can be taken in many ways and still, you can maximize its cancer-fighting properties. You can take cabbage pickled like sauerkraut, boiled in stews, or fresh as a salad. When fermented, cabbage contains beneficial bacteria that promote better gut health.
This vegetable is a great source of vitamin C, a nutrient that protects from cancer, heart disease, and other chronic ailments, it can be seen from the that it a cancer fighting foods.
- Olive Oil
Olive oil is packed with beneficial fats and antioxidants that protect from cancer, hence it is one of the cancer fighting foods. A study published in the in the journal Molecular & Cellular Oncology found that the oleocanthal in olive oil triggers apoptosis amongst malignant cells.
Apoptosis is a process wherein cells kill themselves, which reduces the spreading of malignant cells in the body. According to Rutgers University and Hunter College scientists, all forms of cancer cells were wiped out in 30 minutes to an hour after the introduction of oleocanthal in lab tests.
Lentils, chickpeas, beans, peas, kidney beans and even soya beans are a great source of plant protein. Most importantly they release their carbohydrate slowly because of their high fibre content. They reduce blood glucose.
Pulses also contain isoflavones called phytoestrogens. People get confused about plant oestrogen. The cells of your body have oestrogen receptor sites. When one form of human oestrogen (oestradiol) binds to them, the result is havoc inside your cells. About 40 times less potent is human oestrogen oestrone and about 40 to 50 times less potent still are plant oestrogens. Now which would you rather have sitting on your receptors? Pulses also provide fibre likelignans that can help neutralise free-radicals in the gut and blood stream.
Phytoestrogens bind more weakly than human oestrogen and wash through the body – so you need to eat them daily.
9. Soursop (Graviola)
Media was full of information about the powerful anti-cancer potential soursop (Graviola) has. Experts claim soursop is the new hope for patients diagnosed with cancer, it is stronger than chemotherapy and spares healthy cells. The whole herb has healing power, including its root and the fruit. In ancient times people used soursop leaves to prepare tea, which was used in treating liver problems and diabetes.
All nuts are in the category of cancer-preventive diet but walnuts are mostly studied for cancer. walnuts contains omega-3 fat – alpha-linolenic acid which make walnuts to be smelling or tasting unpleasant.
Walnuts is very rich in phytochemicals and polyphenols that have antioxidant properties. Walnuts also contain different protective compounds such as the following:
- Elligitannins, that are broken down to ellagic acid
- Alpha-linolenic acid, which is an omega-3 fatty acid
- Gamma-tocopherol, this is one of the different types of vitamin E compounds
- Phytosterols, this plant compounds to help lower blood cholesterol that are under study
- Polyphenols including flavonoids and phenolic acids
- Melatonin, this is a hormone and antioxidant for their potential antioxidant and anti-inflammatory effects in the body.
Walnuts are also an excellent source of manganese and copper, it is also a good source of magnesium.