Top 10 Foods That Prevent Cancer
Millions of people around the world die due to cancer. True that there’s no real cure for it, but we could always prevent ourselves from it! Prevention is always better than a cure right? And guess what, the easiest and least expensive way to reduce your risk for cancer is just by eating a healthy diet. Here is an overview of 10 significant cancer fighting foods to include in your diet on a regular basis.
Kiwi is a little hand grenade of cancer-fighting antioxidants, including vitamin C, vitamin E, lutein, and copper. You can also rub a couple of cut kiwifruit on a low-fat cut of meat as a tenderizer.
Tea contains compounds called catechins, compounds that scientists theorize may help stop the growth of cancer cells and prevent cellular mutations that contribute to cancer development. Green tea consumption has been linked to reduced risk of stomach cancer among women. Green tea drinkers were found to have a lower risk of developing rectal and pancreatic cancers compared with non-tea drinkers. Regular tea drinkers have also been shown to be at reduced risk for colon, breast, ovarian, prostate, and lung cancers. Other types of tea such as green, black, white seem to have value as cancer preventive agents.
Flax contains lignans, which can have an antioxidant effect and block or suppress cancerous changes. Omega-3 fatty acids may help prevent cancer by inhibiting cancer cell proliferation and disrupting steps that are critical to tumor growth. Omega-3 fatty acids also help reduce inflammation, which means they could theoretically reduce the possibility of cellular mutations.
Cruciferous vegetables like broccoli,cauliflower, and cabbage contain phytonutrients known as glucosinolates, which may help inhibit the metabolism of some carcinogens and stimulate the body’s production of detoxification enzymes. There are thousands of known phytonutrients, many of which have demonstrated the potential to protect us against cancer.
Blueberries rank number one in terms of their antioxidant power. Antioxidants neutralize free radicals, which are unstable compounds that can damage cells and lead to diseases including cancer. An antioxidant called pterostilbene, found in high quantities in blueberries, has cancer-fighting properties. Moreover, cranberries contain a whole drugstore’s worth of cancer-fighting natural chemicals. Laboratory animals fed black raspberries had a 60 percent reduction in tumors of the esophagus and an 80 percent reduction in colon tumors. So mix all those berries in to your daily diet!
Brazil nuts are rich form of selenium, a trace mineral that convinces cancer cells to commit suicide and helps cells repair their DNA. A dramatic five-year study conducted at Cornell University and the University of Arizona showed that 200 micrograms of selenium daily — 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.
Salmon is rich in Vitamin D that prevent against cancers such as blood cancers leukemia, myeloma, and non-Hodgkin’s lymphoma. Low vitamin D levels have been linked to several cancers, including colon and breast. Scientists theorize that vitamin D may help block the development of blood vessels that feed growing tumors and help stop the proliferation of cancerous and precancerous cells.
Turmeric is a yellow-colored spice that is used to give color and spice up the food. Curcumin, is an active ingredient found in turmeric that functions as both an anti-inflammatory and an antioxidant. It may help prevent cancer by interfering with aspects of cellular signaling. In laboratory animals, curcumin has been shown to help prevent cancer of the breast, colon, stomach, liver, and lung.
Commonly referred to as green onions in the United States. They are a variety of young onions with a long, thin white base that has not yet developed into a bulb and long straight green stalks that look like giant chives. A diet high in onions may reduce the risk of prostate cancer 50 percent! But the effects are strongest when they’re eaten raw or lightly cooked.
Garlic is something that we use in our day to day diet which contains sulfur compounds that may stimulate the immune system’s natural defenses against cancer, and may have the potential to reduce tumor growth. Studies suggest that garlic can reduce the incidence of stomach cancer by as much as a factor of 12!