Cancer Fighting Foods
Cancer-Fighting Foods
With my dad's cancer battle, I spend quite a bit of time 'googling' and researching foods that fight off cancer. I narrowed it down to these. Take a look, I found it pretty interesting...
The National Cancer Institute estimates that roughly
one-third of all cancer deaths may be diet-related. What you eat can hurt you,
but it can also help you. Many of the common foods found in grocery stores or
organic markets contain cancer-fighting properties, from the antioxidants that
neutralize the damage caused by free radicals to the powerful phytochemicals
that scientists are just beginning to explore. There isn't a single element in
a particular food that does all the work: The best thing to do is eat a variety
of foods.
The following foods have the ability to help stave off cancer and some can
even help inhibit cancer cell growth or reduce tumor size.
Tumeric
(Curcuma longa), a member of the ginger family is believed
to have medicinal properties because it inhibits the production of the
inflammation-related enzyme cyclo-oxygenase 2 (COX-2), levels of which are
abnormally high in certain inflammatory diseases and cancers, especially bowel
and colon cancer.
Green tea: The remarkable benefits of green tea were first
discovered by Chinese health practitioners about 5,000 years ago.
Proving those ancient
Chinese physicians right, researchers at New Castle University conducted a study that revealed green tea does fight many chronic illnesses, among them
severe forms of dementia and many types of cancer.
Pomegranates: Pomegranates have long been touted as having special
health benefits, among them the powerful boost the fruit can provide to the
libido.
Recently, researchers at
a California university discovered another amazing benefit of the
cranberry-colored fruit: the juice contains chemical components that tend to
paralyze cancer cells as they form and reduce the cells' ability to spread. The
research revealed that the juice is especially beneficial in fighting prostate
cancer.
Garlic has
immune-enhancing allium compounds (diallyl sultides) that appear to 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. Diallyl sulfide, a component of
garlic oil, has also been shown to render carcinogens in the liver inactive.
Studies have linked garlic — as well as onions, leeks, and chives — to a lower risk of stomach and colon cancer. Dr. Lenore Arab, professor of
epidemiology and nutrition at the UNC-CH (the University of North Carolina at
Chapel Hill) schools of public health and medicine and colleagues analyzed a
number of studies and reported their findings in the October 2000 issue of the
American Journal of Clinical Nutrition. According to the report, people who
consume 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. Their studies didn't show garlic supplements had the same effect. It is
believed garlic may help prevent stomach cancer because it has anti-bacterial
effects against a bacterium, Helicobacter pylori, found in the stomach and
known to promote cancer there.
Garlic: Numerous studies have proven that the ancient Asian Masters'
claims about the healing magic of garlic are true. Garlic fights disease in
general, is a natural antibiotic, and powerful anti-cancer food.
How garlic is handled,
however, is critical to getting the anticarcinogenic compounds into your body.
Heating garlic in the microwave or roasting it in the oven van destroy its
cancer-fighting qualities.
Mushrooms
-
There are a number of mushrooms that appear to help the body fight cancer and
build the immune system - Shiitake, maitake, reishi, Agaricus blazei
Murill, and Coriolus Versicolor. These mushrooms contain polysaccharides,
especially Lentinan, powerful compounds that help in building immunity. They
are a source of Beta Glucan. They also have a protein called lectin, which
attacks cancerous cells and prevents them from multiplying. They also contain
Thioproline. These mushrooms can stimulate the production of interferon in the
body.
Extracts from mushrooms have been successfully tested in recent years in Japan as an adjunct to chemotherapy. PSK is made from the Coriolus Versicolor. Maitake mushroom extract is PCM4.
Extracts from mushrooms have been successfully tested in recent years in Japan as an adjunct to chemotherapy. PSK is made from the Coriolus Versicolor. Maitake mushroom extract is PCM4.
Avocados are
rich in glutathione, a powerful antioxidant that attacks free radicals in the
body by blocking intestinal absorption of certain fats. They also supply even
more potassium than bananas and are a strong source of beta-carotene.
Scientists also believe that avocados may also be useful in treating viral
hepatitis (a cause of liver cancer), as well as other sources of liver damage.
Broccoli,
cabbage, and cauliflower have a chemical component called
indole-3-carbinol that can combat breast cancer by converting a
cancer-promoting estrogen into a more protective variety. Broccoli, especially
sprouts, also have the phytochemical sulforaphane, a product of glucoraphanin -
believed to aid in preventing some types of cancer, like colon and rectal
cancer. Sulforaphane induces the production of certain enzymes that can
deactivate free radicals and carcinogens. The enzymes have been shown to
inhibit the growth of tumors in laboratory animals. However, be aware that the
Agriculture Department studied 71 types of broccoli plants and found a 30-fold
difference in the amounts of glucoraphanin. It appears that the more bitter the
broccoli is, the more glucoraphanin it has. Broccoli sprouts have been
developed under the trade name BroccoSprouts that have a consistent level of
sulforaphane - as much as 20 times higher than the levels found in mature heads
of broccoli.
Cooked Tomatoes: These have more
cancer-fighting properties than raw tomatoes. Both contain the molecule
lycopene, but heating the tomato changes its chemical structure and makes the
benefits more readily available to your body. You should eat 2-3 (1/2 cup)
servings of cooked tomatoes a week.
Hot peppers: Peppers, especially the hotter varieties have been
recommended by Eastern mystics for many centuries. They claimed the medicinal
properties of hot peppers were as effective as some of the best herbs.
Especially helpful for combatting any wasting disease. Today, modern medicine
calls wasting disease cancer.
Deciding to investigate
the efficacy of hot peppers as cancer-fighting foods, nutritional researcher
Dan Dou sought studied the extracts of ten common types of peppers. According
to themedicinalpepper.com, the peppers Dou chose "were prepared and assayed
for tumor angiogenesis and apoptosis. To his surprise, Dou found "that
both fresh and dried pepper extracts were highly effective in killing cancer
cells and inhibiting cell proliferation..." [Hot Peppers Vs. Cancer—Tumor cell inhibition with hot pepper extracts]
The key seems to be the
amount of capsaicin (a substance that makes a hot pepper hot) in the pepper.
Red
wine,
even without alcohol, has polyphenols that may protect against various types of
cancer. Polyphenols are potent antioxidants, compounds that help neutralize
disease-causing free radicals. Also, researchers at the University of North
Carolina's medical school in Chapel Hill found the compound resveratrol, which
is found in grape skins. It appears that resveratrol inhibits cell
proliferation and can help prevent cancer. However, the findings didn't extend
to heavy imbibers, so it should be used in moderation. In addition, alcohol can
be toxic to the liver and to the nervous system, and many wines have sulfites,
which may be harmful to your health.
Carrots
contain a lot of beta carotene, which may help reduce a wide range of cancers
including lung, mouth, throat, stomach, intestine, bladder, prostate and
breast. Some research indicated beta carotene may actually cause cancer, but
this has not proven that eating carrots, unless in very large quantities - 2 to
3 kilos a day, can cause cancer. In fact, a substance called falcarinol that is
found in carrots has been found to reduce the risk of cancer, according to
researchers at Danish Institute of Agricultural Sciences (DIAS). Kirsten
Brandt, head of the research department, explained that isolated cancer cells
grow more slowly when exposed to falcarinol. This substance is a polyacethylen,
however, so it is important not to cook the carrots.
Figs
apparently have a derivative of benzaldehyde. It has been reported that
investigators at the Institute of Physical and Chemical Research in Tokyo say
benzaldehyde is highly effective at shrinking tumors, though I haven't seen
this report. In addition, the U.S. Department of Agriculture says figs, which
contain vitamins A and C, and calcium, magnesium and potassium, may curtail
appetite and improve weight-loss efforts. Fig juice is also a potent bacteria
killer in test-tube studies.
Flax
contains lignans, which may have an antioxidant effect and block or suppress
cancerous changes. Flax is also high in omega-3 fatty acids, which are thought
to protect against colon cancer and heart disease.
Grapefruits,
like oranges and other citrus fruits, contain monoterpenes, believed to help
prevent cancer by sweeping carcinogens out of the body. Some studies show that
grapefruit may inhibit the proliferation of breast-cancer cells in vitro. They
also contains vitamin C, beta-carotene, and folic acid.
Grapes,
red
contain bioflavonoids, powerful antioxidants that work as cancer preventives.
Grapes are also a rich source of resveratrol, which inhibits the enzymes that
can stimulate cancer-cell growth and suppress immune response. They also
contain ellagic acid, a compound that blocks enzymes that are necessary for cancer
cells - this appears to help slow the growth of tumors.
Studies show that consumption of green and yellow leafy
vegetables has been associated with lower levels of stomach cancer.
Kale has
indoles, nitrogen compounds which may help stop the conversion of certain
lesions to cancerous cells in estrogen-sensitive tissues. In addition,
isothiocyanates, phytochemicals found in kale, are thought to suppress tumor
growth and block cancer-causing substances from reaching their targets.
Licorice
root
has a chemical, glycyrrhizin, that blocks a component of testosterone and
therefore may help prevent the growth of prostate cancer. However, excessive
amounts can lead to elevated blood pressure.
Nuts
contain the antioxidants quercetin and campferol that may suppress the growth
of cancers. Brazil nut contains 80 micrograms of selenium, which is important
for those with prostate cancer. (Note: Many people are allergic to the proteins
in nuts, so if you have any symptoms such as itchy mouth, tight throat,
wheezing, etc. after eating nuts, stop. Consider taking a selenium supplement
instead or work with someone on how to eliminate this allergy.)
Oranges
and lemons contain Iimonene which stimulates cancer-killing immune
cells (lymphocytes, e.g.) that may also break down cancer-causing substances.
Papayas
have vitamin C that works as an antioxidant and may also reduce absorption of
cancer-causing nitrosamines from the soil or processed foods. Papaya contains
folacin (also known as folic acid), which has been shown to minimize cervical
dysplasia and certain cancers.
Raspberries
contain many vitamins, minerals, plant compounds and antioxidants known as
anthocyanins that may protect against cancer. According to a recent research
study reported by Cancer Research 2001;61:6112-6119, rats fed diets of 5% to
10% black raspberries saw the number of esophageal tumors decrease by 43% to
62%. A diet containing 5% black raspberries was more effective than a diet
containing 10% black raspberries. Research reported in the journal Nutrition
and Cancer in May 2002 shows black raspberries may also thwart colon cancer.
Black raspberries are rich in antioxidants, thought to have even more
cancer-preventing properties than blueberries and strawberries.
Rosemary may
help increase the activity of detoxification enzymes. An extract of rosemary,
termed carnosol, has inhibited the development of both breast and skin tumors
in animals. We haven't found any studies done on humans. Rosemary can be used
as a seasoning. It can also be consumed as a tea: Use 1 tsp. dried leaves per
cup of hot water; steep for 15 minutes.
Seaweed
and other sea vegetables contain beta-carotene, protein, vitamin
B12, fiber, and chlorophyll, as well as chlorophylones - important fatty acids
that may help in the fight against breast cancer. Many sea vegetables also have
high concentrations of the minerals potassium, calcium, magnesium, iron, and
iodine.
Soy
products like tofu contain several types of phytoestrogens —
weak, nonsteroidal estrogens that could help prevent both breast and prostate
cancer by blocking and suppressing cancerous changes. There are a number of
isoflavones in soy products, but research has shown that genistein is the most
potent inhibitor of the growth and spread of cancerous cells. It appears to
lower breast-cancer risk by inhibiting the growth of epithelial cells and new
blood vessels that tumors require to flourish and is being scrutinized as a
potential anti-cancer drug. However, there are some precautions to consider
when adding soy to your diet. Eating up to 4 or 5 ounces of tofu or other soy a
day is probably ok, but research is being done to see if loading up on soy
could cause hormone imbalances that stimulate cancer growth. As a precaution,
women who have breast cancer or are at high risk should talk to their doctors
before taking pure isoflavone powder and pills, extracted from soy.
Sweet
potatoes contain many anticancer properties, including
beta-carotene, which may protect DNA in the cell nucleus from cancer-causing
chemicals outside the nuclear membrane.
Bok Choy: This type of Chinese cabbage contains brassinin; a powerful
cancer-fighter, also found in broccoli, cauliflower and Brussels sprouts. Bok
Choy should be eaten 3 times a week, in 1/2 cup servings to obtain its full
benefits.
Flounder : This fish is rich in
omega-3 fatty acids and low in mercury. Three 6-ounce servings a week is ideal.
Strawberries: The antioxidants in this
berry help fight cancers. You should eat 1 cup a day, including the juice.
Artichokes: They contain 3 different cancer-fighting molecules. Enjoy ¼ cup of hearts
per day.
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Hi there Roxy! I was reading up on few of your posts and had quick question about your blog. I was hoping you could email me back when you get the chance, thanks!
ReplyDeleteEmily