Hi, my name is Laurie Buchanan. Ted has invited me to be a guest blogger:
Top 12 Anti-Cancer Foods
What we put into our body—the package we reside in—has a direct correlation to its health. Cancer is the uncontrolled growth of abnormal cells in the body. Cancer is non-discriminate; it can strike a person of any age, gender, race, academic achievement, and financial status.
Likewise, it has the potential to strike any organ, gland, and system in our body. One of the most frequently asked questions I receive is, “Are there any foods I can eat that will help protect me against cancer?” Happily, the answer is yes:
Seafood: A daily helping of wild caught seafood—not farmed—is our most powerful and effective weapon against cancer because it contains the complete natural range of the 72+ natural trace elements. American women have more than 20 times the number of cases of breast cancer, 187 times the number of colon cancer, 108 times the number of lung cancer cases, and American men have 138 times the number of cases of prostate cancer than the Sinhalese people who live in central, south, and west Sri Lanka—people who have a high intake of wild caught seafood.
Make sure when purchasing the items listed below that they are certified organic and that whenever possible, raw is best.
Broccoli: Next to seafood, broccoli is well established as the second best anti-cancer food. Numerous studies have concluded time and again that people who eat an abundance of broccoli have fewer cancers of the colon, breast, cervix, lungs, prostate, esophagus, larynx, and bladder.
Tomatoes: In addition to having loads of vitamin C, tomatoes are one of the richest sources of the flavenoid lycopene—giving them their red color—which has shown to defend, in study after study, against cancers of the lungs, cervix, prostate, and mouth. Tomatoes are also one of the chief ingredients in “The Mediterranean Diet,” now well known for the many important health benefits it conveys.
Blueberries: In addition to plenty of flavenoids—the rich pigment of the berries—which has repeatedly shown to protect against several cancers, blueberries may also hold “The Secret of Youth.” In a study published in the Journal of Neuroscience, investigators found that elderly rats fed the human equivalent of at least one-half cup of blueberries per day, improved in balance, coordination, and short-term memory.
One serving of blueberries consists of one cup. Like other fruits and vegetables, particularly the dark ones, blueberries contain chemicals that act as antioxidants, now believed by scientists to protect the body against oxidative stress, one of several biological processes that cause aging.
Cabbage: All cabbages, including their kin broccoli, cauliflower, kale, brussel sprouts, and bok choy, are not only rich in calcium, but research has shown that they’re also extremely rich in anti-cancer flavenoids; the source of the purple color of the red cabbages. The red cabbage tops them all. Besides red beets, it’s the richest source of flavenoids among all vegetables.
Red Beets: Dr. Ferenczi at the Csoma Hospital in Hungary has been using raw red beets to cure cancer—and nothing else—since the late 1950s. The problem he encounters is the same one that’s encountered with heroic injections of vitamin C. If you eat too much raw beetroot, it kills the cancer faster than the liver can dispose of the waste products. It’s advised to start with small quantities of beetroot, and then gradually increase them. If you start to feel unwell, back off the amount. If your liver is being asked to work too hard you can get a fever.
Maximum benefits are obtained when the beets are eaten raw without peeling them. You might be surprised by how sweet they are when raw, but remember that sugar-beet is a major source of refined sugar. Grate them for a salad, or blend them into a fruit and vegetable drink.
You can purchase dried beet-root powder in many health food stores. This convenience allows you to use large quantities, but remember the precaution. Note: don’t be alarmed if your urine and bowel movements turn red. There’s no reason to panic. It’s just the abundance of the potent flavenoids in red beets.
Spinach: Rich in vitamin C and beta-carotene—potent antioxidants—as well as folic acid, spinach is a wonderful anti-cancer food. Discovered to be so vital to our health, the U.S. Department of Health has mandated that it be added to flour.
In a University of Minnesota, Environmental Health Services study, it was found that people who include two or more servings of spinach per week in their nutrition have considerably lower instances of lung and breast cancer.
Garlic: Studies focused on garlic have shown time and again that this pungent onion kin lives up to its age-old reputation of being a powerful all-around health promoting food. The sulfur compounds that provide its strong flavor have now been shown to protect against cancer by neutralizing carcinogens and slowing tumor growth.
In an Iowa Women’s Health study, researchers found that women who consume garlic at least once a week also have a 32 percent lower incidence of breast cancer. Garlic is another major ingredient in “The Mediterranean Diet.”
Whole Grain: In a study at the University of Iowa, scientists found that the more whole grain there is in a woman’s diet, the lower her rist of breast cancer, as well as heart disease. In this study, as well as an analysis of 40 other studies on 20 kinds of cancer, investigators established that consumers of whole grain products have a 33 percent lower risk of these diseases than those who do not eat whole grain products.
Oranges: Already well-known for their high vitamin C content, research in the food sciences has shown that oranges are also rich in many other potent anti-cancer compounds. Researchers have found that oranges contain more than 170 photochemicals, including more than 20 from the potent carotenoid family alone. In addition, compounds called limonoids—which give citrus fruit its slightly bitter taste—appear to be highly active anti-cancer agents as well. Regular consumption of oranges is associated with significantly lower lung and stomach cancers.
Strawberries: In a study tracking the diet and health of 1,271 people, researchers at the Harvard School of health found that people who eat strawberries have a 70 percent lower incidence of cancer. Many other studies have shown that the same holds true for all other deeply colored berries such as cranberries, raspberries, blackberries, blueberries, and red and purple grapes.
Beans: Research in the food sciences has established that all types of beans are loaded with protease inhibitors—compounds that make it hard for cancer cells to invade adjacent tissue. Fava beans are a great source. They’ve also been shown to block carcinogens in the digestive tract. Soy beans are especially rich in isoflavones, which appear to reduce the risk of breast cancer by blocking the tumor-growing influence of estrogen. Lentils also belong to the bean family and are one of the tastiest, versatile, and easiest to prepare beans.
Other fruits and vegetables that help to protect against cancer include: pumpkin, pineapple, apples, carrots, sweet potatoes, squash, red onions, radishes, apricots, grapefruit, red grapes, lemons, mangos, papayas, peaches, and persimmons.